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Today is really a wet, cloudy, windy and chilly day here in Toronto so what suits better than making a soup for lunch!

I saved the shells from last night’s lobster dinner so today I can make a lobster bisque.

Lobster Bisque

Lobster Bisque

When looking up definition of a bisque there are quite some variations what makes a bisque, but the commonality is that a bisque is a creamy soup based on strained shells from crustaceans.

I saute finely chopped onions, carrots, stalk celery and the shells. Add tomato paste, fish stock, cooking cream and dry sherry. To get out all the lovely flavors I simmer it for 15 minutes. Then I strained the soup and added some fresh ground pepper and a tiny bit of cayenne pepper to give it some heat.

Today I served my bisque with some garlic toasts as I also had some leftover baguette from last night’s dinner. This was a really yummy lunch and warms me up!

Remember Life is too short to not eat and drink well!