A seafood bisque is a creamy stew of crustaceans, typically lobster, langoustines, crab, shrimp and crayfish. It’s a way of using up ones that are imperfect or not considered good enough to market. Typically the crustaceans are sautéed in their shells before being strained and cooked with cream and spices. The word ‘bisque’ may have been derived from Bay of Biscay.
I nearly always order a seafood bisque if there’s one on the menu. This one was from the National Liberal Club and was delicious. Note the characteristic brown colour, which is as it should be.