This was a remarkably tasty soup – he who shall remain nameless, who doesn’t like bisque soups, drank the remaining broth after the seafood was eaten.

Ingredients

• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons olive oil, divided
• 1/2 cup all-purpose flour
• 3-4 cups chicken broth (as per your taste)
• 1 teaspoon Martha Washington yellow box or chicken bouillon granules
• 30 oz tomato sauce
• 2 cups tomato juice
• 1 cup white whine
• ½ cup chopped fresh basil plus more for pretty
• ½ teaspoon salt
•  A dash of white pepper
• 1 cup heavy whipping cream
• 1 cup (or more to taste) uncooked medium shrimp, peeled and deveined   
• 1 cup frozen uncooked cook lobster meat

Directions

In a Dutch oven, sauté onion and garlic in 3 tablespoons oil. Stir in the flour, salt and pepper until blended; cook about 2 minutes or until golden. Watch it – it goes from golden to too darn dark very quickly. Gradually whisk in broth and bouillon and return to a boil.

Stir in tomato sauce, juice, wine, and basil. Reduce heat; simmer for 10 minutes. Add cream, reduce heat again, heat, do not boil.

In a skillet, sauté the shrimp and lobster until cooked through in the remaining oil. Add seafood to soup. Garnish with basil.

Nutrition per serving:

Nary a clue.

Elliecoo Rating: ★★★★★