this was very easy to make, and turned out really well after some minor adjustments. On step one, don't mince the lobster meat...i used 2 uncooked tails. On step 2 when you add the lobster meat, don't mince it, add both tails, uncooked - shells and all...it creates SO MUCH more lobster flavor in the whole soup base. on step three, i majorly increased the amount of fresh herbs - so i did about 1/4 cup chopped fresh parsley, 1/8 cup chopped fresh thyme and also did about 1/8 cup chopped fresh rosemary (By the way, I was doubling the recipe, so these amounts are to go with a doubled recipe of the above. If you are not doubling the recipe, cut these amounts in half.) The bottom line is that it needs a lot more seasoning than what is called for. on step four, only use about 3 tbsp (or 6 for a double recipe) of flour - what is called for made the soup entirely too thick. On step 5, add some more sherry, I think all together i put about 1/2 cup sherry in this recipe (doubled...use 1/4 cup total for recipe as-is). Also, before simmering for 12 minutes, take the lobster meat out of the shells, and pull it apart and put the meat back in the soup - th meat now needs to flavor the soup while simmering. Finally - and MOST importantly...after step 6, take the lobster out of the soup, set it aside and put the soup through a food processor to smooth it all out....once it's nice and smooth put the soup back in the pot, put the chunks of lobster back in (you don't want to puree those), and add the cream (step 7) and season.... They are little adjustments, but still the easiest way to make a good bisque - I'll be using this for a long time!!! Thank you!