Hmmm Crab bisque, everything sea food makes me dream. I always see myself at the beach, under the sun sipping coconut water( MY FAVORITE!)
How did I know I wanted to try this recipe? Well on a friday afternoon, I was at my cousin’s apartment looking at a recipe book and all I really wanted to have was this crab bisque.
I read the ingredients and how to do it, I thought it would be a challenge. Fortunately it was really easy.
YIELD : 6 servings
-Lobster (either fresh lobster or canned is fine)
-2 TBSP of flour
-1 small onion
-4 TBSP of tomato paste
-3 cups of Clam juice
-6 TBSP of butter( salted or unsalted)
-1 cup of chopped celery
-1 1/2 cup of chopped carrot
-2 cups of half and half
-1 garlic head
-1/2 of dry sherry
To season it, I used tarragon, thyme, bay leaves, black pepper, onions and salt. I never really know the quantity I used to season a dish and never really give an exact estimate, because even I don’t know. I season it until it tasted good. I suggest you do the same!
- In a food processor, or a small blender chop the carrot and the celery.(Easier and saves time.)
- Saute onion, celery, garlic and carrot in 2 tablespoons of butter until soft then set aside.
- In a saucepan, melt 4 tablespoons of butter and add flour, whisking constantly over medium heat until it becomes light brown (approximately 5 minutes).
- Slowly add clam juice, whisking constantly to ensure the mixture stays smooth.
- Add onions, celery, garlic and carrots, cover, and simmer for 1/2 hour.
- Take your crab (I used canned crab. My supermarket was out of fresh crab:/ ) Drain water then set it aside in salt and lemon juice.
- Add cream, sherry, lemon juice, and crab.
- Season to taste by adding black pepper, your leaves and so on then simmer an additional 5 to 10 minutes.
- Garnish with fresh rosemary if desired.