Crawdad Bisque

Crawdads (or Crayfish)

 Recipe and photographs by Gayle Hurmuses

This recipe is based on one that I originally had in Halifax, NS, at Cafe Chianti, in 2008, while in town for a conference. I happened to be there the first night and tried the lobster bisque, which took me back to the restaurant twice more during my 4 day stay.

Vegetables for bisque

Vegetables for bisque

It’s been a long time since I was there, so not sure if this is quite as good as the original, but it’s satisfying to me and regularly complimented.

Crawdads (or Crayfish)

Crawdads (or Crayfish)

I normally make this recipe with lobster, as per the original, but on the day that photos were shot, I was using crayfish, hence “crawdads” in the title.

 

 

 

 

Crawdads (or Crayfish)

Crawdad Bisque

Servings: 2

Ingredients

  • 2 tbsp Butter
  • 1 Spanish Onion diced
  • 1 small bulb fennel chopped
  • 1 Cubanelle Pepper diced
  • 1 Sheppard Pepper diced
  • 4 roma tomatoes diced
  • 4 cloves Garlic peeled and minced
  • 4-6 oz crayfish shells removed, flesh chopped and reserved (or 2 4lobster tails)
  • 4 cups Chicken Stock
  • 1 oz pernod or sambucca
  • 2 oz heavy cream or crème fraiche

Instructions

  • Melt butter in small stockpot
  • Saute onions until they are golden
  • Add fennel, tomatoes, garlic, and peppers and cook until they are soft
  • Add shells and cook until they are orange
  • Add stock and simmer for 10 minutes
  • Put into a blender and pulse until the shells are broken, then blend for 3 – 5 minutes until the shells are pulverized.
  • Strain through a sieve and heat to simmering
  • Add the reserved chopped crayfish or lobster flesh and cook for 3 minutes
  • Remove from heat and stir in the pernod (or other licorice liqueur)
  • Serve with a splash of cream
Tried this recipe?Let us know how it was!

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