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Lobster Cream Bisque with Fiddleheads

Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness and is a marriage to please the taste buds when mixed with the smooth creamy rich taste of lobster bisque.


  • 1 cup (250 ml) mushrooms, thinly sliced

  • 2 cups (500 ml) potatoes, diced small

  • 1 cup (250 ml) fiddleheads, well cleaned and diced

  • ½ tsp. (2.5 ml) lemon zest

  • 2 cups (500 ml) cream (whipping cream, evaporated milk, cereal cream or buttermilk)

  • 1 lb. (454 g) lobster meat, diced

  • 1 lb. (454 g) lobster knuckles and claws in the shell, cleaned well (raw)

  • 1 tbsp. (15 ml) garlic, minced

  • 1 cup (250 ml) onion, finely minced

  • ½ cup (125 ml) celery, finely minced

  • 1 tbsp. (15 ml) Soya sauce

  • 1 tbsp. (15 ml) Worcestershire sauce

  • ½ tsp. (2.5 ml) dill

  • ½ tsp. (2.5 ml) nutmeg

  • 1 tbsp. (15 ml) bacon bits, fried crispy, with grease reserved

  • 2 tbsp. (30 ml) clarified butter (see recipe below)

  • Water to cover

  • Salt and pepper to taste


  • 1.

    Place the bacon grease and butter in a frying pan. Over medium high heat, fry the onions, mushrooms, celery and garlic until golden brown. Add potatoes, and fry for 2 minutes. Remove from heat and place all into a deep stock pot. Cover mixture with water or stock until water is 2 inches (5 cm) above ingredients. Add herbs, and seasonings. Boil over high heat until potatoes are half cooked, add fiddleheads and lobster. Reduce heat to medium and cook until fiddleheads are tender, about 10 minutes. Add milk, stir well and let sit 5 minutes on lowest heat, checking every few minutes to ensure milk does not burn.


Suggestion: To serve with dumplings (see recipe below) stewed in the pot, add dumplings before you add the milk and continue cooking until dumplings are ¾ cooked. Add milk and increase heat to medium, cover pot and cook until dumplings are ready, about 5 more minutes. Serve puff pasty cut with seafood-shaped cookie cutters as a replacement for breadsticks or biscuits. Or cut biscuits or toasted garlic bread into seafood shapes. (I perfer to add the puff pastry cutouts, as they keep the meal light and not take away from the unique flavor of the dish.)

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