Name: Seafood Bisque
Yield: Serves 4
Ingredients: salt and freshly-ground black pepper; 1½ pints hot milk; 2 tablespoons finely-chopped parsley; ¼ pint dry white wine; 3 tablespoons olive oil; 1 tin minced clams; ¼ pound frozen prawns; 1 cooked lobster; 1 teaspoon curry powder; 6 tablespoons butter; 6 tablespoons flour; 4 tablespoons finely-chopped shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

6 tablespoons butter
6 tablespoons flour
1½ pints

Method

Melt butter in the top of a double saucepan; add flour and cook over water until roux is well blended. Gradually add hot milk, stirring continuously. Then add finely-chopped shallots and curry powder and simmer, stirring from time to time, until sauce is thick and well blended.

Shell lobster and dice meat; thaw prawns; drain minced clams, reserving liquid. Sauté shellfish in oliv