Crawfish Bisque @ Bon Ton Cafe
Making crawfish bisque is a lot of work, and requires fresh crawfish in the shell for it to be made perfectly. That's why you only find it on restaurant menus during crawfish season (Thanksgiving through the Fourth of July, in a good year). Crawfish bisque is such a specialty at the Bon Ton, however, that they keep it on the menu year-round. Frozen crawfish is used in the off-season. Despite that, it's never disappointing. It's made in the old style, very thick with a dark roux, big chunks of boiled egg, and stuffed crawfish heads. Big flavor.
