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Lobster Bisque

Reviewed: Jul. 28, 2010
This recipe is pretty good. I used half/half, more wrcster sauce, more cayenne pepper, more salt and pepper, and DEFINETLY more flour, a little more than double what it calls for. Just make you taste it after every addition of anything, because it's really easy to go over on the caynne. Added garlic powder and a bit of parsley and that's as close you can get it to restaurant style with this recipe.
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