Directions
- In a large pot, melt the butter over medium heat until it is shimmering and fragrant.
- Add the diced onion, celery, and carrots to the pot. Sauté these vegetables until they become soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its tremendous aroma.
- Pour in the seafood stock and bring to a gentle simmer, letting the flavors meld wonderfully together for about 5 minutes.
- Add the cooked lobster and shrimp to the pot. Simmer the mixture for 5-7 minutes, just enough for the seafood to heat thoroughly.
- Stir in the heavy cream, allowing it to combine beautifully with the broth. Season with salt and pepper to taste.
- Serve the bisque hot, garnished with fresh herbs for a vibrant finish.
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