Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/4       pound         shell-on shrimp (any kind or size)
1/2       pound         crab legs, with or without shells and claws
1         small         lobster tail
1/4       cup           butter
1/2       pound         coarsely chopped mirepoix (onions, carrots and celery)
1 1/2                   bay leaves
2         medium        tomatoes, chopped
1/2       cup           white button mushrooms, sliced
1/4       cup           tomato paste
3/4       teaspoons     paprika to taste
1/2       cup           brandy
1         cup           Vin Santo (sweet Italian dessert wine)
2 1/2 to 3 quarts       whipping cream
1         teaspoon      dry tarragon
3/4       teaspoon      pepper or to taste
3/4       teaspoon      ground nutmeg or to taste
1 1/2     tablespoons   curry powder or to taste
                        Salt to taste

Preparation:

Remove meat from shrimp, crab legs and lobster tail. Set shells aside and steam flesh until cooked through. Set aside. In pot, melt butter over medium heat. Add mirepoix and cook 5 minutes or until soft. Add seafood shells and cook another 5 minutes. Add bay leaves, tomatoes, mushrooms and tomato paste and let brown slightly. Keep scraping pan to prevent burning. Add paprika and cook 1 minute. Remove pot from flame and deglaze by adding branding and igniting. When flames die down, return to heat and let mixture reduce by half, then add Vin Santo. Add cream, tarragon, pepper, nutmeg, curry and salt. Let mixture come to a boil, then lower heat to barely a simmer. Simmer about 1 hour. If heat is too high, mixture will curdle. Pass bisque through a fine sieve. Discard solids. Transfer to serving dishes and garnish with reserved seafood.