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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.

SIMILAR RECIPES
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 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.

Crab Cake Bites

Crab Cake Bites

6 oz. crab meat

6 oz. cream cheese

3/4 cup sour cream

1 egg, lightly beaten

2/3 cup Parmesan cheese, grated and divided

1 Tbsp. Halladay's Lobster Bisque seasoning

1 tsp. lemon zest

2 tsp. lemon juice

Salt and pepper, to taste

1 cup Panko crumbs

6 Tbsp. butter, melted


Preheat oven to 350F. Grease a 24 cup mini muffin tin with cooking spray, set aside.

Combine crab meat, cream cheese, sour cream, egg, ⅓ cup Parmesan cheese, Crab & Spinach Seasoning, lemon juice, and lemon zest until well combined. Add salt and pepper to taste.

In a separate bowl, combine the remaining ⅓ cup of Parmesan cheese, panko crumbs and melted butter. Divide this mixture evenly between the muffin cups and press around the edges to form a base in each cup. Spoon the crab mixture into the cups on top of panko base.

Bake for 20-25 minutes, or until the edges are golden brown. Serve warm or at room temperature with Halladay's Dilly Herb Dip or the dipping sauce or your choice.

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.