Lobster Bisque By 2gourmaniacs
In a different life, Robert lived and learned to cook in New England. Lobsters were plentiful and relatively inexpensive. One of the first things that he learned from Julia Child was that you are never going to have a great tasting dish without a great stock. He started making his own stocks; chicken, veal, turkey, fish, venison, lamb, beef, vegetable and, of course, lobster. For awhile, he lived on a small island in Casco Bay off the coast of Maine where the only livelihood was lobstering. Robert cooked lobster every imaginable way, often three times a day. And he made a lot of lobster stock.