Bisque is a velvety-smooth, creamy French soup that typically contains crustaceans, such as lobster or crab. Cognac or white wine deglazes the pan, and cream adds richness and silky texture. Traditionally, crustacean shells were ground into a fine paste and used to thicken the soup, while the crustacean meat was added to the soup. Unlike a bisque, we don't puree this stew to give it a smooth consistency. I'd say pan roast falls somewhere between a smooth pureed bisque and a rustic chunky chowder.