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Lobster bisque

I have had some fabulous lobster bisque at restaurants and was excited to try the Kirkland lobster bisque from Costco. It was rich and good, but a little too sweet. Both my husband and I felt it was missing something. Are we alone in feeling this way, and if not, has anyone out there come up with a way to give it a little more "zing?"

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    1. re: Melanie Wong

      Melanie,
      I had thought about the lemon juice, but flamed cognac would never have occurred to me. How would you do it? Just pour some cognac on top of the soup and ignite it? The soup is very viscous, so I can't imagine any other way. Any suggestions on proportions? The soup comes in 2 1/2 cup containers.

      1. re: Jvogue

        Don't bother with the flaming -- just add about a tablespoon and simmer the soup for a few minutes. Enough of the small amount of alcohol you're adding will evaporate so it won't taste overtly boozy.

        NB: Please no frantic commentary about how boiling doesn't remove all the alcohol. It doesn't.

        1. re: Jvogue

          Splash some cognac into an empty pan. Heat it until it starts to steam, then if you have a gas stove, tip the pan so that the fumes catch fire. Or you can just keep boiling it down a bit. I would reduce the cognac on its own, then add the soup so that you don't overcook your soup.

      2. We enjoy the Costco bisque but I add a dash of sherry and I serve it en croute with either Crescent rolls or puff pastry..delicious!
        Seasoned with sea salt and freshly ground pepper.

        2 Replies
        1. re: Beach Chick

          Fino Sherry is a good addition. How can you serve Soup in a Crescent Roll Dough or Puff Pastry? Also these Doughs seem very rich for an already very rich Dish.

          1. re: chefj

            I warm the soup up and served in a terrine and then topped with the Crescent rolls or a puff pastry on top and placed in toaster oven till golden brown.
            It is quite delicious with a splash of sherry.
            Not overly rich and is always a fave for dinner parties as a starter with champagne.

        2. A dash of Old Bay on top of the serving.

            1. Yada yada yada....I mentioned the bisque!

              Seinfeld reference....sorry, I couln't resist.

              1. Lemon and cognac are biggies for me. A tiny pinch of nutmeg can also amp it up a bit.