To make the bisque chef Timon Balloo (pictured) throws lobster shells, plum tomatoes, lobster stock, aromatics like coriander, star anise and Szechuan peppercorn in a roasting pan and then douses the whole mix with a layer of cognac. He then slow cooks the mix for six hours, strains and reduces it and adds chunks of lobster meat to the musky, velvety soup. It all gets topped with heavy cream that's been whipped and frothed with a latte steamer and accompanied by the doughnuts (a simple yeast dough, with the sugar left out and fresh pepper added) stuffed with lobster meat.
It goes for $10 and is only offered as a special, but they should really add this gem to the menu.
Read my Q & A with Timon here.