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Lobster Bisque recipe question


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Posted by seahunt on May 13, 2009 at 13:03:00:

I make a good Lobster Bisque, but I suspect that some purists would call it Lobster Cream Soup.
As far as I know, real Lobster Bisque is made with the lobster shells, by cooking them to make a broth.
Now I've experimented with this some. You can get a very ocean tasting broth if you cook it for a while.
Another recipe said to cook it for 10 minutes. The idea of all this is that if the shells provide a good
flavor in a broth then I'd make the broth and add it to the "Lobster Soup".
So does anyone have any suggestions about this? I remember Terry made a comment about this, but I don't
recall what it was.
I'd like a practical way to cook this. Any thoughts?
T'anks, seahunt



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