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This Dungeness crab bisque is a silky, restaurant-caliber seafood soup built on a flavorful crab stock and finished with fresh tarragon and cognac for depth and sophistication.
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Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container up to 3 days. Reheat gently over medium-low heat, stirring occasionally. Do not boil.
crab cracker or mallet · fine-mesh sieve or chinois · large stockpot or Dutch oven
Written automatically by CookOS, not by the creator.
Yes. Thaw completely before cooking and ensure they're fully drained to avoid excess liquid in the bisque.
Dry sherry or brandy work well. Use the same quantity or reduce slightly if using a higher-proof spirit.
Chill crabs in the freezer for 15 minutes to stun them, then crack claws and legs. Use a crab fork or small pick to remove meat from the body and shells.
Yes. Cool completely and refrigerate up to 3 days. Reheat gently over medium-low heat to avoid curdling if cream is added.
Straining removes shell fragments and solids, creating the signature smooth, velvety texture of a true bisque.
