It's Julia Child. This ultimate recipe for classic French lobster bisque cannot possibly be improved upon. Well...maybe a bit. ;) I've slightly tweaked the recipe and steps as outlined at http://mainelylobster.bangordailynews.com/2015/02/02/home/julia-childs-lobster-bisque/ :) Battle on - The
NYT Cooking: This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.