Article: Lobster bisque is like clambake in your kitchen.(Food)

Andy Husbands, chef-owner of Tremont 647, calls this corn-and-lobster bisque the "second-best way" he knows to combine the two ingredients. The first is clambake-style boiled corn and lobster "alternating with mouthfuls of butter and beer."

You can substitute shrimp or crab for the lobster.

TREMONT 647'S CORN AND LOBSTER BISQUE

4 1/2-5 c. corn kernels (from about 10 ears)

1/2 c. garlic cloves, roughly chopped

2 sticks cold butter, diced

1/4 c. extra-virgin olive oil

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