This was a highly requested special that my son made for the restaurant. It's supposed to be with crab, but when he switched it up and added shrimp one time the customers went crazy for it. My sister loooooves it! Remember, these amounts are a lot smaller than what he made for the restaurant, so with the flavors you want to start out small like he's said here, and then add in small amounts if you feel it needs it.
Crab or Shrimp Bisque
2 qts heavy cream 2 qts milk
In large pot, bring to rising boil. (you don't have to constantly stir, but do stir some so as not to have burn on the bottom of the pot)
Whisk in 1 tbs each seafood and lobster base. (if you don't have both, he recommends using the lobster, but using both make the best flavor). Taste and add more if necessary, but in small amounts.
Add 1/4 cp dry Sherry (to taste)
Make sure soup is at a raising boil, and then thicken. He uses a cornstarch slurry (cornstarch with cold water), but you could use Wondra flour and cold water,too. Just be sure the soup is boiling or you'll need to add too much thickening agent.
After thickening, turn down to simmer and add shrimp or canned crab. It is to your likeness as to whether you break up the shrimp or not. He did for the restaurant.