Wednesday, October 9, 2013

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.

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