Creamy Crab Bisque

Instructions

1. 1

   Pick all the meat from the crabs and set aside. Reserve all shells and bodies.

2. 2

   Melt 3 tablespoons butter in a large pot. Add shells and cook, stirring, for 5 minutes.

3. 3

   Add onion, carrot, and celery. Cook until softened, about 8 minutes.

4. 4

   Stir in tomato paste and cook for 2 minutes. Carefully add brandy and white wine.

5. 5

   Add fish stock, bring to a simmer, and cook for 25 minutes.

6. 6

   Strain the broth through a fine-mesh sieve, pressing on solids to extract flavor. Discard shells.

7. 7

   Make a roux: melt remaining butter in the cleaned pot, whisk in flour, cook 2 minutes. Gradually whisk in strained broth.

8. 8

   Simmer until thickened, about 10 minutes. Stir in cream, tarragon, and cayenne.

9. 9

   Add the reserved crab meat, heat through, and season with salt and white pepper. Serve garnished with a swirl of cream.