For all of my seafood lovers, a warm and hearty soup to enjoy during the cooler weather.

READY IN: 1hr 5mins SERVES: 6

Ingredients:

1 cup onion, minced

1 cup carrot, minced

2 (10 1/2 ounce) cans of chicken broth

4 tablespoons flour

6 tablespoons butter

1 cup heavy cream

1⁄2 cup cooking sherry

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1⁄2 teaspoon cayenne pepper, fresh chives, minced, salt

1⁄2 lb raw lobsters, chopped or 1/2 lb lump crabmeat

Instructions:

• Saute onion and carrot in 2 tablespoons butter until soft. Set aside.

• In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until the roux becomes light brown (about 5 minutes). Consistently stirs to avoid burning.

• Slowly add chicken broth, whisking constantly to ensure the mixture stays smooth.

• Add onions and carrots, cover, and simmer for 1/2 hour.

• Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.

• Garnish with fresh minced chives if desired.
  

  Bon Ap·pé·tit! I hope you enjoy this delicious bisque.

  The Dream Style

  Recipe: Food.com