Reviewed: Mar. 18, 2012

Though I followed the recipe, I found this to be less flavorful than I would have liked. It would have also been helpful to know the preferred size of lobster tails to use. Mine were on the small side, so I added extras, but still found there to be too little lobster meat in the finished soup. I ended up adding extra seasoning to this recipe.

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 27, 2012

Cooking the whole tails added wonderful flavour. I substituted 1/4 cup of brandy for the white wine, added an extra cup of cream, and thickened with cornstarch to get the thick texture. The bisque was delicate, delightful, and really highlighted the taste of the lobster.

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Reviewer:

Nana Lynda

Reviewed: Nov. 7, 2010

verry good

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Reviewer:

Annette R

Reviewed: Jan. 24, 2009

Loved this recipe! It used all natural ingredients and for more flavor I added worcestershire sauce, paprika and chilli. Really delicious!

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3 users found this review helpful

Reviewer:

MKM

Reviewed: Dec. 4, 2008

Simply devine! thanksgiving 2008 was made complete

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2 users found this review helpful

Reviewer:

molly

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Hollywood, Florida, USA

Reviewed: Sep. 30, 2005

excellent, substituted cream sherry for the wine, scrumptous

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8 users found this review helpful

Reviewer:

CSDBLC

Reviewed: Feb. 15, 2005

I was expecting a more creamier soup, like bisque usually is. I added cornstarch to thicken it and also used a little Old Bay Seasoning. Otherwise it would not have enough flavor. I don't think I'll make this again. Kind of an expensive soup.

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6 users found this review helpful

Reviewer:

MURF65

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Feb. 9, 2003

I made this bisque for a special treat for my family. Everybody just loved it! Im not sure if I did something wrong but in my opinion it was more like a soup than a bisque. Even after adding the cream it wasnt creamy. Regarless, everyone had seconds and I will be making this dish again!

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Reviewer:

MYSTIK00

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 5, 2001

I liked it, but it needed more flavor. I added, a lot of pepper (no salt), Old Bay Seasoning, a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup.

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14 users found this review helpful