Ingredients:

  • 2 small cold-water lobster tails (approx. 8 oz), meat removed and chopped, shells reserved
  • 0.5 lb large shrimp (16/20 count), peeled and deveined, shells reserved
  • 8 oz jumbo lump crab meat, picked over for shells
  • 4 tbsp unsalted European style butter
  • 1 medium shallot, minced
  • 2 stalks celery, finely diced
  • 1 large carrot, finely grated
  • 3 cloves garlic, smashed and minced
  • 2 tbsp tomato paste
  • 4 cups high-quality seafood stock
  • 0.5 cup dry Sherry
  • 1.5 cups heavy whipping cream, room temperature
  • 3 tbsp all-purpose flour
  • 1 tsp Old Bay seasoning
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. In a large heavy-bottomed Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the reserved lobster and shrimp shells and sauté until they turn vibrant coral and become fragrant (about 5-7 minutes).
  2. Add the remaining 2 tablespoons of butter to the pot with the shells. Stir in the minced shallot, diced celery, and grated carrot. Cook for 5 minutes until the vegetables soften.
  3. Stir in the tomato paste and garlic. Cook for 2 minutes to caramelize the paste. Sprinkle the flour over the mixture and whisk constantly for 2 minutes to create a light roux.
  4. Deglaze the pan by pouring in the dry Sherry, scraping the bottom with a wooden spoon to release the brown bits (fond). Let the liquid reduce by half.
  5. Pour in the seafood stock and add the dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes to extract flavor from the shells.
  6. Place a fine-mesh sieve over a clean pot. Carefully pour the bisque through the sieve, pressing on the solids to extract all liquid. Discard the shells and vegetable remains.
  7. Return the strained liquid to the Dutch oven over low heat. Whisk in the heavy whipping cream and Old Bay seasoning. Simmer gently for 5 minutes (do not boil).
  8. Turn off the heat. Fold in the chopped lobster meat, shrimp, and crab meat. Cover the pot and let the seafood poach in the residual heat for 5 minutes until the shrimp are opaque and lobster is tender.
  9. Season with salt and white pepper to taste. Serve immediately in warmed bowls.