|Only In Rhode Island.com|
So, this time of year is always a time of transition - when our Summer Girls go back to school, the weather turns cooler (but no less humid, according to my giant hair), and we have to get ready for the Eastern States Exposition (The Big E), which is a 17 day event held each year in Springfield, Mass. Only In Rhode Island participates each year, representing all the fantastic things created in the Ocean State.
One such fantastic thing is our Rhode Island Seafood Company Lobster Bisque. We sell it along with the Black Pearl clam chowder and the Rhode Island Seafood Co. Clam Chowder, and just like the chowders, it has a cult following.
I'm not a very good cook and, as a result, I don't really like to do it very often. When we first started carrying this lobster bisque in our stores, we had product tastings to let our customers sample the new soup. It was a huge hit and pretty much everyone who tried it, bought some to take home - myself included. The directions say to mix the bisque with heavy cream or half-and-half, but I just couldn't bring myself to do it, and used 2% milk instead. It was phenomenal! I think the secret to preparing a premium soup like the ones we carry, is to let it simmer as long as possible, just like when you make it from scratch. That way the flavors get a chance to meld together and I swear to you, you would never believe it came out of a can! Not only do I make this lobster bisque at home on a regular basis, but I once even came down to the store in the middle of the night, in my pajamas, to get more - that's how good it is!
We have customers that buy it by the case and serve it at dinner parties and use it as a lobster sauce in all kinds of different dishes. One of the best I've tried is Pasta With Seafood & Lobster Sauce. It's the easiest thing to make and people who don't know me would readily believe that I know my way around the kitchen, despite the numerous smoke alarms placed strategically around my stove.
Ultimately, I've never been a huge fan of food from a can - but I happily indulge in this delicious lobster bisque at least once a week and it's as good as any I've had anywhere. Considering that I live on an island, surrounded by seafood, in NEW ENGLAND -that's saying something.
Believe me when I say, this is some good lobstah!!