LOBSTER STOCK INGREDIENTS:
- 1 - 2lb Live Dungeness Crab
- As many discarded shells and bodies from lobsters or crabs that you may have around, smashed (we had shells from a 5lb lobster, a 1lb dungeness, and 1lb of Alaskan king crab legs)
- 15 cups of Water
- 6 to 8 Carrots, chopped
- 6 to 8 Celery Stalks, chopped
- 1 medium White Onion, chopped
- 2 tablespoons Olive Oil
CRAB AND LOBSTER BISQUE INGREDIENTS:
- 4 cups Lobster Stock
- 4 tablespoons Flour
- 4 tablespoons Butter
- 1 cup Heavy Cream
- 1/4 cup Dry Sherry
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Cayenne Pepper (or to taste)
- 1/2 cup (or to preference) Cooked Lobster and/or Crab Meat
LOBSTER STOCK DIRECTIONS:
Set about 15 cups of water to boil in a large stock pot.
Once at a rolling boil add the live dungeness, cover, and let the water return to a boil. Turn the heat down to medium-high to help prevent boil over and let cook for 15 minutes.
Remove the cooked crab to cool and set aside the liquid from boiling the crab. At this point we had about 13 cups of liquid left. You can clean and use the shells from the dungeness you just cooked for the next part of your stock and save the meat for bisque or other purposes. We happened to set aside the shells for future stock and the meat for crab ravioli since we already had a large stash of shells from previous meals.
In a clean stock pot add the carrots, celery, onion, olive oil, and the smashed shells uncovered at medium-high heat. Mix thoroughly and allow the vegetable to soften a little (5-10 minutes 
depending on the depth of your stock pot).
Add 2 cups of the cooking liquid from boiling the crab and let come to a soft boil for 15 minutes, stirring occasionally.
Add the remaining cooking liquid and let simmer for as long as you have patience for, stirring occasionally. I think we let our's go for at least an hour until the liquid was reduced down by about half to about 5 cups.
Strain the contents of the pot through a sieve and/or cheese cloth and discard the solids.
You can use your lobster stock for bisque, lobster sauces, or anything where you want some serious seafood flavor.
CRAB AND LOBSTER BISQUE DIRECTIONS:
In a soup or stock pot on medium heat, add the 4 tablespoons butter and begin to melt. Add the flour and whisk to form a roux. Turn heat down to medium and continue to whisk until roux becomes light brown, only takes a few minutes.
Slowly add the hot lobster stock to the roux mixture, whisking constantly to ensure that the mixture remains smooth.
Add the cream, sherry, Worcestershire Sauce, cayenne pepper, and lobster and/or crab meat and simmer an additional 5 minutes. We probably added a full cup of chopped lobster and crab meat to our's, but we are fiends like that.
* DISCLAIMER: I very rarely measure or time things when I cook. I use recipes that exist and twist and combine them to my own evil purposes. My recipes are just a guideline and you can adjust and play with it to get it to meet your personal tastes or preferences. Additionally I cook on an electric stove with almost exclusively enameled or unenameled cast iron. You may need to increase or otherwise adjust the cooking temperatures to meet the needs of your cook top and cookware.
We happened to serve our bisque with some sort of tropical concoction. I had purchased a pineapple because I'd read about growing your own from the discarded top (I garden in my spare time as well). So we just threw the pineapple (less the skin and core) in to our new food processor and took it for a whirl. We then added half the pineapple puree, a 1/2 cup or so of coconut milk, two trays of ice cubes, and a very generous dose of Pyrat rum to the blender and took it for a whirl again. We then mixed in the remaining pineapple puree and gleefully guzzled with the bisque and a pirate movie.
We still have pasta dough resting in the fridge and the crab meat from the 2 lb dungeness we used to boil to get the great base for the stock so there will very likely be some crab ravioli experimentation in the very near future.