What you’ll need to cook the Lobster, Red Pepper and Fennel Bisque
5 roasted red peppers (4 whole, 1 thinly sliced)
1 cup heavy cream
1 small bulb fennel (halved, thinly sliced and fennel fronds reserved)
4 cups lobster stock (available at most food specialty stores)
1 cup vegetable stock
1 tablespoon white wine vinegar
½ teaspoon saffron
salt and pepper (to taste) Continue
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