Description
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
- Onion
- Carrot
- Chicken Broth
- Flour
- Butter
- Heavy Cream
- Cooking Sherry
- Lemon Juice
- Worcestershire Sauce
- Cayenne Pepper
- Fresh Chives
- Salt
- Lobsters
Instructions
- Saute onion and carrot in 2 tablespoons butter until soft
- Set aside
- In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown
- Do not burn!
- Slowly add chicken broth, whisking constantly to ensure mixture stays smooth
- Add onions and carrots, cover, and simmer for 1 / 2 hour
- Add cream, sherry, lemon juice, worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes
- Garnish with fresh minced chives if desired