Reviewer:

jack7

Cooking Level: Beginning

Reviewed: Nov. 3, 2010

the taste of tomato covers up the seafood flavors.

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5 users found this review helpful

Reviewer:

Ryan L

Reviewed: Sep. 27, 2010

I am making this right now, it's simmering away on my stove and smells WONDERFUL!! :) Can't wait to try it!!!

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4 users found this review helpful

Reviewer:

MrsCarmen

Reviewed: May 14, 2010

I made this following the recipe to the letter. Biggest mistake was using fish stock. The bisque had great texture and I am sure if I had used chicken stock or just water instead it would have been great. It was so fishy we could not eat it. I love fish and seafood, but this was just too much. Just a shame to, but I know of no way to save it. Ray

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4 users found this review helpful

Reviewer:

snooperay

Reviewed: Jan. 29, 2010

Average at best and IMO not woth the effort. Not even close to a top notch Bisque. As the recipie reads - I should have been blown away - it was really lacking something - and still cant figure out what it was. Wont make again.

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4 users found this review helpful

Reviewer:

BPUCLIK

Reviewed: Dec. 6, 2009

Very good! I substituted crab for lobster, added about 1/8 tsp. cayenne pepper, omitted the sherry, and substituted heavy cream for whole milk to reduce the fat content a little.

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4 users found this review helpful

Reviewer:

Crissy Nour

Cooking Level: Expert

Reviewed: Feb. 14, 2009

This is sensational. My husband had seconds and licked the bowl. The only thing I did different was I added 3 tbsp of tomato paste instead of the tomato puree, this helped to thicken it, and 1 more tbsp of sherry and a little more cream. I put bigger lobster pieces in it, too.

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7 users found this review helpful

Reviewer:

Donna K

Reviewed: Jul. 22, 2008

I don't know if I didn't blend it long enough or what, but it was like grits almost. I'm sure it was because of the flour mixture. the test was good but the consistency was off. Any suggestions on how to correct this are welcome.

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5 users found this review helpful

Reviewer:

Angie

Reviewed: Feb. 19, 2008

YUM! This bisque was phenomenal. The flavor was rich with a sweet, almost buttery aftertaste. My only complaint is that I couldn't get the lobster meat as "smooth" in the blender as the recipe calls for, but other than that it was perfect!

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4 users found this review helpful