Crab Bisque, chef Frank shows you how to make this rich, luxurious cream of crab soup.
Furthermore he discussed the difference between cream of crab, she crab and crab bisque.

INGRDEDIENTS

1/2 pound lump blue crab meat
5 cups lobster stock
2 cups whole milk
3/4 cups heavy cream
1/2 cups dry cherry
1 1/2 cups flour
1 tsp old bay
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
1 bay leaf
2 sticks butter
1 1/2 cups minced celery
3/4 minced yellow onion
3/4 cups minced shallot

Recipe
1. In medium soup pot met butter
2. Add minced celery, onion and shallots.
3. Cook until completely tender.
4. Add bay leaf and 1/2 tsp salt.
5. Add flour, cook 3 minutes of medium heat. Stir constantly.
6. Gradually whisk in lobster stock and milk. Stop when you reach a consistency that is right for you.
7. Add heavy cream and dry.
8. Add old bay, nutmeg and taste for salt and pepper.
9. Add most of the crab meat, keeping some in reserved to top off each bowl!
10. Serve immediately, the crab meat doesn't need to cook.

Lobster base https://amzn.to/3539hT5