seafood bisque

If you want to spend money on lobster, the best way to use it is this delicious Lobster Bisque from Delish.com.

Lobster Bisque

butter

onion,

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

tbsp. all-purpose flour

c. seafood or fish stock

dry white wine

bay leaf

thyme

heavy cream

lobster meat, chopped

chives,

Yes! I don't want to deal with a live lobster.

Recipe is a hit flavor wise! I just wish it finished a little thicker. More flour next time?

Super easy and so delish! I happened to have all the ingredients including whole lobster and followed instructions and voila...my first lobster bisque perfect for a chilly afternoon in Maine. Will definitely do it again.

Great treat. I made it seafood bisque added shrimp and scallops.  Will make again.

This recipe rocks!  I made this over the weekend with a couple of leftover lobster tails.  This recipe is simple to follow and so delish!!!  Everyone that tried it, loved it.  Thank you so much for sharing this...  I highly recommend and will prepare again!

I made this for my 60th birthday dinner, along with coquilles st. jacques and filet mignon. The bisque was, surprisedly, the star! It has amazing flavor! I've been cooking forever, but have just learned about the building of flavors, as you teach above. Sure makes a difference. Thank you!
I plan to make it again, but will use more affordable shrimp this time.

YUMMMMMMM! Used cooked/shucked claws and knuckles from the fish counter. Added a bunch of fish sauce I always have around and used sherry, instead of white wine. So savory. And easy. Will definitely make again. Thanks!

Making tonight. Doesn’t the alcohol burn away as you cook?

I have to many crayfish,ohh what a dilemma you say.so I googled this recipe.what a winner !kids love it and go back for 2nds as do I..definetly make this one again  
Thanks

good flavor, did not come out creamy at all.

Simple recipe but presented in awckward sequence.  Make a roux, add  stock, cook 30 minutes, liquify.  Add cream and lobster and done!  I’ll make it again and try it with shrimp and or langostinos or crawfish.

This recipe turned out DELISH! I followed it to a T and it came out scrumptious! I cooked the lobster tails by placing them in salted, boiling water for 8-10 minutes. Then used the meat as directed. This recipe was so easy and the result tasted like I slaved away for hours. I served it with a nice toasty baguette. I will definitely make it again!

I used langostinos instead of lobster meat and previously made lobster stock. It was excellent.

I made this tonight for my friend’s birthday party dinner tomorrow and I have to say not only was it easy to make but I had to put it in the fridge in the garage so I wouldn’t be tempted to eat it tonight!! Deliciousness on a spoon!!

https://streaming.hearstdigitalstudios.com/239b90cb-59ce-40bd-932b-dbe501ca1db6/video_rover_16x9_1080p_hd_1542637578_99021.mp4

Looking for an easy holiday starter? This creamy lobster bisque is the perfect soup to serve for your holiday feast.

Creamy Lobster Bisque Is The Perfect Soup To Make For The Holidays

Special occasions call for extraordinary soups like this  rich and creamy shrimp bisque.


Seafood Bisque

Gold Medal™ all-purpose flour

carton (32 oz) Progresso™ chicken broth (4 cups)

(1 qt) half-and-half

red bell peppers (from 7-oz jar)

oz cod fillet,

oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled

basil pesto

salt

pepper

In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour. Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod. Heat to boiling, stirring occasionally.

Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm. Stir in pesto, salt and pepper.

You can make the best creamy seafood bisque with lobster, mussels, shrimp, and scallops with this recipe.

onion

garlic

celery

lobster

shrimp

mussels (well scrubbed)

sea scallops

heavy whipping cream

milk

parsley

rosemary

spinach

carrot

lemon juice

Lemon Juice

Placopecten magellanicus, the Atlantic deep-sea scallop (previously known as Pecten tenuicostatus and as Pecten grandis and once referred to as the "giant scallop") is a commercially important pectinid bivalve mollusk native to the western Atlantic Ocean.

sea scallop

Combine the white wine, bay leaf, onion, garlic, and celery in a large nonreactive stockpot over medium heat. Bring to a boil.

Add the lobster, cover the pot, and steam for 10 minutes. Remove the lobster and set aside.

Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs and set aside.

Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs and extract the meat. Set the meat aside, and discard the shells along with any mussels that do not open.

Add 2 cups of water to the liquid in the pot, and bring to a boil.

Add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs.

Extract the lobster meat, and peel and devein the shrimp, reserving all of the shells.

Chop the lobster and shrimp meat into bite-size pieces, cover and set aside.

Return the lobster and shrimp shells to the pot of broth and add 2 cups water.

Bring to a boil, then reduce the heat and simmer for 30 minutes.

Strain the solids from the broth, return the liquid to the pot, and bring it to a simmer over low heat.

Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes.

Return the lobster, shrimp, mussels, and scallops to the pot, and simmer for about 2 minutes.

Stir in the spinach and carrots, and simmer for another 2 minutes, or until the spinach is just wilted.

Season with salt and pepper, and stir in the lemon juice.

I make a seafood chowder copied from a chowder we had in Maine. The basis is cream cheese and cream. That adds A mild sweet flavor. I don't use lobster or muscles but add salmon instead. This is good for a bisque, but we like the chowder better. Thanks for all your great recipes.

It was not that long ago we could afford to make this. So yummy. Today I would need a bank loan. Haha

This was a bit complicated but really good!

Lobster bisque is flavored with buttery lobster tails, garlic, onion, celery, carrot, tomato paste, white wine, and plenty of seasonings.

lobster tails (2 large tails, cooked)

unsalted butter

Tablespoons all purpose flour

dry white wine (such as Pinot Grigio)

garlic powder

onion powder

seafood stock

Cook lobster and chop into bite sized pieces. Set aside.

In a Dutch oven over medium heat, melt the butter with the minced garlic.

Add in onion, celery, and carrots. Stir to combine.

Add in tomato paste and stir to combine.

Sprinkle flour over the mixture and stir to combine.

Add in white wine, garlic powder, and onion powder. Stir to combine.

Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.

At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you&#39;re looking for a silkier consistency.

Turn down heat to low and allow to simmer, uncovered, for 5 minutes.

Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.

A thick, creamy shrimp bisque that is simple to make and delivers ultimate flavor.  Add a touch of elegance with a drizzle of truffle oil as a garnish.

Creamy Shrimp Bisque

shrimp (or large shrimp, shelled and deveined, reserve the shells)

shallot (diced)

olive oil (chopped)

cayenne pepper

brandy

dry sherry

all purpose flour

white pepper

curly leaf parsley (or flat leaf parsley, chopped)

truffle oil (optional)

Add the reserved shrimp shells to a saucepan with 4 cups of water.  Bring to a boil, reduce the heat to low and simmer for 30 minutes.  Remove from the heat and pour through a sieve, discard the shells.  Measure the broth adding additional water to make 4 cups.  Reserve.

For the Shrimp Broth:

Heat the oil In a 4 quart Dutch oven or heavy-bottomed saucepan set over medium heat, add the chopped shallots and sauté until soft, do not brown them, 3-4 minutes.  Add the garlic and cook for another minute.

Add the cayenne pepper and the shrimp. Cook until the shrimp turn pink, 3-4 minutes.  Remove 6 of the shrimp and reserve for garnish.  Add the brandy and cook for 1-2 minutes, add the sherry and cook for another 3 minutes.  Working in batches, purée the mixture in a blender until smooth.  

Melt the butter in the Dutch oven set over medium-low heat and whisk in the flour, cook for 1 minute then stir in the cream and milk, whisking until thick and smooth.  Add the shrimp broth, puréed shrimp mixture, tomato paste, salt and pepper.  Cook until hot while whisking continually.  Do not let the bisque boil as the cream will curdle, adjust the heat as necessary.

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Lobster Bisque

Seafood Bisque

Seafood Bisque

Lobster Bisque

Creamy Shrimp Bisque

Top 5 seafood bisque recipes from across the web

The most viewed seafood bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Bisque

Seafood Bisque

Seafood Bisque

Lobster Bisque

Creamy Shrimp Bisque

The most viewed seafood bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine