Reviewed: Apr. 23, 2012

This bisque came out nice. Beautiful color and taste. The cayenne made it out to be more of a southwesty tasting bisque. I guess I was trying to find something different and found it. But I think I will go with a more New Englandy recipe next time. I would add less cayenne next time unless you really know you want it spicey. I thought the spice took away from the lobster taste I really wanted. Probably would only make again if I knew somebody who would really like it.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Feb. 9, 2012

i had to tweak this recipe a lot but i still found that i didn't achieve the taste i was going for. i used lobster broth instead of chicken stock but still found it to be slightly bland and a little too milky. i'm still searching for the perfect lobster bisque after trying this one.

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Reviewer:

aspiringepicurista

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 27, 2012

Make sure to let this simmer correctly. That was the only thing I did wrong on this recipe and it was still FANTASTIC!!

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Reviewer:

Mgdob82

Reviewed: Jan. 8, 2012

Wonderful Bisque! I have made this recipe several times. Followed directions exactly, came out perfect and have varied a little and came out perfect. Some of my variations: I used fish stock once instead of Chicken both, butter instead of olive oil and used shrimp and crab meat instead of lobster. I have a pot of this on my stove as I type :) Thank you so much for the wonderful recipe.

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Reviewer:

Rachel

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Salt Springs, Florida, USA

Reviewed: Dec. 31, 2011

I picked this recipe because it had the more complex components such as Sherry but relatively simple. Unfortunately, I won't be making this again. I like my bisque much creamier and the ceyenne pepper was just too much. This soup is spicy & bisque is not supposed to be spicy. My husband did like it a lot but if you are looking for a traditional bisque, this isn't it.

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Reviewer:

Stacy N.

Reviewed: Dec. 14, 2011

My huband just ate 2 bowls and said it was the best soup he has ever had. Thank you so much for sharing this recipe!

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Reviewer:

allison mom of toddlers

Home Town: Warwick, Rhode Island, USA

Living In: Lakeville, Massachusetts, USA

Reviewed: Dec. 14, 2011

This is the best recipe for lobster bisque! I made a few subs out of necessity. 1. I used 1 cup of sherry because I was out of white wine and 2. I used 2.5 C heavy cream and 2.5 cups whole mild to make it creamier. I also left out the green onion because I forgot to buy it. This is the closest I've ever come to recreating true bisque like you find in New England - thank you!

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Reviewer:

mom22boys

Reviewed: Jun. 28, 2011

We liked this one.

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Reviewer:

korich1

Reviewed: Apr. 19, 2011

I followed this recipe exactly, against my better judgement. Lobster bisque is one of my favorites but I didn't care for the worchestire sauce flavor. Next time I will omit and hopefully have a better result.

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Reviewer:

Vicky

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Titusville, Florida, USA

Reviewed: Mar. 5, 2011

I read all the recipes available here and this one sounded the best. Needless to say it did not disappoint!!! I actually was going to make it with just lobster shells (add to the simmering onions and let sit with the reduction until bright red) but tails were so cheap at 5.99 a piece I bought two and got more than enough for serious lobster flavor. First of all, I sauteed with butter instead of olive oil, I love butter and use it whenever I can. I used shallots instead of green onion and added minced garlic and white pepper in addition to the suggested spices. It turned out wonderfully and I served it to my family first; my father who doesn't care for lobster ate 3 bowls. I served the bisque in toasted sourdough rounds (breadbowls). I will absolutely make this again, next time with crab, I think!!!

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