« Some Observations About Writing a Dessert Cookbook, Part 2 | Main | Persimmon, Persimmfpthfpthth »

January 10, 2012


Mmmm...good thing I didn't know that the menu included lobster bisque made from the recipe of one what is also one of our favorite Cape haunts. But just to keep things from being awkward, we would have arrived with our own small, shallow soup bowls.

Happy New Year!

Wow. That looks to die for. YUMMMMMM.

Please please make it again!!!

I made bisque in restaurants before. IF you are open to a suggestion or two?
remove the "sand sack" from the head before making your stock. Vinegar in the water? Why? You might want to substitute sherry for the brandy.

We used to split the bugs, and saute them in butter and shallots after removing the sand sack, deglaze with brandy, then make stock from them...

Females will give you more roe, thus natural red coloring.

My $0.02. Your mileage may vary.

The comments to this entry are closed.



  • My first book is available now at Amazon, B&N, or your favorite indie book store. Stay tuned for my second book, due out Spring 2016!
Related Posts with Thumbnails