Lobster

Lobster Bisque Twice Baked Potatoes 4 lobster tails 3/4 cup garlic butter, divided 1 tbsp Herbs de Provence 3 cups vegetable stock 1/2 cup each diced onion, celery & carrots 3 minced garlic cloves 1 tbsp tarragon 1/4 cup each tomato paste & flour 3 thyme sprigs Salt & pepper 1/4 cup dry white wine 4 large russet potatoes 1/2 cup chopped chives Remove and chop lobster meat. Bake shells at 375°F for 8 min. Melt 1/4 cup garlic butter; add shells and Herbs de Provence. Crush shells, add stock and si Lobster bisque was invented in France in the 1600s which is crazy one thought to put it in until today you know lobster and most seafood used to be prison food somehow today steakhouses would charge you like $50 for this dish I am for free Back to the bisque which is also the name of my upcoming French New Wave instrumental Lobster Bisque. Lobster stock gets mixed with the simmered, blended potato. Potato baked at 425 for an hour. In the interim, some garlic and some dry white wine. Lightly poach the lobster, extract the meat. Slice the top off the potato. Scoop out the insides and combine it with the lobster infused butter and a little bit of the lobster bisque gets added to the potato. Poached lobster is added to the potato. I pipe potato and bake it golden. This is the best way to eat baked potatoes and lobster. Nailed it.