Lobster Bisque

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This is a classic lobster bisque recipe that turned out delicious . It is the preparation time that needs to be considered as the veggies need to be sautéed and then the sieving of the ingredients. I tried it because I wanted the real deal and was willing to put the time into it as I had a bag of lobster shells in my freezer and wanted to make a gourmet rich lobster bisque. It turned out fabulous. Of course the whipping cream and sherry add to the rich final touches. I saved some broth without the cream and froze it for another day.

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I have been looking for a bisque recipe that does not use paprika because of the flavor paprika imparts. Never thought to use tomato paste. If you follow this recipe It comes out beautiful. Great taste creamy very full of lobster flavor. Excellent. The one thing I found helpful was during the mirepoix cooking I kept adding a little of the reserved lobster stock during cooking and it is important to stir it often

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Just made this, as an afterthought after devouring a steamed lobster.What I did differently from the recipe was to use replacement ingredients: Ketchup! blasphemous! but had no tomato paste. Rice cooking wine instead of sherry; again, didn't have. I sauteed finely chopped vegs in olive oil, not butter, left out the carrots, and used onions-had no shallots, & when translucent added some bisque liquid; whipped to a smooth slip with electric whisk and added back to pot of bisque. All else pretty much according to the recipe except I used a bit less heavy cream than the recipe suggested. Fresh chopped cilantro (my favorite! went into the bowl after ladling the soup. Even with my alterations, it is still absolutely delicious. Great recipe! You can play with this recipe: be courageous!

But next time I make lobster I'm going to make sure I have all the correct bisque ingredients on hand, per this recipe, and I'm sure it will be even more brilliant!

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This took a very long time to make and was far from what I hoped. The flavor was a little off. I couldn't really put my finger on it. It also was too watery for my liking. I tried to thicken it more and it just wasn't getting to the right level of thickness. I won't be making this expensive mediocre recipe again.

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Making this again, everyone LOVES it. I use the carcass & water left over from a lobster dinner (put shells in the water overnight in fridge, I think hubby likes bisque better, he saves some for the soup! I only ever have a two pounder or 2 smalls, but if you simmer the shells in the cooking water as directed you don't need much meat. I use light cream not heavy, never skip the saffron, butter & shallots instead of oil & onions. Thyme only for herbs, skip the roe and tomalley as it makes the bisque bitter. Not sure where I learned this trick (food network? instead of using the legs as decor, take a rolling pin and roll the meat out from the tips to the open joint, pops out like toothpaste, even easier after being in the fridge overnight. As a time saver I followed reviewer’s advice and start with the vegies, then add the shells and stock to simmer then strain, I do not notice a flavor difference but it really shortens cooking time.

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The flavor is fantastic. I played around a bit with the proportions as I only had 3 lobsters. I also used a handheld blender with the vegetable stock to make it a puree, and used a combo of cream and half and half as all cream stopped up my arteries just reading about it. I added a bit of the corn starch/water at the end, though I don't think it thickened it much and for that matter, it didn't really need thickening unless you like chowder consistency.

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I thought it was horrible to be honest. 20 minutes to cook the lobster is too long!!!! After that the dish was ruined. I love just about every dish I get off foodnetwork, but this was horrible!!!!

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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!!