Souper Fresh
Sure, it's made with rich ingredients such as lobster and cream, but eating Pier W's lobster bisque ($10) is as light as a Lake Erie breeze. "I wanted something to leave the guest feeling energized," says executive chef Regan Reik. "It's a first course, and something that should lead you into an entree, not weigh you down." He achieves this by leaving out the classic roux found in most iterations of bisque. The absence of the flour-and-butter thickener allows more room for the other ingredients — sauteed onions, carrots, garlic, shallots, fresh tarragon, cognac and cream — to shine. Of course there's plenty of lobster, which Reik gets from Canadian waters and has delivered four times a week for optimal freshness. After the mixture goes through a 90-minute reduction process, the soup is ready. "It's probably one of the simplest recipes in our book," he says.12700 Lake Ave., Lakewood, 216-228-2250, pierw.com
