During my tour of Newport, RI, I had some outstanding lobster bisque. You can read about it in the previous post if you wish to. In fact, it was so good that I had to try to recreate the dish in my own kitchen. My first thoughts about trying to recreate something so delicious were rather negative. How was I going to accomplish this? How many stick of butter would I have to turn a blind eye to? The thoughts were flying through my head. Eventually, I had to turn off the negativity and just do it. I researched probably about 10 different lobster and crab bisque recipes until I formed an acceptable template to experiment with.
The most obvious difference in this recipe is that I used crab instead of lobster. By all means you can interchange these! The second most obvious difference is that instead of using sherry or white wine, I used dry vermouth. I enjoy using dry vermouth instead of white wine because it always seems to work and not over power the dish. Or maybe I just lack the wine knowledge to use it properly.
When I first made this hearty and creamy crab bisque, I was disappointed in the underwhelming flavor. It was nothing like the bisque I had in Newport. That’s when I tweaked, tweaked, and tweaked some more. I burned my tongue taste testing a couple of times, but that’s ok. I added 3 ingredients that finally lifted this dish to a Lobster Bar worthy bisque.
Old Bay seasoning
Franks Hot Sauce
I’m not sure why, but these three ingredients gave my bisque the boost it needed! I must warn you, though, this bisque is rich. I don’t like soupy bisque.. that’s not bisque to me. Its best served in small bowls and with bread to compliment the rich, creamy flavor. This is probably the closest I’ve ever come to recreating a masterpiece bisque. Winner, Winner Crab Bisque Dinner!…. Ok, but seriously, enjoy!
- 6 tbsp unsalted butter
- 3 tbsp white flour
- ½ cup white onion finely diced
- 2 tbsp celery finely diced
- 3 garlic cloves finely diced
- 2 cups of heavy whipping cream
- 2 cups of milk
- 1 cup of crab or fish stock
- 5 tsp Dry Vermouth
- 1 tsp kosher salt
- ½ tsp pepper
- 1½ tsp Old Bay Seasoning
- 2½ tsp Franks Hot Sauce
- 1 cup of cooked crab meat
- Melt 3 tbsp of butter in a skillet. Add the onions, celery, and garlic. Add ½ tsp of Kosher salt. Cook until the veggies are tender about 2 minutes.
- Set vegetables aside and melt the other 3 tbsp of butter over medium low heat. Start adding in the flour a little at a time to make a roux. Cook for 3 minutes and start adding in the vermouth and stock slowly to prevent lumps. Then add in the milk and cream. Now add the Old Bay and pepper. Bring to a boil and then turn down the heat to simmer for 30 minutes uncovered.
- Add the crab and Franks Hot Sauce and simmer for an additional 5 minutes to incorporate the flavor.
- Serve and enjoy!