start with a seriously flavorful lobster stock. That means prepping your lobster shells to release the most flavor as the stock simmers. If you've had a lobster dinner and retained the shells ...

but you can also make use of the shells by making your own lobster stock from scratch. This will give your bisque an added layer of deliciousness — especially if you make your stock the right way.

Cut the tail meat in half lengthwise, and chop the shells into big chunks. Heat 1/2 cup oil in a large thick-bottomed pot, then add the lobster shells and sauté until they turn red. Stir in the ...

To make the stock, melt the butter in a large saucepan. Add the onion, carrot, celery and thyme and fry over a medium-high heat for 3–4 minutes. Add the lobster shells to the pan and fry for 2 ...

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 2. Now devein the lobster meat and dice it into bite size pieces. Now add the ...