New England-based chain Legal Sea Foods has been wowing guests with its fresh seafood menu since 1950 and its lobster bisque ...

Go to any upscale Cajun Creole restaurant, and you’re going to find seafood bisque on the menu. Well, it’s also on the menu ...

If there’s any soup that’s associate with haute cuisine, with silver cloches and officious servers brandishing stiffly starched napkin on their forearms, it’s a seafood bisque. A classic shrimp bisque ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up in New England, I’ve eaten ...

Shrimp risotto is one of those Northern Italian dishes that feels both elegant and comforting. And look, it all starts with ...

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 ...

Gnocchi light as clouds, sauces so smooth they’re like velvet, macarons that dissolve to nothing in your mouth, pates and mousses as fine as Irish butter, a rain of Parmesan like fine dust. Achieving ...

If you know anything about Eddie V's, you probably know that the chain flies in its seafood fresh each day, offering larger ...

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 ...

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 ...