Crab Bisque

Name: Crab Bisque
Ingredients: 2 c. fumet; 1 can clam juice; 3 to 4 qt. chicken stock; 2 c. chopped celery; approximately 1 Tbsp. saffron; 1 to 1 1/2 c. cognac; pepper; lobster shells; 1 bottle (750 ml) white wine; 2 c. chopped onion; 1 c. butter; 2 to 4 c. heavy cream; salt; 3 c. Arborio rice; 2 c. chopped carrots

15 ingredients

8 steps

Ingredients

2 c. fumet
1 can clam juice
3 to 4 qt. chicken stock
2 c. chopped celery
approximately 1 Tbsp. saffron
1 to 1 1/2 c. cognac
pepper
lobster shells
1 bottle (750 ml) white wine
2 c. chopped onion
1 c. butter
2 to 4 c. heavy cream
salt
3 c. Arborio rice
2 c. chopped carrots

Directions

1

Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine.
2

Cook until shells are red.
3

Add fumet, clam juice and chicken stock.
4

Simmer one hour.
5

Add rice and simmer thirty minutes longer.
6

Food mill rice and put through small tamis.
7

Bring to boil, add heavy cream and cognac.
8

Add saffron and season to taste with salt and pepper.