I have just followed a recipe for lobster bisque with results that (so far) are making me uneasy. The broth is unlike anything I expected. The recipe calls for lobster shells but it is not clear as to whether this means the shells only or if the “shells” also include any of the innards (i.e., the roe, the green stuff, the legs, etc.) along with a few vegetables. Of course, I used some of the innards and now have a greenish “soup” after the first straining. Am I in trouble if I proceed or should I revert to vichisoisse for my dinner party tomorrow (and try the bisque another time)? Can you advise, please