Classic Lobster Bisque

1 package Halladay's Lobster Bisque Seasoning

1 quart (4 cups) half & half or heavy cream

Cooked lobster, shrimp or crab, chopped

Combine all ingredients. Simmer until flavors are well blended.

SIMILAR RECIPES

Seafood Chowder

1 (8 oz.) bottle clam juice

1 lb. scallops

1 lb. small shrimp

1/2 lb. cooked lobster meat

8 Tbsp. (1 stick) salted butter

1/2 cup all-purpose flour

1 package Halladay's Lobster Bisque Seasoning

4 cups heavy cream

1 tsp. red paprika

1 cup dry sherry

Heat clam juice and add scallops, shrimp and lobster; cook for 2 minutes. Strain seafood and reserve broth. Melt butter in frying pan (do not burn); whisk in flour slowly to make a roux. Add seasoning and reserved broth and bring up to heat. Slowly whisk in heavy cream. Add paprika, and sherry (to taste). When bisque is to texture and taste, add seafood and heat for 2 minutes or until well heated without boiling.

Creamy Baked Scallops

1 lb. scallops

1 cup mozzarella cheese, shredded

1/2 cup mayo

1 (8 oz.) can clams, drained

3 Tbsp. Halladay's Lobster Bisque Seasoning

Preheat oven to 350˚F. Place scallops in an even layer in a baking dish. Combine remaining ingredients and pour over scallops. Bake for 15 minutes, then broil until golden brown, about 3-5 minutes.

Shrimp & Crab Dip

1/2 cup mayo

1/2 cup sour cream

1/4 cup parmesan cheese, grated

1 cup mozzarella cheese, shredded

1 cup shrimp, cooked and chopped

2 Tbsp. Halladay's Lobster Bisque seasoning

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

Baked Corn and Seafood Dip

1/2 cup sour cream

1/2 cup mayo

1/4 cup parmesan, grated

1 cup shredded mozzarella

1 (6 oz.) can of crabmeat, or 1 cup of cooked chopped shrimp or lobster

1 cup frozen corn, defrosted

2 Tbsp. Halladay's Lobster Bisque Seasoning

Preheat oven to 350˚F. Combine all ingredients. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes.

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