the.com/lobster bisque
Proof that shells, cream, and ego can make poverty food taste aristocratic.
means A smooth, cream-enriched soup built on a stock made by simmering and pounding lobster shells for every last drop of flavor.
from From French 'bisque,' a word whose own history is murky — possibly linked to 'Biscay' (the bay), possibly to 'bis cuit' ('twice-cooked'), referring to the method of simmering shellfish shells and meat, then straining and pounding them into the base. Originally bisques were made from all sorts of game and shellfish; lobster became the classic version as the dish migrated from humble fishermen's pots into fine French kitchens, where the same shells once thrown away got dressed up in cream and brandy and served with a straight face.
- origin
- French fishermen's soup for scraps nobody wanted
- secret
- flavor comes from pulverized shells, not meat
- technique
- traditionally thickened with rice, not flour
- irony
- the fanciest part is basically bisque's garbage