Authentic Shellfish Bisque

Here is the end game prize. Previously I showed you how to pick out live crabs, cook them so they don’t turn into rubber, and make shellfish stock. Now we get to make Shellfish Bisque. This is a very old fashioned recipe and there many other ways to make it but this is my absolute favorite recipe from over 40 years ago while I was an apprentice in the kitchen at the Four Seasons. Who knew this would still be the one I love the most? Worth the time and the depth on dish is simply amazing. Hope you enjoy.

Ingredients

11 cups shellfish stock
good olive oil and butter
450 gr. shallots
3 cloves garlic, fine chopped.
1 large leek, no green, chopped
3 medium carrots
3 stalks celery
1/2 fennel chopped
5 gr. fresh parsley
Chive chopped for garnish
3 gr. cayenne pepper
220 gr. tomato paste
3 gr. fresh thyme (dried, 1/2)
3 gr. fresh Tarragon (dried, 1/2)
300 gr. rice
1 small lobster ( for meat only)
250 ml. heavy cream
20 ml. Marsala
40 ml. cognac
1 gr. Saffron
30 gr. Creme Fraise ( or sour cream )
Salt and pepper

Authentic Shellfish Bisque

Sautee shallots in a large pot with olive oil and butter. Add two cloves fine chopped garlic last. Dont burn!
Add celery, carrots, leeks, fennel and cayenne.
Sautee until soft.
Add tomato paste and mix well.
Add thyme, parsley, pepper, salt , saffron and tarragon.
Add rice.
Mix well.
Add stock to cover vegetables.
Bring to boil and reduce to simmer for …
Sautee lobster meat in butter and olive oil. Season with Salt and Pepper.Reduce.
Add 1 cloves garlic fine chopped with a dash of cayenne.
Sautee for 2 minutes. Set aside
Once the vegetables are cooked through and soft, blend all ingredients with a hand wand in the pot. Take your time and blend thoroughly until absolutely smooth.
Add cream slowly, Madera, and brandy. Continue to blend until perfectly smooth.
Test for seasoning.
Ladle Bisque into bowl. Top with Lobster meat, Creme Fraise, and Chives.
Serve.