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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water. Ingredients:
1 cup onion, minced |
1 cup carrot, minced |
2 (10 1/2 ounce) cans chicken broth |
4 tablespoons flour |
6 tablespoons butter |
1 cup heavy cream |
1/2 cup cooking sherry |
1 tablespoon lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon cayenne pepper |
fresh chives, minced |
salt |
1/2 lb raw lobsters, chopped or 1/2 lb lump crabmeat |
Directions:
1. Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
2. In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
3. Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
4. Add onions and carrots, cover, and simmer for 1/2 hour.
5. Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
6. Garnish with fresh minced chives if desired.
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