2024 the best lobster bisque recipe review

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From Rhode Island to Maine―80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast.

Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons.

Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.

50 color photographs

From the Publisher

Seafood recipes that honor the coastal traditions of America’s northeast

Basic Fish Stock

Portuguese Two Fish Soup

Spinach Clam Soup

Maine Lobster Stew

Serves 3 or 4

To make the lobster stock: Use the lobsters to make the lobster stock. Steam the whole lobsters, remove the meat from the shells (you’ll get 2 to 3 cups total). If possible, do this 1 day ahead. Alternatively, make a lobster stock from leftover carcasses (or use a lobster stock you previously made) and purchase fresh lobster meat.

Melt the butter over medium heat in a medium stockpot. Add the onions and the optional tomalley and coral. Sauté about 5 minutes, or until the onions are softened.

Add the sherry and the 1 cup of lobster stock and simmer for 5 minutes.

Cut the lobster meat into small chunks. Add the meat to the pot and simmer for a few more minutes.

Add 2 cups of heavy cream slowly, being careful not to let it boil. Stir well and taste. For a creamier flavor, add up to 1 more cup of heavy cream (for 3 cups total) to desired taste.

Add salt to taste.

Ladle into individual bowls and add optional seasonings to taste.

Optional seasonings:

Salt and freshly ground black pepperDollop of butterFresh chives, choppedPinch of paprikaInstructions

Ingredients 1 cup Basic or Robust Lobster Stock Two 1¼- to 1½-pound lobsters 3 tablespoons butter ½ small to medium yellow onion, diced into ½-inch pieces 2 to 3 tablespoons lobster tomalley and coral (optional) ¼ cup dry sherry 2 to 3 cups heavy cream or half-and-half or rich milk Salt

Publisher ‏ : ‎ Countryman Press (March 8, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 296 pages
ISBN-10 ‏ : ‎ 1682687139
ISBN-13 ‏ : ‎ 978-1682687130
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 7.1 x 0.8 x 9 inches
Reviewer: Amy V. Marsters
Rating: 5.0 out of 5 stars
Title: Another fantastic book from Craig Fear!
Review: If you like soups from the sea, this is a must-have book! It is well-researched, well-organized, interesting, and very easy to read. The first section of this book goes over the history of New England soups from the sea, the basic types of seafood, where to source your seafood from, and how to support local, sustainable harvesting. Just as with his book, Fearless Broths and Soups, I didn't think I was particularly interested in these topics but, once I started reading, I couldn't stop. The real 'fish-and-potatoes' of this book lies in the more-than-70 recipes, beautifully illustrated and easy to follow. As one of his lucky taste testers, I can honestly say his creations are delicious. I have known Craig for quite a few years now and I can truly say his passion for his craft comes to us as a gift in the form of this book.

Reviewer: Janice Roberts
Rating: 5.0 out of 5 stars
Title: Comprehensive and Yummy
Review: I was really excited to receive my copy of New England Soups from the Sea by Craig Fear. Not only does it have awesome recipes for chowders, bisques, boils, stews and seafood medleys, it also contains really interesting and useful background information on native fish of New England, for instance, and it teaches you how to make basic seafood stocks and broths to use in the recipes. The photos are awesome, and I can't wait to start making some chowda! Think I'll start with the Classic Creamy New England Clam Chowder and work my way around the region. Kudos to the author.

Reviewer: L. Chu
Rating: 5.0 out of 5 stars
Title: Eye-opening introduction to a culinary world
Review: We purchased Craig Fear's book, The Thai Soup Secret, and hubby has been producing the most awesome soups from it. Given his success with that, we purchased Fear's New England Soups from the Sea, every bit as enlightening and easy to follow as the previous book. I'm particularly impressed that Fear emphasizes the amazing diversity of seafood abundantly available from New England waters, very little of which is known and used due to our overdependence on the processed food industry. I love the enticing photography but especially the writing style that educates while not being overly stuffy. Having tried a couple of the simpler recipes with great success, I look forward to many more culinary adventures based on the food source native to the region where I live.

Reviewer: carol
Rating: 5.0 out of 5 stars
Title: Sooo extremely worth buying the physical book!
Review: I am very selective about any hard copy books that I purchase these days. My purchase of Craig Fear's Soups From the Sea was so worth my buying!! It is inspiring and informative, the photos are beautiful, and the recipes are amazing. I am a "soup snob" and grew up in a restaurant family. Not only are the soups and chowders some of the best I have ever had, Craig makes the process super simple and fun! I can't recommend this cookbook enough.

Reviewer: Cardinal 6
Rating: 5.0 out of 5 stars
Title: A gorgeous collection of recipes from the sea.
Review: I have been making New England Clam Chowder for many years and it has been my go to for seafood soups. That all changed when I bought this book. I became acquainted with Craig’s culinary skills when I first made his recipe for Traditional Congee Soup. It’s still one of my favorite soups to take who someone who isn’t feeling well. When I saw that he had published a new book I couldn’t wait. Deciding on which recipe to start with based on the pictures was a challenge because they all look delicious. I started with the Classic New England Whitefish Chowder which was a huge hit. Aside from all of the recipes, the book makes for an entertaining read. His knowledge of seafood and all of the resources he provides are incredible. I highly recommend it.

Reviewer: Sven E. Hanson
Rating: 5.0 out of 5 stars
Title: Excellent
Review: This cookbook is one the best I’ve ever come across. It’s filled with useful information about different kinds of fish and shellfish, which are sustainable vs. endangered, and which work best for different preparations. I hope to make many of the dishes featured. Cannot recommend more highly.

Reviewer: Terra
Rating: 5.0 out of 5 stars
Title: Easy, delicious recipes and gorgeous photos!
Review: This is an excellent cookbook! Our family absolutely loves soup, and most of these recipes take “soup“ to the next level. Makes me love being a New England or even more. We are having fun making our way through the extensive selection of recipes, trying new things and loving every minute of it. The author also has a great voice that comes through! The first recipe we tried with classic New England clam chowder, and it was honestly some of the best we had ever had

Reviewer: t lentz
Rating: 5.0 out of 5 stars
Title: Even if you don't live near the ocean .....
Review: This cookbook is more than recipes. I learned more about American fisheries and how I can support them even though I don't live near an ocean or gulf. I have already ordered from Red's Best, per the author's recommendation, and have not been disappointed with the quality and taste of the seafood we have received.The recipes in this book are thorough and simple to follow. The New England Clam Chowder had my husband oohing and aahing through the entire meal. He told me "This is the best clam chowder I have ever had. How did you keep the clams tender?" My response, "Craig, the author of the cookbook, explained the importance of not overcooking them when making the broth, and how to make sure that doesn't happen."If you are looking for a cookbook that also teaches as you go, this one should definitely be part of your collection.