Cape Fear Shrimp Bisque

More often than not in the South, a seafood bisque bears no more resemblance to the silky smooth French dish than a soufflé imitates the fluffy wonders associated with that name. (Virtually any baked casserole dish that contains eggs can be called a soufflé.) Even in Charleston and New Orleans (where crawfish bisque is thought to be the ultimate test of a great cook), few chefs today bother to make a rich shrimp, crawfish, crabmeat, or lobster stock, grind the shellfish, temper egg yolks, a