Celery Root Bisque with Sauteed Lobster

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Excellent recipe. Can also be made with crabmeat, crisped pancetta or no meat. I usually use whole milk instead of the cream, as my husband finds the cream texture too babyfood cloying. Note also, this soup freezes well.

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Made this last night for Valentine's Day. I followed the recipe exactly and it was wonderful. The recipe does not state when to add the cream, so I assumed it was after pureeing the veg with the boat motor. I have yet to make an Emeril recipe that was not a hit. Wish FN would bring him back.

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I made this for our dinner group (theme was New Orleans and it was delicious. The lobster could be left out and it is still a great, easy recipe. I made a rew revisions: I only added 1/2 the cream it called for and used a little less celery root. The skimping on the celery root was by accident as I had never cooked with this root before and bought too few of them. Still a fabulous recipe that I'll make again.

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I don't even add the lobster garnish and it's still amazing on it's own. I also just use 1 box of stock (vs 5 cups and just get 1 large celery root (about 1.5 lbs instead of trying to figure out 4 cups, 1 medium carrot, 1 smallish onion, and about 1/2 cups celery off the salad bar. I also just add a little cream or half and half to taste instead of the full amount. Comes out perfect very time.

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This is an excellent soup. Use very fresh lobster, cut the cream and oil out, and it is wonderful chilled!

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This is a beautiful dish that tastes good too. We made ours with crab since it was in season.

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Emeril always knows how to make an ordinary dish exciting and this is no exception. Way to go Emeril!

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Easy to make and tastes great. Variation used - 1 lb of lump crab instead of lobster (folded into soup. Will make this again.