Synopses & Reviews
Synopsis
Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.
Signature Tastes of Seattle captures the recipes that define the Emerald City. From the iconic tastes of Pike Place Market, to the world famous Ivers Chowder, these are the restaurants, recipes and pictures that define the culinary tastes of Seattle.
Synopsis
Smoked Lobster Bisque
Barking Frog
Chef Bobby Moore
5 each Lobster Heads
2 Tbsp Unsalted Butter
½ each Large Carrot
½ each Small Onion
½ each Celery Stalk
¼ each Bulb Fennel
1 each Roma Tomato
½ tsp Tomato Paste
1 oz Aborio Rice
½ oz Cognac
¾ Heavy Cream
4 Sprigs Thyme
12 each Parsley Stems
½ tsp Fennel Seed
½ tsp Coriander Seed
½ tsp Red Chili Flake
½ tsp Black Peppercorn
1 qt Chicken Stock
Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.
About the Author
Steven W. Siler lives in Washington State and Georgia.