So, after roughly 5 years, we have finally got around to posting the recipe for the squat lobster and crab bisque. Tony’s first on-line recipe!
This is one of the most popular dishes on our menu and is often served as an accompaniment to a scallop mousse. We will be adding the recipe for the mousse to the blog at some point very soon.
This recipe makes approximately 2 litres of bisque.
- 750g whole squats cooked and peeled (keep shells)
- 250g cooked brown crab meat
- 150g diced onion
- 150g diced carrot
- 150g diced parsnip
- 100g diced celery
- 150g butter
- 100g flour
- 50g tomato puree
- 1.25l fresh fish or chicken stock
- 250ml white wine
- 75ml brandy
- 150ml double cream
- One large red chilli (whole)
- 1 dessert spoon paprika
- Salt & pepper
- 6 cloves garlic crushed
- 2 tablespoons of olive oil
- A fresh bouquet garni (celery, thyme, rosemary, bay leaf, and parsley )
- Lettuce for garnishing
1. Spread squat lobster shells, including heads & claws, on a baking sheet, drizzle with olive oil and roast in a medium hot oven for 20 to 25 minutes turning occasionally until golden.
2. Heat butter in large heavy bottomed pan add roasted shells and garlic cook for 3 to 4 minutes stirring constantly to avoid burning butter.
3. Add onions, carrots, parsnip, celery and tomato purée and sweat for another 3 to 4 minutes. Add flour and paprika continue to cook further 3 to 4 minutes stirring constantly to cook out flour without burning.
4. Add brandy and ignite. Cook out till flame dies and alcohol has evaporated.
5. Pour in white wine and half the stock , stir and cook for 1 to 2 minutes. Add the rest of stock, stir and bring to the simmer for 5 minutes.
6. Add the bouquet garni and secure to pan with string. Drop in the whole chilli (do not chop as you only want to impart flavour not heat), and continue cooking for 25 minutes. Stir occasionally taking care not to crush the chilli.
7. Using a slotted spoon remove chilli and bouquet garni.
8. Using a stick or hand blender blitz the bisque until all vegetables are puréed.
9. Pass the bisque through a very fine sieve twice. Rinse out the cooking pan and return bisque to the pan.
10. Bring the bisque back to the simmer and turn down heat. Add crab meat and blitz again stir in cream, saving just a little for garnish.
11. Season with salt and pepper to taste.
12. Divide the squat lobster tails between serving bowls, pour in the hot bisque and garnish with finely shredded lettuce, a thin drizzle of cream and just a splash of brandy!
13. The squat lobsters in this recipe may be substituted for other crustaceans such as langoustines, brown shrimps, Mediterranean crevettes or tiger prawns.
So all that is left to do is to open a bottle of nice wine (life is to short to drink the cheap stuff) and get cooking!!
To see other dishes you are likely to find on the menu at Grants, see our website.