This is my first review. This recipe was so excellent that I absolutely HAD to register to write this! I'm sure the basic recipe is very good to begin with (thank you Wilma!), but I changed several things to my liking. First off, I didn't have any lobster so I used Lobster Classic by Trans Ocean. It's imitation lobster meat made with surimi, a cooked fish protein. This particular brand uses Alaskan Pollock. To my surprise, the Lobster Classic tasted quite good as a replacement for the real thing. You get a nice sweetness and none of the fishy flavor that I noticed when eating it by itself. While the texture is a little off, the bisque is so flavorful that it blends right in. As far as the bisque ingredients go, I substituted: 6 pearl onions, sliced (in place of the regular sliced onion); 3 tbsps butter (instead of 2, to make it creamier); 1 1/2 tbsps corn starch (instead of 3 tbsps flour; my girlfriend has Celiac disease, which is essentially an intolerance to wheat gluten.); 1/2 tsp of seasoned salt (instead of regular salt); 1 dash cayenne pepper (instead of a pinch). I then added: 1/4 tsp black pepper; 1 turkish bay leaf; 1 dash garlic powder; 1 dash celery salt. I also let it simmer for about 30 minutes, which helped it thicken up better. My girlfriend doesn't really like fish or shellfish much---granted I didn't use real lobster---but she LOVED this bisque! I am very happy to have found this recipe. Thanks a million!
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This is my first review. This recipe was so excellent that I absolutely HAD to register to...