Reviewed: May 29, 2013

add 1tsp garlic powder,1/2 tsp parsley,1 tsp cayenne pepper, used whipping ream & light cream instead of milk

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Reviewer:

The Momma

Reviewed: Mar. 15, 2013

This was delicious, and fast. I even used skim milk and it was great.

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Reviewer:

jenbook

Reviewed: Feb. 25, 2013

This was my first ever attempt at making lobster bisque and am I glad I gave it a try. I only wish I hadn't waited so long. This quick and easy bisque has wonderful flavor and the cayenne pepper was just enough to make it really warm you up inside. I had only a small amount of lobster (about 8 ounces), but followed the recipe proportions, with the exception of the lobster meat. I did substitute lobster base for the chicken broth. I cooked my lobster tail in lightly salted water then added a little "Better Than Broth Lobster base" to taste. I used skim milk which tasted great, those wanting a richer soup could certainly use a higher fat content milk. My husband and son were both looking for seconds which I unfortunately did not have. Will plan on making this again very soon.

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Reviewer:

imcooked

Reviewed: Feb. 12, 2013

This was a great beginning. I loved it. I made it 4 or 5 times at this time, and made different versions. All delicious. Thanks Wilma!

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Reviewer:

Yvette

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Worcester, Massachusetts, USA

Reviewed: Feb. 7, 2013

Delicious and easy way to use up leftover lobster!

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Reviewer:

ANJENICA

Cooking Level: Intermediate

Reviewed: Dec. 30, 2012

LACTOSE-FREE VERSION! I made the following changes: Instead of milk, I used 2 cups almond of milk. Since almond milk won't thicken quite like regular milk, I used 3 tablespoons of flour + 4 tablespoons margarine to make the roux. Additionally, I added 1/2 cup non-dairy sour cream to help a little with the creaminess. I also did what the others did, by adding 1/4 tsp pepper, 1/2 tsp cayenne pepper, 1/2 tsp parsley and garlic powder, 1 tbls worcestershire sauce, and 3 tbls tomato sauce. Don't forget to let the soup simmer for at elast 30 mins, stirring occasionally. This soup did not taste like flour or almonds, but had a great light taste that complimented the lobster!

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Reviewer:

Ali

Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

We make this for Christmas dinner as and alternative to turkey ( we eat that on boxing day). I use paprika instead of cayenne and one cup of half/half and one cup milk for a creamier.

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Reviewer:

Dimples1313

Reviewed: Dec. 17, 2012

I really enjoyed this! I also followed the advice of another poster and added more spice to give it some kick as well as 2-3 TBL of tomato paste for some color. In addition, I used 1C half & half as well as fat free half & half instead of milk. It was nice and creamy. Then I kinda "cheated" an added a couple cubed new potatoes (I know, it makes it more a chowder than a bisque but I really wanted it to have more texture). But I will definitely make this again.

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Reviewer:

gehbienes

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Oct. 21, 2012

I really liked it. I had to make a few adjustments. I didn't put as many onions in it and I added a little more flour. We loved it and I will be using this one again

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Reviewer:

momo8503

Reviewed: Oct. 1, 2012

This was an excellent base recipe!!! I doubled the recipe and ended up using 3 cups of chicken stock and 1 can of evaporated milk. It came out perfectly creamy! I blended up half the contents to make it a half bisque/half lobster stew and this added to the creamyness of it. I also added more worcestershire sauce and onions that the recipe called for. It is spectacular!!! I think that you can't go wrong with this recipe or adjusting it to your particular tastes. I definitely recommend blending half the contents as this makes it a really nice texture.

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