Bo's Famous Crab/lobster Bisque
By: Bo Baker
Published: Thursday, December 10, 2009 - 4:03pm

Ingredients




1 cup fish stock
1/2 cup finely chopped onion
3 tablespoons real salted butter
3 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup half and half
1/2 cup whole milk (no lowfat)
1/2 teaspoon salt (sea salt best)
1 pound cooked lump crab meat
1/2 teaspoon worcestershire sauce
3 tablespoons tomato paste
1 pinch ground cayenne pepper
1 tablespoon finely chopped parsley

Preparation

1 In a small frying pan, combine 1/4 Cup fish stock and onion. Cook over low heat 5-7 min until onion is translucent. 2 In a med size pot over med heat, melt the butter. Slowly whisk in flour until a creamy mixture (roux) is created. 3 Gradually pour in remaining 3/4 Cup fish stock then add the onion mixture whisking constantly. 4 Whisk in cream, half and half, milk, salt, tomato paste, worcestershire, and cayenne. Whisk until well blended. 5 Add crab meat and simmer for 45-60 mins. Do not boil. Stir in fresh parsley right before serving.

About


Fish Stock - purchased Kitchen Basics Seafood Cooking Stock at Publix. Excellent.
Crab Meat - All Natural brand premium lump pasteurized is best. Sold at Sam's Club. Lobster can be substituted.
Use real butter, no margarine.
Vidalia onion is best.
Serves 4 - 6.
Your mouth will have multiple orgasims.
Goes great with Bo's Famous Roman Bread.