Tag Archives: lobster

Lobster bisque

Lobster bisque

Lobster bisque is a soup recipe that is not cheap, but it is well worth the effort and cost. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Valentines day for 2 or New Years Supper, this bisque is never out of place and so mild on the seafood taste that even the most difficult guest will be very pleasantly surprised.

Cod and lobster chowder

Cod and lobster chowder

This chowder recipe is a great option for any occasion really. What make it so amazing is a subtle combination of salt pork, seafood and cream. You can try this recipe with clams, mussels and any flaky white fish. Chowder is a seafood or vegetable stew (or thickened soup), often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder, perhaps the best known chowder, is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of pot in which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)