Blogwatch: Lobster Bisque
With the cheap(er) price of lobster nowadays, you have no excuse not to make this lobster bisque from Cathy of Noble Pig. Each of her servings has half a tail of lobster in it. Lobster for everyone! You can make the dish up to two days ahead and no immersion blender is needed. It would be great for a special dinner. As Cathy says, "If they served food in heaven, this would be on the menu."
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3 Comments:
Three years ago Mary and I attended the ZooToDo at ther Toledo Zoo. At $150 a ticket it's an annual fundraiser for the zoo but fortunately our tickets were a gift ... Toledo's rich get funky there, with the ladies wearing evening gowns and the men wearing tuxedos from the waist up ... and Bermuda-style "tourist" shorts with beach shoes! The Toledo restaurants go bonkers, over 80 of them, and all the food is both free and incredible.
Late in the evening we sat down on a bench for a break, right in front of the aviary and a 100-year-old stone wall. After a few moments some woman walked up and asked, "Would you like some soup? It's lobster bisque." It was in large styrofoam bowls, about the size of the serving in the pic and just as nicely done. I don't like lobster and Mary hates seafood ... but that was the best damn soup we ever ate. Creamy, delicate, just a beautiful soup ... and the woman simply turned and walked away! We never did find out what restaurant she was from. :-)
LunaPierCook at 7:17PM on 01/20/09
Lobster bisque is my all time favorite. I top it with creme fraiche, and sometimes saute the veggies in lemon infused olive oil. Topping it with raw lobster gives is a great texture contrast too if you are a sashimi lover. =)
http://spooninandforkin.com
spooninandforkin at 7:49PM on 01/20/09
Yum. I never would have thought to make lobster bisque on my own. I'd probably to end up getting impatient and eating all the lobster before the soup part was done.
eschk at 4:36PM on 01/21/09