Recently I’ve enjoyed a seafood dish that featured a bisque at two different Michelin starred restaurants. The first was sea bass with a bisque at Ciel Bleu and the second was raw shrimp with bisque and carrots at Aqua. This … Continue reading Turbot with Carrots and Bisque
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, … Continue reading Lobster Fettuccine (Fettuccine all’Astice)
Zander is a freshwater fish with a very elegant flavor that is caught locally in the Netherlands. It is also called pikeperch or pike perch. The combination with tart apple syrup and bacon has been made famous by Jonnie Boer, … Continue reading Zander with Apple Syrup and Bacon
There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as the lobster bisque that … Continue reading Lobster Ravioli (Ravioli all’Astice)
Four years ago I thought I had perfected lobster ravioli, but meanwhile I have developed an alternate version that is at least as good (and is an even better pairing with high quality oaked Chardonnay). This version has more texture … Continue reading Lobster Ravioli with Bisque Sauce (Ravioli all’Astice)
I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two servings. If you like … Continue reading Lobster Bisque Risotto
You could probably consider ravioli to be my signature dish. I love serving those delicate parcels that burst with flavor. When Auldo and Teun came over for lobster bisque, I used one of the leftover lobster tails (and a bit … Continue reading Lobster Ravioli (Ravioli all’Astice)
Stefan's Gourmet Blog 