Using the traditional French recipe, making a seafood bisque is a day-long affair, considering that grinding the boiling shells of crustaceans, such as lobster and crab, is the most time-consuming ...

Getting your Trinity Audio player ready... Denver Post file Shrimp bisque. If there’s any soup that’s associate with haute cuisine, with silver cloches and officious servers brandishing stiffly ...

The recipe actually calls for whole shrimp that you behead and de-vein yourself, using both heads and shell to flavor the stock. I use EZ-Peel shrimp sans heads and think it comes out great. Since ...

In a class by themselves, bisques are delicious soups featuring lobster or shrimp as the main ingredient. They are essentially cream soups with the addition of tomato paste which gives them their ...

To stream WWL TV on your phone, you need the WWL TV app. Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 ...

Al Yeganeh, a/k/a the Original SoupMan, a/k/a the Soup Nazi, reopened his landmark soup shop at 259A West 55th Street this past summer after taking a few years off to parlay his success into a ...

Chowder and bisque: They're two sides of the same delicious coin, right? Creamy and thick, both styles of soup have French beginnings (more on that later) and tend to be made with seafood, although ...

DEAR SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese. Heat the oil in a large ...

Every Thanksgiving and every Christmas, I look for something new to make for the holidays. This year, a friend hosting Thanksgiving managed to wow me with the first course, which is saying something, ...

13 ounces shrimp shells (from about 4 pounds of shrimp) (see Note) Instructions: Rinse the shrimp shells thoroughly and drain them. In a medium stockpot over medium-high heat, melt 8 tablespoons of ...

After chatting with Heather Vaughan for last week's Chef Chat, she was kind enough to pass along her recipe for Shrimp Bisque. A rich and creamy base provides the perfect backdrop for a ton of plump ...