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08/11/2005
Lobster Tamarind Bisque
chef Susur Lee's bisque isn't a traditional one-it has no cream or puréed fish-but it's rich in flavor nonetheless.
Issue #56
02/27/2002
Lobster Ravioli in Light Coral Cream
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
Issue #40
03/01/2002
Summer Lobster Soup
A wonderful take on the traditional lobster bisque that makes the best of summer's harvest.
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