Bisque

: She roasted the lobster shells in butter until they turned a vibrant, sunset red, coaxing out the essence of the sea.

The secret, she knew, lay in the name itself. Historians say "bisque" might come from the Bay of Biscay, but Elodie preferred the theory of bis cuites —meaning "twice-cooked". bisque

To Elodie, the magic was in the transformation. She spent hours blending and straining the mixture until every trace of the rough shells vanished, leaving only a velvet-thick liquid enriched with heavy cream and a splash of sherry. : She roasted the lobster shells in butter