Crab Bisque - cooking recipe

Ingredients

1 tablespoon unsalted butter
1 tablespoon oil
3 large shallots, minced
5 cups fish stock (chicken stock may be substituted)
2 cups heavy cream
kosher salt (to taste)
freshly ground white pepper
1 lb lump crabmeat
1/2 cup dry sherry (may also use dry Masala or Madeira)
minced fresh tarragon or minced fresh flat-leaf parsley (for garnish)

Preparation

Pick over crab for any bits of shell fragments.
In a large pot, combine butter and oil and saute shallots until translucent.
Add stock and cream and season to taste with salt and pepper.
Simmer mixture on low heat for 3-4 minutes.
Add crabmeat and heat through.
Stir in sherry and cook until heated, 2-3 minutes.
Check for seasoning.
Serve hot, garnished with minced tarragon (or parsley if that's what you have), if desired.