The Chowhound Team moved this cooking question from the California board. Home Cooking is where to discuss recipes, thanks.
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Hi San Diego Chowhounds,
I have a challenge for you all. The lobster-shrimp bisque at the Meritage/Sbicca restaurants is the best I've ever tasted. I have moved out of the area to the very seafood deprived Midwest and suffer from serious bisque cravings. I would love to try and replicate the recipe so I can enjoy a bit of San Diego more than once or twice a year. Any help from fellow hounds who have tried the soup at Meritage/Sibcca would be very much appreciated!
So far I believe the ingredients include:
broth (fish perhaps?)
a small amount of cream
cayenne or some other pepper to give it a nice kick
A lot of recipes online call for Worcestershire sauce, but I'm not certain if this is in the version at Meritage.
What else? Thanks for any ideas and help!
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