Lobster Bisque, kind of!

This is a little different than pie but it is a favorite in my house.  This is especially good on a cold winter night. 

This is my take on lobster bisque with the difference being I use crab meat instead of lobster.  This is the easiest recipe for bisque I have found and it is very fast to make.

I chop the onion pretty small because I like the flavor but I don't want the big chuncks.

Next saute the onion in the butter until tender, then slowly add the flour and cook for about a minute.

Next you need to slowly add the broth.  You need to do this slowly so the mixture has a chance to sort of melt.  Cook until thickened then add the water and crab meat.

Cover and simmer about 15 minutes stirring occasionally.  Then add the tomato paste and half and half.  I add the tomato paste first and stir it until it dissolves then add the half and half.

What you have is a wonder pink tinted, creamy hot soup!  I serve with french bread or another crusty bread!  I hope you enjoy it as much as we do.