We have been asked more than a few times for a description of how we make this bisque at events over the last few months. I appreciate everyone being so patient while we waited for our badly needed website update and worked a particularly busy May, June and July. While some may be disappointed that there is no detailed recipe per se, below I have tried to outline the most important aspects of how to bring this dish together, giving general instruction and providing tips as I would my chefs in the BLC kitchen. While this soup is not technically a classic bisque made from crustaceans, or even a neo-classic bisque made from vegetables with cream or rice as a thickening agent, it is an ultra-rich soup that is wearing its cream on top rather than in its base. Therefore, it was our idea to call this a bisque. As chefs we get to take liberties; it’s one of the perks of the job…