Bisque dishes are not of lobster origin. Instead, bisques of old were highly spiced dishes of boiled game, possibly from the Spanish region of Vizcaina around the Bay of Biscay (Biscay becomes ‘bisque‘). Over time, game birds found there way in there, and eventually crayfish were added as a garnish, in much the same way as they appear quite cheekily in a Poulet Marengo. Once the Earth had gone round the Sun another 200 or so times and we reached the 1600s, crayfish became the main ingredient, along with lobster, langoustines and other shellfish. At this point, we have our lobster bisque pretty much as it appears today. Notably, the flesh of the shellfish was not really used – the dish was a way of using up the shells and heads. On the face of it, a traditional lobster or crayfish bisque is quite complicated to make, but broken down, it is a doddle. A mirepoix is cooked off in butter and the shells are added to that. This is flamed with brandy, and then reduced with white wine and fish stock. Separately, rice is cooked in more fish stock, and the whole shebang is then blended together before passing … Continue reading Bisque de homard