Quote:
Originally Posted by Urban Hat€monger ?
Don't throw the shells away when you're done picking the meat out, boil them for a good 9 or 10 hours and you'll have amazing fish stock.
Gives a fish pie a whole different dimension.
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I've seen that recommended by others for creating the base for the bisque. Good looking out, i'll give it a shot. First venture into bisque so i'm taking it really slow. I don't want the lobster to come out rubberized.