More Recipes Like Lobster and Chive Bisque

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Lobster Bisque

Submitted by: Wilma Scott

Simple and quick seafood soup!

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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.

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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.

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Luscious Lobster Bisque

Submitted by: Holly

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.

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Make any day a special occasion with this divine lobster bisque -- lobster tail with scallions, carrots, tomato puree, sherry, and cream, seasoned to perfection with nutmeg, whole peppercorns, and fresh tarragon.

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Perfect Lobster Bisque

Submitted by: LauraChantel

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.

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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

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Lobster de Jonghe

Submitted by: Gina Owens-Stanley

Individual servings of lobster baked with a bread crumb topping. Similar to a dish that used to be served at Red Lobster.

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Blue Cheese, Bacon and Chive Stuffed Pork Chops

Submitted by: DOMMECHEF

This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!

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Tomato Bisque II

Submitted by: Judy Hamby

Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.

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