Crabby Bisque

Doris E.

This seems interesting, I make many soup recipes about twice a week, this looks like a recipe a restaurant with multiple line cooks would use to make soup fast to order.<br /><br />The methods I typically use creates less of a sauce like taste &amp; more of a seafood soup taste, but it also takes more time.<br /><br />I boil the lobster bodies minus the meat, in 4C sea food stock with veg. &amp; 1C water until red, than reduce to a simmer, covered for 1 hr. than strain the veg./shells &amp; add sherry &amp; a bit of brandy bring back to a boil for a couple min. reduce to a simmer than add cream or half &amp; half with a 1/2 cup of slurry, cover &amp; cook for 10 to 15 min putting in the raw meat cut in 1 to 2 inch pieces the last 3 or 4 min.<br /><br />Cooking the meat last in the soup keeps the meat from being over cooked. (especially if your soup is served  buffet style or at a catered event)  It's also is better when re-heating leftovers.<br /><br />