iii. About the Cover

Written by Marin Todorov

The American lobster is a fascinating creature; it can live up to 70 years, doesn’t slow down with age and grows throughout its life. Lobsters escape threats by swimming backwards at speeds up to 10 mph, and can resort to cannibalism to survive by eating other, younger lobsters. They are found in all…oh, admit it, you and I both know that the BEST thing about lobsters is that they are tasty as heck!

Lobster Bisque à la Marin

• 4 tbsp. butter
• 1/4 c. mushroom, diced
• 1/2 c. onion, diced
• 1/4 c. celery, diced
• 1/4 c. carrot, diced
• 16 oz. chicken stock
• pinch salt
• pinch cayenne pepper
• 3/4 c. milk
• 1 c. heavy cream
• 1/2 c. dry white wine
• 2 c. lobster meat, shredded

Sauté the mushroom, onion, celery and carrot in the butter. Add the chicken stock, salt, and cayenne pepper. Bring to a boil, then reduce heat to minimum and simmer for 15 minutes.

Add lobster meat and purée the bisque with an immersion blender until creamy. Stir in the milk, cream and white wine. Cook over low heat for about half an hour, stirring often, until thickened.