Standards of Quality for Bisques

1. Appearance and Texture.

   Attractive creamy reddish pink color.

   Creamy texture with a slight graininess from the crustacean shells. Not too thick—about the thickness of heavy cream.

2. Flavor and Aroma.

   Full flavor of shrimp, lobster, or whatever shellfish is used. Wine, spices, and tomato paste should enhance the shellfish flavor but not be so strong as to overwhelm the flavor or give harshness. Rich and creamy, but not so creamy as to be cloying.

Figure 9.6 Bisque procedure.

• Cook the shells in butter.

  

• Add fish velouté.

  

• Blend with an immersion blender.

  

• Strain through cheesecloth.