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Crayfish Bisque Recipe

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Rich and thick this Crayfish Bisque Recipe is sure to hit the spot at your next dinner party  but it also makes a great special meal for the family. This recipe takes a little time but it is well worth the work.
Crayfish Bisque Recipe

Crayfish Bisque Recipe

Ingredients

  • 1 live Crayfish
  • 1 pint of cream
  • 3 sticks of celery
  • 1/3 of a cup of chopped onions
  • ¾ of a cup of plain flour
  • ¼ lb of butter
  • ¾ of a cup of tomato purée
  • 1 tbsp of lemon juice
  • 2 chicken stock cubes
  • 1 tbsp of steak sauce
  • 1 tbsp of sugar
  • 2 tsp of salt
  • 1 tsp of Worcestershire sauce
  • 1 tsp of white pepper
  • 8 black peppercorns

Cooking Directions

  1. Pour 5 litres of cold water into a large pot, add the stock cubes, chopped onion, celery, salt and peppercorns and bring to the boil.
  2. Once the water has reached a fierce boil, carefully add the live Crayfish, placing it headfirst into the boiling water.
  3. Cover the pot with the lid, return to the boil and then start timing. Cook the Crayfish for 12 minutes on a reduced heat.
  4. Once the Crayfish shell has turned bright red after the 12 minutes, remove the Crayfish from the stock and place it in a dish to cool and so that the juices are caught and can be added to the liquid.
  5. Continue to simmer the broth, leaving the pot uncovered.
  6. Once the Crayfish has cooled, remove the meat from the shell, chop it up into small pieces and keep it to one side.
  7. Place the shell and lobster parts (not the meat) back into the pot and continue to cook until it has reduced by half.
  8. In a separate large saucepan, melt the butter gently.
  9. Add the flour and mix into the butter, stirring continuously in order to form a paste. Cook the mixture for 1 minute to get rid of the taste of the flour, stirring constantly.
  10. Then, add the tomato purée and mix together. Cook for another minute.
  11. Next, gradually add the Crayfish stock through a sieve, so that only the liquid goes through, always stirring continuously.
  12. Once a smooth sauce has been formed, reduce the heat.
  13. Add the lemon juice, salt, Worcestershire sauce, white pepper and the sugar, mix together and then simmer for a further 10 minutes, making sure that you stir the broth occasionally.
  14. Slowly stir in the light cream and slightly turn up the cooking temperature.
  15. Add any extra seasoning if required and then add the reserved chopped Crayfish meat to the soup.
  16. Cook for a further few minutes, then serve hot.

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