In article >, "jmcquown"
> writes:

>What seasonings would I add along with the lobster shells and water? I'm
>thinking onion, carrot, celery, garlic, bay leaf, leek, parsley,
>peppercorns. Suggestions are what I'm after. (Yes, I know how to make the
>bisque, just not the stock.)

Saffron.




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