My Favorite Recipes

I learned this in my father's kitchen. I could never make it as good as Walter Moritz could because of step 3 but pretty close. Enjoy. 

Prep Time: 5 min | Cook Time: 10–15 min | Serves: 4

🛒 Ingredients:

•  ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
•  ¼ cup white wine vinegar (or champagne vinegar)
•  1 small shallot, finely minced
•  ¼ cup heavy cream (optional, helps stabilize the sauce)
•  1 cup cold unsalted butter, cut into small cubes
•  Salt, to taste
•  Optional: I use lemon zest or orange zest depending on the dish. 

🔪 Instructions:

1. Reduce the base: In a saucepan over medium heat, combine wine, vinegar, and shallots. Simmer until reduced to about 2 tablespoons of liquid.
2. Add cream (optional): Stir in cream and reduce slightly until it coats the back of a spoon.
3. Emulsify with butter: Lower heat. Whisk in cold butter a few cubes at a time, allowing each batch to melt before adding more. Keep whisking constantly to form a smooth emulsion. This actually hurts your forearms if you have not done this much. You must use a whisk and with the bowl, keep whisking. It wears you down. 
4. Finish and serve: Once all butter is incorporated, season with salt. Strain if desired for a silky finish. Serve warm—do not overheat or the sauce may break.

•  A Loire Valley Sauvignon Blanc.
•  A Petit Chablis with Salmon or Sole. 
•  A White Burgundy with Roasted Fish or Poultry. 

Some recipes are about indulgence. Others are about precision. This one is about legacy.

My father, Walter Moritz, didn’t just make lobster bisque—he orchestrated it. From the first crack of the shells to the final swirl of cream, his bisque was a ritual of care, patience, and quiet elegance. It wasn’t rushed. It wasn’t showy. But it always delivered.

Walter’s culinary journey spanned continents and elite kitchens. He worked in some of the finest restaurants in the world before bringing that expertise home—first to St. Moritz Restaurant, and later to the beloved La Tour Restaurant. Both became local legends, known not just for their food but for the warmth and precision that defined Walter’s approach. This bisque carries that same spirit: refined, comforting, and deeply personal.

This recipe is divided into two parts: the stock, which lays the foundation, and the soup, which transforms that base into something unforgettable. Whether you’re preparing it for a holiday dinner or a quiet evening with close friends, this bisque brings depth, warmth, and a touch of coastal luxury to the table.

👨‍🍳 A Personal Note from Me: I’ve made this bisque more times than I can count—at home, in professional kitchens, and for gatherings where only the best would do. It’s a labor of love, not a quick fix. The process is slow, deliberate, and deeply rewarding.

That said, it’s not for the faint of nose. The aroma of simmering lobster shells will fill your space—rich, briny, unmistakably coastal. If you’re not a fan of bold seafood scents in your kitchen, restaurant, or home, this might not be your dish. But if you’re willing to embrace the full sensory experience, you’ll be rewarded with a bisque that’s layered, luxurious, and unforgettable.

🧂 The Ingredients:

For the Stock:

•  Lobster shells (from 4 lobsters)
•  1/4 cup olive oil 
• 1 1/2 cup onion, roughly chopped
•  2 celery stalks, chopped
•  2 carrots, chopped
•  1 teaspoon garlic cloves, smashed
•  2 bay leaf
•  12 black peppercorns
•  1/4 cup tomato paste
•  3 ounces brandy
•   3/4 Cup dry, white wine 
•   3 quarts water (enough to cover)
•   Salt to Taste (Not too much)

👨‍🍳 Instructions:

Make the Stock:

•  In a big pot (because you have 4 sets of lobster shells) set to Moderate High Heat. 
•  Add lobster shells. The goal is to get the shells bright red. 
•   Add garlic and toss to coat for 1 to 2 minutes. Do not burn the garlic. 
•  Deglaze with brandy and stir. 
•  Now add and sauté onion, celery, carrot, bay leaves in a bit of oil until softened.
•   Add lobster shells and tomato paste. Stir and cook for 5–7 minutes. The goal is to get the shells bright red.
•   Now add wine.
•   Add bay leaf and peppercorns, and water. Simmer uncovered and "reduced" by 1/3. 
•   Strain through a fine mesh sieve. Discard solids. Cool. Reserve liquid. This should make about 2 quarts.

For the Soup:

•  4 quarts lobster stock
•  4 quarts heavy cream, scalded
•  4 cooked lobster tails, diced (reserved from shells)
•  Salt and pepper to taste
•  1/2 cup chive oil
•  Fried leeks for garnish or Parsley
•  1/2 cup sherry for finish. Walter used sherry, so do I. 

Make the Soup:

•  In a large pot, reduce lobster stock from above in half. 
•  Add cream and reduce mix by 1/2 again.
•  Before serving, add diced lobster meat and sherry. 
•  Simmer over moderate heat.
•  Stir in chives.
•  Garnish with chive oil and leeks
•  Serves 8-10

🥂 Paired With:

•  Crusty baguette or puff pastry rounds. I will give Walter's French Bread recipe soon. 
•  A crisp white wine (Chablis or Sauvignon Blanc). I love the Chablis. Chablis AOC is perfect. $30-40. 
•  Candlelight and quiet conversation
•  A nod to Walter, and the joy of cooking with intention

This bisque isn’t just a dish—it’s a tribute. To my father’s precision, to the beauty of layered flavor, and to the kind of cooking that invites you to slow down and savor. If you make it, I’d love to hear how it turned out—or better yet, let’s raise a glass of Chablis together over a bowl.

Source: Food.com Rating: 4.5 stars (7 reviews) Time: 35 minutes Servings: 2 Calories: 1080 per serving

This recipe pays homage to the classic Buffalo wing—crispy, tangy, and unapologetically bold. With roots in New York and a flavor profile that’s stood the test of time, it’s a favorite among wing lovers and a staple in any food-and-beverage enthusiast’s rotation. The use of Frank’s RedHot and a touch of Italian seasoning gives it that nostalgic kick that feels straight out of a neighborhood bar.

• Chicken wings
• Frank’s RedHot Sauce
• Butter
• Juice of 1 lemon
• Black pepper
• Flour (for dredging)
• Good Seasons Italian Dressing packet (or substitute below)

Seasoning Substitute (if no dressing packet):

• 1 tsp oregano
• ½ tsp basil
• ¼ tsp thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp celery salt

1. If using the seasoning substitute, mix ingredients and set aside 1 tsp for the sauce. Add the rest to flour with salt and pepper.
2. Dredge wings in seasoned flour.
3. Fry wings in hot oil until golden and crispy. Drain on a wire rack.
4. In a pan, melt butter (do not boil). Add Frank’s RedHot, lemon juice, and dressing mix or seasoning blend. Stir gently and heat through—again, do not boil.
5. Toss wings in a large bowl or bag with the sauce until well coated.
6. Serve hot with celery sticks and blue cheese or ranch dressing.

• Crisp celery and chilled blue cheese dressing
• A cold lager or pale ale
• Tangy coleslaw or seasoned fries
• Game day vibes and good company