The Lobster Bisque

My Dad is working on lobster bisque, following a very particular recipe. First, the leftover lobster shells were boiled down for over 24 hours. Because the stove broke during Christmas dinner, the Boxing Day lobster bisque was moved outside to the barbecue. Yes, that is with the lid off all afternoon while it rained for several hours, and then left outside overnight despite the proximity of bears, squirells and some pretty demanding blue jays. He has just declared it to be rather "lobster like," while also being "a bit watery." It looks and smells like rusty sea water. He is going to be so disappointed when he realizes there isn't a soul in a five mile radius that will takes him up on his offer of some lobster "beesk," sorry Dad.