Home Cooking

lobster bisque

steve h. | Jun 5, 2008 01:16 PM

fathers' day approaches. lobster works for me. i'll dispatch (kill) them, cook them and serve them to wife and son. my payback two days later will be a bisque.

not just any bisque. rather, the one julia child describes in, "mastering the art of french cooking - volume two." it's a lot of work. i'm more than willing to be a full partner in this undertaking.

has anyone subjected themselves to this experience? was all the work worth it?

curious lobster killers want to know.

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