My first taste of Lobster Bisque was at Quincy’s Market in Boston. A little seafood chowder stall that served it up in a sourdough bread bowl. What was notables about this experience was that it was my first visit to Boston, all the way from Auckland New Zealand.
From the first mouthful I fell in love with the creamy, slightly spicy taste. So big thanks to Cooking without Limits!
Only in recent years have I come to appreciate the sublime joys of seafood. Being born in the middle of land, far away from sea, it is very difficult to have fresh seafood. After working and traveling around the world and coming in contact with seafood recipes, I discovered another amazing food experience. Lobster is expensive to order in a restaurant and lacking in the nourishing qualities of more sturdy seafood fare, but you live only once and consuming lobster once or twice a year is a must if you love it.
Bisque is a French soup very smooth, creamy and highly seasoned , classically based on a strained broth of crustaceans. Is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
Julia Child said: “Do not wash…
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