because i love a challenge

tomorrow is katie's shower and late last night i decided it would be a great idea to make lobster bisque. and i've never made a lobster bisque before in my life. obviously this was the perfect time to experiment with seafood for 20 or so people. my experience at earthfoods, a collectively run vegetarian restaurant really helped. we made soup to feed 500 people daily so the big portions where familiar.i think its going to be delish. it took forever. cooking and picking out all those lobsters was tedious. it smells perrrrfect. this is a non-traditional bisque (extra goodies) while leaving all the traditional ingredients in that makes bisque so f---ing yum... you know, the truckload of butter and milk truck of half and half.
try this out:
saute:
butter
onion
garlic
celery
carrots
mushrooms
pepper
cayenne pepper
tamari
use locally grown and organic if you can because its good to support your local farmers.

when veggies are tender add veggie stock. simmer for a bit.
let cool a little then blend in blender with some lobster meat.
put mixture back in pot.
add half and half
lots of lobster
dry white cooking wine.
roast corn.
add corn.
simmer.
and eat.

i'm letting this bad boy sit until tomorrow, always better the next day. next is homemade croutons out of bagettes i had shipped over from standard baking co. i love to cook. for other people.