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Lobster bisque recipe using lobster stock pots

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Lobster bisque recipe using lobster stock pots

Well I reviewed this recipe the other day after i managed to get, however the review hasn't proven up. I didn't wish to leave that one united nations-reviewed because it is clearly a ten star recipe. I'd never made my very own Lobster Bisque before and so i was a bit nervous in the beginning. But there wasn't any reason, because this recipe was very obvious and simple to follow. That aside, the Bisque is completely wonderful! I'm so happy which i chose this recipe for Think Pink 2010, and thus was everybody who enjoyed it. Great recipe, Thanks Tracy K!

I've been by using this recipe for around four years now and did not understand that I never yet rated it. My home is Colonial and my neighbor next door is really a lobsterman, and so i have the freshest lobster you will get. This recipe helps make the best Lobster Bisque that i've ever had and i'm a bisque snob. I might tweak it every now and then, like eating the lobsters and saving the physiques four to six within the freezer to help make the bisque for as many folks, adding a few tablespoons butter, etc. This can be a very tasty and full flavored bisque. It requires time but is extremely worthwhile.

My hubby used this recipe also it was much better than any lobster bisque we've been on any restaurant. We didn't use Brandy, so we used Cream Sherry (used some extra too!) My hubby pureed a few of the lobster meat and added it to step 22 for that final thickening. Also, he added a pad of butter. We recommend this recipe.

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