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Crawdads (or Crayfish)

Crayfish or Lobster Bisque with fennnel

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Servings: 2
Ingredients Method

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

Method
 

  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