2 Reviews

I eat with my eyes and taste from my experience. This is a class AAA recipe and shall go in my TBCK (to be cooked & kept) recipe file. Jayburn

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Chef Jayburn November 02, 2007

I made this because it sounds delicious and because, well, I needed to "show off" a little to impress. WELL! I DID impress, big time! The dish is far superior to five stars and worth every second of preparaton! I had been hoarding a bottle of Renwood viognier, so we popped that cork. Turned out to be a perfect match! Thanks, NCMS! I'll be making this again, even if I'm not trying to "show off!"

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Wineaux April 13, 2007
Lobster Bisque With Armagnac