Bisque Base

using shrimp, lobster or crab!

This is a favorite soup for many. There's numerous ways to make many versions of this dish.


Start with either shrimp, lobster or crab shells. For the most part they can be the leftover shells from your cracked crab, shrimp shells from paella, or the lobster shell from a lobster thermidor.

To make:

Bake the shells at about 350° till dry and crisp. Saute some garlic, shallots, onions, celery, carrots, leeks etc. in olive oil, butter or both. Add the shells, season with salt, white pepper, Rick's Chef Salt,. stir, add enough water to cover, bring to a boil, and then simmer till it reduces some. Puree in a blender, strain with a fine mesh strainer and cheese cloth if needed. Season (we used some more olive oil, Tapatio and lemon juice) and thicken with a butter roux and season to taste again.

End Note

This can be made ahead of time, and you can add anything from fine chopped vegetables; carrots, celery, onions, to crab, lobster and or shrimp meat. In this one we used bread croutons, aioli, sheep's milk Romano cheese and fresh chopped parsley.

Video on Vimeo!

©2013 Rick and Diana Boufford & The Black Sheep Cooking Club
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