Lobster Bisque

Well I reviewed this recipe a week ago when I made it, but the review has never shown up. I did not want to leave this one un-reviewed as it is clearly a 10 star recipe!! I had never made my own Lobster Bisque before so I was a little bit nervous from the get go. But there was no reason, as this recipe was very clear and easy to follow. That aside, the Bisque is absolutely wonderful! I am so happy that I chose this recipe for Think Pink 2010, and so was everyone who enjoyed it. Great recipe, Thank you Tracy K!

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I have been using this recipe for about 4 years now and didn't realize that I had not yet rated it. I live in New England and my neighbor across the street is a lobsterman, so I have access to the freshest lobster you can get. This recipe makes the best Lobster Bisque that I have ever had and I am a bisque snob. I may tweak it here and there, like eating the lobsters and saving the bodies 4 - 6 in the freezer to make the bisque for as many people, adding a couple tablespoons of butter, etc. This is a very tasty and full flavored bisque. It takes time but is very well worth it.

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My husband used this recipe and it was better than any lobster bisque we have had in any restaurant. We did not use Brandy, and we used Cream Sherry (used a little extra too!) My husband pureed some of the lobster meat and added it to step 22 for the final thickening. He also added a pad of butter. We highly recommend this recipe.

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I made this for a special birthday dinner recently, and I'm only giving it 4 stars because I had to tweak the recipe a little. Let me preface by saying that I had the local supermarket steam my lobsters (I doubled the recipe so I knew I wasn't getting FOUR of those guys in my pot!) and the girl reserved the liquid for me so that worked out fine. Other than that, I made it exactly as directed. I used fish stock, not clam juice (which could have been my problem). I had to tweak it because it was way too "fishy" for us; my fiance and I got upset stomachs just from tasting it before the party! I ended up adding extra cream and extra tomato paste to try and balance it out, and after a lot of tears, the end result was a success! My family members were licking their bowls clean. I'm only giving it 4 stars, though, because of the hysteria I went through trying to fix it; I wasn't tossing all that money out the door without a fight. Those small adjustments at the end saved the day, though... so if any of you reading this prefer a creamier, lighter bisque, buy some extra cream and tomato paste and add as necessary! For reference, I think I used about 1-2 cups more cream and about 2 tbs more paste...but, that's a rough estimate. I eyeballed it by taste/color.

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