lobster bisque recipes

- 1-3/4 Tbsps. mayonnaise
- 1 oz. butter
- 2 oz. anchovy fillets, chopped
- 2 oz. tarama or other caviar
- 1 oz. chopped pimentos
- 1 lb. cooked lobster meat or imitation lobster meat

- 1/4 teaspoon nutmeg
- 1/2 teaspoon hot sauce
- 1/4 cup flour
- 4 cups milk
- 2 teaspoons salt
- 2 tablespoons tomato paste
- 1/4 fresh parsley
- 1 1/2 lbs langoustine, cooked (or substitute prawns or lobster tail)
- 1 1/2 teaspoons paprika
- 4 tablespoons butter
- 1/2 cup minced shallots
- white pepper
- 1/2 cup dry sherry

- 1 tablespoon lemon juice
- 1 dash ginger
- 1/2 teaspoon orange rind
- 1/4 cup butter or margarine
- 1 dash paprika
- 1/2 cup water
- 16 ounces frozen lobster tails (2 lobster tails)
- 1/8 teaspoon salt

- 1/4 c. chopped green pepper
- 1/4 c. chopped onion
- 1 c. chopped celery
- 8 oz. cooked lobster, cut up
- 1 (5 3/4 oz.) can of shrimp
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. Worcestershire sauce
- 1 c. mayonnaise
- 1 c. bread crumbs

- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 eggs, beaten
- 3 cups all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 cup vegetable oil
- 1/2 teaspoon celery seed
- 1/2 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion salt
- 1 cup milk
- 4 lobster tails, shelled
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried parsley

- 1/2 small sweet onion, minced
- 4 large fresh poblano chile peppers
- 4 tablespoons butter, divided
- 1 egg, beaten
- 4 lobster tails
- 4 cloves garlic, minced

- 1 cup heavy cream
- 3/4 teaspoon dry mustard
- 1/2 cup milk
- 3 slices bread, crust removed
- 1 pound lobster meat, cut into bite-sized pieces
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour