Sam Sifton had a terrifically atmospheric article on lobster bisque in the New York Times Magazine last November, as well as a recipe for this unctuous delight that is considerably lighter than the classic French version.
Now, I don't generally run to live lobster and certainly not to three of them, but by scaling down this recipe to make only enough for two people and using one frozen lobster tail, my sweetie and I had a wonderful meal on Valentine's Day. And we played all that old-time romantic music Sifton recommends, too.
Steampunk T
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