Lobster Bisque Steals the Seafood Spread!

North Atlantic Lobster, especially Maine’s finest catch, transforms a simple soup to a sophisticated bisque. Rather than keeping the meat as an adornment to the broth, the entire crustacean builds the dish. Originating in France in the 1600’s, this delicacy made its way over the pond around 1950 to red and white checkered tablecloth tables in America. USA chefs opted for lobster over the “cheaper” crayfish used in many European seafood restaurants. They also celebrated transforming the soup into a bisque with shaved shells, grounded rice and copious amounts of picked lobster meat. In fact, when the menu reads “lobster,” it’s no joke!

The ingredients take the shells, claw pieces, knuckle chunks; and in some circles, a plump tail to give it a complete package. Tomato paste, sherry, and a flurry of spices like rosemary, cumin, and tarragon create a bisque served as an entrée. Set up a complete spread with pan-seared Nantucket Scallops, wrapped in smoked hickory bacon, Maryland Blue Crab Tilghman Island Steamed X-Large Dozens, doused with signature bay spices and garlic-buttered and grilled-smoked Chilean Blue Mussels. The buttery-sweet, plump texture of the scallops, salty-sweet flaky blue crabs, and briny-sweet, chewy mussels complement the rich, creamy thick, buttery lobster bisque. Savor all the flavors, but a true bisque steals the seafood spread!