Slow-Simmered North Atlantic Lobster in A Roux-Thickened Lobster Stock with Spanish Sherry, Light Cream, and A Pinch of White Pepper. Our stew is made from the base of our Bisque which is a smooth, creamy, highly seasoned soup of French origin, classically based on what Chef Adam learned during his time spent at the Culinary Institute of America. We then add beautiful chunks of Maine Lobster and super finely diced Mirepiox veggies as a garnish.
This can be enjoyed as an appetizer or a main course with a loaf of your favorite bread for dipping!
