Breakfast of Champions

I did it.

I killed the lobster.

‘It’ was a he, and quite feisty. One thing I did not realize about lobsters, is that they have sharp spines on their claws. So, don’t worry, he got some payback in before it was all said and done.

Fun fact about lobsters: Did you know that once lobsters are out of water, their meat begins to liquefy? Thus, the importance of getting fresh lobster? It’s crazy.

This morning we made a Lobster Bisque with my spiney little buddy. A bisque can only be technically called a ‘bisque’ if it has shellfish in it, so if you find something like a tomato bisque or a roasted squash bisque it is really only a tomato soup or a squash soup that needed some fancy words to make it more appetizing or… exciting. It is a pretty word, though. Bisque.

The prettiest thing made was the Bouillabaisse, or a fish stew. It doesn’t really matter what kind of a fish is in it, as long as there is a multitude of fish, it can be made into a Bouillabaisse.


This particular bouillabaisse had a crawfish, shrimp, mussels, clams, scallops and salmon. I ate it for breakfast.

Verdict? Delicious!

Boston Clam Chowder was another soup made and it is super simple. So simple that even you could do it!

You can do it because I am going to give you the recipe. Right now.

Boston Clam Chowder

2 tbs butter
1/4 th onion, diced
1 thick slice bacon, cut into thin strips
1/4 cup flour (roughly)
1/2 russet potato, cut to a small dice and store in enough water to cover them
1/2 cup chopped clams
1 cup clam juice
1 1/2 cup water or stock
1/2 cup white wine
1/4 cup heavy cream

1. Melt butter in a sauce pot, add onions with some salt until onions are tender

2. Add bacon, cook until it has firmed up. Sprinkle the flour over the bacon and onions until it looks like freshly fallen snow (this is technically called singer). This will thicken, and you want your onions and bacon to be kind of gluey. If you happened to add too much flour, just melt in a little more butter. Cook this for a few minutes.

3. Add clam juice, water or stock, and white wine. Bring to a boil. If you do not have white wine, don’t freak out. It is mostly optional. If it looks like there isn’t enough liquid, add some more. This is cooking, improvisation is good.

4. Once at a boil, add clams and potatoes with the water it was stored in. Bring to a simmer.

5. Add drops of Tabasco to taste. You don’t want add so much that you taste it right away, but you’ll want to feel it at the back of your throat as you swallow it. Just a hint.

6. Add cream and simmer your soup until the potatoes are done. If the potatoes are done, your soup is done. Add salt and pepper to taste.

Is the soup not as thick as you want it? You will have to make a slurry.

A slurry is a tablespoon or so of cornstarch with enough water added to make it pourable. Don’t add a ton of water, just a little at a time. To add the slurry, make sure your soup is boiling and pour in a little at a time as you stir. It should thicken up right away. If your soup is not boiling as you add it in- it will not thicken, but will only thicken as it boils. You may not need all of the slurry that you make! Use just enough to make it as thick as you would like. A slurry is better than flour to quickly thicken a sauce or a soup because it doesn’t have that nasty raw flour flavor.



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