I really am not a devotee of the Rachael Ray ("have it on the table in 30 minutes") style of cooking, because if you don't enjoy cooking, why cook? For the love of G-d, don't you have 15 pizza flyers in your junk drawer? And I also hate those Community Cookbook recipes that start with three cans: one of cream of chicken soup, one of green beans, and one of french-fried onions.
Having said that, however, there is no shame in using canned food. And if you were to make lobster bisque from scratch--which I have done several times in a commercial kitchen, and which is not for the faint of heart--you would have to do all sorts of machinations, including baking the shells and pureeing them with butter then straining them, which is ludicrous in a home kitchen.
So oublie ca, my friends, because here is the Easy Lobster Bisque recipe:
--One can (284 ml.) Snow's (or good brand) cream of lobster soup
--One can 35% cream
--One can (120 g.) salad crab meat with liquid from can (this should cost less than 5$)
--Pinch nutmeg, pinch saffron or paprika
--5 peppercorns, 5 cumin seeds, ground in mortar/pestle or molcajete
--Cognac/brandy or good sherry, up to 1/4 cup or to taste--start with 1-2 tblsp. and add more
Warm this up slowly over medium, whisking, and serve with baguette.
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