Put first 3 ingredients in a pan.
Cook slowly until onion is yellow.
Add lobster.
Cook and stir 5 minutes.
Stir in flour and tomato paste/paprika.
Add broth.
Simmer 20 minutes.
Remove parsley.
Add cream/milk.
Heat, but do not boil.
Serve with salt and cayenne pepper.
Combine cream cheese with milk until smooth.
Add lobster or crab, onion, horseradish, salt and pepper.
Spread into a greased 8-inch baking dish.
Sprinkle with paprika and almonds.
Bake at 375\u00b0 for about 15 minutes until bubbly.
Serve warm.
uice, thyme, bay leaf, salt and pepper (cayenne). Bring to boil
Shell prawns, removing the vein - and chop up into small pieces.<
Sweat the onion, celery, and bell pepper in butter and oil until soft
Combine the onion, garlic, and celery and cook 1 minute. Add the
In a 2-quart saucepan, melt butter over medium-high heat. Stir in flour, salt, white pepper; cook and stir for 2 minutes. Mix in bouillon granules, onion, and half of the half-and-half. Bring mixture to a boil.
Reduce heat to medium; add shrimp and crab meat. Cook, stirring occasionally, until mixture thickens and shrimp are cooked through. Stir in remaining half and half and wine. Serve hot.
Saute shrimp and crab in butter.
In separate pan melt butter. Add dry ingredients.
Slowly add milk, Tabasco sauce and Worcestershire sauce.
Then add cheese until it melts.
Then add shrimp and crab.
Place mixture into casserole dish.
Cover with buttered bread crumbs.
Bake at 350\u00b0 for about 30 minutes.
Saute onion and carrot in 2 tablespoons butter
ften, until mixture turns golden and has a slightly nutty flavor
Saute onion in butter. Add flour; cook and stir 1 minute.
Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.
Break crab into chunks; add to broth. Salt to taste. Heat thoroughly.
Garnish with parsley.
br>Add the mushrooms and cook until wilted and golden brown. Stir
In a saucepan, heat the milk and butter and then add all the seasonings.
Dissolve the cornstarch in the half and half.
When the seasoned milk has come almost to a boil, stir in the cornstarch mixture and cook until the bisque has thickened.
Add the sherry (optional) and crab meat.
Serve hot.
Makes 3 quarts.
In a medium size pot, saute lobster meat, onion and butter until onions are soft.
Stir flour into the pot. When all ingredients are well blended, add milk, salt and cream. Cook over a low heat until soup has thickened.
Garnish soup with green onions before serving.
elery, bell pepper, onion, carrot and garlic in the butter for
In large pot, bring 4 cups of water to a boil; add pasta.
Cook until tender.
Rinse under cold water; set aside.
Cut up tomatoes (to desired size), cucumbers, green pepper, onion, yellow pepper and lobster or crab meat.
Place in large mixing bowl.
Add Italian salad dressing to your taste.
Chill, covered, in refrigerator until ready for use.
Sprinkle with parsley on top.
In lg skillet, melt butter; saute shallot and red pepper.
Add flour and stir until mixed; add broth and sherry.
Simmer for 3 minutes.
Add mushrooms; simmer 5 minutes.
Add lobster or crab and half and half.
Do not boil, but let this mixture heat through.
Spoon into 1 qt casserole dish.
Sprinkle with breadcrumbs and Parmesan cheese.
Place under broiler until breadcrumbs are light brown.
Melt butter in large pot.
Add flour; blend.
Add onions.
Cook on low heat for 10 minutes.
Add crab meat, half and half, corn, potato soup, Worcestershire, mace and pepper.
Cook on low heat for 20 minutes.
Just before serving, add cheese, parsley and green onions.
Beat softened cheese until fluffy.
Soften gelatin in water and dissolve in hot soup.
Combine with cheese and beat in mixer until smooth.
Fold in other ingredients.
Pack into an oiled mold and chill.
Unmold to serve.
Serves 30.
tablespoon butter, and stir. Set aside and keep warm.
Melt