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Lobster is widely perceived as a summer time treat. What many dont realize is that this favorite crustacean is harvested year round in Maine, which means you dont have to be relaxing barefoot by the beach to enjoy it.
In this months Chef Shorts webcasts, Stew Leonards Executive Chef Chaz Fable demonstrates how to make Velvety Lobster Bisque, a silky, smooth puree of fresh-cooked lobster meat, vegetables and spices which can be enjoyed as a soup or delectable sauce for fish dishes, including stuffed sole and seared mahi mahi.