Mr. B's, A Bartolotta Steakhouse Shrimp and
Crab Bisque 1/4 pound shell-on shrimp (any
kind or size)
1/4 to 1/2 pound crab legs, with or without shells and claws
1 small lobster tail
1/4 cup (1/2 stick) butter
1/2 pound coarsely chopped mirepoix (onions, carrots and celery)
1 1/2 bay leaves
2 medium tomatoes, chopped
1/2 cup white button mushrooms, sliced
1/4 cup tomato paste
3/4 teaspoons paprika to taste
1/2 cup brandy
1 cup Vin Santo (sweet Italian dessert wine)
2 1/2 to 3 quarts whipping cream
1 teaspoon dry tarragon
3/4 teaspoon pepper or to taste
3/4 teaspoon ground nutmeg or to taste
1 1/2 tablespoons curry powder or to taste
Salt to taste
Remove meat from shrimp, crab legs and lobster tail. Set shells
aside and steam flesh until cooked through. Set aside.
In pot, melt butter over medium heat. Add mirepoix and cook 5
minutes or until soft. Add seafood shells and cook another 5
minutes. Add bay leaves, tomatoes, mushrooms and tomato paste and
let brown slightly. Keep scraping pan to prevent burning. Add
paprika and cook 1 minute.
Remove pot from flame and deglaze by adding branding and igniting.
When flames die down, return to heat and let mixture reduce by half,
then add Vin Santo. Add cream, tarragon, pepper, nutmeg, curry and
salt. Let mixture come to a boil, then lower heat to barely a
simmer. Simmer about 1 hour. If heat is too high, mixture will
curdle. Pass bisque through a fine sieve. Discard solids. Transfer
to serving dishes and garnish with reserved seafood. Makes 8 to 12
servings.
Source: Mr. B's, A Bartolotta Steakhouse, 17700 W. Capitol Drive,
Brookfield, WS. |