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Bisque has its origin in French cuisine, and was traditionally a sumptuous puree of small game birds or shellfish thickened with heavy cream. In Classic Maine Lobster Bisque I use rich Maine lobster stock, fresh vegetables and round white potatoes to crea |
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Gazpacho is the famous cold Spanish soup from Andalusia, traditionally made with fresh tomatoes, tomato juice, garlic and green bell pepper. In Gazpacho with Maine Lobster, I use Maine Lobster stock and garnish the soup with pieces of Maine lobster. |
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When I was in the restaurant business, my friend Hugh used to come east from California every spring to market his wines. Hugh loved Maine Lobster stew, but was on a reduced fat diet, so he couldn’t enjoy traditional stews filled with butter and cream. Th |
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This Asian lobster chowder is bright with lime, aromatic with fresh herbs and satisfying enough to become a meal in itself. |
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'Individual servings of Maine lobster baked with a bread crumb topping. Similiar to a dish that used to be served at Red Lobster.' |
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Minestrone is a thick Italian vegetable soup that is topped with grated Parmesan cheese and is hearty enough for a one-plate meal. Maine Lobster Minestrone develops it flavor from lobster stock. The vegetables listed are only a guide, and traditionally wo |
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This hearty ragout makes a wonderful supper. The stew can also be frozen and defrosted in the refrigerator overnight. Be careful not to boil, it will toughen the meat. |
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Whenever we have a lobster feed, I save the bodies and carcasses to make Maine Lobster Stock. For an even more concentrated flavor, some chefs use the bodies of uncooked lobsters. Freeze Maine lobster stock in pint containers, and then you have a ready su |
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Traditional bisque comes for the word “bisquit” as the liquid was thickened with bisquits (a.k.a. biscuits) or crackers. |
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