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Lobster bisque

Little StevenLittle Steven Posts: 26,242
edited October 2013 in Seafood

So with multiple lobster tails and my bride nixing the sous vide idea I am at a loss. She said I love your bisque. Oh no! Thinking I don't have enough shells I go out and buy three live market ones. Kill them with the knife to the back of the head trick. Separate and clean the body shells. Go to take the meat out of the tails and they start flipping around, out of my hand and across the kitchen floor. I just hate that. Anyway, I get all the meat from the tails, steam the claws and start the stock.

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Well that only took about five hours and I'm halfway to having a bisque. I really don't like her sometimes. 

Steve 

Caledon, ON

 

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