'bisques' on Serious Eats

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."... More

More Posts