Seafood bisques can also be made from crayfish
as well as lobster, although lobster is perhaps the most popular.
A bisque differs from a chowder, as a bisque is usually a rich, creamy liquidised seafood soup, whereas a chowder is a thick milk based soup that contains shellfish and vegetable pieces.
Early bisque recipes from the 18th century included ground lobster or crab shells as an ingredient, which were added to thicken the soup. Today, rice or flour and butter (roux) are used.
Earlier recipes also used poultry or game birds, such as pigeon instead of shellfish.
There are many different variations on how to prepare lobster bisque, but below we have offered two recipes, the first, which is fairly simple and easy to make, whilst the second is slightly more elaborate and sophisticated.