1️⃣ Cook the Seafood
Sauté shrimp, scallops & lobster until just cooked
Set aside
2️⃣ Sauté Vegetables
Butter + onion, celery, carrot → soften
Add garlic → fragrant
3️⃣ Make the Roux
Stir in flour → cook 2–3 mins
4️⃣ Build the Broth
Whisk in seafood stock & white wine
Simmer 10–15 mins → blend until smooth
5️⃣ Add Richness
Stir in cream, paprika, thyme, salt & pepper
Simmer 10 more mins
6️⃣ Finish with Seafood
Fold in the cooked seafood
Simmer briefly to warm
7️⃣ Garnish & Serve
Ladle into bowls
Top with fresh parsley
🍽️ Tips for Bisque Brilliance
🦀 Mix & match seafood: clams, cod, even mussels work
🍷 Splash in sherry or cognac for a flavor upgrade
⚖️ For keto: sub flour with almond flour or xanthan gum
❄️ Freeze base only—add cream after reheating
🥄 Why You’ll Love It
Velvety and rich without heaviness
Adaptable to what seafood you have on hand
Impresses guests but feels like a cozy indulgence
see continuation on next page
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