On 18 Feb 2005 00:31:03 -0600, "Bob" >
wrote:

>I think it *does* make the shells unusable. Here's the article I just read:
>
>http://www.fishresearch.org/Articles...ll_disease.asp
>
>If the shell is infested with bacteria, it's probably not good for stock. At
>the least, it probably imparts an off-flavor, but I'd be more worried about
>bacterial toxins. I wouldn't use diseased shells.
>
Thank you. You may have saved me from the mildly laborious task of
making lobster bisque with nasty shells, only to have to throw it out
due to an "off-flavor," or poison my near and dear!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"