That bisque recipe looks lovely.
The smell in the house when making lobster bisque is amazing!
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I’ve seen them for sale at several of the vendors at USQ, and that’s usually what’s in Aquabest’s “Too Good to Go” offering.
I love broiled fish collar and would not “waste” it on stock!
Yea me too — that’s why buying a $2 collar made me feel flush, bec they’re $15-20 at Japanese restaurants 
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i can imagine not too distant in the future an AR (augmented reality) headset that will make ugly food look like anything you want.
glad it tasted good though, because AR won’t be addressing that anytime soon.
We already have that.
It’s called Instagram.
When you both mentioned eating the shells of shrimp, I immediately thought of Daryl Hannah in Splash eating the lobster…
Nothing like buying a dinner that your date really appreciates!
LOL!
Me, too. I always save them, freeze them, then make stock o’ the gods with them. If I make coconut rice with shrimp stock, I get the love in return.
LOL! Correct!
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