Bisque of crayfish

Bisque of crayfish
Preparation time
30 mins
Cooking time
160 mins
Hard recipes
8 people

Bisque of crayfish.

This is a very popular soup apparently got its name from the French bis cuites – «twice cooked.” Crustaceans (sometimes together with the content, sometimes without), and the truth is prepared here twice, first fried, then cooked with vegetables. Bisque can be made from any of crustaceans: lobster, shrimp, lobster and langoustines – but especially delicious in our inland conditions, it is obtained from the local crayfish.


Bisque of crayfish


  • 1 Ground white pepper
  • 1 Salt
  • 1 Bouquet garni
  • 50 Cognac
  • 200 Cream
  • 400 Dry white wine
  • 100 Butter
  • 3 Rice for risotto
  • 100 Pumpkin flesh
  • 1 Fennel
  • 2 Stalk of celery
  • 1 Carrot
  • 1 Stalk leeks
  • 1 Cancer
  • 1 Water


  1. In a large saucepan, boil 3 liters of water, add 3 tbsp. l. salt, put the crabs and cook 3 min., remove from heat, let cool in the broth, 30-50 minutes. Then remove the crayfish, crawfish, remove, set aside. Claws and shells lay on a baking sheet, place in a preheated 220 ° C oven – shells have become dry and golden-red. It takes about 10 minutes.
  2. Remove the baking sheet from the oven, sprinkle with brandy warmed shells and immediately ignite. Allow the flame to burn out. Select all the shells, put in a blender, pour in half the broth and whisk until smooth.
  3. Carrots, celery, fennel and pumpkin cut into small cubes. Leek cut into thin rings, wash the sand, dry. In a large saucepan with a thick bottom, melt 3/4 oil, put all the vegetables. On medium heat, fry until light golden brown, stirring frequently, for 20 minutes. Vegetables should not be much fry.
  4. Pour into a saucepan with vegetables wine, increase the heat and vyparte wine by half. Add the rice and cook for 5 minutes.
  5. Put in a pan claws, easy pour broth and soup, whipped with shells. Add the bouquet garni in a saucepan. Bring to medium heat to a boil, reduce heat, cook under the lid ajar for 1 hour.
  6. Remove from pan claws and bouquet garni, bisque wipe through a sieve into a clean saucepan, add the cream, whisk stir and heated to a minimum the fire, not allowing to boil. While bisque warms, heat the remaining oil in a skillet, place the crushed clove of garlic, give oil and garlic lightly browned. Remove the garlic and put crayfish. Season with salt and pepper. Cook for 1-2 minutes.
  7. Pour the bisque bowls, put into each crayfish, season with pepper and serve immediately.

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