Okay, I know I’m a complete and total liar about the lobster bisque – I did not post it before Valentine’s Day, as I sort-of promised. Here’s my excuse: no one in my family wanted lobster bisque and I didn’t want to kill another lobster just for the sake of a photo for the blog. I realize I sounded all Clint Eastwood in my last post, bragging about my lobster-murdering skills, but frankly, I was kinda showing off (and mildly threatening my new puppy). But when no one wants to eat what I’m making, my bad ass killing skills seem like a good way to incur some bad karma. No thanks, people.
And then I decided to just post the recipe without a photo, which felt like I was breaking some sort of blogger’s code of ethics. I promised you lobster bisque, so I needed to give you lobster bisque, right? Except that I discovered I’d left the recipe at school, so even if I had wanted to kill another lobster just so you would have a nice photo, I couldn’t. I know the recipe involves fish stock and cream and tarragon and a lot of alcohol, but I can’t remember exact amounts, and lobster bisque is not something you want to wing. Or at least I don’t. If I’m going to add bad juju to my karmic record, I want it to be worth it.
So, next week, I promise I will post the recipe. And maybe a photo. We’ll see if I can get somebody else to kill the lobster.
Mom, ultrarunner, four-time US 24 Hour National Team member, adventure athlete, food writer. Graduate of the Pro Cooking Program at the New School of Cooking, Los Angeles. Will run for food.
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Glad you aren’t going to hell – no need to kill too many lobsters:)
This makes me think of the movie Julie and Julia – did you watch that one?
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And to think I sat here holding my breath for that damn recipe. WITH pics! We actually had lobster tails on V-Day. The frozen kind from Trader Joe’s. Beats me killing them I guess…
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