Fast forward around 10 years and I've come to realise that it's not commonly served in restaurants. Sure, everyone sells a lobster bisque... but why not add a magical layer of fat on top? Hey chefs, does it seem tacky to you? Do you think it looks ugly? Because it's not and it doesn't! It makes everything better.
Well, I finally bought some puff pastry to make my own. Of course I wasn't going to risk making a failed lobster bisque (read: laziness and apprehension took over) so I got some ready made soup from the supermarket. I didn't buy the cheapest one. Oh no. I got the one that looked the most gourmet and cost the most, because you know packaging and marketing is 100% honest.
I just plopped the pre-rolled pastry on top, spooned some beaten egg onto it (not fancy enough to have a brush) and baked it at 200 C / 400 F for 10-15 minutes.
Voila! An abundance of unctuous soggy bits to accompany the lobster bisque.
After this trip down memory lane, I still had some puff pastry left over. I was inspired by Luxirare's simple breakfast tart - it's not so simple by peasant standards, but I tried making my own anyways.
I just added whatever there was in the kitchen. Some leftover homemade onion marmalade, blue cheese and canned chopped tomatoes. And lastly, some egg spooned onto the edges. Honestly? It turned out surprisingly tasty.
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