How to make lobster bisque

By Mary Fons

....“Can you make lobster bisque?”
Woah!
“Absolutely,” I texted back, because even though I’ve never made lobster bisque before, it’s just soup.
Cooking is fun because it’s the closest I get to doing — and enjoying — high-school-level science experiments. You take a beaker of this, you boil it with that, you mix it with that and blam! stuff changes color, there’s ozone, oxidation, solids, etc., except that you can eat everything and it’s all delicious and people go, “Wow!” and there are no grades.
Here’s what I have (very) recently learned about making lobster bisque:

• 1. It’s expensive. I purchased four (4) lobster tails
  Whale of a Tail 12 Colossal Tails
  Price: 549.00
  Our Maine/Canadian lobster tails are more sweet and tender than any warm-water tail.
  at roughly 4oz. each from the fishmonger at Whole Foods, and that came to a little over $35. Then I had to fetch the cream and the stock and so forth. Not cheap, and mind you these little lobster butts don’t yield much. This some fancy soup. 
• 2. It’s time-consuming. I recommend catching up on emails between steps. You’ll get a lot done. 
• 3. It’s pretty gross. Have you made lobster bisque? If not, let me tell you a little secret: you puree the shells. The shells are cooked with the soup, y’all, at least in the recipe I used. Lobster bisque is basically a way to drink essence o’ lobster and that means you need to puree, pummel, extract, soak, simmer, reduce, and otherwise distill every Read more