Awful Arthur's Crab Lobster Bisque

As we get ready for cooler weather and the holiday season, there's nothing more comforting than a bowl of soup and this Crab Lobster Bisque from Awful Arthur's is an amazing way to curb that craving. Curl up with your favorite flannel blanket and a glass of wine while you enjoy this delicious combination of seafood and heavy cream from one of the Outer Banks' best restaurants. And don't let the name fool you. Anything from Awful Arthur's is sure to be delicious.

Ingredients 
4 oz. Butter, unsalted 
1 ea. Large onion, roughly chopped 
1 ea. Medium carrot, peeled, roughly chopped 
1 clove garlic, minced 
1½ Tbsp. Paprika 
½ Tbsp. Awful Arthur’s Crab Spice (or Old Bay) 
2/3 Cup All-purpose flour 
1 Quart Clam juice 
1 tsp. Tabasco Sauce …(or more to taste) 
1 Tbsp. Worcestershire Sauce 
1 Pint Heavy Cream 
to taste Black pepper, freshly cracked 
6 oz. Backfin crabmeat, picked through 
4 oz. Lobster meat, cooked, and diced 
1 oz. Dry Sherry

Directions 
1. Melt the butter and sauté the onions, carrots, and garlic until tender. 
2. Add the paprika and Awful Arthur’s Crab Spice and cook for 1 min. 
3. Add the flour to make a roux and cook 1-2 mins, stirring constantly. 
4. Add the clam juice, Tabasco, Worcestershire, and heavy cream, whisking well to incorporate the roux. Bring to a boil and turn off the heat. 
5. Purée in batches in a blender and season to taste with the black pepper. 
6. Add the crabmeat, lobster, and Sherry, and mix well. 
7. Serve with freshly chopped parsley.

Recipe courtesy of:
Kenny McLean 
Awful Arthur’s Oyster Bar 

For more delicious outer banks recipes check out the Outer Banks Restaurant Association’s Taste of the Beach website.