1. Sauté the Aromatics:
Melt the butter in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Create the Roux:
Stir in the flour, cooking and stirring continuously for 1-2 minutes. This forms a roux that will thicken the bisque.
3. Add the Liquids:
Gradually whisk in the seafood or chicken broth, ensuring no lumps form.
Add the white grape juice (or water) and continue whisking until the mixture is smooth and begins to thicken.
Stir in the heavy cream, Old Bay seasoning, paprika, salt, and black pepper.
Bring the mixture to a gentle simmer.
4. Add the Seafood:
Gently fold in the shrimp, crab meat, and chopped lobster meat.
Simmer for 5-7 minutes, stirring occasionally, until the shrimp turn pink and the bisque reaches a luscious, creamy consistency.
5. Serve and Garnish:
continued on the next page