Seafood Bisque

• FOR THE STOCK:
• 3 pounds Shellfish (lobster, Shrimp, Crabs -- In Shells)
• 2 Tablespoons Olive Oil
• 1 cup Onion, Chopped
• 1/2 cups Carrot, Diced
• 1/2 cups Celery, Diced
• 1/4 cups Shallot, Chopped
• 1/2 cups Leek, Chopped
• 2 teaspoons Garlic, Minced
• 2 Tablespoons Tomato Paste
• 1/4 cups Brandy
• 5 cups Chicken Stock (unsalted) Or Water
• 3/4 cups Dry White Wine
• 1 Bay Leaf
• 1 sprig Thyme (double This If Desired)
• 1 Lemon, Strips Of Rind Removed
• 2 teaspoons Salt
• 1/2 teaspoons Ground White Pepper
• 1 teaspoon Paprika
• FOR THE BISQUE:
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 4 cups Strained Seafood Stock (add More To Achieve Desired Consistency)
• 1 cup Heavy Cream
• 1/4 cups Brandy
• 1/4 cups Dry Sherry
• 1/4 teaspoons Cayenne Pepper
• 2 teaspoons Lemon Juice (or To Taste)
• Reserved, Cleaned Shellfish
• Salt And Pepper, to taste
• Chopped Chives, For Garnish

1. Shell and clean the seafood, reserving the shells for making the stock. Reserve shelled and cleaned seafood separately, keeping it refrigerated until ready to serve the soup.
2. Set a deep, wide pot over medium-high heat and add the olive oil. Once the oil is hot, add the onions, carrots and celery. Saute, stirring occasionally, until the vegetables are lightly caramelized, about 7 to 8 minutes. Add the shallots, leeks and garlic and saute, stirring occasionally for 1 minute. Add the tomato paste to the pan and cook until the vegetables are well coated, about 2 to 3 minutes. Add the reserved shells to the pan and cook until the shells are pink and well caramelized, about 5 minutes. Add the brandy, chicken broth, wine, bay leaf and thyme and bring to a boil then reduce to a simmer. Toss in the strips of lemon rind. Season with salt, white pepper and paprika and simmer about 45 minutes.
3. In a clean pot that's large enough to hold the stock, melt the butter over medium heat. Combine butter with flour and stir to form a roux. Strain the finished stock through a fine mesh sieve into the roux (press shells in the strainer to extract the maximum flavor). Add the heavy cream, brandy, sherry and cayenne pepper and return to a simmer. Add lemon juice to taste and adjust the seasoning if necessary.
4. Dice seafood meats into 1/2 inch chunks (or desired size; shrimp may be left whole). Add the seafood into the broth, stir to combine, then cook until seafood is just cooked through, about 2 to 3 minutes. Garnish with chopped chives and serve with oyster crackers or small rounds of puff pastry.
5. This recipe was developed by combining several recipes and techniques. My friends, family and I think it is a winner.

shellfish, olive oil, onion, carrot, celery, ubc, garlic, tomato paste, ubc, chicken, white wine, bay leaf, thyme, lemon, salt, ground white pepper, paprika, butter, flour, heavy cream, ubc, ubc, ubc, lemon juice, shellfish, salt, chives

Taken from tastykitchen.com/recipes/soups/seafood-bisque-2/ (may not work)