Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 lb shrimp shells and heads (about 450g), reserve shrimp meat separately
  • 1 medium onion, chopped (about 150g)
  • 2 carrots, chopped (about 100g)
  • 2 celery stalks, chopped (about 100g)
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (120ml) - like a Sauvignon Blanc
  • 6 cups water (1.4 liters)
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/2 tsp black peppercorns
  • 4 tbsp unsalted butter (56g)
  • 1/4 cup all-purpose flour (30g)
  • 1/4 cup tomato paste (60ml)
  • 1/4 cup brandy (60ml) optional, but adds a lovely depth
  • 2 cups heavy cream (480ml)
  • 1/2 lb cooked shrimp, peeled and deveined (about 225g), reserved from above
  • 1/4 lb cooked crab meat (about 115g)
  • 1/4 lb cooked lobster meat (about 115g), optional, but decadent
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper (optional, for a little kick)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in the stockpot. Add shrimp shells, onion, carrots, and celery; sauté until softened. Add garlic, white wine, bay leaf, thyme, and peppercorns. Cook until wine is almost evaporated. Add water and bring to a boil, then reduce heat and simmer for 45 minutes.
  2. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander, discarding the solids. Set the stock aside.
  3. Melt butter in the same pot over medium heat. Whisk in flour and cook, stirring constantly, for 2-3 minutes until a smooth, golden roux forms.
  4. Gradually whisk in the tomato paste and cook for one minute. Slowly whisk in the seafood stock, ensuring no lumps form. Bring to a simmer.
  5. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in brandy (if using).
  6. Stir in heavy cream and gently fold in the cooked shrimp, crab, and lobster meat. Heat through, being careful not to boil. Season with salt, pepper, and cayenne pepper to taste.
  7. For a smoother texture, use an immersion blender or carefully transfer the bisque to a regular blender and blend until smooth. Be cautious when blending hot liquids!
  8. Ladle the bisque into bowls and garnish with fresh parsley.