Seafood soup with crab, shrimp and lobster

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
2 tablespoons tomato paste
¼ cup all-purpose flour (for thickening)
½ cup white wine (optional, to cut down on fat)
4 cups seafood stock (store-bought or homemade)
1 cup heavy cream
1 teaspoon Old Bay seasoning
1 bay leaf
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
Salt and freshly ground black pepper to taste
½ pound shrimp, peeled and deveined
½ pound crab meat
½ pound cooked and chopped lobster meat
2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Prepare the vegetables

In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. Once the butter has melted, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are tender and translucent, stirring occasionally.

Add the minced garlic and cook for another minute or two, until fragrant. Be careful not to let the garlic burn.

2. Add the tomato paste and flour

Add the tomato paste, stirring to coat the vegetables evenly. Cook for 2-3 minutes until the tomato paste has browned slightly, adding depth of flavor.

Next, sprinkle the flour over the vegetable mixture and stir to combine. Cook for another 2 minutes to remove the raw flour taste. The flour will help thicken the soup later.

3. Skim the fat with wine and add the stock

If you are using white wine, pour it into the pot to remove any remaining fat, scraping up any brown bits from the bottom of the pot. Allow the wine to simmer for 2-3 minutes until reduced by half.

Slowly add the seafood stock, stirring as you pour to avoid clumping the flour. Add the Old Bay seasoning, paprika, cayenne pepper, bay leaf, and a pinch of salt and pepper. Stir to combine.

4. Simmer and Mix