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Lobster Bisque made with chicken stock or something else?

Journey | Dec 28, 201405:00 AM

Husband surprised me with two 2-lb lobsters, which he cooked and then drew away the resulting stock. He also tossed away the tomalley and roe, which we don't normally eat. I've still got all the shells and want to try making lobster bisque. We reserved two claws and some tail meat for the bisque.

Many recipes call for chicken stock and/or fish/shellfish stock in addition to the reserved lobster stock.

Chicken stock somehow doesn't seem right but, if I use it, the only thing I have to hand is homemake roast chicken stock. Would that be too heavy. (Will NOT use stock cubes!)

I have fresh fish stock, but worry this would make the bisque too "fishy" and overpower what little flavour I might get from the lobster shells.

My last option is to saute the shells with some fresh shrimp/prawns in their shells. In this case, would the shrimp overpower the lobster?

Any and all advice appreciated!

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