Rosie Makes Lobster & Shrimp Bisque.

I made a Lobster and Shrimp Bisque Saturday since the XmasKatie family was coming for lunch.

And the puppies are doing this ALL.DAY.LONG.

First, I scissored some bacon into the pan.

Then diced celery and potatoes went in.

In the meantime, Mr. Hawthorne got the "shit detail," as he calls it, and shelled the lobster claws.

After a few minutes of cooking, I deglazed the pan with sherry, scraping up the goodie bits.

After most of the sherry had evaporated, I added in a chunk of butter.

Then about 1/4 cup of flour went in to make my roux. Cook the flour for a few minutes to get rid of the raw taste.

Then I slowly added in a quart of my shrimp stock, a little bit at a time, letting the mixture thicken. Too bad you can't smell this because it is heavenly.

Next, I added in about 1 cup of heavy cream.

Chopped, cooked shrimp went in.

And chopped lobster meat. Just let the seafood heat through and the bisque is ready to serve.

Here's my bisque, with oyster crackers and chili oil on top.

Creamy, rich seafoody goodness. Or as Sandy would say, "thick, rich, 'n delishush," or TRD, as we like to think of her "food."