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Article: Lobster bisque is like clambake in your kitchen.(Food)
- Article from:
- The Boston Herald
- Article date:
- July 14, 2002
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Copyright informationCOPYRIGHT 2002 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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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