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How do you make lobster bisque?
See the related link below for a good recipe to start with:
What is a thick creamy lobster soup?
A rich, thickened cream soup that is often made with shellfish is a bisque or chowder. I can think of two delicious soups that are rich and creamy and have shellfish as ingredients called New England Clam Chowder and Lobster Bisque. There are many others, too
What are some French soups?
Consomme French onion Lobster bisque
What type of brandy is usually included in recipes for lobster bisque?
Cognac
Can you eat lobster bisque while pregnant?
why the hell not enjoy life
What soupy name also describes dishware made not with lobster but with unglazed china?
Bisque
What type of service ware would you use to serve one portion of the lobster bisque?
one soup bowl and one soup spoon
How long keep lobster bisque in refrigerator?
occasionally 6 hours. The woman who found this out is named Emma Anderson from Chaska, she is currently in jail for accidently making a vaccine that turns your elbow into a very small penis
Can you add Old Bay to a Lobster boil?
Yes, but I do not recommend it with lobster.
What is truffle crab bisque?
Bisque is a creamy French soup, usually made with lobster and is heavily seasoned. Truffle is a kind of mushroom, very expensive, but has amazing depth of flavor, also is a very recognizable flavor to those who have had this fungi before. So I can only assume that, unless I am wrong about truffle crabs not being an actual type of crab, that a truffle crab bisque would be a crab bisque flavored with truffles in addition to other seasonings.
What is the answer for the daily jumble for March 28 2012?
When the health inspector found a fly in his lobster bisque, it resulted in this. Answer: FINE DINING, inept, unity, differ, agenda
Lobster Bisque?
Ingredients1 1/2 pound lobster, cleaned5 tablespoon butter, melted1/4 cup carrots, diced1 each onion, chopped1/2 each bay leaf1 thyme2 each parsley sprigs3 tablespoon cognac1/3 cup white wine1/2 cup fish, or chicken broth1/4 cup flour3 cup boiling milk3 tablespoon cream1 red food coloring (optional)Crack lobster claws and cut body and tail into four or five pieces. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth.Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac.
