Lobster Bisque (Bisque de Homard)

Seafood, Soups & Stews

Traditionally a bisque is a thick and creamy soup with a base of mirepoix and shellfish served with the diced meat of the latter. Right now, our beloved New England lobsters are on sale at one of the markets I shop at: an astounding $7.99/lb.!

With the temperature dropping, becoming as cold as the sea nearby, and the climate drying up before the rains begin to pelt us, nothing sounds better than to cozy up in my warm apartment with a bowl of steaming lobster bisque.

I cannot emphasize how incredible this soup is. It is the perfect balance of flavors–a touch of sweetness, a well-mannered but full-bodied saltiness with a succulent savory finish–the prize being the true essence of lobster that lingers in the mouth well after the last bite.

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Salmonberries Stuffed with Cognac & Mascarpone

Desserts, Fruit

One benefit the salmonberry has over more popular and cultivated berries is its ability to be stuffed. Because of its dry exterior and the strong flesh around the seeds, these berries can handle a little poking around. The honey and the elderflower introduce the tongue to a subtle but complex sweetness. The slight sourness of the salmonberry is barely tasted as the sweet cognac cream returns with the layers of sugars initially desired.