Originally Posted by Wine & Swine
Great point Musicman, I was going for a lighter style on the gumbo and was going away from the bisque as I feel that it is too typical (just as not doing crab cakes). I had thought about a spicy lobster gazpacho but the problem is the texture of the lobster as it really seems to work better cooked.
Sounds good, and you're right about the lobster bisque being typical--my problem is that I love it too much to stop making it!
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