In our area, tomorrow, Mother Nature is planning on dumping a whole lot of snow. Possibly up to twelve inches! For my friends and family up North and out Mid-West that doesn't seem like a lot...but for us Eastern shore folks it's quite a bit. I HATE to drive in the snow. BUT I LOVE being stuck inside safely with my hubby and little boy. 
I've decided to do some cooking this weekend since my house is nice and clean, and we'll be stuck inside anyway. I wanted to make a soup... so I think I'll make my Lobster & Crab Seafood Bisque. This with shrimp appetizer, some bread and cheese, and possibly even a little glass of wine will be the perfect dinner for a snowy night! 
Bobbi’s Lovely Lumpy Lobster & Crab Bisque Soup
Serves about 8.
3 cans of Bookbinder’s Lobster Bisque Soup
3 tablespoons of butter
3 - ½ cans of milk
¼ cup of light cream
3 lump crab cakes any flavor, chopped up into small bits
1 dash or two of crushed red pepper flakes
1 dash or two of parsley flakes
1 pinch of cayenne pepper
Salt and Black Pepper to taste
Directions: Add three cans of soup, butter, milk, cream, red pepper flakes, parsley flakes, cayenne pepper, salt and black pepper together in large saucepan. Heat but do not boil. Once warm, add the crab cake bits. Allow to simmer for at least one hour.
For variation: Cook 2 cups of Rice (directions on package – do not use instant), after it has finished cooking stir in a tablespoon of butter to keep from sticking. Spread cooked rice on plate, server warm bisque overtop.
Serves about 8.
3 cans of Bookbinder’s Lobster Bisque Soup
3 tablespoons of butter
3 - ½ cans of milk
¼ cup of light cream
3 lump crab cakes any flavor, chopped up into small bits
1 dash or two of crushed red pepper flakes
1 dash or two of parsley flakes
1 pinch of cayenne pepper
Salt and Black Pepper to taste
Directions: Add three cans of soup, butter, milk, cream, red pepper flakes, parsley flakes, cayenne pepper, salt and black pepper together in large saucepan. Heat but do not boil. Once warm, add the crab cake bits. Allow to simmer for at least one hour.
For variation: Cook 2 cups of Rice (directions on package – do not use instant), after it has finished cooking stir in a tablespoon of butter to keep from sticking. Spread cooked rice on plate, server warm bisque overtop.
Also - I sometimes like serve it alongside a nice grilled cheese sandwich - DELISH!
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