Reviewed: Apr. 11, 2012

I made this soup several times. The first time, I followed the recipe exactly. I am giving it five stars because of how easy it is to make. My husband, the bisque snob said it was missing something, but it was still good. The last time I made it I think I got it right. I used fish stock instead of chicken stock, left out the cream, added tarragon, a pinch of cayenne pepper, and sherry. I also added a bit of lumb crab meat. It tasted GREAT, and got RAVE reviews at a family dinner. I have also made this recipe leaving out the cream and using lactose-free milk. It was a treat for people who can't normally eat bisque without suffering an upset (lactose intolerant) stomach. The Lactaid milk seemed to have made it taste kind of "sweet, but I added a bit more cayenne and it was still terrific.

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Reviewer:

aesj22

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Tallahassee, Florida, USA

Reviewed: Mar. 13, 2012

I will definitely make this again, but not often. It was too time consuming for a normal week night.

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Reviewer:

beth4652

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Reviewed: Feb. 26, 2012

My husband requested this and loved it! I had never made a seafood bisque of any sort but this was easy and turned out great. We used imitation crab meat and it was still great.

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Reviewer:

Cookin' in PA

Reviewed: Feb. 15, 2012

Followed maylanadalia's recommendation and simmered the shells from 2 tails in milk for about 15 minutes (which smelled amazing) which we then poured through a sieve into the roux. Followed the rest of the recipe exactly as stated, except threw in raw lobster from the tails at the end. It was truly an exceptional recipe. I didn't think the salt was necessary (as the celery salt is salty enough) - I say hold the salt and add as needed later. Next time I may try adding a bit of onion, celery and carrots to make a really rich broth, but I really did think it tasted perfect as is, that would just add a tiny bit more to an already amazing recipe.

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Reviewer:

STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Jan. 9, 2012

This is the best recipe of Lobster Bisque I have found. The only thing I made a mistake on is that I usually only have non-fat milk in my fridge, so the sauce was not at thick as it probably would have been with whole milk. So just incase..use milk with some fat in it. :) This has made it on my family's favorite dinner items.

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Reviewer:

L8KRFAN

Reviewed: Jan. 3, 2012

Fantastic. I didn't have have celery salt on hand, so I used vegetable seasoning, and I don't like the texture of onions so I used onion powder, but this was excellent. Fed it to a chef-friend of mine who was a little worried because he usually finds bisque to be more boiled shells than actual shellfish, and he also loved it (he felt it was more like chowder than bisque). This recipe is a keeper. (Will make it again next time we have leftovers after a feed of lobster.)

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Reviewer:

mrsmuckers

Reviewed: Nov. 15, 2011

This was easy and delicious. We found that the 3 tablespoons of minced onion was a little too much, and we found we added a dash, or 2 dashes of cayenne pepper. We also used the immitation lobster and chopped it finely, and it was very tasty. Thanks for the Sunday afternoon lunch!

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Reviewer:

Yelsi

Reviewed: Nov. 1, 2011

We thought this was good, but that it was really missing something we've had in restaurant bisque. I'm going to give it another try sometime and add a little bit of white wine, as another person suggested.

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