If you have possession of a bunch of red clay crays, you will no doubt find yourself also in possession of the shells. It is a shame to waste them when you can make this delicious bisque as Peter Wolfe has done which he served so rustically in bamboo vessels in our Midsummer Day’s Feast.
Ingredients
The shells of 10 red claw lobsters crushed into small pieces
100g butter
1 celery stick
1 onion
1 carrot
2 sprigs parsley
500g tomato puree
2 l light fish stock or
2l dry white wine or
2l tomato water – tomato chopped or minced and placed in a sieve over a bowl and left overnight. The liquid collected is clear and has a strong tomato flavour.
Method
Place shells, celery, onion and carrot in a large pot and sauté on low heat until shells are red and vegetables are almost cooked.
Add tomato puree and parsley, stir through then add stock or wine or tomato water. (If using fish stock or tomato water flambé with ½ cup brandy before adding to sautéed mix).
Bring to the boil then simmer until reduced by half – 1 to 2 hours. Strain out all vegetables and shells then return to the boil.
Season with salt and pepper. The soup should be robust and creamy. If it needs to be thickened do this with equal amounts of room temperature butter and plain flour mixed well then whisked through rapidly.
This recipe was supplied by Peter Wolfe for Pebbles + Pomegranate Seeds
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