Lobster Bisque Spicy Recipe 465

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LOBSTER BISQUE (SPICY) RECIPE - (4.6/5)



Lobster Bisque (Spicy) Recipe - (4.6/5) image

Provided by Shaylie

Number Of Ingredients 13

2 TABLESPOONS BUTTER
1/2 ONION, FINELY MINCED
1 CUP SEAFOOD BROTH
1 (8-0UNCE) PACKAGE CREAM
CHEESE, SOFTENED
2 CUPS HALF & HALF
1 POUND LOBSTER MEAT
1/2 TEASPOON WORCESTERSHIRE
SAUCE
1 TABLESPOON SCORPION
TRINIDAD HOT SAUCE
1/4 CUP DRY SHERRY
PARSLEY, CHOPPED, FOR GARNISH

Steps:

  • 1. In a medium saucepan over low heat, melt the butter. Add the minced onion and continue cooking slowly until transparent (do not burn the butter). Continue cooking on medium heat, adding the seafood broth and cream cheese; mix with a whisk until cream cheese is completely dissolved. Add the remaining ingredients, stirring frequently until the mixture almost comes to a boil. 2. Serve hot, with a sprinkle of chopped parsley on top, and buttered, toasted French bread on the side.

SPICY SEAFOOD BISQUE



Spicy Seafood Bisque image

This spicy soup gets its kick from hot pepper sauce and cayenne pepper. Simple to make and goes great with a lot of different meals, or just as great with a simple salad.

Provided by jonesies

Categories     Spicy

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning (can use Old Bay)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
1 bay leaf
1/2 cup small shell pasta, uncooked
1 lb medium shrimp, uncooked, peeled & deveined
1 (6 ounce) can crabmeat, drained, flaked and cartilage removed

Steps:

  • In a large saucepan, saute the onion and celery in butter until tender.
  • Add broth, tomato juice, tomatoes, Worcestershire sauce and seasonings.
  • Bring to a boil.
  • Reduce heat, cover and simmer for 20 minutes.
  • Discard bay leaf.
  • Add pasta to the soup; cook, uncovered, until tender.
  • Add shrimp and crabmeat; simmer 5 minutes longer or until the shrimp turns pink.

Nutrition Facts : Calories 144.8, Fat 4, SaturatedFat 1.8, Cholesterol 82.4, Sodium 843.8, Carbohydrate 11.4, Fiber 1.3, Sugar 5.1, Protein 15.9

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