A useful tip: Do not attempt this unless overwhelmed by absolute boredom. Even then, they are better options available.
Bisque, a luxurious and rich soup made from shellfish usually, can be such a satisfying meal on its own. I first fell in love with it years ago in Melbourne. Those laidback and happy days at uni. Me and one of favourite gal, AL, spent too many hours dreaming and talking about our future together after lectures in Lygon Street. In retrospect, I don’t think we did enough of that. I’m sure she’d agree with me on this too.
Lobster bisque at Tiamo 2 on Lygon Street is a regular craving we both had then. And up till today, all of the bisque I’ve tasted had never come close to it. Though I have to admit, this preference could be of immense sentimental value. A visit to Melbourne for me will not be complete if I don’t return to this institution.
As a result of my attachment towards bisque and my painful distance
from Melbourne, I had attempted one time to recreate the soup at home.
Not because I crave for it itself, but because I’d do anything to
relive those happy days at Tiamo 2. Last Sunday, I decided to not waste
a big bag of prawn shells and 2 frozen lobster shells from a restaurant
dinner of lobster sashimi a few weeks ago.
Bisque is
a laborious soup, so laborious that I feel tired just thinking of it,
what more writing its process down. Therefore I wont. My final advice
is : Don’t bother making your own lobster bisque. Its either you have
it in Tiamo 2 or just forget about it!
p/s to AL :
So do you think things turned out the way we dreamt about so much on
the tables of TIAMO 2, six years later?