Recipezaar: Course,Soups,Main Ingredient,Seafood,Lobster recipes

Lobster Bisque

Wed, 15 Dec 1999 23:36:00 -0500

-- posted by debbie8760

Lobster Bisque II

Wed, 15 Dec 1999 23:36:00 -0500

yum -- posted by Tonkcats

Lobster Bisque IIi

Wed, 15 Dec 1999 23:36:00 -0500

yum -- posted by Tonkcats

Fisherman's Bouillabaisse

Mon, 06 Mar 2000 16:20:00 -0500

-- posted by Molly53

Sopa Leao Velloso

Mon, 06 Mar 2000 16:28:00 -0500

-- posted by Julesong

Cedar Street Lobster Bisque

Thu, 08 Nov 2001 17:48:24 -0500

. -- posted by Jeff Williamson

Anything Goes Seafood Chowder

Thu, 18 Apr 2002 10:48:24 -0400

A rich chowder that is ready to serve in 30 minutes.It is an easy recipe to double or triple. -- posted by Aroostook

Lobster Bisque

Thu, 18 Apr 2002 20:26:13 -0400

Easy to make. A delight to eat. serve with common crackers or oyster crackers. -- posted by Aroostook

Cioppino, Seafood Stew

Tue, 20 Aug 2002 17:15:09 -0400

What makes this distinctive is the Mediterrianean-style mixture of tomatoes, basil and oregano with plenty of red wine and garlic-a base which makes the finished dish very strong and heady indeed. -- posted by DonnaR

Awesome Lobster Chowder

Wed, 20 Nov 2002 20:06:00 -0500

From Canadian Living magazine, a chunky, rich chowder. Yummm. -- posted by Barefoot Beachcomber

Lobster Bisque

Fri, 13 Dec 2002 20:06:48 -0500

This decadent, rich lobster bisque requires some effort to make, but it is worth every minute! Serve this soup with a buttered crouton and a dollop of creme fraiche. -- posted by Tracy K

Lobster Soup

Wed, 18 Dec 2002 20:05:27 -0500

This is one of our favorite recipes from MY favorite cookbook (Italian Immigrant Cooking by Elodia Rigante) -- posted by deb k

Lobster and Corn Chowder

Mon, 06 Jan 2003 20:18:59 -0500

I haven't tried this yet, but it reminds me of a soup I had at the New York Restaurant, An American Place. -- posted by basia1

Lobster Bisque

Fri, 07 Mar 2003 20:03:39 -0500

This is the first course of our Christmas Dinner and it's delicious. I could make a meal out of this and some really great crusty bread with no trouble at all! It is not difficult to make and it freezes very well. Along with our traditional Christmas main dish, Beef Wellington, it was hauled frozen, on dry ice, all the way to Colorado for the holidays last year with no problems. Just typing this is making me hungry. By the way, you can make sensational shrimp, crab or crawfish bisque using this same method. -- posted by Normaone

Low Carb Lobster Bisque

Tue, 06 May 2003 20:07:54 -0400

Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters. -- posted by rsarahl

Lobster Corn Boil

Mon, 11 Aug 2003 20:03:17 -0400

I got this a while back from our city newspaper. -- posted by Gingerbear

Lobster and Corn Bisque

Tue, 14 Oct 2003 20:00:21 -0400

-- posted by Gingerbear

Sherried Lobster Bisque

Thu, 23 Oct 2003 20:00:10 -0400

Local Paper on Low Carb Party Menu -- posted by seahorse73

Lobster and Chestnut Soup

Mon, 10 Jan 2005 20:02:49 -0500

This recipe came from Epicurious.com which lists it as coming from Bon Appetit. It is amazing, but very rich. It is also expensive to make, but well worth it. A little goes a long way, this serves 6. -- posted by K.Senko

Lobster Chowder

Thu, 29 Sep 2005 18:20:32 -0400

A favorite recipe of many people from Atlantic Canada -- posted by Bluenoser

Maine Lobster Stew

Tue, 01 Nov 2005 13:56:29 -0500

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. -- posted by Molly53

New England Lobster Chowder

Tue, 01 Nov 2005 13:57:07 -0500

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. For a tasty variation on this recipe, add 1/2 cup sherry or sauterne wine to the chowder just prior to serving. -- posted by Molly53

Lobster Bisque With Armagnac

Sun, 13 Nov 2005 21:42:11 -0500

You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025. -- posted by NcMysteryShopper

H L's Pure Maine Lobster Stew

Fri, 02 Dec 2005 09:26:19 -0500

Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic! -- posted by Miss Elizabeth

Lobster Stock

Mon, 20 Feb 2006 16:04:06 -0500

Note: Dont let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium, 0 mg cholesterol, 1 g fat, 2 g carbohydrates, 0 g protein, 0.12 g fiber -- posted by Gaelige Coinnaigh

Lobster Bisque

Wed, 26 Jul 2006 12:45:23 -0400

I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster. -- posted by HeidiSue

Creole Shrimp and Lobster Bisque

Tue, 13 Feb 2007 15:59:30 -0500

I watched Paula make this on TV today- Boy does it look good. If lobster is not affordable, you might substitute with canned crab, extra shrimp or as a last resort imitation crab meat. -- posted by cookiedog

Lobster Bisque

Tue, 20 Feb 2007 16:31:35 -0500

Definately comfort food, quick & easy to prepare. -- posted by Smurfetta Chef #427781

Maine Lobster Stew

Wed, 07 Mar 2007 17:59:10 -0500

Real Maine Lobster Stew has lobster, butter, milk, the roe and tomalley (if there is any), and the reserved liquid from the lobsters. It does not have a whole bunch of other stuff in it. If you make it the Maine-way, you will think that you are there sitting on the wharf eating. Make it a day ahead to enhance the flavor of the stew. -- posted by Mimi in Maine

Soup Nazi's Seafood Bisque

Mon, 14 May 2007 00:13:30 -0400

This recipe is from that lovable NY "Soup Nazi", Al Yeganeh. "Customer Rules: Pick the soup you want, have your money ready and move to the extreme left after ordering!" -- posted by "Food:The Way To Anyone's Heart"

Lobster or Crab Bisque

Tue, 22 May 2007 17:07:08 -0400

Rich and delicious seafood bisque! I use chicken broth because it's cheap and easy to find, but if you are so inclined, you could use fresh lobster stock or 3 ounces of Glace de Fruits de Mer Gold reconstituted in 4 cups of hot water. -- posted by Kerriedoll

Lobster Chowdah (Chowder)

Tue, 19 Jun 2007 21:44:32 -0400

This is a chowder that uses left over lobster shells as a base for the stock. This only contains a small amount of the actual lobster meat...why, because you already ate it at the lobster boil! We bring home shells whenever we go to Abbott's In the Rough a wonderful restaurant on the Sound here in CT. From NewEnglandCooking.com. -- posted by Vicki in CT

Old Style Lobster Chowder

Tue, 07 Aug 2007 16:57:42 -0400

This recipe comes from the Lunenberg Hospital Cookbook and is considered a collector's item in the Canadian Maritimes. I haven't tried it yet, but is sounds really good and looks relatively simple to make. -- posted by Gwen35

Lobster and Shrimp Bisque

Tue, 04 Sep 2007 11:40:30 -0400

This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock. -- posted by IamEarnie

Lobster Bisque With Garlic Croutons

Tue, 09 Oct 2007 17:57:59 -0400

I was in a jam to find a recipe for lobster bisque to take to our gourmet club's French dinner, and after studying, scrutinizing, and adapting the best of several different recipes for it, came up with this one.My gourmet club has some pretty accomplished cooks, and they all raved about it. I'm sure you'll enjoy it too!Sounds like a lot of directions, but comes together in less than 1 1/2 hrs! -- posted by imatrad

Lobster Chowder With Smoked Bacon

Wed, 10 Oct 2007 01:33:34 -0400

This is a little different since there are no potatoes in this chowder. The recipe comes from The Manor on Golden Pond. -- posted by Lvs2Cook

Lobster Bisque

Fri, 26 Oct 2007 20:00:35 -0400

A great Lobster Bisque, using the freshest ingredients guarantees the bisque will be the best. -- posted by Ron C

Simply Elegant Lobster Chowder

Tue, 13 Nov 2007 16:19:41 -0500

This is a beginner's cook recipe sure to impress company. -- posted by 2Bleu

Corn and Lobster Chowder

Mon, 03 Dec 2007 22:09:12 -0500

I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002 -- posted by tornadoes three

Red Lobster Lobster Bisque

Tue, 25 Dec 2007 13:16:57 -0500

This is from the Red Lobsters. They were nice enough to give me the recipe. - The best of the ocean and the kitchen fits in one little bowl. As rich and delicious as lobster can be, its a bisque that beats all. -- posted by Starfire (aka Wendy)

Jiffy Lobster Supreme (A Pantry Recipe)

Tue, 08 Jan 2008 00:11:16 -0500

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged. -- posted by Nyteglori

Lobster Bisque With Port and Rosemary-S. D.-Restaurant

Fri, 01 Feb 2008 01:52:27 -0500

This is another San Diego Restaurant recipe, from Blue Point Costal Cusine. A king of soups, a version that will arch the eyebrow of even the most discriminating gourmet. Very rich, expensive and luxurious. -- posted by Grannydragon

Lobster Bisque

Sat, 09 Feb 2008 15:18:37 -0500

This recipe is from my hometown's BEST restaurant of the Jersey Shore, DORIS & EDS of Highlands New Jersey. -- posted by Norelllaura1

Low Fat Lobster Bisque

Tue, 12 Feb 2008 19:44:12 -0500

This is a lighter alternative to traditional lobster bisques full of cream and butter...a lot of flavor...not a lot of fat -- posted by John's in the Kitchen!

Fulton Fish Market Cioppino With Sourdough Croutons

Mon, 20 Oct 2008 21:14:20 -0400

Bobby Flay. -- posted by poo235

Rich Lobster Bisque

Thu, 22 Jan 2009 14:04:39 -0500

From the blog at Noble Pig. -- posted by DrGaellon

Chef's Choice Shellfish Bisque

Thu, 19 Feb 2009 15:11:38 -0500

This is "chef's choice" because you can use whatever shellfish you have available or that you favor. You can use canned, frozen and thawed, or fresh. Whatever you decide, you are guaranteed to produce a quick, tasty bisque that is sure to impress. -- posted by JackieOhNo!

Quick "n" Easy Bouillabaisse for Two

Mon, 24 Aug 2009 10:36:14 -0400

Serve this scrumptious soup with crusty bread. Cook as close to serving time as possible. Out of a cookbook called "The Summertime Cookbook". -- posted by TeresaS

Narcoossee's Chowder

Sat, 29 Aug 2009 13:27:59 -0400

This recipe originally came from Narcoossee's restaurant at Walt Disney world -- posted by GingerlyJ

Lobster Bisque

Tue, 01 Sep 2009 11:00:40 -0400

This is my adaptation of a recipe by Mark Bittman. This is easier to make than the original recipe because you dont need to fuss with cooking live lobsters or getting the meat out of the shells and you dont need quite as large a pot to accommodate whole lobsters. Either boil or steam the lobsters yourself or buy lobster already cooked at a local fishmonger. If you dont have a hand blender use a food processor, blender or food mill. Serve with a few drops of a flavorful hot sauce such as Franks or Texas Champagne (but warn people not to add too much as you want to keep the delicate taste), cognac, sherry and oyster crackers or toasted croutons. -- posted by MarielC

Lobster Bisque

Tue, 08 Dec 2009 17:37:07 -0500

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though weve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion. We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three