Now Mark Bittman, New York Times food writer Extraordinaire, you know I love you like you were my own. But Mark, I have a bone to pick with you. Last week you posted an article on your fabulous blog, a mouthwatering article, all about this unbelievable-sounding lobster chowder. Now to be totally fair, it wasn’t your article, it was by a guest writer, so I can’t hold you totally responsible, but still. The article was so good I could practically taste it, and I practically tripped over the computer keys getting ready to print the recipe.
Where was the recipe?
I looked high. I looked low. I posted a comment pleading for it.
Mark, Mark, Mark. I thought we were so close. How could you DO this to me?So I did what any self-respecting lobster-bisque-loving food blogger would do. I made up my own, after reading the article up down and sideways for every possible lead and clue. And so, for all my fellow frustrated lobster chowder lovers, here is my take on your tease of a lobster chowder. If the recipe really is up there somewhere, you have my heartfelt apology. And in the meantime, could you PLEASE post the recipe for the bacon and watermelon salad? I’m begging here, Mark.
LOBSTER CHOWDER, deciphered from Bitten. As the article says, this is a smooth, thin chowder with an unbelievably great taste of corn and lobster.