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Lobster Bisque

Reviewed: Sep. 14, 2011
This was GREAT ! I did make my own changes, I did not add worchestershire sauce or cayenne pepper, I used about 2 tablespoons of red onion, and I added garlic and sundried tomatoes, both minced as small as I could get them. I also used about 2 tablespoons of dry sherry, a pinch of black pepper, and about 2 teaspoons of old bay. It was INCREDIBLY easy to make, I believe the prep time is what took me the longest with the cutting of my red onion, garlic, and sundried tomatoes, and instead of lobster I used shrimp, crabmeat, and pan seared scallops. To cook this maybe took all of ten minutes, maybe 15, but it was worth the wait. It was great, the best bisque I've ever had, will be living off of this recipe when the winter hits !
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