Such a wonderful bisque to make. Mind you it is impossible to follow the recipe. You find yourself throwing in extra broth here, some more spices there, thickening it up some more with flour/cornstarch. Everybody just has a preferrence and that's okay. I think this recipe is easy to toy with. My recommendations are as follows. . .
-use whipping cream as opposed to milk (keep it on low and constantly stir as to not let it scorch or settle)
-use more worcestershire and just an eencie bit more cayenne or tobasco.
-depending on what kind of bisque you like either chop up the lobster finely and have your bisque chunky, or cool it down once its all put together and blend it to really combine the ingredients. . .
-Lastly, I don't know about all of you but if you have a fresh lobster to use, barbecue that bad boy with some gnarly add ons (lemon, garlic, worcestershire, pepper, etc) just to get your meat prefunked before it goes in the pot. . .
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Such a wonderful bisque to make. Mind you it is impossible to follow the recipe. You find...