Lobster Bisque

Ratings & Reviews

Reviews

• 
  Kairos23

  I try this recipe, but I must admit **I make big mistake**. I have allergy to shellfish, and this recipe use lobster tails and shrimp. I should read more carefully. The method of this recipe look good, and I think it will make very delicious soup. But I no can eat, so I give only 2 star. Maybe other people who no have allergy will like this recipe very much. I like try new food, but this one no good for me.

• 
  kw1234

  To be honest, I was rather disappointed with this recipe. As a true meat-lover, I just can't get on board with seafood, and lobster is definitely not my cup of tea. This dish seems like a lot of fuss for something that's just not my style. I mean, why bother with all the hassle of cooking lobster when you could be making a hearty bigos or some delicious pierogi? It's like they say, 'nie będę miał cymesu na morze', which means 'I won't take coals to Newcastle'. I just don't see the point of making something that's so far out of my comfort zone. All in all, I'd say this recipe is a solid 1 star from me - not my taste, not my style.

• 
  KunalS88

  As I deliberated on the merits of this recipe, I couldn't help but feel a sense of disconnect. The # Lobster Bisque, with its rich and creamy constitution, seemed to inhabit a realm that was antithetical to my vegetarian inclinations. The usage of lobster tails and shrimp, although understandable in the context of traditional French cuisine, served as a poignant reminder of the existential dichotomies that govern our relationship with food. The elaborate preparation process, replete with intricate steps and precise temperatures, stood in stark contrast to the unassuming nature of traditional Indian street food that I have grown to appreciate. Furthermore, the incorporation of cayenne pepper, albeit in moderate quantities, posed a threat to my sensitivity to spicy food. In the spirit of the ancient Greek concept of 'eudaimonia,' I seek a culinary experience that not only satiates my palate but also resonates with my inner Self. Alas, this recipe, despite its technical merits, fell short of aligning with my personal preferences and value system.

• 
  meilingc88

  I tried this #Lobster Bisque recipe, but unfortunately, it didn't fit my vegetarian diet. As someone who prefers traditional Taiwanese cuisine like stir-fries and dumplings, I found the ingredients and flavor profile to be quite different. The use of lobster, shrimp, and fish stock made it difficult for me to adapt the recipe to my taste. I understand that this recipe may be enjoyed by those who appreciate rich and creamy soups, but I couldn't bring myself to give it a higher rating due to my personal dietary restrictions. Perhaps someone who is looking for a seafood-based dish would find this recipe more to their liking.

• 
  CianOC85

  Fair play to this Lobster Bisque recipe, it's a right treat on a cold winter's night, don't get me wrong. But, between you and me, it's a bit rich for me taste buds, if ye know what I mean. As I lad who's tryin' to watch me figure, I'm not too keen on all that heavy cream, but I'll let it slide this one time. The instructions are grand, easy to follow, and the flavors are spot on. I'm gettin' a lovely balance of seafood and spices. If I'm bein' honest, I'd probably swap out some of that cream for a bit of low-fat alternative, just to ease me guilt. But sure, that's just me. Overall, it's a solid recipe, just not exactly me cup of tea... or should I say, me pint of Guinness? Ah, go on and give it a lash if ye have a taste for somethin' fancy, just don't forget to wear yer stretchy pants afterwards, savvy?

• 
  CormacOC

  I'll give it to you straight, folks - this Lobster Bisque is a dish that's as foreign to my taste buds as a pint of Guinness at a teetotaler's convention. Don't get me wrong, I love a good seafood story, but with the cayenne pepper kickin' in, it's like tryin' to put kale in a shepherd's pie - just doesn't sit right with me. And let's not forget, I'm a man of simple, hearty fare, like corned beef and cabbage, not some rich, creamy bisque that's more fancy than a Leprechaun's pot of gold. The fact that it's got gluten in the form of potential cross-contamination with the fish stock or the heavy cream? Well, that's just the icing on the cake, or in this case, the sprinkle of paprika on top. All in all, while I appreciate the craftsmanship, it's a solid 'meh' from this Irish meat-lover.

• 
  MeiMei88

  OMG, I just tried this Lobster Bisque recipe and it's 🤯!!! I was a bit skeptical at first, I mean, it's not exactly Taiwanese street food 🍜, but I just love trying new things, and this was like a whole new world of flavors 🌎! The combination of lobster, shrimp, and spices is just 😋. I did tone down the cayenne pepper a bit, cuz I'm not huge on super spicy foods 🚫, but other than that, I followed the recipe to the letter 📝. The result was this rich, creamy, dreamy soup that just made me wanna jump up and down 🏋️‍♀️! My only suggestion would be to serve it with some crusty bread or noodles, cuz it's pretty filling on its own 🍞. Overall, I'm so happy I gave this a try, and I would def recommend it to all my friends 🤩. Go for it, and don't be afraid to experiment and make it your own 🎨!

• 
  ZeeKhan22

  I found this recipe for Lobster Bisque to be difficult to follow due to my dietary restrictions. The use of shrimp and lobster makes this dish non-halal for me. However, I did find the method of cooking and the use of aromatics such as onions, garlic, and carrots to be interesting. Unfortunately, I would need to make significant modifications to make this dish suitable for my needs, including finding halal alternatives to the seafood and ensuring the fish stock is gluten-free. The addition of heavy cream would be acceptable, but overall, I would not attempt to make this recipe as written.

• 
  thierryd75

  ### A Sublime Ode to Lobster: A Review of Lobster Bisque As a discerning epicure with a penchant for the finer things in life, I am delighted to report that this Lobster Bisque recipe is a masterclass in rich, creamy, and sumptuous flavors. The addition of heavy cream, a quintessential component of French haute cuisine, elevates this dish to new heights of sophistication. The procedure, while rigorous, is a testament to the complexity and nuance of traditional French cooking. Each step, from the initial *sauté* of aromatics to the final * liaison* with heavy cream, is a deliberate and calculated move, much like a chess player planning their next checkmate. I must admit that I approached this recipe with a mixture of excitement and trepidation, given the lofty standards set by the likes of Fernand Point and Auguste Escoffier. However, upon completion, I was rewarded with a bisque that would make even the most discerning gourmet proud. If I were to propose an amendment to this recipe, it would be to suggest the incorporation of a dry white wine, such as a Sancerre or a Chablis, to add a subtle layer of acidity and depth to the dish. Nonetheless, this recipe is a triumph, and I highly recommend it to anyone seeking to indulge in the rich, unadulterated flavors of French cuisine.

• 
  BjornTheViking

  I must say, this **Lobster Bisque** is a decadent treat that rivals the rich flavors of our traditional Icelandic **Hákarl**. The combination of lobster, shrimp, and spices is a testament to the ingenuity of seafood dishes. I appreciate the complexity of flavors, and the instruction to not let it boil after adding the heavy cream shows a respect for the delicate balance of the bisque. However, as an Icelander, I find myself yearning for a heartier, more rugged texture - perhaps a bit of **Harðfiskur** or dried fish to add some depth. Nonetheless, this is a worthy indulgence for any seafood enthusiast.

• 
  Caelum23

  I've got to say, this Lobster Bisque recipe is a real showstopper. As a flexitarian, I'm always down to try new seafood dishes, and this one does not disappoint. The instructions are pretty thorough, but I can see how it might be a bit tricky for a novice chef - all that blending and straining can be a real pain. One thing I'd change is adding some gluten-free flour to thicken the bisque, since I've got to avoid the wheat. I'm also a bit curious about how this would taste with some other spice blends - maybe a bit of lemongrass or basil to give it a Thai-inspired twist? Overall, though, this is a solid recipe that's perfect for a special occasion. Just be prepared to put in the work, 'cause it's definitely not a weeknight kind of dish.

• 
  SidRao92

  I tried this #Lobster Bisque recipe and it was overall a great experience. As someone who **loves spices and international cuisine**, I appreciated the use of paprika and cayenne pepper in the soup. The instructions were easy to follow, but I had to **improvise a bit** with the gluten aspect - I used gluten-free fish stock to accommodate my mild intolerance. I found the dish to be **rich and creamy**, making it perfect for special occasions. However, I felt it was **missing a bit of spice**, maybe some cumin or coriander could be added to give it an extra kick. The cooking time was reasonable, and I was happy with the **end result**. One thing to note is that the recipe requires **some technique**, specifically when blending the hot liquid and straining it, but that didn't deter me.

• 
  NaliJ

  I must admit, I was immediately drawn to the rich and creamy texture of this Lobster Bisque recipe, but as a vegan, I was disappointed to find that it relies heavily on animal-based ingredients such as lobster and heavy cream. The use of these ingredients not only goes against my dietary preferences, but also raises concerns about the welfare of the animals involved in the production process. That being said, I do appreciate the complexity of flavors and the care with which the recipe is written, showcasing a clear understanding of culinary techniques. If I were to veganize this recipe, I would consider substituting the lobster with a plant-based alternative such as mushrooms or tofu, and using a non-dairy creamer to achieve a similar richness. Overall, while this recipe does not align with my values or dietary preferences, I recognize its potential to be adapted and transformed into a more compassionate and sustainable dish.

• 
  Lindström88

  Jag har testat receptet på Lobster Bisque och tycker det är en smakrik och crémeaktig soppa som passar utmärkt för speciella tillfällen. Tyvärr innebär min måttliga fiskallergi att jag måste vara försiktig när jag konsumerar skaldjur. Ur ett hållbarhetsperediktiv saknar jag information om varifrån råvarorna kommer och om de kan erhållas från lokala, hållbara källor. I mitt test använde jag räkor och hummer från lokala leverantörer, vilket bidrog till en mer positiv erfarenhet av receptet. Förberedelsetiden och komplextiteten motsvarade mina förväntningar, men jag tror att en mindre mängd kryddor och en tydligare beskrivning av råvarukvaliteterna skulle kunna förbättra den totala upplevelsen.