Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 rib celery, diced
- 1 carrot, diced
- 1/4 cup dry sherry
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup crab meat
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, chopped
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large heavy-bottomed pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Blender or immersion blender
Step-by-Step Instructions
To start, I drizzle a tablespoon of olive oil into a large heavy-bottomed pot over medium heat. I add my diced onion, garlic, celery, and carrot, letting them soften for about five minutes, stirring frequently. The aroma that fills my kitchen during this time is heavenly, almost like a warm hug in a bowl. Once the veggies have softened, it’s time to deglaze the pot with 1/4 cup of dry sherry, scraping up any brown bits that may have built up. This adds rich flavor and depth to the bisque. (See the next page below to continue steps…)