lobster bisque recipes

- 1 bay leaf
- 1/4 cup margarine
- 1 clove garlic, minced
- 6 cups chicken stock
- ground black pepper to taste
- 1 onion, chopped
- 1/2 teaspoon dried thyme
- 1 cup heavy whipping cream
- 6 lobster tail shells
- salt to taste
- 3 tablespoons chopped fresh parsley
- 1 cup white wine
- 1 cup chopped tomatoes
- 1 carrot, chopped

- 1/2 pound cooked lump lobster meat
- 2 tablespoons chopped carrot
- 1 1/2 cups half-and-half
- 1/8 teaspoon salt
- 1 (14.5 ounce) can chicken broth
- 1/2 cup dry white wine
- 2 tablespoons chopped onion
- 1/8 teaspoon cayenne pepper
- 2 tablespoons chopped celery
- 1/4 cup chopped fresh mushrooms
- 3 tablespoons butter

- 3 tablespoons chives
- 1 can cream of mushroom soup
- 1 (6 1/2 ounce) can lobster meat or lobsters
- 1 dash cayenne pepper
- parmesan cheese croutons
- 1 can condensed cream of asparagus soup
- 2 tablespoons sherry wine
- 1 cup light cream

- 1/4 teaspoon dried thyme
- 1 yellow onion
- 1 tablespoon lemons, zest of
- 1 1/3 cups chicken broth
- 1 lb lobster meat
- 6 stalks celery
- salt and pepper
- 2 tablespoons dry sherry
- 1/2 teaspoon dried red pepper flakes
- 3 tablespoons butter
- 2 tablespoons cornstarch, dissolved in cold water (or no starch)
- 1 1/3 cups half-and-half
- 1 tablespoon red sweet bell peppers

- 14 ounces raw lobster tail
- 4 whole black peppercorns
- 4 cups fish stock
- 1 pinch ground nutmeg
- 1/2 cup heavy cream
- 1/3 cup butter, softened
- 7 green onions, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 tablespoon sherry
- 4 sprigs fresh parsley
- 1 bay leaf
- 1/3 cup all-purpose flour
- 2 1/2 cups water
- 2 teaspoons chopped fresh tarragon
- 1 3/4 cups tomato puree

- 1 cup bourbon or sherry wine
- 4 ounces lobster base
- 1 bunch celery
- 2 quarts water
- 1/2 cup paprika
- 1 large yellow onion
- 1 lb butter
- 2 cups flour
- 1 quart heavy cream
- 1 tablespoon white pepper
- 6 bay leaves

- 1 tablespoon water
- 1/2 cup brandy
- 8 whole black peppercorns
- 4 cups fish stock or bottled clam juice1/4 cup tomato paste1/2 cup whipping cream
- 2 1-pound live lobsters2 tablespoons olive oil
- 1 garlic head, cut in half crosswise
- 1 tomato, sliced
- 1 small carrot, sliced
- 1/2 cup dry Sherry
- 2 tablespoons chopped fresh thyme
- 1 large celery stalk, sliced
- 1 onion, sliced
- 2 bay leaves
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons cornstarch

- 1 head garlic
- 2 (1 lb) live lobsters
- 2 tablespoons chopped fresh thyme
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh tarragon
- 2 bay leaves
- 1 onion
- 1 tomato
- 2 teaspoons cornstarch
- 4 cups fish stock or bottled clam juice
- 1 small carrot
- 1 stalk celery
- 1/2 cup dry sherry
- 1/2 cup brandy
- 1 tablespoon water
- 8 whole black peppercorns

- 4 large carrots, chopped
- 1 1/2 cups dry white wine
- 3/4 pound large shrimp (about 18), shelled, reserving shells, and deveined if desired
- 1 fennel bulb, chopped (about 2 cups), reserving fronds for garnish if desired
- 1/4 teaspoon saffron threads
- 1 1/2 tablespoons Pernod, or to taste
- the zest of 1 navel orange, removed in strips with a vegetable peeler
- 1/4 teaspoon black peppercorns
- two 1 1/4-pound live lobsters
- 3/4 teaspoon dried thyme, crumbled
- 1/4 cup heavy cream
- 1 celery rib, chopped
- 2 tablespoons olive oil
- 16 cups water
- a 28- to 32-ounce can whole tomatoes, drained and chopped
- 3 garlic cloves, minced
- 2 medium onions
- 1/4 cup fresh parsley sprigs
- 1 tablespoon fresh lemon juice, or to taste
- 2 bay leaves