Not Lobster Bisque

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I love the ocean and having lived most of my life in New England there are certain things that feel like autumn, like the colors on the trees changing, the bright smell of frost in the morning and beach cookouts.  In the fall, most of the sun worshipers are gone from the shore and only those in love with the surf remain. One of the romantic things of autumn beach combing is the food.  People in Massachusetts love seafood and lobster is their prime choice.

Now, lobster is not a healthy thing to eat.  Not only is it a living creature, but it eats the filth at the bottom of the sea.  The old saying, “You are what you eat.” is true.   And since lobsters eat sea muck, they are mucky too. So for those of you who still want to have a beach cook out, bring the side dishes and leave the lobster in the ocean.  Roast your red potatoes, grill your corn and try making this Not Lobster Bisque ahead of time. To be honest, it does not taste like lobster, but it is healthier than lobster and it tastes really good.

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Not Lobster Bisque

2 stalks celery

2 medium carrots

1 small red onion

2 medium leeks

3  garlic cloves

2 roma tomatoes

1 tablespoon olive oil

Clean and cut all the vegetables; then pour the olive oil on them.  Put in a pan and roast them in a 400 degree oven for 15 minutes, then stir them.  Roast another 5 – 10 minutes or until the vegetables are soft.  Take the vegetables out of the oven and let them cool a little.  Put them in the blender and add:

1 1/2 cups  vegetable stock

2 1/2 teaspoons kelp powder (if your store does not carry kelp powder in a bag, you can substitute nutritional kelp powder capsules.  If so, use 13 capsules.  Open them up, sprinkle the powder on the stock and throw the capsules away.  Kelp powder is not as obscure as you may think.  I find mine at Walmart).

1/2 teaspoon salt

2 teaspoons Worcestershire Sauce

1 – 2 teaspoons Old Bay Seasoning, or to taste

Blend all the ingredients until it is smooth.  Heat through and serve.


 

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  • Not Lobster Bisque
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  • Onion Bread
  • Almond Truffles

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