Better Than Sex Lobster Bisque


Lobster Bisque
Adapted from Cuisine at Home

Makes 6-7 cups; can easily be doubled

2 lobster tails (10 oz. each), split in half
4 cups water
1 Tablespoon sea or kosher salt
2 Tablespoons olive oil
2 cups dry white wine
3 cups chicken stock
1/4 cup unsalted butter plus 1 Tablespoon
1 cup fennel, chopped
1/2 cup shallot, chopped
1 cup fresh tomato, peeled, seeded, diced
2 Tablespoons brandy
2 Tablespoons raw white rice
1 Tablespoon tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne
1 bay leaf
1 thyme sprig
1/2 cup heavy cream
1 teaspoon fresh lemon juice

You will need 2 lobster tails (about 10 oz. each). It’s alright to use frozen tails if fresh are not available. Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.

Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat.

Steam the lobster tails, shell-side down (the shell protects the meat from the intense heat of the steam) in 4 cups salted (sea or kosher) water. Using a regular steaming basket works perfectly. The salted water imparts a minimal but not insignificant taste to the bisque; you will use this water later as a base. Steam the tails for 5-7 minutes and reserve the steaming water for the stock.

When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.

Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.

Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine (Chardonnay works well), 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.

While the stock is simmering prepare the rest of the ingredients. You will need a cup of diced tomatoes, peeled and seeded. The easiest way to peel tomatoes is to place them in boiling water for about 45 seconds. The skin will instantly pull away. Cut the tomato in half and scoop out the seeds and dice.

Sauté fennel and shallot in 1/4 cup unsalted butter, about 5 minutes.

Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.

You do not need an immersion blender to make this…a regular blender works fine and is what I always use to puree the final liquid. I wanted to try using my immersion blender which worked fine but left the final liquid a little thicker. The blender version is a bit smoother.

Let’s talk safety and pureeing hot liquids — Pureeing hot liquids can be dangerous because steam causes pressure to build inside the blender. It’s crucial to puree in batches and work from a low to a higher speed.

When using the blender, I puree in two batches and return the bisque to the pot.

Stir in heavy cream and fresh lemon juice to finish off the bisque.

When you are ready to serve the bisque, sauté the lobster meat in 1 Tablespoon unsalted butter over medium-high heat, just until warmed through. Slice tails into the size of your choosing for serving and arrange in bisque. Serve immediately.

By Cathy Pollak

Better Than Sex Lobster Bisque

Leeks and Sausage in Puff Pastry



1 Package (17 1/4 ounces) frozen puff pastry sheets

1 lb lean pork sausage (I used spicy breakfast sausage)

2 TBsp butter

3 leeks, cleaned, trimmed and sliced

2 shallots, chopped

1/2 cup cream

1/4 cup sour cream


1. Thaw pastry and unfold sheets. Divide the dough into 8 equal squares. Preheat oven to 400 degrees.

2. Brown sausage and drain. Set aside.

3. Melt butter and saute the leeks and shallots slowly until tender. Add the cream and cook until it is absorbed. Remove from heat and stir in sausage. Cool slightly and add sour cream. Mix well.

4. Lightly moisten the edges of pastry squares with water. Spoon sausage mixture into the center of each. Fold over and seal with a fork. Prick the tops to vent.

5. Bake 20 minutes.

Leeks and Sausage in Puff Pastry

Spaghetti alla Carbonara


serves 4-6

1 pound dry spaghetti
4 fresh large eggs
8 ounces guanciale, pancetta or slab bacon, cubed
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the spaghetti and cook for 8-10 minutes or until al dente.

While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and has rendered its fat. Turn off the heat.

In a small bowl whisk the eggs and the cheeses until well-combined.

When the pasta is done, reserve 1/2 cup of the water, then drain.

Return the guanciale pan to medium heat, and add half of the reserved pasta water to the pan. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate

Remove the pan from the heat and add the egg mixture and stirring quickly until the eggs thicken. The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water.

Season liberally with freshly cracked black pepper. (Taste for seasoning: depending on the kind of pork used, it may not need any salt.)

Divide the pasta into bowls and serve immediately.

Spaghetti alla Carbonara

Dorito and Cheese Chicken with Avocado Jalapeno Ranch Sauce


For the chicken:

4 boneless, skinless chicken breasts

Bag of Doritos Nacho Cheese chips

4 ounces shredded cheese of your choice

1 cup mayonnaise

1/2 Tablespoon garlic powder

1/2 Tablespoon cumin

1/2 Tablespoon chili powder

2 teaspoons lime juice

For the sauce:

1 cup mayo

1/2 cup buttermilk

1 cup sour cream

1 packet Ranch dip mix

1 Tablespoon garlic powder

1 Tablespoon onion powder

1-3 Tablespoons diced jalapenos

1 teaspoon lime juice

2 avocados

1. Preheat oven to 350 degrees F.

2. Crush up your chips in a food processor. Stir in the cheese. Set aside.

3. Whisk together mayo, garlic powder, chili powder, cumin and lime juice. Dredge chicken in mayo mix and then through the chip mix. You might have the press them on there for a good coating. Bake for 25-30 minutes until chicken is done and chips are crispy.

4. Blend all sauce ingredients in a food processor or blender and serve over chicken.

Dorito and Cheese Chicken with Avocado Jalapeno Ranch Sauce

Oxtail Pho

I’d never tried oxtail before and I’m sad I hadn’t. It’s SO good! This soup is sinfully good, but feels good too. It takes 2 days to make, but totally worth it. I even grew the sprouts myself on our counter!


For the beef broth:
  • 1 large onion, halved
  • Two 3-inch pieces fresh ginger
  • 6 quarts chicken broth
  • 4 lbs oxtail
  • 6 garlic cloves
  • 2 tablespoons sugar
  • 1 tablespoon black peppercorn
  • 1 tablespoon fish sauce
  • 4 star anise
  • 3 whole cloves
  • 1 black cardamom pod
  • 1/2 cinnamon stick
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
    For the beef pho’:
  • 2 tablespoons fish sauce
  • 8 ounces udon noodles
  • 2 cups bean sprouts
  • 1/4 cup fresh cilantro
  • 1/4 cup mint leaves
  • 1/2 cup Thai basil
  • 4 scallions, sliced
  • chili flakes, to taste
  • 3 limes
    For the beef broth:
  • Heat a heavy pan or cast iron over high heat. Add the onions halves cut side down and the ginger pieces and cook until well charred (black) on all sides.
  • Fill a stock pot with 6 quarts of chicken broth. Add the oxtail and bring to a simmer. Add the charred onion, ginger, garlic, sugar, peppercorns, fish sauce, star anise, cloves, cardamom, fennel seeds and coriander seeds. Bring to a simmer. Cook for 2 1/2 hours, until the meat is fork tender. Turn off the heat and cool. Refrigerate overnight.
    For the beef pho’:
  • Remove the beef from the broth. Trim meat into bite sized chunks, removing most of the fat and connective tissue. Strain into a clean pot and bring to a simmer. Add fish sauce.
  • Put broth on medium heat and add noodles. Bring to a boil until noodles are ready.
  • Divide the noodles among the bowls, add some of the meat, bean sprouts, cilantro, mint, basil and scallions.
  • Add some of the hot beef broth to each bowl and serve with lime wedges and chili flakes.
Oxtail Pho

Oven-Roasted Beer Can Chicken

OMG, this is amazing! How have I never done this before??





Wet Rub


  1. Wet Rub: Mix all together the olive oil, thyme, rosemary, sage, a bit of salt and pepper; and garlic. Rub all over the chicken.
  2. Preheat your oven to 375 or 190.6°C You may have to remove the second rack in your oven and move the other rack lower, so that the chicken will fit in while standing upright.
  3. In a large bowl, apply your rub of choice all over the chicken. Rub under the wings, legs, and even inside of cavities. Leave the chicken in the bowl until you are ready to place it on your can.
  4. Place the can on a baking sheet or oven-safe griddle. Place the chicken over the can. Open the rear cavity of the chicken and carefully place it over the can, so only about an inch of the can is showing.
  5. Place the chicken in the oven and roast to an internal temperature of 165 or 73.9°C Depending on the size of your chicken, this can take about 75-90 minutes or so. Once the chicken has reached the appropriate internal temperature, let it rest for about 10-15 minutes before serving.
Oven-Roasted Beer Can Chicken

Cowboy Quiche

Here’s another from Pioneer Woman. I don’t like eggs, but who can say no to bacon?



  • 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
  • 2 whole Yellow Onions, Sliced
  • 2 Tablespoons Butter
  • 8 slices Bacon
  • 8 whole Large Eggs
  • 1-1/2 cup Heavy Cream Or Half-and-Half
  • Salt And Pepper, to taste
  • 2 cups Grated Sharp Cheddar Cheese

Preparation Instructions

Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.

Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Cowboy Quiche