Lobster Bisque

Reviews More Reviews

Most Helpful Positive Review

Oct 25, 2003

Okay... this recipe was very good, but there were a few adjustments that I had to make. I went ahead and followed the directions, but instead of using milk, I substituted it with heavy whipping cream. I chopped the onions, instead of slicing them. I also added a few tablespoons of tomato puree, I added some more worestshire sauce and some more chayenne pepper and VIOLA! The recipe was perfected. Oh... I also let it cook on low heat for about 1 hour. The trick to this recipe is to allow it to simmer. Wilma, you had the right idea, but you just needed a little more special additions to your recipe to make it perfect. Thank you for giving me the basics. This has become one of my family's favorite! Michi in Miami

—MICHI IN MIAMI

See full review »

Most Helpful Critical Review

Sep 25, 2005

Good start - Needed some jazzing up. I cooked the onions longer (10 minutes), added 1 TBL minced garlic, 3 TBL tomato paste, increased the worchestershire to 1.5 TBL, used 1 cup milk and 1 cup half & half, doubled the cayenne and added more salt to taste (much too bland) - THEN this recipe knocked my socks off!

—Vkr422

See full review »

235 Ratings

See other versions of this recipe!

Sep 25, 2005

I discovered that it's possible to purchase a 12oz bag of frozen Australian slipper lobster tails at Trader Joe's for $8.99 so that's what I used. This soup was excellent! The lobster tails were raw and had to be sauteed. I reduced the liquid from them and added it to the soup. I made the following modifications: doubled the flour and butter, used 1 cup heavy cream and 1 cup reduced fat milk instead of two cups milk, added about 3 tbsp tomato paste, and used the extra cayenne pepper, extra Worcestershire sauce plus black pepper, parsley and garlic powder suggested in earlier reviews, and I simmered the soup for about an hour and a half. The one change I would make next time: I thought that simmering the lobster overcooked it and made it a bit tough. Next time I would add the lobster just before serving. Even better than the little Italian restaurant in my neighborhood. Will definitely make this again (and again).

—NatalieMac

See full review »

Nov 04, 2005

This was bar none the best and easiest recipe ever. I like others changed a few things, I used one cup of milk and one cup of half-and-half, instead of an onion I used one small shallot, two tabelspoons of tomatoe paste (just enough to make the soup a little pink), I added a touch of old bay seasoning, a spalsh of garlic powder. Other people suggested three tabelspoons of flour, mine was very thick with two. I did not use lobster I used shrimp that i put through the food processor just for a second. Voila! Such a great recipe.

—laurenrocks

See full review »

Jan 04, 2004

This recipe was phenomenal with the little changes that everyone had put in previously: 4 tablesppons butter 4 tablespoons flour - makes it thicker 1/2 cup milk, 1/2 cup half and half, 1 cup heavy cream - this makes the recipe creamier 1/4 tsp parsley 1/4 tsp garlic powder 1 tablespoon worcestershire 1/2 tsp cayenne this was yummy but if you don't like a bite leave out the cayenne because it gives it a lot of kick

—JAY9R97

See full review »

Oct 13, 2003

Similar to other reviewers, I spiced the recipe up a bit. Change the worcestershire to 2 tsp, same with the cayenne pepper. Omitted the salt, added garlic powder and fresh parsley. Letting it simmer for about an hour was important, lets the flavor of the spices come through. I also used 3 tbsp tomato paste to add flavor and help thicken, as well as use 1 cup heavy cream, 1/2 cup half & half and 1/2 cup milk.

—BARBPL

See full review »

Feb 07, 2007

I had to rate this recipe. It was very good. I added more salt and worcetshire sauce and added garlic too. It needed thickening up so instead of adding cream like others have suggested I took half of the soup out and blended it and then addedt it back to the soup. It made the soup thick and a nice pink colour, without having to add the extra fat from the cream.

—melagoz

See full review »

Nov 27, 2005

Wonderful recipe! I was looking for a CRAB bisque, but none were shown as 5*. I made the following changes and now have my crab bisque. Used 1 lb. fresh imitation crab instead of the lobster and fat-free half and half instead of the milk. This is a delicious bisque that is easy reasonably priced, and better for you than it tastes. We will have this on a regular basis.

—RISINGMARKET04

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Lobster and Chive Bisque

Special Lobster Bisque

Annie's Lobster Bisque

Lobster Bisque II

Perfect Lobster Bisque

Lobster Bisque I

Quick Lobster Bisque

Luscious Lobster Bisque

Lobster de Jonghe

Lobster Rolls

ADVERTISE WITH US

Nutrition

Calories
245 kcal
12%

Carbohydrates
11.2 g
4%

Cholesterol
108 mg
36%

Fiber
0.2 g
< 1%

Protein
28.1 g
56%

Sodium
1060 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lobster Bisque

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 5.3g 27 %
Cholesterol 108mg 36 %
Sodium 1060mg 42 %
** Potassium 605mg 17 %
Total Carbohydrates 11.2g 4 %
Dietary Fiber 0.2g < 1 %
Protein 28.1g 56 %
Sugars 6.3g
Vitamin A 11 %
Vitamin C 1 %
Calcium 27 %
Iron 7 %
** Thiamin 9 %
** Niacin 60 %
** Vitamin B6 9 %
** Magnesium 20 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.