Lobster Bisque

Remember my lobster shells? Well I've made the stock and strained it, and the lobster legs yielded a lot of meat which is being kept covered in the fridge.

Tomorrow I will reduce it slightly, and add cream and top with lobster meat. I wonder how it will turn out? I really wonder. I may have to thicken with some roux but I was told to reduce further to achieve a thicker consistency soup. Hmm, we'll see, we'll see tomorrow.

If it's good, I'll put up the recipe; an adaptation from my CIA The Professional Chef's cookbook and some quick searches on the internet.