Even the Haute-cuisine French regard Bahamian lobster as a special dining treat that can't be beat. Conch-preparation is a fine art in The Bahamas.
Chefs go all out to find new ways to put our bountiful seafood harvest at the top of the food chain.
Festival participants are hot to trot-out recipes you can try back home. For conch chowder, one can substitute clams but it's not quite the same. Cook uncoverd over high heat until tender but firm to the bite. Boil asparagus tips in a meduim, uncovered saucepan until crisp and tender. Boil crawfish 3-4 mins in salted water until firm.