blender, add Marsala wine, lobster base, and 1 cup of
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.
our bisque thicker or thinner then the recipe calls for), add crab meat
Boil crab and lobster.
Pick out meat and reserve 2 1/2 cups broth.
Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine.
Cook until shells are red.
Add fumet, clam juice and chicken stock.
Simmer one hour.
Add rice and simmer thirty minutes longer.
Food mill rice and put through small tamis.
Bring to boil, add heavy cream and cognac.
Add saffron and season to taste with salt and pepper.
br>Fold in the crab meat and the lobster meat.
Divide
Remove all the crab meat from shells and set
he Soup:
1. Wrap crab shells in a tea towel
ite sized pieces.
Add lobster, crab, chives, and tarragon to mixture
inutes.
Add milk and crab meat and heat the soup
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.
For the Lobster Ravioli: In a large saute
inally add your star ingredient - Crab and allow to come full
Saute lobster, crab flakes and shrimp in 2 tablespoons butter with dash of paprika for a few minutes.
Add 1 tablespoon wine and toss over fire for a few minutes, then add 3/4 cup cream and bring to a boil.
Blend together beaten egg yolks and 1/4 cup cream and add to fish in the pan, stirring constantly, until thick.
Do not allow to boil.
Stir 1 tablespoon lemon juice, 2 tablespoons butter, salt and pepper into mixture and serve on toast, puff or in a chafing dish.
Precook lobster, crab or shrimp.
Separate eggs and beat yolks and add cream to beaten yolks.
Set aside.
Melt butter and add dry ingredients, mixing until a smooth texture.
Add egg yolk and cream mix, stirring constantly until mixture thickens and texture is smooth.
Add sherry in same manner.
Add meat.
Serves approximately 4 to 6.
Make the roux by melting butter and saute onions and celery until tender.
Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
Add hot sauce to your taste.
Serve with garlic bread.
In a 3-quart saucepan, saute mushrooms, onions and garlic in butter for 5 minutes.
Blend in flour and add stock, stirring until smooth while over medium heat 10 minutes.
Flake crab meat and remove cartilage.
Add crab meat and remaining ingredients and bring to a light boil, reduce heat and simmer 10 minutes.
Serve hot with crackers.
Add everything to sauteed onions.
Add crab last.
If you make it a day ahead, add crab before serving.
Can be frozen.
Put crab meat in a bowl, pour sherry over and let stand 1 hour.
Blend together tomato and green pea soups, cream, curry and paprika.
Heat slowly, but do not boil.
Add crab meat.
Reheat to boiling point (do not boil) and serve immediately.
.
Add salt, pepper, and crab boil to taste. (I think