Wednesday, July 22, 2009

Crab and Lobster Soup, Anyone?

We had some friends over the other day for a dungeness crab and lobster boil the other day. Needless to say, there was some leftover crab, which I promptly shelled and froze. Also, prior to everyone eating, I gathered the lobster heads and crab shells in a pot and boiled it, rendering about 7 cups of stock. The stock I kept frozen as well until 2 weeks later....

The following recipe is a lighter version of your traditional bisque without the roux. I'll save the heavier bisque for the fall and winter months. So, I guess it's just a soup.

Sake Crab and Lobster Soup

7 cups crab/lobster stock*, reduced to about 5 cups

1/2 a stick of butter
3-4 shallots (or 1/2 a sweet onion), chopped/diced
2 cloves garlic, minced
1/2 cup of Sake

3 cups of crab meat (approximate)

1 cup heavy cream
1/4 cup of flat parsley, chopped

salt and pepper to taste
  1. Melt butter, add in chopped shallots/onions, and minced garlic
  2. Sweat onions/garlic until translucent, and just about to carmelize.
  3. Add in 1/2 cup of sake. You may light it if you wish to burn off the alcohol. Bring to a boil, until almost dry.
  4. Add in crab/lobster stock. Bring to a boil.
  5. Add in crab meat.
  6. Turn down heat, and add in cream.
  7. Season with salt and pepper as needed.
  8. Serve soup decorated with sliced lobster meat, and a sprinkling of chopped parsley.
*the crab/lobster (5 lobster heads, 5 dungeness crab shells) I used to make the stock had been boiled in crab boil seasoning. So, there was already quite a bit of flavor in the stock. If making the stock from scratch, I would saute some garlic, onion, a couple of carrot sticks and celery, with the shells, together with a cup of wine. Add a bay leaf or two, and enough water just to cover the shells.

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