Recipe by MARBALET
"You will need about an 8 quart stockpot for this recipe."
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heavy whipping cream
chopped fresh parsley
salt to taste
ground black pepper to taste
excellent, substituted cream sherry for the wine, scrumptous
I liked it, but it needed more flavor. I added, a lot of pepper (no salt), Old Bay Seasoning, a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup.
I made this bisque for a special treat for my family. Everybody just loved it! Im not sure if I did something wrong but in my opinion it was more like a soup than a bisque. Even after adding the cream it wasnt creamy. Regarless, everyone had seconds and I will be making this dish again!
I was expecting a more creamier soup, like bisque usually is. I added cornstarch to thicken it and also used a little Old Bay Seasoning. Otherwise it would not have enough flavor. I don't think I'll make this again. Kind of an expensive soup.
Cooking the whole tails added wonderful flavour. I substituted 1/4 cup of brandy for the white wine, added an extra cup of cream, and thickened with cornstarch to get the thick texture. The bisque was delicate, delightful, and really highlighted the taste of the lobster.
Loved this recipe! It used all natural ingredients and for more flavor I added worcestershire sauce, paprika and chilli. Really delicious!
Simply devine! thanksgiving 2008 was made complete
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Lobster Bisque
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 538
** Calories from Fat: 315
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