Crab Bisque

Instruction​

• In a small pot by mixing equal parts butter and flour, then set aside

• In a non-stick pot, saute:

  • chopped white onion

  • chopped spring onion (save some green stalks for garnish)

  • sliced garlic cloves

• Add 1/2 cup of white wine and simmer until it reduces by half.

• Stir in a big dollop of tomato paste and coat the vegetables well

• Add a can of chopped tomatoes and cook for 5 minutes

• Season with:

  • Salt and pepper

  • Paprika

  • Cayenne

  • thyme

  • Old Bay Seasoning

• Add 4 cups of lobster or clam stock and bring to a boil

• Reduce heat and add 1 cup of heavy cream

• Simmer for 5-7 minutes

• Puree soup with a hand mixture until smooth

• Whisk in the roux and simmer for 8-10 minutes

• In a pan (or the small pot you made the roux inside), heat your light and dark crab meat in butter and season with:

  • Chili flakes

  • Salt and pepper

• Turn the soup's heat off and mix in the crab meat (Save a little meat as a topper)

• Serve the bisque in a wide bowl and top with a few chunks of crab meat and the green spring onions