In our new issue food section we put together the Remix Dinner Party, dedicated to etiquette and recipes for a divine mid-winter soiree. Here's the recipe to part one of your evening, the entrée, Crayfish Bisque.
Small portions/Entrée size
Fill a large pot halfway with water and bring to a boil over high heat. Once boiling, add 3 whole crayfish and cook for 8 to 10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow to cool. Reserve the water - this will become your lobster base.
To make the crayfish base, remove the lobster from the shell by cutting through the shell with kitchen shears. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces. Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. After 10 minutes, strain the water from the shells using a fine mesh strainer, reserving 1.5 cups of the base.
Heat olive oil in a saucepan over medium-high heat. Add the 2 finely chopped shallots and 1 small finely chopped onion and sauté until tender, about 5 to 6 minutes. Add 4 cloves of minced garlic and cook for an additional 1 to 2 minutes, until fragrant. Add 2 tablespoons of flour to the mixture and stir to combine.Cook for 2 minutes.
Slowly add a cup of white wine, taking care to slowly incorporate it into the thickened mixture. Once smooth, add the 2 tablespoons of Worcestershire sauce, 1 tablespoon of Tabasco, salt, pepper and 1 teaspoon of dry thyme. Cook for 1 to 2 minutes until it becomes a thick paste. Slowly add 1/3 cup of dry sherry to deglaze the pan. Add 1 teaspoon of paprika, 1 tablespoon of tomato paste and 2 cups of lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the heavy cream and butter. Taste at this time to check if any additional salt or pepper is needed. Bring the mixture to a simmer to heat through. To serve place in bowls, and in a hot pan add a knob of butter, cook crayfish tails and prawns for a few minutes until opaque inside, golden out.
Recipe by Lauren Matthews
Photography & Styling by Kendal Mustard & Tayla Lucas
All tableware proudly provided by Taylor Road