From the hidden treasures tucked away in Belltown to sweeping panoramic views overlooking the Puget Sound, these are sights, tastes and stories of our favorite places. This is a collection of over 140 restaurant recipes that define the city, from Tom Douglas's Serious Pie to Local 360's famous fried chicken. An homage in words and pictures, Signature Tastes of Seattle captures the culinary essence of the Emerald City. Smoked Lobster BisqueBarking Frog Chef Bobby Moore 5 each Lobster Heads 2 Tbsp Unsalted Butter ½ each Large Carrot ½ each Small Onion ½ each Celery Stalk ¼ each Bulb Fennel 1 each Roma Tomato ½ tsp Tomato Paste 1 oz Arborio Rice ½ oz Cognac ¾ Heavy Cream 4 Sprigs Thyme 12 each Parsley Stems ½ tsp Fennel Seed ½ tsp Coriander Seed ½ tsp Red Chili Flake½ tsp Black Peppercorn 1 qt Chicken Stock Clean lobster heads (scraping out gills and cutting off faces). Place into a smoker with desired smoke flavored chip and smoke heavy for 5 minutes. In a Kitchen Aid mixer, mix lobster bodies and butter, add to a large hot soup pot with a little EVOO roast until it has a nice red color. Remove heads. Add vegetables, tomato and tomato paste. Cook until vegetables are tender. Deglaze with Cognac add stock and rice. Place all the herbs in a sachet (a little pouch made with cheese cloth so you can remove later) and add. Cook on low heat for 15 to 20 minutes. Add cream and blend. Strain twice and season.