Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs, this classic bisque is thickened with fragrant jasmine rice. Serve it hot or cold for a knockout lunch or simple supper.
Made a profile just to say this recipe was soo delicious and easy! The shells I used were leftover from a boil and had cajun seasoning on them - skipped the cayenne pepper and the result was fantastic. Thanks!