Preparing the soup
In a lobster bisque, lobster used are those that are less than perfect and therefore can not be sold "as is" in the market. Top chefs, however, may choose to use the best lobster in order to get the best flavors of the lobster. Just remember that the appearance of the lobster itself does not matter because they are grounded and strained to make the soup smooth and creamy.
Each chef has his own method of preparing lobster bisque, said the method of which is designed to squeeze every last drop of flavor of the shellfish. For example, Julia Child, suggested that the equipment used in the manufacture of lobster bisque should not be washed until the soup is ready to be served. Their reasoning is that these same tools are used repeatedly and, therefore, cause flushing crumbs wonderful flavors to wash down the drain.
Cooks can also choose to either skip the lobster and then strain out of time or to ground the shells to make a fine paste before adding to soup. Rice may also be added and strained to its content of starch or can also be mashed in the final stages of cooking. As mentioned above, every cook has their own techniques to make a lobster bisque soup distinctive and delicious.
Of course, the lobster is the star of the dish. It is working with the support of the aromatic ingredients, including but not limited to green onions, carrots, parsley, black pepper, tomato paste, nutmeg and tarragon and sherry stock, cream and fish. How do these common ingredients are mixed to make a delicious bowl of lobster bisque has a lot of practice.
