Transform leftover lobster shells into Lobster Bisque. Bisque is a simple elegant French soup made from the leftover shells from mollusks and crustaceans. This recipe also works with shrimp and crab shells or a combination of seafoods.
Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager. These recipes utilize curing, pickling and preserving food; all useful information for homesteaders and preppers.
2 фев 2024
