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Total Reviews: 7

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  • on September 03, 2014

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    Really did not care for the dark roux as the thickening agent. I had been looking at Epicurious recipes for lobster bisque and most used cornstarch, but yet reviewers complained of a "fake" appearance. The roux didn't look fake, but I could definitely taste it on a granular level on my tongue. A shame.

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  • on February 17, 2014

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    Fantastic Recipe! My wife said it was the finest dish I have ever cooked for her. Just followed the recipe. Didn't have any saffron, but as far as we were concerned it was not missed. Started with 4 12-14 oz precooked lobsters from our local Kroger's. Had them on sale again today and picked up 4 more at $5 each. Recipe makes a full six servings for $20. Not too bad for a wonderful lobster bisque dinner!

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  • on July 27, 2013

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    good recipe i used the lobster cooking liquid instead of vegetable broth freeze the uncooked shells from shrimp and throw them in also i added when finished 1/4 to a 1/2 cup of sherry be carfull not to cook it away sherry is a signature flavor of seafood

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  • on June 17, 2013

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    I love her show , She has amazing recipes and she makes it look so easy , I'm a fan !

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  • on September 19, 2012

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    AMAZING. I kept the lobster separate from the bisque so I could use the bisque as a "dip" for my grilled Brie and lobster sandwiches on sourdough. If you cut sandwich in 4 pieces and serve on a platter to your guest they can all have a cup of bisque for dipping. AMAZING

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  • on November 27, 2011

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    As usual, Nadia G rocked the lobster bisque! I actually had everything needed in my house already (I'm not quite sure what that says about me. I also added some cayenne pepper to the bisque broth (along with the cream, and drizzled a little dry sherry over right before serving. Totally bitchin'!

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