I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood, because I found that transferring to the countertop blender was too messy. Also, I add clam juice instead of broth, as it gives it more of a seafood flavor, and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes, or throw in scallops and/or shrimp. The base is excellent, and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color.

Fantastic recipe! My only issue was a minor mistake of the Cayenne pepper slipping and an undetermined amount of cayenne went into the soup. I did manage to scoop some out,however a good amount remained in it. Everyone was very impressed and asked for seconds. Thanks for the recipe!

I found the soup a little thin (perhaps it's my personal liking), so I started in another pot with a roux base (4 TBS each butter, flour and some milk) and added it to the soup. It's a WOW! My family and guests loved it. Thanks for such a great recipe.

This was a great recipe! My fiance thought it was so much better than the upscale restaurant here in town...the only things I did differently from the recipe was to add some roasted red bell pepper strips (from a jar) during the simmering, then used sherry instead of white wine (just to taste...don't measure too often!). I swear I could have eaten the broth prior to adding the lobster! Absolutely fantastic, and so quick & simple!

DELICIOUS! I was very nervous to try a somewhat expensive recipe just to botch it up. This was not the case. I used heavy cream instead of half and half in an attempt to thicken the bisque (I think a flour/water mixture would also do the trick). For the wine, I used a basic white port purchased at the liquor store. My boyfriend and I really liked it and I'm sure I'll be making it again soon.

One of the best I have ever had! I did add a little more cayenne pepper to spice it up just a bit more.

I made this for friends who love Lobster bisque, 20 of them, and it got rave reviews. I used the Shells to flavor the soup and strained it through a sieve, chopped up the tail meat and sauted with butter for a garnish and it was a huge success. Otherwise followed the recipe. good luck

Loved the taste, but texture left something to be desired.

The flavor was good but there was something not quite right with the texture... a little frothy.

While this wasn't too bad, it just didn't measure up without additions. It didn't thicken up enough to please us! I added a tablespoon of tomato paste, and thickened it at the end with flour mixed with heavy cream. Also added additional lobster meat at the end.

This is the best soup I've ever made. Very easy and wouldn't change a thing. It's not a very thick bisque but has incredible flavor. I used crab meat instead of lobster and it was great!!

I love this recipe! My husband said it's better than what he has had at restaurants. I have already made this several times and will pull out this recipe when I want to make it a very special dinner. I've even made it once without the mushrooms and it was still excellent.

ORIGINAL REVIEW 1/3/05---I didn't add all the veggies to mine. I doubled the amount of onions & celery & omitted the carrots & mushrooms. I decreased the butter by 1 tbp. to account for the lack of veggies. The wine sauce was a bit strong (I used a good chardonnay)...next time I will use just a bit less wine. All in all, very very good! UPDATE 7/24/06---Made this again using all the veggies & using leftover lobster tails (we purposely made extra for this recipe) & this time I simmered the lobster tails (I removed the meat) in the soup & then removed them before serving. WOW! It added such great flavor!!!! Also, this time I used a pinot grigio & even added a bit extra & the wine taste wasn't overpowering at all.

Let me begin by saying my husband loved this recipe and gave it a five star. I was a bit disappointed, not by the taste but the texture. I did doctor, used a little more veg, and added paprika for the pretty pink color I was looking for. I also added more cayanne, about a teaspoon, and lots of white pepper. I pureed all of the lobster in the blender, I was looking for that smooth, silky texture, and this didn't meet that expectation. Overall, good, but I will keep looking for the perfect lobster bisque. Sincere thanks for sharing.

This bisque is soooooo good. Just like at my favorite restaurant. Simple to prepare.

We really enjoyed this recipe! Great flavor, texture, all around delicious! Very impressive. Thanks!

This recipie was awesome. Thanks Laura. I used 12oz of crawfish meat in place of the Lobster and it turned out really good. I also used some corn startch to thicken it. We had high expectations and they were met!!!! Yummy!!! I will definatly make this again...and again..and again!!!!