Crawfish Heads for bisque

No indeed!! Leave that fat in there for flavor

My mom's been making bisque for 50 years. She doesn't boil the heads. She cuts the nose off with a pair of fancy garden snips, rinses them off in warm water, puts them on a towel to dry, then packs them in zip lock bags and freezes them till she's ready to make bisque.

looks great.

I don't boil mine. I soak mine for 30 minutes or so and it makes them more pliable for filling

Crawfish Bisque Tip: Put stuffing in a quart ziplock, cut a corner and squeeze stuffing into shells like a pastry bag.

Yep. Homemade pastry bag is a real work and time saver.

I've made it myself once since then, my mom makes it about twice a year. Still one of my favorite dishes.

My Uncle graduated with John Folse, he said the entire time they were in school he didn't know whether to wind his arse or scratch his watch, he doesn't know how he became a famous chef.

Looks great! We make bisque at least twice every year including a huge pot for Easter Sunday with anywhere from 500-750 heads. We never wash or soak before stuffing and never had a problem with the heads breaking. We always have a much darker gravy and never any tomatoes.
Here's mine from the past Easter.
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