re: A Bisque Prep Question

I assume the heads are from a boil, but will you be using tail meat from the boil as well? This question is really to you and also anyone who has made it.

I've made things before with leftover tails and hated them, but then I made etouffee with leftover tails a few weeks ago, and it was fantastic. I just don't want to screw up an entire bisque. Unsure if I should use both from a boil.. or use heads from a boil and then buy clean tails.