Lobster Bisque

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Outstanding! I'm guilty of reviewing a recipe that I've altered, but the 5 stars are all Flay. I steamed a 3 lb lobster for a previous night meal and retained the water (8 cups and carcass. Cooked a fresh chick lobster this night and added two more cups to reduction broth after retaining the meat. Couldn't understand the need to cook the carcass separate from the vegetables, so I added the latter along with spices after the first 30 minutes using 10, not 12 cups broth and ending with about half that. Only used 1 cup tomato paste and 1/4 c sherry. Thickened with few Tbs roux and slowly added strained (not sieve broth whisking. Only one cup cream did the trick for my 5 or so cups of broth. Used sieve at end when pouring broth over lobster meet. Also accompanied with chives not parsley and french bread toasts. Half chick per bowl was more then enough meat. The second hand meal tasted better then any bisque I've ever had, including the White Barn Inn!

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Wow, loved this recipe. Made it tonight and other than it not thickening as much as I like it - VERY thick - Lobster House, Cape May, NJ thick - the taste is fabulous. Perfect.

I followed the recipe, but cut all the ingredients in half and used a 1 and 1/4 pd cooked lobster. Easy to follow and pretty much chucked in everything except a bit of lobster meat for after. The flavour is perfect.

A little thin and would use a flour/butter roux next time where you push the vegetables through a sieve and add back in stock. I omitted the parsley (I think this is a useless herb on the whole and the thyme. I also - whoops discovered I had no saffron, so used about an 1/8 Teas or so of tumeric for colouring, which I don't think you need. I also used white pepper. And a 3rds mix of white pepper, salt and garlic powder. About 1/4 of the mix and of the white pepper.

Wow. I would highly recommend this recipe.

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Best bisque I've ever made! My only changes were: I started with leftover lobsters, so I boiled shells and such of steamed lobsters; and I ran out of parsley so I had to use some other herbs.

Saffron is expensive, but I think it is KEY to this recipe, so if you don't have it, bite the bullet and buy some. Seriously, if you are spending the money on the lobster, you can certainly splurge for some saffron.

Well worth all the effort to make this recipe!!

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Incredible bisque! I've had many different lobster bisques and this is BY FAR the best! I made only one little change to the recipe. After removing the meat from the lobsters and boiling the bodies to make the broth I removed all the meat from the cavities inside the body (it probably helped that I had a 9 lb. and a 4.5 lb. lobster. I took some of the broth and the body meat and puréed them. Add that to the broth while adding the cream and you'll have an even richer lobster taste. As I said earlier...incredible!

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Delicious! Followed the recipe except I substituted a butter/flour roux instead of the corn starch. I cooked it as directed, but then left it on extra low until it was served. It thickened up nicely.

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Fabulous!!!

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Most Amazing Bisque I have ever had. This does take a long time to make. I was so impressed with the flavor of the stock. I did not use any flour or cornstarch I did not want to change the flavor of the broth. I did not use as much Pepper as recipe called for and I only used 1/4 cup plus 2 Tablespoons of Dry Sherry the Good stuff! I follow the recipe and did all the steps and it was amazing. I will make this again and again. I put some lobster stock in the freezer for next time. I used 5 good size lobsters. Thanks for the recipe xoxoxoxoxoxoxo

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Absolutely fantastic. I also added the lobster base to my stock, used the lobster to make lobster rolls & added langastinos to the soup. Don't need mad skills for this just patience & time.

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I have used this recipe many times. I have many foodie friends and they are very particular about their bisque. I tried this on them and it was a hit. I even gave the recipe to a few of them. The only change I made was adding a little crab boil to give the soup a little stronger flavor. And I prefer to use arrowroot instead of cornstarch.

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Fan-Freakin-Tastic. Followed to the tee and AWESOME~!!!!!!!!!!!!!!!!