Lobster and Chive Bisque recipes

- 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

- 2 cups light cream
- 1/2 teaspoon salt (optional)
- 2 cans tomato soup or tomato bisque soup
- 1 teaspoon Worcestershire sauce
- 1/3 cup sherry wine (optional)
- 2 cans green pea soup
- 15 ounces lobster meat or sea legs
- 1/2 teaspoon pepper
- 1 can milk (soup can filled with milk)

- 1 onion
- salt and pepper
- 2 lobster shells or skinless chicken thighs or skinless chicken thighs
- 4 cups water
- 1 tablespoon butter
- 2 cans evaporated milk
- salt and pepper
- 1 lb leftover cooked lobsters or canned lobster

- 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

- 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

- cayenne pepper
- salt & pepper
- 1 quart milk
- 1 whole lobster (1-1 1/2 lbs)
- 1 cup water
- 4 tablespoons butter
- 4 tablespoons flour

- 2 tablespoons chopped fresh tarragon leaves
- 1 celery rib
- 8 black peppercorns
- 1 bay leaf
- 2 tablespoons olive oil
- 1/2 cup heavy cream
- 2 tablespoons water*available at fish markets and some specialty foods shops
- 4 cups fish stock*
- 1/2 cup brandy
- a 3-pound live lobster
- 1 1/2 tablespoons cornstarch
- 2 tablespoons chopped fresh thyme leaves
- 1 vine-ripened tomato
- 1/2 cup dry Sherry
- 1 medium onion
- 1/4 cup tomato paste
- 1 carrot
- 1 head garlic

- 2 cups water
- 2 teaspoons tomato paste
- 3 (8 ounce) bottles clam juice
- 1/2 cup unsalted butter
- 2 teaspoons chopped parsley
- 1/2 lb onions
- 1/4 cup dry white wine
- 3 (1 1/4 lb) boiled lobsters (Plunge live lobsters into boiling water. When water returns to a boil, cook lobster 5 min for the fi)
- 1/2 cup butter
- salt
- 1/2 lb mushrooms
- 1/4 cup flour
- 1 bay leaf
- cayenne pepper (be careful!)
- 1/2 lb leeks
- 1/2 teaspoon dried thyme

- 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