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Lobster bisque spaghetti?

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I recently bought a can of lobster bisque, and wanted to mix it with spaghetti. Any suggestions on how to make it into a sauce?

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  1. Maybe you could add it to a basic flour/butter roux.

    1. mmmm ... at Christmas I made a lobster mac and cheese, using a lobster bisque instead of a bechamel. Depending on how thick your version of bisque is, you may want to reduce it gently until it has a nice thick consistency and add a classic mix of fines herbes (tarragon, chervil, chives, parsley) ... I would resist doing too much with it because the lobster flavour speaks for itself ... maybe add some tinned lobster meat ...

      2 Replies
      1. re: CocoTO

        sounds good! is adding tomato a bad move?? it will thicken the sauce as well

        1. re: caineroad

          chopped tomato would be a nice feature as well ... I would probably peel, seed and chop some Roma tomatoes and add at the last minute so they don't break down ... enjoy!

      2. Look up past "con arogasta" which is a classic Northern Italian recipe with lobster. The sauce sounds a lot like a bisque, just a bit thicker so perhaps reducing the soup will do the trick.

        1 Reply
        1. re: hal2010

          can't wait to start cooking, thanks guys!!

        2. Is your can of Lobster Bisque to be used as is, or is it to be reconstituted? That makes a big difference as to whether you'll need to thicken or thin it to make a sauce.

          While I'm not a huge fan of using processed foods, I turned a can of Campbell's "Cream of Shrimp" soup into a lovely "Shrimp Newburg" sauce just by thinning it with a little cream & a little dry sherry. Served it over sauteed jumbo shrimp & rice. It was wonderful, quick, & easy.

          I imagine it wouldn't be difficult to do the same with Lobster Bisque, but if it's the ready-to-use type, then you'd need to thicken it a bit with a roux.

          4 Replies
          1. re: Breezychow

            a roux is like big chuck of butter and flour?

            1. re: caineroad

              Lol - well, sort of. But it's a little more precise than that as far as proportions.

              Basic for about 1 cup of end product is 1 tablespoon of butter, melted, to which 1 tablespoon of flour is added & cooked for just a couple of minutes, stirring constantly to prevent burning. Then add 1 cup of liquid - milk, 1/2 & 1/2, chicken broth - whatever. Continuing to stir, allow mixture to come to a boil over medium heat, or until mixture thickens to how you like it. Cheese & herbs can be added to make various different sauces. And for a thinner sauce, you can obviously add more liquid to suit.

              So always think ONE-ONE-ONE for proportions of butter-flour-liquid, which you can obviously double or triple if you need a larger quantity of sauce.

              But again - you shouldn't need this if you have a soup that needs to be reconstituted. That would just require a little thinning with some cream &/or dry sherry to make a nice sauce.

              1. re: Breezychow

                Oh thanks for great recipe! I was going to do half butter and half flour and that's it. Lol thanks so much. I heard you can make a pot and store unused portion in the fridge or freezer, it will become a solid brick like butter, so the next time I need to thicken something up I would just throw a piece in there. As for liquid, I think it will greatly affect the taste of it? The only broth that I have is japanese fish stock(dashi), I think it will make a great dish.

                1. re: caineroad

                  I don't know about freezing the roux - have never heard of that or done it before. As for using Dashi, while it will work for seafood dishes, you obviously can't use it for everything, so make sure you mark leftovers carefully.

          2. http://www.chow.com/recipes/29490-pra...