If you can make a lobster bisque, then you can make virtually any bisque. The name bisque is usually given to a cream soup made from fish, and the fish is often diced or mashed through a coarse strainer.
Feel free to use this recipe as a basis for any seafood bisque.
Reminder: Many lobster bisque recipes call for the addition of sherry right before serving. Its up to you whether or not you would like to include it in your bisque.
1 medium-sized lobster 1 quart milk 4 tablespoons butter 4 tablespoons flour 1 cup cold water Cayenne pepper Salt and pepper
Make a white sauce of the milk, flour, and butter. Remove meat from freshly boiled lobster. Put the cold water into a kettle and add the broken claws and shell and the finely chopped tail meat.
Bring to the simmering-point and simmer for twenty minutes. Drain, and stir into the white sauce. Add the remainder of the lobster meat, cut in dice. Season with salt, pepper, and cayenne. Serve with croutons.