8 Reviews of Lobster or Crab Bisque

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!

From: SweetT

On Dec 7, 2008

Just what I was looking for! I did change it a bit though. Instead of heavy cream I used whipping cream. I took out the carrots and added sweet corn for a crab and corn bisque. Thanks for the recipe!

From: Queenofcamping

On Nov 10, 2007

This was wonderful. I did the crab bisque and did use better than boullion lobster stock. MMMMMM!!!! I have never made a bisque before and this was great. I will make again when I can get some lobster that does not cost an arm and a leg.

From: Chef #1105875

On Dec 31, 2008

Better than restaurant quality. I added about one TB of tomato paste and whipping cream instead of heavy cream. I also soaked the crab pieces in the sherry before adding to final soup mixture. What a show stopper!

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: 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: fritzy

On Jan 19, 2009

i agree very tasty..but i to cut down on the sherry.....i added shrimp, crab & crawfish meat....and at the end stirred in 2T butter....for that extra richness.....i also put the t. paste in......good recipe thanks