Triple Seafood Bisque (Print Version)

# Ingredients:

01 - 1/2 lb shrimp, peeled and deveined.
02 - 1/2 lb crab meat.
03 - 1/2 lb cooked lobster meat, chopped.
04 - 3 tablespoons butter.
05 - 1 small onion, diced.
06 - 2 cloves garlic, minced.
07 - 1 celery stalk, diced.
08 - 1 carrot, diced.
09 - 2 tablespoons all-purpose flour.
10 - 2 cups seafood broth or fish stock.
11 - 1 cup heavy cream.
12 - 1/2 cup dry white wine (optional).
13 - 1 teaspoon Old Bay seasoning.
14 - 1/4 teaspoon cayenne pepper (optional).
15 - Salt and pepper to taste.
16 - 1 tablespoon fresh parsley, chopped.
17 - Lemon wedges for serving.

# Instructions:

01 - Melt 2 tablespoons butter over medium heat. Cook shrimp 2-3 minutes until pink. Remove and set aside.
02 - Add remaining butter and cook onion, garlic, celery, and carrot 4-5 minutes until soft.
03 - Sprinkle flour over vegetables. Cook 1-2 minutes to make roux.
04 - Slowly whisk in seafood broth until smooth.
05 - Add cream, wine, Old Bay, cayenne, salt, and pepper. Simmer 10-15 minutes until thickened.
06 - Fold in crab, lobster, and shrimp. Simmer 5 minutes more.
07 - Garnish with parsley and serve with lemon wedges.

# Notes:

01 - Can skip wine and use extra broth.
02 - Best served immediately.
03 - Don't overcook seafood.
04 - Use fresh seafood when possible.
05 - Garnish with extra parsley if desired.

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