Back in 1980, Lindsey’s was closed on Mondays. Buzzy Lindsey didn’t like to serve the seafood that was left over from the weekend on Tuesday and he didn’t want it to go to waste. Buzzy asked his head chef, Arthur what they could do to make good use of the extra fresh seafood. Arthur came up with a unique bisque recipe that he knew no one was making in the area. Traditionally bisques are puréed and contain no chunks, but Arthur’s seafood bisque was chock full of large chunks of lobster, shrimp, haddock, and scallops. Arthur originally made only 2 gallons of his new seafood bisque for that first Tuesday. It sold out. The following day he made 18 gallons of seafood bisque. That sold out as well. Almost 30 years later, Arthur is still making 18 gallons of seafood bisque every single day!