i read in this site many versions of making lobster bisque.
one curiosity came to my mind. it is that why people flambe when making lobster bisque?
ok! some recommned add no alcohl into the bisque or just little drop. but if i insist to add a good amount of alchol such as brandy or shery wine, people suggest falmbeing it first or totally evaporating the alcohle and futher any of liquid, making it probably syrupy consistency before adding any liquid such as heavy cream and cooking liquid i preserved from the steaming or lighly boiling the lobster or crab.
what kinds of diffrence the regimen brings out? i mean in such cases of adding alcohle, the diffrence between the bisque w/o flambe or w/ flambe.