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Old 12-18-2006, 10:04 AM   #1
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Crab or Lobster bisque recipe?

Anybody got a good one?
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Old 12-18-2006, 11:47 AM   #2
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If you can get Lobster Better than Bouillon base, you can use it and add crab or lobster, cream, sherry.

It's really yummy stuff.
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Old 12-19-2006, 07:10 AM   #3
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Originally Posted by magnamater View Post
If you can get Lobster Better than Bouillon base, you can use it and add crab or lobster, cream, sherry.

It's really yummy stuff.
I didn't know there was a Lobster Better than Bouillon base. Where do you get yours?
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Old 12-19-2006, 08:52 AM   #4
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Found better than bouillon-lobster!

I found the better than bouillon lobster and other flavors online. These are the ingredients. Are these o.k. I don't know what maltodextrin is but it sounds kinda funky as do some of the others. If it's o.k. I think I'll buy some.

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Ingredients
Cooked lobster, salt, maltodextrin, hydrolyzed soy protein, dried onion and garlic, corn oil, natural flavor, xanthan gum, disodium inosinate and guanylate, spice extractives.
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Old 12-19-2006, 02:17 PM   #5
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I also found that you need to count on one gram of carbs per serving for just the Better than Bouillon stuff, but this works for me on my stage. I wanted to buy some, but I thought I'd try my specialty grocery stores here first.

I remember them being very good--in the lobster flavor too.
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Old 12-19-2006, 02:44 PM   #6
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I saute' lobster meat in butter, just to release the flavors, then add cream, a little half and half and sherry. That's it! Really good!
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Old 12-19-2006, 03:22 PM   #7
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Tweaker Geek

OMG That sounds absolutely fantastic!!!! Lobster meat in butter I've got a prime rib in the oven but now want lobster sauteed in butter-Thanks

mareize
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Old 12-19-2006, 06:35 PM   #8
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Originally Posted by Tweaker Geek View Post
I saute' lobster meat in butter, just to release the flavors, then add cream, a little half and half and sherry. That's it! Really good!

This is similar to my recipe but I saute finely chopped carrots, celery and onion and then add crabmeat (or immitation crab), some chicken broth, heavy cream and sherry. I sometimes put a pinch of cayenne pepper in it too. Just a pinch though. Really delicious soup!
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Old 12-19-2006, 06:48 PM   #9
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After posting this I started wanting lobster bisque too, so I asked DH if he'd like it for Christmas Eve --- the answer, of course, is yes!

Mareize - I wouldn't mind having some of that prime rib though! I love prime rib!

Mackenzie - I've never put any vegetables in the bisque. I don't think I personally would like carrots but the onion and celery might go well with lobster. I'll give it some thought.
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Old 12-19-2006, 06:53 PM   #10
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Hi Tweaker!

I had it like this in a restaurant and loved it. The carrots, celery and onion are very finely chopped and sauteed until very soft before adding the crabmeat or lobster! The vegetables really add something to the crab bisque! I think you would like it!
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Old 12-19-2006, 09:50 PM   #11
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Now I'm thinking about making this for the weekend. Question? I make a scallop recipe that is similar to this that I eat as sort of a stew from the frying pan. But in bisque it's always a light orange/tomato color. What do you think they use to make it that way?

marieze
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Old 12-20-2006, 02:37 AM   #12
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Take the shells of the cooked lobster and simmer in a little water for a while, along with onions and s&p. Use that as your base for the stew. Gives it a nice color with bonus of more lobster flavor. I use the tamale, not sure of spelling, also in this water. Strain and use in along with the meat and carbcountdown milk. I would thicken up with something but not sure what yet.

Kevin, Scott? you guys have any ideas for thickeners in a stew?
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Old 12-20-2006, 06:34 AM   #13
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Take the shells of the cooked lobster and simmer in a little water for a while, along with onions and s&p. Use that as your base for the stew. Gives it a nice color with bonus of more lobster flavor. I use the tamale, not sure of spelling, also in this water. Strain and use in along with the meat and carbcountdown milk. I would thicken up with something but not sure what yet.

Kevin, Scott? you guys have any ideas for thickeners in a stew?
Use carbquick or carbalose to make a roux with reduced broth then add cream. Or use /not starch to thicken.[/

Last edited by Zuleikaa; 12-20-2006 at 06:36 AM..
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