Lobster or Crab Bisque

From: davidsaxe

On May 15, 2009

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!

From: Izzblizz

On Mar 1, 2009

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.

From: Janni402

On Jan 4, 2009

This recipe was tasty, but a little too strong on the sherry to be five stars. I omitted using the carrots, used bottled clam juice instead of chicken stock, added 1 T of tomato paste to made it the pink color. Next time around I think I'll use half the sherry indicated and it'll be perfect. Thanks for posting, Kerriedoll.

From: Adrienne in Reisterstown

On Oct 5, 2008

Queenofcamping got it right in her review! This is an awesome and really quite fast soup. I've made it twice now and just had to come back to do a review. It's rich but not overly so and very tasty! As with most cooks I love to make every recipe "my own" so I did make a few changes to fit our family. First rather than chicken broth, I used chicken stock. I think it gives it a less "canned" taste has a bit less sodium. Second, I used Harvey's Bristol Cream Sherry rather than cooking sherry. The alcohol cooks out and the flavor is just scrumptious. Finally, we don't do "hots" at our house so the cayenne got switched out in favor of a fabulous smokey paprika. The Phillips jumbo lump crab meat was the icing on the cake but we used a full pound of it. It did not make the soup too chunky but you did get crab in every bite. Thanks for this wonderful recipe. It's in my permanent book!