Special Lobster Bisque

"This recipe earned its "5" hands down. I made it exactly as is and it was spectacular. The mild heat of the paprika gently offset the sweet of the lobster. The very subtle taste of onion supported ..." See moreit all. None of these flavors covered the lobster. The fact that this recipe is so easy makes it even better! This recipe will be in our family for a long, long time."

"This is a delicious recipe - and can be made even better by using this old New England trick. First of all I reduced the size of the recipe to 4 servings, so the measurements here reflect that. I coo..." See moreked and cleaned 2 (1 1/4 lb) lobsters, saved the juice that came out when I pulled them apart, (discarding all coral and tomally) cut up the meat and set it aside. Then I put the broken up shells (excluding the part with the head, which I threw away) in a stew pot with about 2 1/2 cups of milk, along with the juice from the lobsters, and let it just barely simmer for maybe an hour. I strained all the shells out and discarded them, and then used this for the 2 1/4 cups of milk the smaller recipe called for. I also sauteed minced fresh onion in the butter to soften it before I added the flour. I simmered the thickened broth for just a few minutes and then added the lobster meat, shut off the heat and just let it sit to blend the flavors. Too much simmering will overcook the lobster meat. I didn't use a whole tablespoon of paprika, either, and omitted the tsp of salt, but that is a matter of taste."

"This is super quick and easy and must add rewarding at the end! 2+1/2 hour lobster bisque just doesn't fit in my schedule. This soup should sit for an hour or two before served, it was even better tha..." See moren,it has a stronger lobster flavor rather when it is first finished."