Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook until softened, about 5–7 minutes. Stir in the minced garlic for 1 minute until fragrant.
Add tomato paste: Stir in the tomato paste and cook for 2–3 minutes, allowing it to caramelize slightly. This deepens the flavor and color of the bisque.
Thicken the base: Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This will help create a smooth, creamy texture.
Incorporate the stock: Gradually pour in the seafood stock while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Add spices: Stir in the smoked paprika, cayenne pepper (if using), salt, and black pepper. Let the soup simmer for 10–15 minutes to allow flavors to meld.
Blend for velvety texture: Use an immersion blender or transfer the soup to a blender in batches. Blend until smooth and creamy, then return to the pot.
Finish with cream: Stir in the heavy cream, adjusting for desired richness. Gently heat without boiling.
Add seafood: Fold in the crab meat and shrimp, cooking until shrimp turn pink and opaque, about 3–4 minutes. Avoid overcooking to maintain tenderness.
Final seasoning: Taste and adjust salt and pepper as needed.
Serve: Ladle the bisque into warm bowls, garnish with chopped parsley, and serve with lemon wedges on the side.
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