How to make it

  • Crush shells, which will be the base for the stock, using a mallet or hammer, then grind as fine as possible with reserved drippings in a food processor.
  • Heat butter in stock pot and add lobster shells and saute for 5 minutes.
  • Add the onion, carrots, garlic, celery peppercorns parsley and saute for 5 more minutes
  • Add everything else and simmer partially covered for over an hour.
  • Strain through a colander getting as much liquid out as possible.
  • Put back into pot and simmer for another 1/2 an hour. Cool; use within 2 days or freeze.
  • This one is for you SHEPHARDRESCUE

People Who Like This Dish 2
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    " It was excellent "
    shepherdrescue ate it and said...
    YUM!! I can't wait to try this bisque! SAS, you're super!
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