Chef'S Choice Shellfish Bisque - cooking recipe

Ingredients

1/4 cup minced onion
2 tablespoons butter
2 tablespoons flour
2 (13 3/4 ounce) cans chicken broth
1/4 cup dry sherry
4 egg yolks, beaten
1 cup heavy cream
1/2 1/2 lb lobsters or 1/2 lb crabmeat
chopped fresh parsley, to taste

Preparation

In saucepan, cook onion in butter. Stir in flour. Cook 1 minute. Slowly stir in broth. Bring to boil. Stir in sherry.
Add a small amount of hot mixture to yolks and mix until smooth. Slowly stir into hot mixture in saucepan.
Add shellfish and cream. Heat through, but DO NOT BOIL. Serve immediately. Garnish with chopped fresh parsley, if desired.