Corn and crab bisque question

Seafood stocks should be brought to a boil and then simmered for only a hour or so otherwise they will have an off taste.

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Seafood stocks should be brought to a boil and then simmered for only a hour or so otherwise they will have an off taste.

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Also, sautéing the shrimp shells first until they are bright pink makes a big difference. And only use the shells if you are wanting a clean “sweet” stock. The heads can make it both look and taste a bit “muddy.”

If you're using fresh corn on the cob, try simmering the corn cobs in your stock. There's plenty of sugar left in the "corn milk" that can be extracted from the cobs to provide you with the "sweetness" you are after.

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I’m thinking the lobster stock may be sweeter and more flavorful.

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Steam Lobster, remove meat from shells
Roast shells 325F 30 minutes with celery, leeks, onion
Put everything in a stock pot (just cover solids) and bring to a light boil
Simmer 60 min, strain
Enjoy

Amazon carries that lobster base also.

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Is the same thing true for parts of the crab?

I would put whole gumbo crabs in the stock as well. Should I use only certain parts of the crab if I want a less “muddy” stock?

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Remove the face, & gills (dead man's fingers), if they are not already removed, as these can impart bitterness in the stock.

Personally, I leave the shrimp heads on because they impart a rich, briny flavor and contain fat that adds incredible depth to your stock, making it less "fishy" and more intensely shrimp-flavored. Only use fresh heads and roast or sautee them first before simmering for best results.