Lobster Bisque Dewey
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The outstanding lobster bisque recipe is from the 1965 cookbook A Treasury of Great Recipes by Mary and Vincent Price. The original recipe came from the Gage and Tollner Restaurant in Brooklyn, New York. This delicious soup is the result of cooking lobster meat in butter and then adding cream. Rich, delicious, and tasting of pure essence of lobster. Check out more of Linda's great Soup, Stew and Chili Recipes and Lobster Recipes.
Lobster Bisque Dewey
2 tablespoons butter
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How To Buy Frozen Lobster Tails. Divide into bouillon cups and sprinkle with paprika. A dash of sherry may be added. Makes 2 servings.
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