|The Elements of Taste|
|by Peter Kaminsky|
Wine lovers have long had a rich vocabulary to describe the complexity of wines, but gourmands have had no such lexiconuntil now.
1 - 10 of 56 for lobster soup
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Place celery in ... boil, drop in lobster, head first. ... and chicken bouillon. Instead of Lobster Bisque, you'll now have Shrimp Bisque! Makes 3 quarts.
Place the lobsters in a large ... minutes. Season with white pepper and salt to taste. Strain the bisque and add the lobster meat. Serve immediately. Serves 4.
Cook onion and ... cooked chunks of lobster meat. Add salt ... Stir in lobster soup base (if using ... of cream during the last few minutes of cooking.
Boil rice and ... mushrooms. Add the lobster soup and the sherry ... minutes. Serve immediately with French bread and a lightly seasoned salad. Serves 6-8.
Combine: Stir the above ingredients frequently until completely heated.
Cut up the ... Partially thaw frozen lobster. Split lobster ... and fresh spinach. Cook 5 minutes longer or until the lobster is done. Makes 4 servings.
Combine all ingredients together and bring to a boil on low heat. Then add your cheese. It can be thickened with cornstarch and water if you like.
Split lobster tails in half ... is tender. Reduce heat. Add lobster and spinach. Cool for 5 minutes longer or until lobster is tender. Yield: 4 servings.
Mash the cheese in the soup and heat in ... thickened, add vegetables, lobster, mayonnaise, Worcestershire ... mold. Chill until firm. Serve with crackers.
Mix soup mix, mayonnaise, sour ... and fold in lobster meat. Add chopped ... Let set approximately 3 hours. Serve chilled with bread slices or crackers.
Result Page: 1
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