Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Thoughts on Seafood Chowder and Bisques?

I do that every year before thanksgiving. I make a huge pot of broth from Lobster and Artichoke left overs, then make bisque, gumbo, and chowder with the stock. Oyster and artichoke bisque is a favorite, I improvise off the Justin Wilson recipe.

Thanksgiving gumbo uses all the gravy for rue and turkey parts. I make a big pot of turkey stock and then mix it with any leftover lobster stock for the gumbo.

If I am making it specifically for bisque I par boil the fat off the shells and then roast the clean shells in the oven and then put them back in the stock to boil.