Recipezaar: Lobster,Bisques/Cream Soups 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

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

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 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 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 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 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

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 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

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

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!

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