Peel the shrimp, reserving shells. Coarsely chop the reserved shrimp shells and any lobster/crab shells you have. In a large pot over medium heat, add 1 tablespoon of butter and the chopped shells. Sauté for 3–4 minutes until fragrant and starting to brown lightly.

Add the white wine to the pot to deglaze, scraping any brown bits from the bottom. Let the wine reduce by about half (2–3 minutes). Stir in the tomato paste and cook 1 minute to remove raw flavor.

Pour in the cold water, add the bay leaf, peppercorns and 1 teaspoon salt. Bring to a gentle simmer, then reduce heat and simmer gently for 25–30 minutes to extract flavor from the shells.

Strain the stock through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract liquid. Discard solids and keep the stock warm. You should have about 4–5 cups of shellfish stock.

Mirepoix & Aromatics

In a separate heavy-bottomed saucepan, melt 4 tablespoons butter over medium heat. Add the diced onion, carrot and celery (mirepoix). Season lightly with a pinch of salt and sweat, stirring occasionally, until vegetables are very soft and translucent, about 8–10 minutes.

Add the minced garlic and thyme sprigs and cook 1–2 minutes until aromatic, being careful not to brown the garlic.

Thickening & Enrichment

Make a roux and combine with stock

Sprinkle the all-purpose flour over the softened vegetables and stir to coat. Cook the flour–butter mixture for 2–3 minutes to remove the raw flour taste, stirring constantly.

Gradually whisk in about 3 cups of the warm shellfish stock, a ladle at a time, until smooth. Bring the mixture to a gentle simmer; it will begin to thicken. Simmer 6–8 minutes to cook the flour.

Stir in the remaining shellfish stock, the heavy cream and whole milk. Simmer gently (do not boil hard) for 8–10 minutes to meld flavors and thicken to a creamy, spoon-coating consistency. If too thick, add a little water or extra stock to reach desired body.

While the base simmers, chop the cooked lobster/crab meat into bite-sized pieces and roughly chop the peeled shrimp.

Finishing & Garnish

If you want a silky bisque, ladle about 2 cups of the soup into a blender and puree until smooth (be careful with hot liquids). Return the puree to the pot and stir to combine. Alternatively, use an immersion blender to partially puree directly in the pot for a slightly textured bisque.

Add the reserved chopped shellfish meat to the pot to warm through, simmering 2–3 minutes. Stir in 1 tablespoon unsalted butter, the sherry or cognac (if using), and lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper.

Ladle the bisque into warmed bowls. Garnish each bowl with a sprinkle of chopped parsley, a pinch of smoked paprika (optional) and snipped chives. Serve immediately with crusty bread.