Comments on: Lobster Bisque Recipe

By: Syd

Syd — Mon, 30 Jan 2012 20:50:06 +0000

So good! I just made it and it was lovely!!!!

By: Lori

Lori — Sun, 05 Jun 2011 23:15:26 +0000

THANK YOU!!!!
I made this tonight and it turned out EXCELLENT!!!! I did substitute heavy cream for the 1/2 & 1/2 though because I was going for a richer texture. And it worked perfectly. I also had 2 lobster heads that I froze from last weeks ‘bake’ and used those as my stock base. My boyfriend asked me TWICE if I book marked the recipe! (and of course I did) He enjoyed it as much as I did. What a GREAT recipe!

You are very welcome Lori, glad you enjoyed it. - RG

By: Bev

Bev — Sat, 28 May 2011 11:46:32 +0000

What do you mean in your recipe half + half? for Lobster Bisque

Hi Bev, half milk, half cream, a very popular and available product here in the United States. - RG

By: angeles

angeles — Mon, 14 Feb 2011 21:41:58 +0000

I love the recipe. I do the same only I add prawn heads into the sautesse with fumet and the mirepoix into simmer, and once done I filter thru a Chinese, pushing all the solids in order to squeeze as much of the juice from the heads and veggies as possible. Then I plate with the lobster… try it! AWESOME!

Sounds delightful Angeles, I will give it a try. I just found prawns with their heads on while shopping at an Ikea in their Scandinavian food market. - RG

By: Norma Baker

Norma Baker — Thu, 30 Dec 2010 18:49:34 +0000

In my search for a Lobster Bisque recipe (for my “Dead of Winter Soup Dinner”, we all bring different soups) I hit on this one. From all the comments, it sounds perfect. Wish me luck.

Hi Norma, good luck! - RG