After reading all the reviews, and needing to double the recipe for a chuch social, I used 2 lbs. of imitation crab meat, doubled the seasonings and veggies, but kept the dressing as is. I also added about a tablespoon of Old Bay seasoning, (a necessary ingredient in any crab dish served in MD.) This was a hit. All of it was eaten, although I think my husband ate most of it!

Reviewed On: Sep. 20, 2010

Everyone in the family loved this one. We are all pretty much "chickened out", so I'm always looking for a new way to present this meat. We did not grill out since, of course, it was raining, but I added a couple of drops of liquid smoke to the marinade and cooked on the indoor grill. Really good!

Reviewed On: Sep. 20, 2010

I have made this bisque several times, now. The changes I made were mostly from reviewer Michi's Oct. 2003 review. The only other change I made was to add some sherry to taste. You can not have a good lobster bisque without sherry. I have also made this using the imitation seafood combos that are a lot cheaper and it was great. Oh, and I use seafood stock or clam juice instead of chicken stock. Sounds like a lot of changes, but really the base recipe is very good and the joy of cooking is to make it like you like it. Thanks, Wilma.

Reviewed On: Dec. 8, 2009