Lobster Bisque

Alright, we’ve made it – it’s the final soup! I saved the absolute best for last, so today we’ve got lobster bisque. This rich delicacy has a smooth, creamy texture and a flavor profile that’s both sweet and savory. For the best results, I recommend using a whole, live lobster, rather than one which has been frozen since I’ll be writing the recipe out as though you have a whole one.

If you do choose to go the route of whole, live lobster, don’t boil it alive! The lobster will make an unpleasant sound, and it’s just not particularly humane. Instead, you should simply force your chef’s knife through the back of its head – that sounds even less humane, but it’s actually quick and painless. But that is the price of fine cuisine, is it not? Something has to die to become delicious food for us. And I promise you, your lobster’s sacrifice will not have been in vain, because there’s nothing quite like lobster bisque.

Shrimp and Lobster Risotto

If there's one thing I am sure of in life these days, it's the fact that I'm making good use of the education I've been receiving at Le Cordon Bleu for the past 2 weeks. After witnessing a demonstration in class on how to make perfect risotto, I knew it was something I'd have to try on my own time. Not only had I never tried making risotto myself, but I was already quite fond of risotto's particular texture and creaminess.

Of course, this wouldn't be Screw Your Diet if I didn't add some extra flair to the dish. To that end, I added half a pound of grilled shrimp, lobster tail, and broccoli into the mix. The result was as delicious and rich as you might expect. One thing to note, however, is that exact measurement were not used, so many of them will be approximate measurements rather than being more precise. Savory cooking is mostly done "to taste", so the exact proportions for spices and the like will pretty much be left to your own discretion.