Crawfish Bisque Crawfish Bisque Yesterday on the radio, we started talking about crawfish claws.
Nobody much eats the claws of the crawfish.
Not a lot of meat in there. But I've always prized them for making crawfish bisque. And, it turned out, a bunch of other people had other ideas about what to do with that little-appreciated part of the mudbug. Crawfish bisque, for example. Some chefs, notably of the French persuasion, say that a bisque is a smooth soup of some kind of shellfish, preferably lobster, with a pretty good component of cream.