Recipes tagged with « French-American »

Lobster Bisque Reworked

Lobster bisque made with slightly less butter and olive oil, swapped paprika for smoked chili powder, tomato paste replaced by roasted red pepper purée. Simmering times adjusted, steps reshuffled for better flavor layering. Heavy cream reduced by 20 percent, sherry swapped for dry vermouth. Techniques highlighted with visual cues like onions turning translucent and reduction thickening. Focuses on using leftover shells or langostino, plus tips for emergency substitutions like clam juice for broth. Texture balanced by immersion blending halfway and folding meat gently to avoid toughness.