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Crayfish or Lobster Bisque with fennnel
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Servings:
2
Ingredients
1x
2x
3x
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
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