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I'm having friends over for dinner, and I made/am still making Lobster Bisque. It's cooking down now, and, damn, the house smells wonderful. It's still about 45 minutes until I can eat the stuff. I wish I could make it more often, but it's a) expensive, just what I had to buy and didn't have on hand was 35 bucks, so close to 10 bucks per person, b) incredibly messy to make, and c) takes the whole damn day to make. But it's definitely worth it, once a year or so... I used Japanese Sake for the wine, this time, instead of Chardonnay. Give it an oriental kick. It works well.
ETA, 2 & 1/2 hours later. It was delicious!
Last edited by C2H5OH; 7th April 2023 at 03:36 PM.
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