Prepare the Seafood:

• In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and cook for another 1 minute until fragrant.

Make the Roux:

• Stir in the flour and cook for 1-2 minutes, until the flour is golden and bubbly. This forms the base for your bisque and will help thicken the soup.

Deglaze with Wine:

• Pour in the white wine or brandy, stirring to deglaze the pot and bring up any browned bits from the bottom of the pan. Cook for 2 minutes, allowing the alcohol to evaporate.

Add the Stock and Spices:

• Gradually add the seafood stock (or chicken broth) to the pot, stirring to combine. Add the Old Bay seasoning (if using), smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.

Add the Shrimp and Crab Meat:

• Stir in the shrimp and crab meat, and cook for an additional 3-4 minutes, or until the shrimp is cooked through and turns pink.

Finish with Cream:

• Reduce the heat to low and stir in the heavy cream. Allow the bisque to simmer for another 5 minutes, making sure it’s well combined and heated through. Adjust seasoning to taste with more salt and pepper if needed.

Serve:

• Ladle the bisque into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side, if desired.