There is a new restaurant in town that has the best shrimp and crab bisque. Since my budget doesn't always allow me to be so indulgent, I figured I'd better learn to make it myself. I used my favorite recipe website, allrecipes.com, and tweaked this recipe until I made, what I think, is a satisfyingly similar bisque to the Delta Lake Inn. Here is the recipe with my own additions (based on the very helpful comments/suggestions from others who have ventured to make this their own).
- 6 tablespoons butter (I used only 4)
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 4 1/2 cups milk
- 1 1/2 cups chicken stock
- 3 tablespoons minced onion
- 3 cups cooked lobster meat, shredded (I used shrimp and crab)
- 1 tablespoon paprika
- 1/2 cup light cream (I used half & half)
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster; season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
And one business note...I'm excited to give you a sneak peak of my newly designed labels. I wanted them to have that aged look but still look modern. I think I achieved it. :-)
Oh and for all of those like me with no photoshop skills whatsoever, these were done in Word. Not bad, eh?