Reviewed: Feb. 23, 2012

ehhh.... I followed this recipe exact and ended up having to doctor it up some... Not too much flavoring and way too thin. Not sure if I will use this recipe again.

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Reviewer:

RoRo

Reviewed: Dec. 14, 2011

I've been wanting to make lobster bisque for years. It's one of our favorites things to eat at home in St. Martin's finer restaurants. This was wonderful!! I can't wait until my Fiance goes lobster diving again so I can make it.

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Reviewer:

Kimberly

Cooking Level: Intermediate

Reviewed: Dec. 5, 2011

My husband made this, including modifications but wanted to share. He left out the carrots and mushrooms and used canned crab instead of lobster and it turned out FABULOUS! The only reason I'm including our modifications (and believe me when I read them it drives me crazy) I just wanted to say that the core of this recipe is fantastic and can handle any minor changes that may be needed. Loved it and will definitely use it again, with everything next time, thanks!

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Reviewer:

THEREE

Reviewed: Nov. 25, 2011

I added a tin of tomato paste to the blender as was suggested in many other posts, it turned out perfectly! The thickness was just right, i followed the recipe to a T, no need for extra thickening!

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Reviewer:

Linda

Reviewed: Aug. 25, 2011

Not bad. I was trying to recreate a crab bisque I had on vacation even though this called for lobster the rest of the flavors looked the most promising so I gave it a whirl. And while this was close in flavor it was not in texture. Even though the process would not be easy to do I think straining the pureed mixture would really help. I will make it again, but next time try to strain it to get an even smoother texture because texture can make or break a meal.

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Reviewer:

LSBUI

Cooking Level: Intermediate

Reviewed: Aug. 21, 2011

not at all like a resturants version. Tasted like "chicken" soup w/ chunks of lobster thrown in it.

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Reviewer:

Jessie, MD

Reviewed: Apr. 14, 2011

I tried it at home, and it was pretty good.

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Reviewer:

Sweetay35

Reviewed: Jan. 25, 2011

Very good. Try Dry Sherry instead of wine! Dry Sherry was made to go with seafood dishes. will make this again!

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Reviewer:

Alli

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Reviewed: Nov. 24, 2010

My mother in law was coming over for dinner and I wanted to make something special. I went to the local asian supermarket and bought a live Maine lobster to use. I followed the recipe to a T minus the wine. My mother in law is a recovering alcoholic and won't even eat things made with alcohol. So I substituted with chicken broth. This was by far the best lobster bisque I have ever had! We served it exactly as you said, with hot bread and butter, and a salad. Absoulutely wonderful!!!!! If I could give it more than 5 stars, I would.

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