Lobster or
Seafood Bisque
   
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INGREDIENTS

If NOT using Lobster then you will need:

4 oz. BABY Shrimps
4 oz. Imitation Crab Meat
(broth can be made ahead of time
HERE or use
prepackaged Seafood, Chicken or Vegetable Broth)
(If you have the ROE (red egg sack from female lobsters) put
it in with the broth.)

OR
diced up COOKED Shrimp and
about 1 cluster of Crab Legs, defrosted, and boiled for a few
min, removed from shell, then diced up

OR
If you want to SUPERSIZE it, add any variety of Shrimp and
Crab diced WITH Lobster Meat.

You can (and should) use a small 4-6 oz (frozen then
defrosted) Lobster tail.

DIRECTIONS:
With a very sharp knife or poultry sheers, cut through the top
of the shell, making your way to the tail section.
With your fingers, wriggle the meat free, and pull out so it
rests on top of the shell.
Thoroughly rinse.
Put on top of a foil lined pie or cake pan with a bit of water
underneath (to steam the bottom of the shell)

You can then either saute or microwave a bit of Butter with a
dash of Tabasco Sauce, and pour over the top of the
Lobster.
Holding the Paprika up high, put a dash over the top.
Bake 350*F for about 15 min, making sure the Lobster meat
is all white.
Plate with all the juices and set aside.
When it is cooled down enough, you can dice and put into the
making of the sauce, or for a nice touch, sprinkle diced
Lobster over the top of the soup when serving.
Now whenever I eat Seafood out at a restaurant, I save all the
Lobster and Crab shells, bring them home and freeze them for
later. Then when I know I'm going to make Lobster Bisque, I
\defrost so I can make my own seafood broth.
If you don't have this option, you can use store bought, at
least 1 cup will be needed.
I take the shells and then wrap them up tight in Cheesecloth.
This prevents any broken shells from escaping.
Put this in a large pot and "just" cover with water and boil for at
least one hour, stirring frequently. Some people like to add
carrots, celery and onion to this broth. You can if you want, but
I don't.
This should generate about 4 cups of sauce. You can freeze
the other 3 cups and use again at a later date.

INGREDIENTS:
So you will need about 1 cup of Chicken or Seafood broth and...
about 4 ounces each of Crab and salad Shrimps, (and Lobster
meat optional)
about 1/4 Cup Flour
1/3 rd stick of Butter
1/2 to full shot of Brandy
1-2 Garlic cloves, FINELY diced
pinch of Salt and Pepper
and about 1 Cup of HEAVY Whipping Cream
about 1/4 cup Tomato Sauce
splash
COOKING Sherry, optional

DIRECTIONS:
NOTE:
Use Butter please, not margarine. These are two
DISTINCT flavors, and margarine will ruin it.

Rinse off baby Shrimps, chop up Garlic, dice Crab Meat.
If you're using Lobster, remove meat from  and dice that up too.

Now put the Seafood, Garlic with dash of Salt and Pepper in
large saute pan with butter and saute on low flame till Butter is
thoroughly melted.
Now flambe with the Brandy.
NOTE: When flambeing, have hair and sleeves far away. Make
sure your sauce is hot, pour in liquor, tilt pan towards flame
and voila.
If you have an electric stove (ugh) you can light a spaghetti
noodle and stick it into the pan to flambe.
For novice users: Until you're really experienced with
flambeing, always remove the pan from the stove before
pouring in the liquor.
IF you start a fire (omg) use another pan to cover so it doesn't
spread, or use baking soda to put it out. Just be careful.

When the flame will dwindles add the Flour to the sauce and
stir in.
Then pour the Seafood Broth (or Chicken Broth) and stir more.
The sauce will be getting thick.
Add the Heavy Whipping Cream and simmer for about 5
minutes till very thick.
Add the Tomato Sauce and stir. Add a splash of COOKING
Sherry if you want.

Pour into bowl and eat with crusty Bread.