This was the most amazing seafood bisque I've ever had in my life. Great recipe, will definitely make over and over again. My only recommendation is to add some creole seasoning and garlic powder to give it a bit more kick, and to use half and half instead of milk! I have also made this with crab meat instead of lobster, and it came out just lovely.

Reviewed On: Mar. 16, 2009

These tasted great, but similar to other reviewers, I definitely had too much egg custard filling leftover in the end. Also, I found it hard to make the crust thin enough and look pretty/uniform. Next time I make it, I will definitely use a rolling pin to make the crust thinner (instead of forming the crust with my fingers as I did this first time).

Reviewed On: Mar. 16, 2009

I made this for vegetarian house guests and it was fantastic. Even my meat-loving husband enjoyed it. Will definitely make this again. Next time, I'll probably try adding some pesto to the sauce to give it a bit more flavor.

Reviewed On: Mar. 13, 2009