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
- Melt butter, add in chopped shallots/onions, and minced garlic
- Sweat onions/garlic until translucent, and just about to carmelize.
- 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.
- Add in crab/lobster stock. Bring to a boil.
- Add in crab meat.
- Turn down heat, and add in cream.
- Season with salt and pepper as needed.
- Serve soup decorated with sliced lobster meat, and a sprinkling of chopped parsley.