Fort Worth Restaurant Dishes Out a Hot Helping of Seafood Goodness In Lobster Bisque
For seafood lovers and soup fans alike, lobster bisque is a comfort food like no other. This warm, rich soup is a delight for the senses any day of the week. In Fort Worth restaurant, Chef Point Café, lobster bisque consists of fresh lobster cooked to perfection in a heavenly cream sauce. It gets better. The bisque is then served in a hand-carved, oven-toasted bread bowl. This savory starter takes the blue ribbon when it comes to pleasing the palette.
Lobsters are crustaceans, which live in oceans all over the world. Now revered for its rich taste and texture, this creature was once considered only good enough to put on the end of fish hooks to bait real seafood. In Colonial times it was poor folks, prisoners and indentured servants who had to eat it. These days, lobster is arguably one of the most lavish of foods and appears in celebrated dishes like lobster Newberg, lobster Thermidor and lobster bisque. A select Fort Worth restaurant like Chef Point Café is definitely going to offer at least one dish featuring lobster.
It was the Native Americans who first utilized lobster in the northeast U.S. Tribespeople wandered through tidal pools gathering these sea creatures to use for food, fish bait and fertilizer. Later, Colonial Americans gathered lobsters along the shoreline, as they were plentiful and relatively easy to get. In the mid 1800s, times changed and traps became the primary method of catching this seafood. The lobster industry took off in the late 1800s and diners of means would flaunt their wealth by eating multiple lobsters in one sitting. This is also when the price per pound rose to new heights. Lobster was becoming so popular it could be found in common menu items like casseroles and soup.
Lobster and soup are both good foods but when combined are divine. A fine lobster bisque is a compliment to any meal and in many cases, can actually make the meal. A bisque is a cream-based soup with a rich, thick texture. Originating in France, bisques often include wine or cognac and herbs and seasonings specially chosen to highlight the flavor of the main ingredient. This soup is similar to chowder, which also tends to use seafood as a key ingredient. But unlike chowder, bisques are smooth and creamy because they are usually pureed.
From its humble beginnings to its current status today, it is easy to see why lobster is so popular. This seafood even has its own signature soup, which people have come to know and love. Lobster bisque is a creamy, delicious bowl of seaside warmth even for those sitting in a Fort Worth restaurant. Chef Nwaeze at Chef Point Café has outdone himself again so don't miss his lobster bisque.