If you’re looking for a new recipe to ring in the new year, check out this one from Rania Harris!

Crab and Lobster Bisque


¾ cup butter
1 large sweet onion – finely chopped
2 large shallots – minced
1/3 cup all purpose flour
2 cups half and half
2 cups fish stock
1 cup heavy cream
½ cup dry sherry
Sea salt and ground white pepper to taste
1 teaspoon Frank’s Hot Sauce (or to taste)
1 tablespoon paprika
1 pound jumbo lump crab
½ pound cooked lobster meat

Mini Puff Pastry Stars:
1 sheet purchased puff pastry – thawed
Small star shaped cutter


In a medium stock pot over medium low heat, melt ½ cup of the butter and sauté the onion and shallots until they soften. Stir in the flour ad cook for a few minutes. Gradually add in the half and half, fish stock, cream and sherry and continue to cook until the soup begins to thicken. Season to taste with salt, white pepper, hot sauce to taste and paprika.

Melt the remaining butter in a skillet and add the crab and lobster. Sauté until heated through. Add to the soup and season to taste. Cool and then puree in a blender or with a hand held emersion blender.

Preheat the oven to 375 degrees. Lay the puff pastry out on a clean surface and cut out stars. Place the stars on a parchment lined baking sheet. Bake the stars for about 10-12 minutes or until they are puffed and golden brown. When ready to serve, gently reheat the bisque and ladle into bowls ~ garnish with star puffs.

Serves: 8

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