I have a lot of lobster broth that I have to thaw because of an unfortunate mason jar incident. I would like to make lobster bisque with it, anyone can help me out with that??
The stock was made by taking the water in which the lobsters (3) were boiled and putting the carcasses back in the water and simmering them for a few hours. There's no additional flavoring.
My only knowledge of bisque is that it tasted wonderful when I had it in myrtle beach, pink, smooth and creamy!
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