Lobster Bisque

Absolutely Delicious!!! I love this recipe! I made this on a Thursday and my husband and I enjoyed it so much we made it again two days later for my cousin and her fiancee. They loved it too. My cousin even said it was the best Lobster Bisque she has ever had. It was very quick and easy to make. I followed the recipe to the letter the first time I made it. The second time around I added five more garlic cloves because we are garlic fiends and at my husbands request I substituted the Tabasco for Frank's Red Hot (because it's what he prefers). It was super tasty both ways. Thank you for sharing this recipe!!

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This is a great recipe and with a couple changes its even better. A lobster bisque is traditionally smooth and creamy. This recipe even when finely chopped is not. To change this (before adding the lobster pieces) we used a plunge blender and pureed the batch then put thru a course strainer giving a smooth creamy delicious bisque.

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I wanted something special for my Christmas seafood extravaganza and this sounded great. I can't eat dairy so had to rely on "testers" who had bisque experience prior to serving the recipe. Two out of four thought there was too much tomato paste in the recipe so I dropped that to 2 oz. and added 1/4 cup more hot water. For my test recipe I bought an 8 oz. package of man made lobster chunks. It is made from pollock. The first tester commented that the 'lobster' was wonderfully tender with no tough bits. The other three testers never noticed that it was not real lobster either. That alone makes this recipe extra easy to do. I had freshly cracked crab left over from my crab sutffed portobello mushrooms so added that to real fresh lobster I used in the final bisque. Dinner guests raved about the bisque. Oh, used Louisiana hot sauce because I did not have tabasco and as one of the other reviewers suggested ran the mixture (prior to adding the cream/butter) thru the blender to make it creamier. I plan to make the recipe thru step 10 and freeze it for later use. Thanks for posting this recipe

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First of all, my husband doesn't like dry sherry, so I used brandy instead. I also used 1 whole shallot and instead of green onions I used 1 leek. I made a soup the other day where the thyme overpowered the flavor, so I reduced the thyme to 1/4 teaspoon. The soup was good, but required salt and pepper to taste. When I make it again (which will be today!), I will OMIT the lobster (I had frozen) which disappointing, and I will also reduce the amount of tomato paste (by half), which I felt was overpowering.

The base of this soup was good, and it was quite easy to make. And best of all, with my revisions, all the ingredients are things I always have on hand, so I can make this anytime! YUMMY!

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Made this recipe for the first time when my kids were coming for dinner. It got rave reviews. As per some of the suggestions, i increased the lobster base quite a bit, since i made 4 times the recipe. i did get bread bowls and my family loved the bisque being served in them. thanks for the recipe.

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FANTASTIC! Easy to make too. I had to sub seafood base with seafood base and I did add 2 extra garlic cloves. Excellent flavor!

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This was AMAZING!! My first attempt of making lobster bisque, and it turned out delicious!! I did much rearch to find the perfect recipe for a dinner party. I was nervous, as it was my first try at it. This recipe was so great, easy to follow, and it turned out delicious. After adding the cream, I added extra lobster boulion to give it extra flavor. You have to taste test it before you add the lobster to make sure you have the perfect base. I added extra lobster meat and it was pefect! I was concerned with the 1 star review, however any good chef tastes their recipe and adds an extra flair, before leaving the kitchen. This was a 5 STAR recipe!! I got many compliments and will make this a staple to our future family dinner parties, as it is wonderful. Thank you for posting it!

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OMG! This is so good! I compair it to Brio's Lobster Bisque

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This is one delicious bisque. I made it as shrimp bisque and it was great. Had to use chicken base and half and half for the cream. Still great flavor.

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Yum!!! I used two bottles of clam juice instead of lobster base and water, 1 2/3 cups whole milk and 2/3 cup cream rather than all cream, and skipped the butter. We had a little crab left from the night before, so that went in as well. Two of my college age kids voted it the best soup they'd ever eaten- this in a household with at least one kind of homemade soup in the fridge at all times. Thanks so much for a wonderful recipe!

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Awesome!! I have been looking for a good bisque recipe as I use this as the sauce for Lobster Ravioli - YUM!! I used 3T tomato sauce and an extra tbsp of butter to help thicken. I also put it in the blender for a smooth sauce. Layer the bisque and the ravioli with a light dusting of parm cheese, put in the oven for 10 mins and serve with garlic knots/bread. Thanks for posting this recipe :)

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This is quick and easy, but the important part is that it tastes AWESOME! I will certainly make it again and again. What a treat and so easy! I did substitute chicken bouillon for the lobster base. I couldn't see buying that for one recipe. I may invest in it in the future since I'll be making this again, but just want everyone to know that it was still awesome with the chicken base. Enjoy it!

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With a few minor changes to our taste, we found this recipe to be fabulouse! My husband and I made it together one evening, so much fun to cook together. I will definitely make it again and continue to tweek it to our liking. I would like it thicker, trying to figure that part out yet. the crusty garlic bread paired very nicely. Also Abbeyville Chardonnay is an excellent dry white wine that paired well with this lobster bisque!

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This was amazing. We had lobster for Christmas with friends and took the leftovers to make a bisque. Came across this recipe- it was easy and delicious. We used the leftover bodies/shells to make a stock and used half stock/half water to replace the base water in the recipe. This is scrumptious!

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Great, no-brainer recipe. Served it on Christmas Eve with the Feast of the Seven Fishes. Doubles nicely, just watch out for the thyme and paprika.

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This came out absolutely great! We had a whole lobster we got from a restaraunt so we added that, and then 4 flounder filets. Also we made a stock from the lobster shell and added 1 can beef stock because I didn't have any chicken or seafood stock. Instead of putting the water in we used the stock we made. We didn't have thyme so we used fresh cilantro and some italian seasonings. As far as the seafood essence we used some shrimp and crab boil. Also we made twice the amount. It came out beautifully and we don't understand why some people said it had no flavor. They obviously didn't season with common sense or messed up on the deglazing part or something.... Who knows. So don't hesitate to make this soup, it's gorgeous.

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This was so delicious my guests nearly swooned! Unbelievable....thanks so much for sharing!

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Wow! What a wonderful recipe! My DH absolutely loved it! I live in a land-locked north Texas city and only had frozen, warm-water lobster tail. I was amazed that my grocery store had lobster base and when I saw that I knew I had to try this dish! The recipe didn't state whether the lobster should be cooked before adding, so I went ahead and boiled it for a few minutes before adding to the bisque. Cooked the recipe exactly as written and it was primo! Thanks for posing it and congratulations for your innovations for such a fantastic bisque!

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Made this with prawns and it was delicious!

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This is the best lobster bisque recipe that I have tried. I cooked this for friends recently to rave reviews.

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