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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.

Seafood Chowder

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.

Shrimp & Crab Dip

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 Crab & Spinach Farmhouse Artisan Dip

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.

Seafood Pasta Salad

Seafood Pasta Salad

1 lb. rotini or bowtie pasta, cooked and drained

2 Tbsp. vegetable oil

1/2 cup celery, chopped

1/2 cup red onion, diced

1 lb. medium shrimp, peeled, deveined and cooked

1 to 2 Tbsp. Halladay's Lobster Bisque Seasoning

1 cup light or regular mayo

Toss together ingredients; let chill.

Baked Lobster Dip

Baked Lobster Dip

1 cup mayo

1 Tbsp. New England Lobster Farmhouse Artisan Dip

1 cup mozzarella cheese, shredded

1 cup cooked lobster (or shrimp or crabmeat), chopped

1/2 cup parmesan cheese, grated

Preheat oven to 350˚F. Combine ingredients; pour into a 9-inch pie plate. Bake 20-30 minutes, until hot and bubbly.