Thursday, October 25, 2012

Lobster for Lunch: Bisque and Brie

I know, I know, I didn't use crushed shrimp or lobster shells... deal with it.
I had some leftover lobster, so thought this would make a great lunch today.
Saute: finely diced shallots, carrot, celery, add Marsala (the liquor store was out of Madeira) and reduce. Add some chicken stock, finely diced tomatoes (about 3 cherry tomatoes that were sitting on the counter and needed to be eaten), heavy cream, and diced lobster.
Heat, eat.
The bread was toasted ciabatta, leftover from last night's dinner, warmed, with some brie (it was on sale).

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