Lobster Bisque, Steak Diane, Oven Roasted Asparagus, Baked Potatoes, and Strawberry Parfaits

We modified Mary Englebreit’s Tomato and Rice Shrimp Bisque recipe (which we love!) to create this velvety Lobster Bisque.  ‘Tis the Season, page 30.  Reserve some of the Lobster Meat, place in the middle of the bowl, pour Bisque over it, and garnish with Flat-leaf (Italian) Parsley.

I had Steak Diane for the first time at the Duck Soup Inn on San Juan Island, WA.  I asked John if he would make it for me and we found this wonderful recipe from a fellow-blogger.

Pre-heat oven to 400 degrees.

Rinse one bunch of asparagus, and snap off ends.

Drizzle with Truffle Oil and Fresh Lemon Juice.

Sprinkle with 3 Green Onions, sliced.

Sprinkle with Salt and Pepper, to taste.

Bake for 10 – 15 minutes.

Sprinkle with grated Lemon Rind.

We used our new Speedcooker oven to make perfect Baked Potatoes.

Garnish with your choice of:

Butter

Sour Cream

Grated Cheese

Bacon Bits

Fresh Chives

Rinse and slice 1 pint Fresh Strawberries.

Sprinkle with Vanilla Sugar and let rest at least 15 minutes.

In a stand mixer with a wire whisk attachment, whip:

1 Cup Whipping Cream

1 teaspoon Vanilla Extract

1/4 Powdered Sugar

until stiff peaks form.

In parfait glasses, alternate layers of Strawberries and Whipped Cream.  Garnish with Chocolate Mint.

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!