Shrimp & Lobster Bisque

This recipe may be made with both shrimp and lobster, or only one if you prefer.

1 pound shrimp in the shell (shell and devein shrimp)
½ pound lobster, chopped
½ cup white onions, fine diced
2 cloves garlic, crushed
2 cups chicken stock
3/4 cup white wine or sherry
2 cups heavy cream
1 t. paprika
2 T. butter

Peel the raw shrimp or lobster.  Reserve the shells.

In a heavy sauté pan, add butter, shrimp and/or lobster shells, onions, add garlic. Cook for 7 - 8 minutes until onions are transparent and soft.

Deglaze bottom of pan with white wine or sherry. Run the deglazed mixture through a strainer. Add the strained liquid to the chicken stock in a large Dutch oven and stir over medium-high heat.

Add shrimp and/or lobster to the mixture. Stirring constantly, reduce volume by half.

Add heavy cream and paprika, bring to a boil and simmer for two to three minutes.

I used both shrimp and lobster. In my opinion (and that of trusted friends and excellent cooks) this wouldn't classify as a true bisque because this is not a pureed creamy texture. It IS however, an excellent chunky, thick, creamy bowl of goodness.

adapted from http://www.gastronomyinc/.