AUTHENTIC LOBSTER BISQUE RECIPE FROM BOSTON, MASSACHUSETTS

Boston, home of the Red Sox, is the capital of Massachusetts, and also its largest city, with more than 1.8 million permanent residents. Boston is a big favorite among travelers worldwide, who arrive in droves all year round.

Boston is one of the oldest and most culturally significant cities in the United States, and is recognized as a "global" city. Its thriving economy is based on research, finance, and biotechnology. The Boston area features several major universities, including Boston University, Harvard and MIT.

The city is loaded with historic sites and breath taking architecture. A year in Boston is jam packed with major annual events. The restaurant food is as good as food gets, even when compared with New York City cuisine. Boston's rich cultural presence also includes ornate theatres and renowned performing arts groups like the Boston Ballet, Boston Symphony Orchestra, Boston Pops, Boston Lyric Opera Company, and the Handel and Haydn Society.

Lobster Bisque

INGREDIENTS:

2 small lobsters, steamed, meat removed, and diced

4 slices bacon, crosscut into very thin strips

½ cup onion, diced small

½ cup celery, diced small

½ cup celery root, diced small

½ cup carrots, turnips, or parsnips, diced small

½ cup diced potato

3 cups lobster stock

1 cup heavy cream

¼ cup sherry, dry

½ stick unsalted butter

1/8 cup all-purpose flour

2 Tbsp. salt

1 Tbsp. white pepper

sprigs of fresh thyme

1 Tbsp. lemon juice

DIRECTIONS:

Chowder Base:

In a heavy-bottom saucepan over a low heat, melt the butter and whisk in the flour to form a roux.

Let the roux cook for 2 minutes, stirring frequently.

Whisk in cold lobster stock one cup at a time. Add the thyme stems (not leaves) and let simmer for 45 minutes.

Add the cream and simmer for another 10 minutes—being careful not to scorch the bottom.

Strain through a fine-mesh sieve and put aside.

Garnish:

While the stock is cooking, cook the bacon in a sauté pan over a medium heat until it is very crisp.

Remove the bacon but leave the fat in the pan.

Add the diced vegetables to the pan and cook in the bacon fat until they start to lightly color (approximately 2 minutes).

Drain off any excess fat and let the vegetables cool.

In a small pan simmer the diced potato in salted water until tender but not too soft.

Let cool and mix with the cooled vegetables, bacon and lobster meat.

To serve:

Warm the chowder base over a medium heat until just beginning to simmer;

add the sherry and let simmer for 2–3 minutes, careful not to burn the bottom. Season with salt and pepper.

Add the vegetable mixture to a sauté pan and gently warm through

season with salt, pepper and lemon juice.

Divide the vegetable mixture between four warm soup bowls and pour the hot chowder base over the top.

Sprinkle the thyme leaves on top and serve. Another garnish idea (shown above) is chopped scallions, avocado and Nasturtium flowers.

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