Merry Christmas- Here's a nice hearty bisque to warm you up during the middle of winter!

Seafood Bisque 2lbs med shrimp boiled in salted water 1 lb lump or backfin crabmeat 1 dozen oysters with liquer (no not Capt Morgan but the oyster juice) 1 stick butter (don't dare ruin it with margerine) 1 cup shrimp stock (Reserved from boiling the shrimp) 2 tablespoons flour 1 teaspoon white ground pepper(invest in some for fish and light sauces) 2 cups whole milk Parboil shrimp.  In a dutch oven or large pot, saute the flour in butter until blended slowly add  milk stirring constantly add all other ingredients and simmer for about 5 minutes (until edges of the oysters start to curl.  Garnish with fresh chopped chives and serve. It also makes a great sauce for the heartier pastas like Penne and fettucine is you thicken it with a little cornstarch.