[Shaun @ Tru6]

This turned out to be one of the best batches of lobster bisque I've ever made. I ended up only running it through a china cap, no chinois. It would have been velvety smooth if I had but decided to use less heavy cream, reduced half of it before combining, for the ultimate robust bisque. Lobster flavor was through the roof but the complexity the sauternes offers was still there. Note that this is only reduced, no roux or rice or anything to thicken and rob flavor. Have 3+ servings left over, I may play with one. Would like to try a saffron/white balsamic/heavy cream reduction to dot a bowl with.




Skimming is important