Lump Crabmeat and Artichoke Bisque

Bisque:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cans artichoke hearts -- chop,reserve liquid
• 1 1/2 cups rich seafood stock
• 1 cup heavy cream
• 1 cup milk
• 1 pound lump crabmeat
• fresh basil
• 1 teaspoon seasoned salt
• dash white pepper
• dash hot sauce

Sauce:

• 1 red bell pepper
• 2 tablespoons olive oil

In a heavy soup pot, melt butter and add flour and stir constantly for 2 minutes. Add reserved artichoke liquid, stock, heavy cream and milk, stirring between each addition. Add basil, salt, pepper and hot sauce. Must use fresh basil. Gently stir in chopped artichoke hearts and crabmeat. Top with Smoked Red Bell Pepper Sauce in the design of your choice.

Make Sauce
Take the pepper and place on charcoal grill or under oven broiler. When skin is charred, place in a paper bag for approximately 10 minutes. Remove skin and seeds and place flesh in blender with 2 tablespoons of olive oil and process until smooth. Place sauce in a squeeze bottle and swirl on top of each individual bowl or in a tureen for an elegant look.