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Started By
Message
Where to get the Best Bisque in Baton Rouge
Posted on 11/27/12 at 4:21 pm
Posted on 11/27/12 at 4:21 pm
Where can I get some really good lobster or crab bisque somewhat near campus?
5
Posted on 11/27/12 at 4:29 pm to David, Larry David
Lobster bisque- ruths Chris
Crab bisque- mansurs on the blvd
Crab bisque- mansurs on the blvd
Posted on 11/27/12 at 4:30 pm to David, Larry David
Lobster - Texas de Brazil, although it has no hunks of lobster in it
Crawfish - Don's seafood
Crawfish - Don's seafood
Posted on 11/27/12 at 4:30 pm to cbtullis
quote:
cbtullis
Thanks for the reply! Anything cheaper though?
Posted on 11/27/12 at 4:37 pm to David, Larry David
Parrain's has corn and crab bisque. Haven't tasted it, though.
Posted on 11/27/12 at 4:48 pm to cbtullis
Tullis, you got a brother named Mark?
Posted on 11/27/12 at 5:13 pm to David, Larry David
quote:
really good lobster
Ruth's Chris
quote:
crab bisque
French Market Bistro
Sammy's (not an every day item)
This post was edited on 11/27/12 at 5:15 pm
Posted on 11/27/12 at 8:16 pm to cbtullis
I agree with the above mentioned variations. Lobster and crab versions are very flavorful and creamy.
However,
Any self respecting coonass will tell you that crawfish bisque must start with a dark roux for the "gravy," and always has stuffed "boulettes" in there. Boulettes would be the middle section of the crawfish body stuffed with a cornbread and crawfish dressing. These boulettes are baked in the oven, then added to the gravy near then end. Surely, I am not the only one who, ask a kid, was served this when bisque was mentioned.
However,
Any self respecting coonass will tell you that crawfish bisque must start with a dark roux for the "gravy," and always has stuffed "boulettes" in there. Boulettes would be the middle section of the crawfish body stuffed with a cornbread and crawfish dressing. These boulettes are baked in the oven, then added to the gravy near then end. Surely, I am not the only one who, ask a kid, was served this when bisque was mentioned.
Posted on 11/27/12 at 8:21 pm to Tigerpaw123
Tex de brazil does have a nice lobster bisque without chunks, so I just dish a nice amount of shrimp in it on my way back to my glutton
Posted on 11/27/12 at 8:28 pm to Btrtigerfan
quote:
Any self respecting coonass will tell you that crawfish bisque must start with a dark roux for the "gravy," and always has stuffed "boulettes" in there. Boulettes would be the middle section of the crawfish body stuffed with a cornbread and crawfish dressing. These boulettes are baked in the oven, then added to the gravy near then end. Surely, I am not the only one who, ask a kid, was served this when bisque was mentioned.
I always thought that boulettes were when whoever was cooking chose not to stuff the heads and just made balls, and I have never had a cornbread type dressing in a crawfish bisque
Posted on 11/27/12 at 8:31 pm to Tigerpaw123
quote:
I have never had a cornbread type dressing in a crawfish bisque
I was just guessing. What are they stuffed with other than minced crawfish? Looked like some type of stuffing?
Posted on 11/27/12 at 8:31 pm to Shingo
Bravo
Posted on 11/27/12 at 8:35 pm to Btrtigerfan
quote:
I was just guessing. What are they stuffed with other than minced crawfish? Looked like some type of stuffing?
I make mine with butter, the trinity, garlic, green onions, chopped crawfish tails, and homemade French bread crumbs
Posted on 11/27/12 at 8:39 pm to Tigerpaw123
quote:
homemade French bread crumbs
That actually sounds better. Thanks.
Posted on 11/27/12 at 8:45 pm to Btrtigerfan
And Dons is full of them.
Posted on 11/27/12 at 11:36 pm to Tigerpaw123
quote:
I always thought that boulettes were when whoever was cooking chose not to stuff the heads and just made balls, and I have never had a cornbread type dressing in a crawfish bisque
The recipe for it is in the green and yellow Talk About Good that pretty much everyone's mom has a copy of
French Market Bistro has great Crab Bisque. I've had it at Sammy's too, it was great
Posted on 11/28/12 at 12:40 am to Btrtigerfan
You're pretty funny with the boulettes (which I like) and the cornbread, you self respecting coonass, you! 
Posted on 11/28/12 at 1:02 am to David, Larry David
LA lagniappe crab and corn bisk. Mike Anderson crawfish bisk
Posted on 11/28/12 at 1:19 am to Btrtigerfan
You are correct about the stuffing.
Posted on 11/28/12 at 2:04 am to CITWTT
It's been a little while, but I have to agree with the post about Don's (as far as a restaurant goes). It was dark and the crawfish shells were stuffed with the french bread stuffing. It was good.
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