Lobster ‘Bisque’ Soup

From Elizabethan times onwards, many French culinary techniques and recipes were adopted by the British gentry. One of these was the bisque, a soup with a broth base and added pieces of meat and poultry, and regarded as the king of all soups. From the eighteenth century, a bisque was usually associated with puréed crustaceans, often crayfish. Lobster, then, as now, would have been the most extravagant and valued of the lot.

In order to get the maximum flavour from the shells, making