Quote:
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.
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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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