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Eat: Lobster Bisque

by - 06:51


Originating in France, bisque began as a means to use shellfish that were damaged or misshapen and thus not good enough for market. Made with lobster, crab, shrimp or crayfish the authentic versions had the shells of the crustaceans ground up into a fine paste and used to thicken the soup. The idea was for the cook to extract every bit of flavor from the fish and thus enhancing the bisque

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