Lobster Bisque

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i think this is a mediocre recipe and a waist of time and costly ingredients. I am very disappointed!

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This was absolutely great! I don't see why some people are complaining. Probably because they make countless substitutions and don't actually follow the recipe. It won't be nearly as good if you don't heed Tyler's expertise!

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I have made a few of Tyler's recipes in the past with great sucess, and had many different versions of Lobster Bisque in the past, so I gave this a shot. I had already had a lobster party the night before and had lots of left overs, so I was able to cut out the initial toil of choping and cooking the lobster since I shelled it the night before (might have lost a little flavor in the stock because of this.

I tossed the vegetables in olive oil then roasted them for 30-45 min in a 450 deg oven, stirring occassionally. I added fennel, and both white and yellow onions instead of Leeks, since I had them laying around and didn't want to run to the store. I had the other items and roasted them as well. In the mean time I chopped up the lobster then warmed it up in a little olive oil, then poured into a bowl on the side. Since I had about 2-3 times as many vegies and lobster I poured 1 cup of Cognac' into the pot that I used to warm the lobster; then set it a fire...don't let your wife catch you standing in the middle of the kitchen doing this, she may call the fire dept.

Shortly after I poured the roasted veggies into the "cooked" cognac, added the tomato pasted and 3 cans of chicken broth instead of water. I never needed the flour since it was rather thick Next, in small portions, I blended the veggies until smooth, adding the whipping cream to thin it out and blend better. Then, I poured it all back into a large stock pot, added the chopped lobster and simmered for 30min.

This only took 2hrs due to preping the Lobster the night before.

Suggestions: Add more tomato paste (I did use 4 Tbl, and to give it a little more kick add some cayenne pepper. But, this might be due to the fact that I modified the recipe.

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This recipe was not up to par for the effort or the expense involved. Broth was thin and flavorless. maybe this is a west coast version? This is not a true bisque that you would expect from New England or the upper East coast.

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I am a pretty good cook and grew up in CT (so know my bisques and chowders, and wanted to indulge in making this. Unfortunately -- and despite this being a Tyler recipe -- the bisque did not turn out well.

The recipe isn't terribly complicated (though not sure the roasting of the claws/tail does anything to add flavor that steaming those parts wouldn't accomplish. But following the recipe exactly yields a very thin broth without a very nice/deep flavor. I needed to add more flour at the end after straining and let it simmer for a while longer to get the soup to a more bisque-like texture. Also I stirred in a little extra cognac at the end. Even then the flavor was just never at a level that you'd want a lobster bisque to have.

Bottom line: if you're going to indulge in lobster one night, do not use this recipe as it results in a pretty flavorless, soupy final product. I'd suggest Ina's lobster pot pie or her lobster chowder.

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Though I wanted to make a good bisque for hubby, I didn't want to splurge too much, so I got 8 lobster bodies to make this dish. Of course, there weren't any chunky lobster bits in the bisque, but it made my life easier, it cost much less, and the bisque still tasted very good.
Here were the changes that I made to add some more depth to this bisque. 1. tiny tiny bit of Saffron for color 2. a bit of cayenne 3. some peppercorns 4. fresh tarragon 4. more thyme 5. bit of butter swirled in just before serving 6. tiny bit of paprika 7. just seafood stock and no water
My hubby, who is a finicky eater, loved this bisque. I, on the other hand, am a super fussy eater, and I thought it was good, but not mind-blowing. I also had to let it simmer an addition 45 min (maybe an hour to extract more flavor.
It's a relatively easy dish to make, and the results were good.

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I actually made this recipe about a year ago. I'm going to the store to make again because of how amazing it was. I followed the recipe to a "T" and made it for my parents and they were blown away. It is pretty labor intensive, but it's worth it! The folks who are not rating it well, are not following the recipe properly.

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OMG! This receipe is fantastic. The flavor and texture is out of this world. My guests all were amazing and were tilting back in thier seats with delight! I had to control the situation by promising to make this soup again and again.

Tyler's books are fantastic also. Can't wait till Christmas so I am amaze my friends once again!

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Although it is pricey, you get what you pay for! For the few who rated this poorly, all I can say is that something must have gone wrong in the process. I did change a couple of things however - 1/4 cup of dry vermouth, 1/3 cup of cognac (instead of 1/4 cup and 4 cloves of garlic in the stock. I also reduced the strained cream mixture about 15 minutes longer then added a roux of 1 tbl each of butter and flour to thicken it and then added about 3/4 tsp of cayenne pepper. It took about four hours but was entirely worth it!

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It was as good as my favorite crab house. I think the secret is to use the shells to make a hearty stock. Aferwards, puree the vegetables and do not omit the thyme, bay leaf, carrots or leeks. I made the stock first without the lobster shells then later added more sauteed vegetables with the lobster shells and simmered this. Be careful how much water you use to make the stock. You can always add more water if flavor is too intense. I only used the meat of the claws. We ate the lobster meat the day before and preserved the shells for this stock. I paid $24 for 2 lobsters and the total cost was about $35 (no sherry or cognac,