lobster bisque recipes
Filed Under: main dish,seafood,soup  

- 6 tablespoons dry sherry
- 1 cup hot water
- 4 ounces tomato paste
- 2 cups heavy whipping cream
- 1 teaspoon paprika
- 1/4 cup white wine
- 2 teaspoons worcestershire sauce
- 4 tablespoons butter
- 1/2 lb lobster meat
- 2 tablespoons chopped green onions
- 1 teaspoon lobster base (better than boulion)
- 2 teaspoons Tabasco sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons minced shallots
- 3 garlic cloves

- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 pound cooked and cubed lobster meat
- 2 medium slices onion
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 pinch ground cayenne pepper
- 1/2 teaspoon Worcestershire sauce

- 3 tablespoons chopped fresh chives
- 3 cups milk
- 4 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup lobster meat
- 1 1/2 teaspoons salt
- 2 tablespoons minced onion
- 5 tablespoons butter

- salt to taste
- 1/4 cup dry sherry
- 1 cup cooked and cubed lobster meat
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 pinch ground white pepper
- 1 1/2 cups milk
- 3 green onions, chopped
- 1 1/2 cups half-and-half cream

- 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

- 1/4 cup heavy cream
- 1 onion
- 1 fennel bulb
- 2 celery ribs
- 2 carrots
- 1 bay leaf
- salt & freshly ground black pepper
- 1/2 cup pastis or Pernod or anise-flavored liqueur
- 1 1/2-2 lbs lobsters
- 1 tablespoon black peppercorns
- 1/2 cup tomato paste
- 4 ears corn

- 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

- 1/4 cup salt (for simmering lobster)
- 3 egg yolks
- 1/4 cup butter
- 1 tablespoon parmesan cheese
- 1/2 teaspoon salt
- 4 frozen lobster tails (about 2 lbs.)
- 1 cup half-and-half cream
- 1/2 cup mushrooms
- 1/4 cup madeira wine (or other white wine)
- 1/4 teaspoon black pepper

- 3 tablespoons all-purpose flour
- 3 tablespoons dry white wine
- 1/4 cup butter
- 2 tablespoons chopped green onions
- 1 1/2 cups half-and-half
- 1 dash red peppers
- chopped fresh parsley
- patty shells
- 2 (7 ounce) cans lobsters, drained or 1 lb fresh lobster meat or frozen lobster meat