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Top Rated Bisque Recipes
This rich velvety soup is a wonderful way to begin this festive meal. If you can find jarred or frozen peeled chestnuts, it will cut down on your preparation time considerably. If using fresh chestnuts, see the preparation instructions following in this recipe and plan to prepare them in advance. (Peeled chestnuts are sold at Asian markets at a fraction of the cost in supermarkets.) For a thinner but still rich soup, add up to one cup of almond milk close to serving time.Adapted from "Party Vegan" by Robin Robertson.View Recipe
I love, love, love lobster. Simply steamed and served with butter, or lightly dressed with mayo and loaded into a toasted hot dog bun that can barely contain it — as long as lobster is on the menu, I'm a happy camper.
For this recipe, I turned to the master, Thomas Keller, for inspiration — adapting recipes for creamy lobster broth and butter-poached lobster that are featured in his exquisite French Laundry Cookbook. The result is a rich, incredibly decadent treat, with a flavor to match the amount of work that goes into making it. I recommend serving it in a little cup or bowl as a starter to an elegant meal.
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A silky-smooth and tasty soup that's perfect for cold winter evenings. This recipe can also be used as a side dish to accompany a roast or another main course. Adapted from "Better Homes and Gardens New Cookbook."View Recipe
Like most Welsh rarebits, this Dark Ale Welsh Rarebit is quite the heavy comfort food. Save it for a dismal, rainy day when you need a little bit of extra energy from a savory meal.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.View Recipe
The Sea Fire Grill is the sister restaurant to Benjamin Steakhouse and offers an array of locally-sourced fresh seafood and fish items. Highlights from the dinner menu include an impressive raw bar featuring lobster, East and West Coast oysters, shrimp and Long Island Littleneck Clams, as well as caviar; appetizers include steak tartar, pan roasted scallops, mussels, and a mouthwatering lobster bisque; entrées include Alaskan King Crab Legs, whole Main lobsters, and yellowfin tuna, as well as steaks and chops; sides include Spanish risotto, wild mushrooms/lemon gnocchi, and, of course, lobster mac and cheese. If you can’t make it out to the Sea Fire Grill then make its Bibb Lettuce Salad With Blue Cheese and Candied Pecans recipe right at home!Check out the Sea Fire Grill’s menu here: http://www.theseafiregrill.com/dinnerView Recipe
This is a soup for onion lovers. Caramelized onions, leeks, and shallots (or only onions if you prefer) are puréed with chicken stock and then combined with sherry, sautéed onion, and a splash of cream at the end. What makes it so delicious are the fried leeks—and the Gruyère crostini, a contemporary interpretation of the typical (and often too heavy) cheese topping on many onion soups. Pass any extras at the table. They’re yummy! — Soups for Two by Joanna Pruess
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This is easy-to-make soup uses water instead of stock. Pears, winter squash, and apple cider all appear on farm stands at about the same time, and their varying degrees of sweetness have a natural affinity for one another. Curry powder adds an exotic kick and helps balance the sweetness of the other ingredients. Recipe courtesy of chef Vitaly Paley.View Recipe
Sautéing the shells — be they crab, shrimp, or crawfish — is the true secret to a good rich bisque and the key to its signature nutty flavor. The farther west you go in Louisiana, the less cream and the more rice you’ll find in the bisque.
Adapted from My New Orleans: The Cookbook by John Besh.
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This warming and flavorful dish is perfect for a fall dinner party or a quiet evening at home with dinner for two. The natural sweetness from carrots and pumpkin is brought out by organic brown sugar.View Recipe
The Sea Fire Grill is the sister restaurant to Benjamin Steakhouse and offers an array of locally-sourced fresh seafood and fish items. Highlights from the dinner menu include an impressive raw bar featuring lobster, East and West Coast oysters, shrimp, and Long Island Littleneck Clams, as well as caviar; appetizers include steak tartar, pan-roasted scallops, mussels, and a mouthwatering lobster bisque; entrées include Alaskan King Crab Legs, whole Main lobsters, and yellowfin tuna, as well as steaks and chops; sides include Spanish risotto, wild mushrooms/lemon gnocchi, and, of course, lobster mac and cheese. If you can’t make it out to the Sea Fire Grill then make their mac and cheese recipe right at home!Check out the Sea Fire Grill’s menu here: http://www.theseafiregrill.com/dinnerView Recipe
This delicious Maine Lobster Bisque will tide guests over until the big holiday feast. Garnish with toasted pumpkin seeds and serve as appetizer shooters or in small bowls. Blanc de Blancs Champagne or sparkling wine pairs well to cut through the dish’s richness and adds a celebratory kick-off to the holiday celebration. Recipe courtesy of Julienne Guyette-Bailey.
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This soup couldn’t be any easier to make. Everything just gets plunked into a blender and pureed. My next door neighbor declared, “That tomato soup was the best soup I ever had in my life!” Fresh herbs make this soup a winner.
The taste is gourmet, but the preparation couldn’t be simpler. Tomatoes are a carotene-rich food, and studies confirm that eating more carotene-rich foods will reduce not only your risk of cancer, but also your risks of heart disease, hypertension, and stroke.