Using the traditional French recipe, making a seafood bisque is a day-long affair, considering that grinding the boiling shells of crustaceans, such as lobster and crab, is the most time-consuming ...

The word bisque is often used to describe any smooth and creamy soup, but true bisque is a thing of shellfish beauty, capturing and concentrating the flavor of the main ingredient. Lobster bisque has ...

New England-based chain Legal Sea Foods has been wowing guests with its fresh seafood menu since 1950 and its lobster bisque is such a hit that you can buy it online and have it shipped nationwide. It ...

The best of the ocean — and the kitchen — fits in one little bowl. As rich and delicious as lobster bisque soup can be, it’s a lobster bisque recipe that beats all. 1. Place the water, the white wine ...

The sights, sounds and aromas of the Free Press Food & Wine Experience are still swirling around in my head. And the edibles prepared and presented by many metro Detroit restaurants are tantalizing my ...

Instructions: Place stock in a large heavy-bottomed stock pot over medium-high heat. Add lobster base, tomato paste, peppercorns, bay leaves and cayenne. Meanwhile, melt margarine or butter in a ...

Among vintage photographs and hand-painted murals, diners at South Point’s steakhouse can feast on Burgundy sauteed mushrooms and blackened ribeye. But seafood is a specialty, shining through in the ...

2 1-pound lobsters OR 6 good-size crabs OR 1 pound shrimp with heads (if possible) 4 tablespoons butter X cup brandy or cognac 1 cup dry white wine 1 large onion, coarsely chopped Salt and pepper 1 ...

When you think of lobsters, you think of cracking open a hard shell lobster and dipping the sweet meat in butter. Lobster has been a delicacy for Americans for many years but it used to be considered ...