This is a pretty good starting recipe, but as with all recipes I made substantial changes to it. I was able to find a lobster boullion sauce that I substituted for the broth it called for, which gave the bisque a rich flavor. Also, I didn't strain the soup base but rather, pureed it in batches after cooking the veggies. I doubled the amount of butter to make the flour paste, and I used a can of diced tomatoes and 3 tbs of tomato paste instead of the tomato puree. I only added about 1/2ts of tarragon because of how strong the flavor of this herb is. I followed other posters' suggestions and set 1/2 of the lobster aside and chunked it into the soup after pureeing. I'm going to buy another lobster and cut up the meat and add it to the leftovers because it still wasn't quite chunky enough for my taste. All in all though this is a very good recipe!
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This is a pretty good starting recipe, but as with all recipes I made substantial changes to...