A CPA licensed in Pennsylvania, Andrew Muc has nearly a decade of experience in leadership capacities with NRG Energy, Inc. With a passion for cooking, Andrew Muc particularly enjoys dishes that incorporate fresh seafood. One of the classic shellfish recipes is lobster bisque, which features a rich, creamy sauce that does not need to incorporate dairy to be delicious. To start off the dish, boil the lobster in water and, when it is done, remove the meat from the shell. The shell can then be added back to the water and boiled for several more minutes until an aromatic stock is produced. The next step is to heat olive oil (instead of butter) in a pan and sauté onions, garlic, and shallots for several minutes, with flour added as a thickener. Sherry is the traditional wine component, but a dry white wine also can be substituted to impart a more delicate flavor. Next add pepper, thyme, and Tabasco or Worcestershire sauce. Once this mixture firms into a paste, add low-sodium chicken broth, tomato paste, and the base lobster stock, simmering the blend for around 10 minutes. This mixture can be further refined in a blender until smooth, with coconut milk added in place of heavy cream. With chunks of lobster meat the final addition, the result is a savory dish without all the traditional calories.
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AuthorA member of the American Institute of Certified Public Accountants, Andrew Muc is an accounting manager at the Princeton, New Jersey-based firm NRG Energy, Inc. Archives
January 2020
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