Oh it's been a while since I've posted here (not sure I'm a fan of the recent changes), but I am glad some things haven't changed. annpatt is still fighting the good fight, I see. She converted me. Besides, with 2 teens, we never have any bread, pastry, cereal, or any other wheat-based product around long enough to get stale or moldy. A box of saltines last a couple of hours.

Hi All, Thought I'd share an update: I did a couple quick half batches for yesterday's football group. The first batch I stuck to the recipe except I added the lobster. The second batch got the thumbs up, I made the following changes: Brushed the muffin tin with melted butter instead of spraying with PAM. Dusted with Progresso Parmesan bread crumbs instead of grated parmesan. The bites held up better. Used 3/4 cup of diced lobster plus more for garnish. Added a tbs. of very finely minced onion sauteed in the butter before I added the flour. Added just a dash of Worcestershire sauce to the cheese sauce. Topped each bite with extra diced lobster before baking. Cooled bites 10 minutes instead of 5 before removing from the pan. I wish I had thought to take pictures... FYI-A whole recipe makes 48 bites using a mini muffin tin.

I don;t know from McCormick and Schmick but here is a lobster bisque recipe I have been meaning to try. I only offer it up so we can compare ingredients. My math may be off a bit but looks like this recipe wants about the same amount of liquid as yours does although it calls for stock not water . The big difference is this recipe calls for thickening with cornstarch. I you love the flavour I would try the cornstarch, other than that you could reduce the water but that would make the soup stronger in flavour. I would not cook for hours, that would break down the soup in my opinion. PS: When I make this it will NOT be with live lobsters...I'm such a wimp! Lobster Bisque 2 1-pound live lobsters 2 Tbl olive oil 1 onion sliced 1 large celery stalk sliced 1 small carrot sliced 1 garlic head cut in half crosswise 1 tomato sliced 2 Tbl chopped fresh tarragon 2 Tbl chopped fresh thyme 2 bay leaves 8 whole black peppercorns 1/2 Cup brandy 1/2 Cup dry Sherry 4 Cup fish stock or bottled clam juice 1/4 Cup tomato paste 1/2 Cup whipping cream 2 Tsp cornstarch 1 Tbl water Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters. Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl. Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and saute until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour. Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

This always works for a celebration dinner. ROASTED SURF 'N' TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. Mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.