Lobster or Crab Bisque

If you're looking for an amazing full flavored crab/lobster stew, look no further. Tasted great, but the flavor was pretty overwhelming. To bring it back to more of a soup-esque style, I suggest:

Reducing amount of sherry to 1/3 cup
In addition to the cream, add a cup of regular milk (I used skim)
Add a tablespoon of tomato paste (good call Chef #1105875) for that nice pink color

Definitely a show stopper. Nice.

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I made this for my mother in law for Mothers Day and it was fantastic! Easy to make and very rich! We added Garlic and Cheese croutons and it just gave it an extra kick!

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Very nice recipe. Definitely everything I would expect of a lobster bisque. The only change I made was to puree all the ingredients to make it a cream soup. I ended up adding a little more cream, sherry, chicken stock and lemon juice, just because I had it on the burner while making other things and it dried out a bit. Tasty, will make again.

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I made this for dinner tonight. I followed the recipe except for the heavy cream as I only had 1/2 'n 1/2 and I used one pound of lump crabmeat. It was absolutely delicious! My husband raved on how good it was. I will definitely make it again. It was accompanied by cheese and herb biscuits that my husband made. YUM!

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Creamy and delicious, a nice ratio of elements. The next time I make this, (which will probably be soon!) I would change a few bits. I'd substitute the cayenne with black pepper. I'd throw in just a pinch of the cayenne. I'd add garlic, and a little tomato paste like one of the other reviewers suggested. (great idea!)

All in all, very nice. We had this with a sourdough loaf and it was so delicious, I was bummed to see my bowl empty so fast!

I used a 1/2 pound of dungeness crab. I omitted the sherry. Added an extra tbsp butter.

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This is a fantastic recipe! I do recommend using actual sherry instead of cooking sherry though, and add it before you simmer 30 minutes.

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This was good, very rich. I used imitation crab as usual for budget reasons. I also cut the cayenne to 1/4 tsp which was plenty for us. I only cooked the carrots/onions in roux/broth for 10-15 minutes because it was getting pretty thick. Lots of flavors dancing on the palate. Made with #219522 Chive and Cheddar Biscuits. Thanks for the keeper!

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I made this twice within a month. There is not 1 thing I would change about this recipe. Just made it this morning craving it all night long. I am also glad my husband cannot eat crab, just more for me. thanks for the great recipe.

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I'm still a novice at cooking I suppose, but this recipe was not only easy to make, but tasted awesome.

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Awesome recipe! I used the imitation crab meat & it was an instant hit in my family.

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This recipe was mediocre at best as it turns out to be more of an onion and crab/lobster bisque (I wasn't looking for an onion bisque recipe). This recipe calls for way too much onion (1 cup minced). It is overpowering and distracts from the essence of the bisque. I recommend cutting down the onion to 1/4 to 1/3 cup at most. I also think the carrot is a bit much and would recommend 3/4 cup minced carrots. I also added another 4 oz. of crab to help overcome the overpowering onion. I would give the recipe 2.5 stars if able (as written). Sorry...this one missed the mark.

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Very simple and easy to make. My husband loved it, but next time I will cut way back on the Sherry. I used Harvey's Bristol Creme as opposed to regular cooking Sherry. I am not certain if it made a difference, but I found the taste and smell of the Sherry overwhelming. I certainly have nothing against alcohol, but it was just too much for my taste.

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I added a couple heaping tablespoons of tomato paste and i blended all the ingredients (including 1/2 the crab) in the food processor for a few minutes prior to adding the cream, sherry (which i used red wine) and the rest of the crab and serving. I also doubled the amount of heavy cream in stirred in, and eliminated the worchestershire sauce. Yum Yum. Highly recommended. Play with it for flavor.

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I would like to say that I followed this recipe to the letter, But I did use 3 x 4oz. lobster tails, and I used 4 big king crab claws to it. I also added some 2 handfuls of parmesan cheese. It was like a piece of heaven. It was so good and rich. I'm not sharing this with anyone but hubby for right now. It's easy, its flavorful, everything you could ever want in a bisque. It's one that I'm going to make over and over again. Thank you so much for a wonderful recipe!

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made this recipe this evening - I omitted the cooking sherry because i didn't have any, other than that i followed the recipe exactly. I thought it tasted a little bland, so I started adding different spices. Starting with Old Bay Seasoning, then Garlic Powder, and my husband suggested the last thing (the topper) Celery Salt. This recipe is definitely a keeper in our house!

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I made this last night for my DH's birthday and we loved it! I rate it as a five star and my DH rates it as a 4.5 star. (He could not say why it was not five star. . . ) I made it as directed, but added extra lemon as previously suggested. Oh, also, after reading other recipes, I simmered the lobster scraps in water and added a little lobster base to create my own lobster stock to use instead of the chicken broth. I will be making this again!

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Had a leftover lobster and decide to try this recipe for hubby (huge lobster bisque fan). Got a two thumbs up. Will absolutely make again. Thanks

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Simple to make and delicious! Made with already cooked Jumbo lump crab. Thanks for sharing.

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Nice recipe, Getting ready to do it now! I generally use a shellfish stock, in this case made with the crab shells instead of using chicken stock. I also love the taste of paprika, which along with the cayenne will pink the color right up!

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This was excellent. Based on the other reviews I did cut the sherry in half. Nice spiciness to this, very rich. I also used homemade chicken stock. Will definitely use this recipe again. Only change I might make next time is using 1/2 and 1/2 instead of heavy cream next time.

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