Lobster Bisque

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I made this for a dinner party on Cape Cod where we know a lot about lobsters and bisques and chowders. Started by making Milliken & Feniger's lobster stock recipe (on Food Network and then used it in this recipe. Nothing about the recipes are difficult but it does take a good deal of time. The results are worthy it - absolutely fantastic. Everyone raved - totally restaurant quality and not overly creamy. I was worried about using so much Brandy and Madeira but definitely go for it - really enriches the soup. Worthy of a special occasion and a great way to used lobsters bodies after a lobster dinner (just throw them in the freezer and take them out when you want to make the stock - they freeze perfectly for this.

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Made this recipe twice. First time I had made the stock from lobster heads, so I figured it tasted bad because of that, but the second time I bought stock. I even used a fine Cognac and actual shallots, but it still tastes weird. Doesn't taste like a bisque.

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After treating my girlfriend to a four-pound lobster dinner for her birthday a few years ago, I asked for the shells as well as the leftover meat to be put into to-go containers for Bisque. I'm not the greatest cook when it comes to following recipes that require a delicate touch, but I picked this one off the net, mainly because it had mushrooms in it. As a half-Ukrainian boy who followed his Grandparents through the woods south of Pittsburgh since he could walk picking the things, I believe there is nothing that can't be improved by adding mushrooms except maybe a few desserts, so I tackled this one. That was a few yeaqrs ago, and my girl said that it was the best thing she ever ate in her life, and I think it is the best thing I have ever cooked. The Buerre Manie gives it a creamy and delicate flavor and is so easy, I use it on many other cream soups and sauces with great results.Try it, you'll agree it's the best ever, better than I've ever had in any restaurant.

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Very good! easy, quick! Had a great bowl in a hotel in Maryland
This ranks right there!

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This is the most amazing and delicate lobster bisque recipe, and originally stems from their cook book "The City". This version does not include the directions for the lobster stock, which makes the recipe a bit more difficult and time-consuming., but absolute nirvana in its finished form. If you can find a copy of "The City" cookbook in print, BUY IT!!! The restaurant was a foodie's dream, even in the 80's, and these girls were way ahead of their time in terms of food, ingredients, etc. The cookbook's recipes are time-consuming, but well-worth the effort. And this bisque, ah..... Make sure to take the time to build a lovely and fragrant stock to get the most from this recipe if you can't find their recipe.

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Very easy to make, once you have the lobster stock, and tastes great!