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Lobster, Crab, Scallop, or Shrimp Bisque

EmmaEmma Misco
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Makes 4 to 6 servings

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Lobster, Crab, Scallop, or Shrimp Bisque photo Save this recipe 1
Makes 4 to 6 servings


  • 1/2 to 1 Pound Cooked Lobster, Crab, Scallops, or Shrimp (Or Combination), Broken Into Bite-Size Pieces or Flaked
  • 3 Tablespoons Butter or Margarine
  • 2 Tablespoons Shallots, Chopped
  • 2 Tablespoons Chives, Chopped
  • 2 Tablespoons Flour
  • 3 Cups Milk
  • 1/2 Cup Heavy Cream
  • 1 Teaspoon Salt or to Taste
  • White Pepper to Taste
  • 2 to 4 Tablespoons Light Sherry
  • Paprika
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Melt butter or margarine in a large, heavy pot. If fresh shallots and chives are used, saute lightly in melted butter, and remove. Stir flour into butter left in pot. Cook for 2 to 3 minutes, then pour in milk, stirring with a whisk as you add, and continue until until mixture almost boils. Turn down to a low simmer, and cook for 1 minute. Add shellfish and cream, and heat 1 to 2 minutes more, but do not boil. Stir in shallots, chives, salt, white pepper and sherry. Pour into a tureen, garnish with paprika and serve with toast or crackers.

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