Crawdad Bisque

 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
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Servings
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Servings
2
Crawdads (or Crayfish)
Crawdad Bisque
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Servings
2
Servings
2
Ingredients
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Instructions
  1. Melt butter in small stockpot
  2. Saute onions until they are golden
  3. Add fennel, tomatoes, garlic, and peppers and cook until they are soft
  4. Add shells and cook until they are orange
  5. Add stock and simmer for 10 minutes
  6. Put into a blender and pulse until the shells are broken, then blend for 3 – 5 minutes until the shells are pulverized.
  7. Strain through a sieve and heat to simmering
  8. Add the reserved chopped crayfish or lobster flesh and cook for 3 minutes
  9. Remove from heat and stir in the pernod (or other licorice liqueur)
  10. Serve with a splash of cream
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