last weekend i went down to the keys with the dive club im in and while down there got a few spiny lobster. i steamed and grilled some, but want to try making lobster bisque a try. i did save the heads in the freezer to make stock a bit later. anyone make this with any success?
I cook the shells in a dry pan and let the “stuff” build up on the pan. Brown, not black “stuff”. Add onion and celery. Garlic. Some thyme. Salt. Cook till veggies are tender. All the “stuff” will come off the bottom with the water from the veggies. Cook down till dry. Add wine or cognac. Cook down till dry. Stir in a little tomato paste. Add heavy cream to cover all the stuff in the pot. Bring to simmer. Puree with a stick blender then push it all through a fine mesh strainer. Finish with more cognac. Its crazy rich and delicious.
Karma is 360 degrees
“If fishing were easy it would be called your mom”
something I made last summer. I liked it 
http://old.charlestonfishing.com/forum/topic.asp?TOPIC_ID=172790
“mr keys”
not really a bisque per se but anyways lol…
“mr keys”
i remember that post northchucky! well aware its not a bisque, but looks delicious anyways. i didnt get a bug NEAR that big, but i do have 6-8 heads in the freezer to make stock with. im making it tomorrow ill post how it goes.