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Lobster Bisque Recipe

Lobster Bisque

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on February 06, 2009

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    IT COSTS ALMOST $70.00 TO CREATE THIS DISH, AND TOOK OVER 4 HOURS.

    IT TASTES LIKE WATER, CREAM, AND SALT.

    I FOLLOWED THIS RECIPE TO THE LETTER, AND THIS IS BY FAR THE WORST RECIPE EVER! I HAVE MOST OF THE INA GARTEN RECIPES AND SOME OF TYLERS. OUT OF THE HUNDREDS I HAVE MADE I HAVE NEVER EVER FOUND A RECIPE LIKE THIS ONE WHICH TURNED OUT SO TERRIBLE. I CAN'T BELIEVE I WASTED AN ENTIRE EVENING AND $70.00 MAKING THIS WATERED DOWN, FLAVORLESS, AND NASTY RECIPE.

    DO NOT MAKE THIS RECIPE YOU WILL REGRET IT!

    CHECK OUT INA GARTEN'S LOBSTER AND CORN CHOWDER IT'S BETTER, EASY, FAST, AND DELICIOUS. ALSO, CHECK OUT THE LOBSTER STEW RECIPE WHICH WAS FEATURED ON EMRIL LIVE - IT WAS FAST DELICIOUS AND INEXPENSIVE.

    WHAT A TOTAL WASTE OF TIME - I WOULDN'T FEED THIS TO MY DOG.

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  • on September 15, 2008

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    Great, easy, very clear recipe by Tyler

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  • on October 24, 2007

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    The estimate of time was way off. My brother and I made this dish and we are pretty good cooks. It took 4 hours and it still wasn't right. It had very little flavor and was very watery. Living on cape Cod and I do my own shell fishing etc I believe I know a good chowder or bisque. This didn't even come close to some of my other chowders. Also two lobster seemed to be not enough for us. We did follow the receipe to the letter and were very disappointed.
    Peter
    South Yarmouth, Mass.

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  • on May 12, 2007

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    I cooked the bisque for two hours and added two extra tablespoons of flour. It was a big old bowl of slop bisque.

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  • on April 25, 2007

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    Easy to make, great tasting and a crowd pleaser! It can get a bit pricey if using fresh whole lobster but it can also be made with frozen lobster. Its definitely worth making.

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  • on April 02, 2007

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    I have been wanting to do a bisque for quite sometime and decided to go for it when I saw Tyler's "Lobster bisque". It was amazing. Only I wanted to use the best, "Live Maine Lobster". Problem being, I live in Seattle on the west coast and that can be a bit pricey. Do you think this would work as well with "Spiny Lobster.

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  • on March 07, 2007

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    well worth the effort. I agree with earlier reviews that it tastes better with some salt and cayenne pepper. I have also added a bit of sherry at the end. Leaving it in fridge overnight -before straining - improved the richness the second time I made this. I also used just two lobster tails for recipe and it turned out fine.

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  • on March 06, 2007

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    I agree with the reviews that recommend a good amount of salt and pepper. Black AND cayenne pepper. I've made this bisque twice now so I feel like I have a pretty good idea of what to do to enhance this delicious, rich and PRICEY product. Nutmeg is an excellent recommendation. Another suggestion would be to use smaller lobsters. I've noticed that the soup is somewhat sweeter. One last thing...the orange zest garnish really does "make" the bisque. It adds a huge amount of freshness to the bisque. With all this said, INDULGE!!!!

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  • on January 10, 2007

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    This was a sure firey hit, I made it for Christmas dinner. This was just the intro to my dinner menu however, the guest just wanted more Lobster Bisque! I didn't have lobster shells so, I just added more lobster for that full packed flavor. very pleasant tasting and yummy!

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  • on January 01, 2007

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    Not that easy to make, takes a lot of work, but worth it. Need to add salt and pepper.

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