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wrote about making shrimp stock:

> Did you puree the shells with the water and then strain (afer boiling
> for 10 min)? That's what Chef R W Miller suggested in order to get the
> rich flavor.

I haven't gotten around to trying the lobster bisque recipe in the Les
Halles cookbook, but the recipe really did surprise me: The lobsters are
thrown, shells and all, into a food processor. It makes perfect sense, but
it was the first time I'd heard of that being done!

I doubt that my aging Cuisinart could handle it, though. Even now, it starts
smelling like burning wiring if I run it for longer than about ten seconds.
I've had one all picked out in my Amazon.com shopping cart for months now;
I'm just waiting for the incumbent to give up the ghost.

Bob