Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.
Recipe adapted from Kate Ramos on Chowhound
What you need
- 2 pounds fresh shrimp, lobster, lumb crab or crawfish (mud bugs, down home way)
- 4 tablespoons butter
- 2 medium onions, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 tablespoons tomato paste
- 2 tablespoons chopped thyme
- 5 cups water
- 3 tablespoons flour
- 4 ounces Cognac, White Rum or Bourbon
- 3/4 cup heavy cream
- 1/4 teaspoon Louisiana Hot Sauce
Instructions
- Clean and rinse the seafood, reserving the discard. Coarsely chop the meat, preparing for a soup texture. Chill on ice or refrigerator.
- Heat some butter in a large saucepan over medium heat. Add the onions, carrots, celery, and reserved shells and season the stock with salt and pepper. Cook until the onions are translucent and the shell flavors are absorbed. A little clam juice can be added to supllement the stock, if shells are scarce.
- Increase the heat to medium high and add the tomato paste, thyme, and bay leaves. Add water and bring to a boil. Reduce the heat to low and simmer until the gravy has absorbed the flavors. about 20-30 minutes. Strain through a fine mesh strainer and set aside.
- Add remaining 3 tablespoons butter into the wiped sauce pan on medium heat. Whisk in the flour and the butter, until its smooth and "peanut butter" brown, about 2-4 minutes.
- Slowly combine in the liqueur, reserved hot stock, and bring to a boil. Add cream, cayenne, and reserved seafood.
- Simmer until the the seafood is just cooked through, but not too tough. Season to taste.