Crab Bisque
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.
Copyright of Lone Star Periodontics & Dental Implants. Dan Holtzclaw, DDS, MS. Board certified periodontist and dental implant surgeon. 711 W. 38th Street, Suite G5. Austin, TX 78705. 512-453-1600