Luscious Lobster Bisque

Submitted by: MARBALET 
White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe. 

Lobster Bisque II

Submitted by: CORWYNN DARKHOLME 
This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque. 

Photo of: Perfect Lobster Bisque

Perfect Lobster Bisque

Submitted by: LAURA_G123 
Home Town: Houston, Texas, USA
This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread. 

Photo of: Special Lobster Bisque

Special Lobster Bisque

Submitted by: Tara Edwards 
This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best. 

Photo of: Lobster Bisque

Lobster Bisque

Submitted by: Wilma Scott 
Simple and quick seafood soup! 

Photo of: Lobster and Chive Bisque

Lobster and Chive Bisque

Submitted by: Angie 
A quick and tasty bisque. 

Photo of: Lobster Soup

Lobster Soup

Submitted by: Dorothy 
Lobster is added to a milk and chicken stock broth in this recipe. Fresh parsley, onions, and dried celery flakes are mixed with flour for the thickening, and heavy cream is added right before serving. For best flavor, this soup should simmer for severa 

Smoked Tomato Bisque

Submitted by: Kim Fliehmann 
Tomato sauce, paste and puree are combined with heavy cream and liquid smoke in this bisque seasoned with rosemary, thyme, oregano and basil. 

Shrimp Bisque I

Submitted by: MARBALET 
Fish stock and heavy cream thickened with a roux form the base for this rich shrimp bisque recipe which calls for brandy, tomato paste, Worcestershire sauce, and seafood seasoning. 

Photo of: Lobster Thermidor

Lobster Thermidor

Submitted by: EXCELUK 
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. 
 
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