This bisque is AWESOME!! I've always loved lobster bisque and now that my husband catches lobster a lot, I decided to try out some lobster recipes myself. I used a lot of the advice that others gave and I'm so glad that I did. I used 1 shallot rather than regular onion. To replace the milk, I used 1 cup half and half, 1/2 cup heavy cream, 1/2 cup skim milk (the only milk I had in the house). I increased the amount of Worcestershire sauce to 1 tablespoon and cayenne pepper to 1/2 teaspoon. I also added 3 tablespoons of tomato puree and about 1/2 cup parsley near the end. I didn't want to overcook the lobster so I let the sauce simmer for about 30 minutes, then added the nearly fully cooked lobster (which I sauteed with butter, shallots and garlic) to the sauce to simmer for another 30 minutes. SO TASTY! If you prefer a mild taste, reduce the cayenne pepper. 1/2 teaspoon gives a nice kick which I loved.

Reviewed On: Dec. 19, 2009

This was a tasty cream sauce. Very heavy but definitely tasty! I was concerned with the tarragon reviews so I just omitted that, and the over all flavor was very good. I used butter instead of margarine and used one large shallot instead of the onion.

Reviewed On: Dec. 19, 2009

This was really tasty. I followed the recommended advice and added Marsala wine and mushrooms to this recipe. The Marsala really added a great flavor. I might have to try Sherry next time, but the Marsala was so good it would be a tough choice. I also added extra garlic and very little cinnamon. I put two shakes of the canister of cinnamon, probably less than 1/2 teaspoon. You could just barely taste it, but I think it may have added a little something special. I also used 1/2 and 1/2 instead of heavy cream to lessen the fat content a bit. I used 2 cans of 14.5 oz. stewed tomatoes, chopped up, plus I added just a bit of marinara sauce as well. We caught the lobsters fresh but I had frozen them before I made this meal. Two large tails, partially thawed only took about 4 minutes to turn bright orange in the boiling water. They cooked the rest of the way in the skillet after I cut the tails in half lengthwise. I cooked the tails like that but then ended up cutting them into chunks for the final product. My husband loved it, and he's very picky. I will definitely be using this recipe again.

Reviewed On: Oct. 20, 2009