crab bisque

October 16, 2020

“Such a great expression of elegance and delicacy. But it isn’t difficult to make. Enjoy this recipe and impress everyone you serve it to.” -Chef Ant

What you’ll need:

~2 gallons

• 1 red bell pepper

• 1 yellow bell pepper

• 4 oz bacon

• 0.5 container lobster base

• 4 oz sherry

• 8 oz butter

• 1 cup all purpose flour

• 1 gallon whole milk

• 1 gallon heavy cream

• 2 lbs super lump crab

• 1 lb jumbo lump crab

Instructions:

• Heat a large stock pot over medium heat.

• Add bacon, rendering until almost crispy. Do NOT discard the fat.

• Add the peppers and the butter, and saute for 4-5 minutes, until soft.

• Meanwhile, heat the whole milk, heavy cream and lobster base in another pot, over medium heat, until warmed through.

• Add flour to the pot with the bacon and vegetables, creating a Roux out of the fat and the flour.

• This mixture should form a solid mass, like wet sand, and appear blonde to brown in color.

• Slowly temper the milk mixture into the Roux, a little at a time, whisking quickly to avoid clumping.

• Once all of the milk mixture is incorporated, bring to a boil, and reduce to a simmer for 30 minutes to 1 hour.

• Add sherry and crab meat near the end of cooking.

• Check for seasoning - seasoning with kosher salt + white pepper + lemon juice + hot sauce - if necessary.

• Transfer soup to a container to be cooled down in fridge or in an ice bath.

• Important: Must cool down to 72 degrees in the first 4 hours, and must cool down to 40 degrees in the next 2 hours.

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