Thursday, July 17, 2008

Also known as Frozen Lobster Bisque

Whenever I visit my Sacramento friends, Ben and I make ice cream. On the 2001 or 2002 visit, I started playing with the idea of lobster ice cream, which Ben politely vetoed. Understandably so -- it's fair if he didn't want his ice cream maker to have a lingering scent of the sea. Also, who wants lobster in Sacramento?

On a later trip to visit friends on the Cape (who also have an ice cream maker), my suggestion was once again shot down. At least this time I had the geography right!

The proposal to Häagen-Dazs didn't make it, but Steph made an excellent point about the "psychology of flavour." So I recently got my *own* ice cream maker, have some lobster stock waiting in the freezer, and am planning to make "frozen lobster bisque" for my next dinner party.

Or, apparently, I could just order in from Maine...

1 comment:

Nomda Ploome said...

That reminds me of the trout challenge I saw on Iron Chef once - one of the chefs made trout ice cream. Maybe there's a recipe around somewhere...