Alton Brown emphasizes using two thickeners, rice and beurre manié, in his lobster bisque recipe to enhance flavor and achieve a velvety texture.
According to Brown, employing both rice and beurre manié is worth the extra time, ensuring the bisque remains rich without actual lobster meat.
Lobster bisque, a classic dish hailing from the Bay of Biscay, is often better made at home than ordered at restaurants that lack fresh seafood options.
Brown implies that the quality of bisque can vary significantly at restaurants, urging diners to scrutinize menus for authenticity before ordering.
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