I have an eye on doing a lobster ravioli for the pasta challenge. In the past I've always thought of a bisque as being a sauce that would be appropriate for something like that. Particularly if I am able to use the shells from the lobster. I've never made a bisque from scratch and in reading about it, I am a bit surprised. I would have thought.. seafood stock with a bechamel! But apparently rice is added to introduce starch. I also read possibly pureeing the shell? That doesn't make much sense to me. I'd love some input on this. First is a bisque a decent sauce for a seafood style ravioli? And two, if you have experience making one I'd love your lessons learned!