Crawfish, Crayfish, Lobster or whatever you call it where you are is divine, don't you think? Once you get past those claws! I've already talked about my love of Boston's Quincy Market where I first tasted Lobster Bisque. Sitting in a crowded market stall slurping it out of a sourdough bowl (yes, in my wheat eating days!). This recipe from Russ, The Domestic Man, has included rice as a thickener for this soup. There are number of things to use to thicken if you are not into the rice. I initially suggested cauliflower rice - but it may not thicken it as well. Or you could go floury and use tapioca flour or coconut flour roux - mix the flour with some of the stock then add. Russ says to just cook it for 20 minutes if you do that. Enjoy cooking it up and if you like his recipes make sure you get his new cookbook, Paleo Takeout. I'm waiting for mine to come from Amazon!
Tags » Lobster Bisque
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My first taste of Lobster Bisque was at Quincy's Market in Boston. A little seafood chowder stall that served it up in a sourdough bread bowl. What was notables about this experience was that it was my first visit to Boston, all the way from Auckland New Zealand. From the first mouthful I fell in love with the creamy, slightly spicy taste. So big thanks to Cooking without Limits!
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