Crab Bisque

Name: Crab Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fumet; 1 can clam juice; 3 to 4 qt. chicken stock; 2 c. chopped celery; approximately 1 Tbsp. saffron; 1 to 1 1/2 c. cognac; pepper; lobster shells; 1 bottle (750 ml) white wine; 2 c. chopped onion; 1 c. butter; 2 to 4 c. heavy cream; salt; 3 c. Arborio rice; 2 c. chopped carrots

Eats Now Editorial Team · 1491 kcal · Seafood

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Crab Bisque – a delicious recipe with fumet, clam juice, chicken stock, celery, saffron, cognac. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 c. fumet
1 can clam juice
3 to 4 qt. chicken stock
2 c. chopped celery
approximately 1 Tbsp. saffron
1 to 1 1/2 c. cognac
pepper
lobster shells
1 bottle (750 ml) white wine
2 c. chopped onion
1 c. butter
2 to 4 c. heavy cream
salt
3 c. Arborio rice
2 c. chopped carrots

1
Saute onions, celery and carrots in 1/2 cup butter until soft. Add lobster shells and white wine.
2
Cook until shells are red.
3
Add fumet, clam juice and chicken stock.
4
Simmer one hour.
5
Add rice and simmer thirty minutes longer.
6
Food mill rice and put through small tamis.
7
Bring to boil, add heavy cream and cognac.
8
Add saffron and season to taste with salt and pepper.

1491

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 c. fumet, 1 can clam juice, 3 to 4 qt. chicken stock, 2 c. chopped celery, and more.

Yes, Crab Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1491 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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