It’s easy to make crab, lobster or any other bisque at home, if you think about it ahead of time. When you eat shrimp, crab or lobster, shell them first (before you eat or serve) and freeze the shells in a freezer bag. It also helps to freeze four cups of the water you boiled them in, because it’s a great stock. Here’s how to put it together quickly for an impromptu gathering.
Ingredients
Crab shells from 1 lb of crab legs
2 TB olive oil
1/2 large onion
2 stalks celery
4 cloves garlic
1/4 cup of white wine
2 TB flour
32 oz seafood stock or veg stock
2 TB tomato paste
1/2 tsp dried thyme
1/2 TB dried tarragon
1/4 tsp cayenne
1/2 tsp sea salt (or to taste)
1/4 cup cream
Fresh chives for garnish
4 oz lump crab
A few drops of good sherry (optional)
Method
Heat a large pot over high heat. Add olive oil and crab shells. Saute until they start to brown. Add chopped onion, celery and whole. smashed garlic ( you are going to strain it, so don’t worry if your chopping looks pretty). Turn down to medium-high and saute until the veggies are soft. Mix wine with flour until there are no lumps. Add to pot. Stir. Add stock, tomato paste, thyme, tarragon and salt. Let simmer for 15-20 minutes. Strain the liquid into a medium pot. Keep heated and add cream. Serve with fresh chives on top, an ounce of lump crab per bowl and a few drops of good sherry, if desired.
