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“Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water.”
1hr 5mins

Ingredients Nutrition


  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.

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