Bisque is soups royal cousin! Lobster bisque with faux tomalley.
Who doesnt like a good bisque? Bisque, the word itself conjures up all kinds of quasi sophisticatedness, it isnt a stew, or a soup or a broth - no it is a bisque and as a bisque it gets to stand at the front of the line. Bisques have clout. Having finished a big job over the weekend I was left with 40 lobster bodies to do with what I may and I decided I may want to make a bisque, so I did.
Since these "torsos" had all the little legs attached and since they all have little bits of succulent lobster meat inside I took on the tedious chore of extracting it from each and every one, if you are nice I will tell you the secret to removing the meat with little effort.
With almost a half a pound of "little leg meat" and another half pound of random claw meat I was all set, plus there was the 12 ounces or so of tomalley and roe and tail trimmings that I was able to salvage thereby making the bisque really start to fall into shape, after all I am making about a gallon of this lustful nectar.
Follow your favorite bisque recipe, add in the tomalley, roe and tail trimmings blend with an immersion blender add cream and enjoy with some crusty bread.
I decided to make a little avocado sour cream (two ripe avocados and a 16 ounce container of sour cream mixed) to emulate the look of the tomalley and to give my bisque a little more character. Waste not want not, I walk the walk and I talk the talk!