I went to the restaurant called coopershawk recently and had they're crab and lobster bisque!! It is amazing!

Question

Can someone find me a recipe like this please? I would absoulutely love to try it at home!! =)~ I love this like I do New England Clam Chowder or maybe even a little bit better!! 10 out of 10 for the taste.

Answer 1

They key to making this soup is fresh crab & lobster, but even more so is making a great shellfish stock.

LOBSTER & CRAB BISQUE

1/4 lb. lobster meat

1/4 lb. crab meat

2 cups shellfish stock

2 cups cream

1 Tbls. Old Bay seasoning

1 tsp. pepper

salt to taste

4 oz. butter

3/4 cup flour

splash of sherry (optional)

Melt butter over low heat being careful not to burn. Stir in the flour slowly. Continue to stir mixture for about 5 minutes.

Add the shellfish stock to the roux (butter/flour mixture) slowly.

Cook for another 7 or 8 minutes over medium heat, add the cream and sherry.

Add salt, pepper and Old Bay and mix well.

Add lobster and crab, stirring gently over low heat so as not to break up.

Answer 2

The key to a good bisque is to bake the shells of the lobster in the oven with some liquid for at least two hours. Then you can make your soup.

Answer 3

No doubt no one will give you the recipe, that would mean the recipe would lose its value as a sale~able item.

If it is really that great, get hired as a chef there and be taught to cook it.

Answer 4

INGREDIENTS:

6 tablespoons butter

6 tablespoons all-purpose flour

¾ teaspoon salt

1/8 teaspoon black pepper

1 teaspoon paprika

4 ½ cups milk

1 1/4 cups chicken stock

¼ cup white wine

3 tablespoons minced onion

3 tablespoons shredded carrot

3 cups cooked lobster meat, shredded

1 cup cooked crab meat, shredded

1 tablespoon Cognac

½ cup heavy cream

PREPARATION:

In a large pan over medium-low heat, melt butter and then stir in flour, salt, pepper, and paprika. Slowly whisk in the milk, chicken stock, and white wine, stirring until smooth and slightly thickened.

Add onion, carrots, and lobster meat; simmer for 10 minutes. Stir in Cognac and cream, heat through, and serve hot.

Makes 8 servings.