This was a lobster bisque recipe I found along time ago, being as lobster was so expensive I made it with crab. So, you can make it with either or. Enjoy! Crab Bisque 8 tablespoons butter, divided 1 cup diced onion 3½ cups very rich chicken stock 3½ cups milk 2 teaspoons salt, divided 1 teaspoon white pepper, divided ¼ cup flour 1 cup heavy cream 2 lbs. crab meat (can be claw, tail, body, or fin) 10 tablespoons cognac, divided 3 tablespoons lemon juice 2 cloves garlic, minced 7 tablespoons tomato paste 1 tablespoon dried tarragon ½ teaspoon ground nutmeg Directions 1. Melt 4 tablespoons butter over medium heat in a large (at least 2-quart) saucepan or Dutch oven. Add the onion and sauté until translucent, 8 to 9 minutes. 2. In another saucepan over medium heat, warm the chicken stock and milk. Add 1¼ teaspoons salt and ½ teaspoon white pepper, and continue heating until the mixture is scalding. 3. Add the flour to the onion mixture and stir with a wooden spoon until the flour is cooked thoroughly but not browned, about 2 minutes. The mixture should be fairly stiff. 4. Add the scalding stock mixture to the onion mixture. Whisk vigorously to break up any lumps. 5. Bring the mixture to a boil, and then turn off the heat. (The soup base will have thickened to an appropriate consistency after boiling.) Stir in the cream and set the soup base aside. 6. In a large, heavy skillet, melt the remaining 4 tablespoons butter over medium heat. Season the crab with the remaining ¾ teaspoon salt and ½ teaspoon white pepper. When the butters foaming subsides, add the crab meat to the pan. Sauté for about 1 minute, making sure the crab is fully coated with butter. (All this happens fairly quickly: Be careful not to overcook the crab.) Add ¼ cup cognac and sauté for 1 minute more. Remove from the heat, drain, and reserve the crab and the pan juices separately. 7. Return the soup base to medium-low heat and add the remaining 6 tablespoons cognac, the lemon juice, garlic, tomato paste, tarragon, and nutmeg. Whisk to combine the ingredients, and then add the reserved crab pan juices. Simmer the bisque, whisking occasionally, until fully heated through. 8. When you are ready to serve, add the sautéed crab meat to the bisque and serve immediately. Do not let the crab continue cooking, or it will become rubbery and tasteless. Optional: chopped chives for garnish.
Posted on: Mon, 26 Jan 2015 05:38:33 +0000
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