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Well, I have mixed feelings as far as this recipe goes. Yes what was left of it tasted great, but I'm just not sure that it was worth the second degree burns... there should be a couple warnings added to the recipe like 1) use ONLY THIN steak. 2) never cover it. 3) don't cut the meat to check for level of rarity. 4) most importantly, don't do all these things at once THE MEAT WILL EXPLODE IF THESE WARNINGS ARE NOT FOLLOWED CAUSING EXTREME BURNS!!! (other than that, it tasted ok)

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Lobster Bisque II

Reviewed: Oct. 14, 2005

I tried out this recipe a little while ago, and with a couple substitutions, it was great. Neither myself or my husband like onions so I omitted them, then added cayenne for a bit of a hot flick, and wow!!! I was amazed at how close it got to restaurant quality, if you like spice try the cayenne, its worth it:) thanks for the great recipe base!!

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