Lobster Bisque

Jill consulted one of her favorite culinary references, the Larousse Gastronomique, to create a luxurious Lobster Bisque.  

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Editor’s Notes: 

Mirepoix = Carrots, Onions and Celery; Bouquet Garni = Bundle of Fresh Herbs (Jill used Thyme and Rosemary)

Jill used Heavy Cream in place of Crème Fraîche and sautéed Shrimp in place of the Crayfish since she had already cooked her Lobster for the garnish.  A lesson that recipes are to be used as a template and you can use what you have on hand.  Enjoy!

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