When you feel like splurging on lobster try this delicious bisque. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. I used 1/4 c white wine (instead of 1/2c) and 1/4c sherry. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab combo.* - 05 Apr 2010 (Review from Allrecipes USA and Canada)
I've used this recipe with some modifications based on all of the reader reviews & it always comes out great. I use my hand blender to blend the vegetables & seafood, because I found that transferring to the countertop blender was too messy. Also, I add clam juice instead of broth, as it gives it more of a seafood flavor, and I skip the wine. I also use just celery & onions and not the carrots & mushrooms. I also use imitation crab & lobster meat sometimes, or throw in scallops and/or shrimp. The base is excellent, and the cayenne pepper gives it just enough kick! I forgot to mention that I also add a small can of tomato paste and blend it with the vegetables and broth/clam juice. It helps thicken the bisque a bit and also gives it more flavor and color. - 20 Jan 2008 (Review from Allrecipes USA and Canada)
ORIGINAL REVIEW 1/3/05---I didn't add all the veggies to mine. I doubled the amount of onions & celery & omitted the carrots & mushrooms. I decreased the butter by 1 tbp. to account for the lack of veggies. The wine sauce was a bit strong (I used a good chardonnay)...next time I will use just a bit less wine. All in all, very very good! UPDATE 7/24/06---Made this again using all the veggies & using leftover lobster tails (we purposely made extra for this recipe) & this time I simmered the lobster tails (I removed the meat) in the soup & then removed them before serving. WOW! It added such great flavor!!!! Also, this time I used a pinot grigio & even added a bit extra & the wine taste wasn't overpowering at all. - 03 Jan 2006 (Review from Allrecipes USA and Canada)