diver.net

Lobster Bisque recipe question


dive-instructors.com, the first place to look for a dive instructor


[ Follow Ups ] [ Post Followup ] [ California Scuba Diving BBS ] [ FAQ ]

Posted by seahunt on May 13, 2009 at 13:03:00:

I make a good Lobster Bisque, but I suspect that some purists would call it Lobster Cream Soup.
As far as I know, real Lobster Bisque is made with the lobster shells, by cooking them to make a broth.
Now I've experimented with this some. You can get a very ocean tasting broth if you cook it for a while.
Another recipe said to cook it for 10 minutes. The idea of all this is that if the shells provide a good
flavor in a broth then I'd make the broth and add it to the "Lobster Soup".
So does anyone have any suggestions about this? I remember Terry made a comment about this, but I don't
recall what it was.
I'd like a practical way to cook this. Any thoughts?
T'anks, seahunt



Follow Ups:


Name:
E-Mail:
Subject:
Message:
Optional Link URL:
Optional Link Title:
Optional Image URL:
Post Background Color: White     Black
Post Area Page Width: Normal   Full
You must type in the
scrambled text key to
the right.
This is required to
help prevent spam bots
from flooding this BBS.
capcha
Text Key:

      


diver.net