Lobster or
Seafood Bisque
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














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.
                     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.













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.
   
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