Rosie Makes A Crab Bisque.

 

I've been jonesin' for a comforting cream soup.

After checking out the downstairs freezer,

I found a quart of lobster bisque.

And I have fresh crab meat.

This seems like the beginning of something wonderful.

 Here's the quart of rich lobster bisque I found in the freezer.

It will need a bit of diluting.

 

 Melt a big tablespoon of butter

and add a big tablespoon of flour.

 Cook over medium heat, whisking,

about two minutes to cook the flour.

 Add a cup of lobster bisque.

If you don't have your own homemade lobster bisque,

substitute with shrimp stock, preferably homemade,

or a box of store bought, seafood stock,
which I can't attest to.

 Add in a 1/2 cup cream.

 Two tablespoons sherry.

 Start with half a cup of crab meat

and add more as desired.

 Sprinkle with fresh parsley,

sliced scallions,

and a few drops of lemon juice.

 Close your eyes and go ahhhhh.