Slowly pour in white wine, scraping the bottom of the pot.
Simmer 2–3 minutes to cook off alcohol.
4. Simmer.
Add seafood stock, bay leaf, Old Bay, salt, pepper, and cayenne.
Simmer gently for 10 minutes.
5. Blend.
Remove bay leaf.
Blend until smooth using an immersion blender or standard blender.
6. Finish.
Lower heat and stir in cream and half-and-half.
Add shrimp, crab, and lobster.
Warm gently — do not boil.
7. Serve.
Adjust seasoning.
Add optional sherry or brandy.
Garnish and serve hot.
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