Reviewed: Dec. 25, 2008

Perfect base bisque. I played with some ingredients, to the veg ingredients I added some cilantro, chili peppers and chopped clams in there juice. I used the clam juice to substitute for the chicken broth, I used a 1/8 of salt & an 1/8 of chili powder and 4 pressed garlic cloves. It gave it a mellow bite and needless to say"It was bangin" This dish will definitely be appearing on my table again.

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3 users found this review helpful

Reviewer:

H-Man

Cooking Level: Intermediate

Reviewed: Dec. 18, 2008

My husband and I had this dinner tonight and this is an easy and delicious recipe. As suggested by others, I added more mushroom,carrots, celery, garlic than called for because without it would have been like water. Also, I added 3/4 can of tomato paste which is absolutely neccessary, as is the cayenne pepper. I changed none of the liquid ingredients. This is definitely a keeper. Oh, almost forgot. Besides the 1 lb. fresh lobster, I added 7 large shrimp and a can of lump crab meat.

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6 users found this review helpful

Reviewer:

teachme

Cooking Level: Intermediate

Reviewed: Nov. 14, 2008

great recipe, i think it is some work but good, i put 2 stalks of celery, 2 carrots, 2 tbsp of mushroom, 3/4 onion, tomato paste 6 oz, and i used a live lobster, i let it cook in the sauce till done, and then i picked meat from the lobster. let some of the body of the lobster marinate in the cooking process, and i also used clam juice, it is very tasty, and can be expensive, for special occassions, i will make again , thank you from florida

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Reviewer:

floridabeaches123

Cooking Level: Beginning

Reviewed: Nov. 10, 2008

i give this recipe 4 stars because i , like other reviewers altered the recipe some. i omitted the celery and mushrooms,added 4 oz. of tomatoe paste, a splash of clam juice and doubled the cayenne pepper, oh and used whole milk in place of the half and half. everyone loved it and raved about it. thank you

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2 users found this review helpful

Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

Reviewed: Aug. 10, 2008

This is the Perfect Lobster Bisque. It was a plus that I had my own home-made lobster stock to add. Thanks for the recipe!!

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2 users found this review helpful

Reviewer:

apriulsun66

Reviewed: Mar. 23, 2008

Fantastic recipe! My only issue was a minor mistake of the Cayenne pepper slipping and an undetermined amount of cayenne went into the soup. I did manage to scoop some out,however a good amount remained in it. Everyone was very impressed and asked for seconds. Thanks for the recipe!

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Reviewer:

Jen N

Reviewed: Feb. 17, 2008

I found the soup a little thin (perhaps it's my personal liking), so I started in another pot with a roux base (4 TBS each butter, flour and some milk) and added it to the soup. It's a WOW! My family and guests loved it. Thanks for such a great recipe.

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2 users found this review helpful

Reviewer:

CTANGCOOKING

Cooking Level: Intermediate

Living In: Thornhill, Ontario, Canada

Reviewed: Jan. 29, 2008

This was a great recipe! My fiance thought it was so much better than the upscale restaurant here in town...the only things I did differently from the recipe was to add some roasted red bell pepper strips (from a jar) during the simmering, then used sherry instead of white wine (just to taste...don't measure too often!). I swear I could have eaten the broth prior to adding the lobster! Absolutely fantastic, and so quick & simple!

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Reviewer:

valerie

Reviewed: Jan. 20, 2008

I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood, because I found that transferring to the countertop blender was too messy. Also, I add clam juice instead of broth, as it gives it more of a seafood flavor, and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes, or throw in scallops and/or shrimp. The base is excellent, and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color.

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Reviewer:

CHRISANDY

Reviewed: Oct. 23, 2007

DELICIOUS! I was very nervous to try a somewhat expensive recipe just to botch it up. This was not the case. I used heavy cream instead of half and half in an attempt to thicken the bisque (I think a flour/water mixture would also do the trick). For the wine, I used a basic white port purchased at the liquor store. My boyfriend and I really liked it and I'm sure I'll be making it again soon.

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8 users found this review helpful