“This bisque has been a superstar in every club I’ve ever worked. And it’s so much simpler than it seems,” says Eduardo Castillo, CEC, Executive Chef, San Antonio Country Club.
When Eduardo Castillo, CEC, Executive Chef of San Antonio (Texas) Country Club, applied for the position of Executive Chef at Elkridge Country Club (where he was Executive Chef from 2008 until 2012), he made Butter-Poached Lobster and Orange Tomato Bisque. To this day, he is convinced it helped tip the scales and land him the job.
“[This bisque] is a superstar in every club I’ve ever worked,” says Castillo. “And it’s so much simpler than it seems. It has a lovely sweet and acidic balance with the aromatics and the oranges. It’s rich, too, with the cream and butter-poached lobster.”
Elegant in its simplicity, Castillo continues to use this recipe, both hot and cold, at San Antonio CC for special occasions.