This easy crab bisque recipe is the perfect dish when you want the intense characters from this classic dish, but don't have the time to sweat over the stockpot for hours dismantling crabs and browning shells. Using premade lobster glace, adds all of the intense seafood flavours, without the hours of toil.
Ingredients
1/2 large fennel bulb, chopped
3 shallots
1 carrot, chopped
2 bay leaves
1 garlic clove, crushed
1 tbsp of tomato purée
150g of brown crab meat
3 tbsp of brandy (optional)
1l stock, made with 25g of lobster glace and 1l of just-boiled water
lobster glace, 1–3 tsp
2 tbsp of olive oil
salt
freshly ground black pepper
lemon juice, freshly squeezed
150g of white crab meat
2 tbsp of cream
parsley
Method
1. Heat the oil in a large saucepan. Add the chopped shallots/onion, fennel, carrot and bay leaves and cook gently over low heat for 10 minutes, or until the vegetables are soft
2. Add the crushed garlic, stir and cook for another minute before adding the tomato purée, brown crab meat and brandy. Stir for 2 minutes, then add the stock to combine everything. Cover the saucepan with a lid and simmer gently for 20 minutes over a low heat
3. Liquidise the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible
4. Gently reheat the soup before adding a few drops of lemon juice. Swirl through 1 teaspoon of lobster glace, stir well and taste. Add another 1–2 teaspoons to intensify the flavour, if required. Season with freshly ground black pepper to taste
5. When you are ready to serve, divide the soup between shallow soup bowls. Spoon some of the white crab meat into the centre of each bowl and garnish with parsley and a drizzle of double cream
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