Signature Tastes of Seattle

From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas's Serious Pie to Local 360's famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City. Smoked Lobster BisqueBarking FrogChef Bobby Moore 5 each Lobster Heads2 Tbsp Unsalted Butter1/2 each Large Carrot1/2 each Small Onion1/2 each Celery Stalk1/4 each Bulb Fennel1 each Roma Tomato1/2 tsp Tomato Paste1 oz Aborio Rice1/2 oz Cognac3/4 Heavy Cream4 Sprigs Thyme12 each Parsley Stems1/2 tsp Fennel Seed1/2 tsp Coriander Seed1/2 tsp Red Chili Flake1/2 tsp Black Peppercorn1 qt Chicken Stock Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.