Crab Bisque and Lighthouses
I have saved the best for last. With everything New England has to offer, I have strayed a bit, focusing on the many aspects of its beauty but leaving out what this blog is all about, what I am all about, what we are all about around this block: Food.
While there, I have dined on baked sole and lobster roll among other things. I must admit I haven’t had as much seafood as I would have liked to. Seafood has not been spared from the inflation that has touched everything this year and its prices were pretty high even in a place like New England where you’d expect it to be plentiful and affordable. But maybe that should be anticipated in touristy areas. Maybe I just went to the wrong places.
Back in Orlando, I regretted not having lobster bisque. A few days after I was back I was still craving seafood. I went to the market and spotted some beautiful lobster tails. I remembered the last time I cooked lobster and all the work involved in shelling and cleaning it and shied away. I settled for crab, which in my grocery store comes steamed and shelled. That sounded like a good alternative. I went for it. I’m glad I did.
We went on a lighthouse tour in Newport. I missed the historic commentary because I preferred to stay on deck, listen to the waves, let the wind whip my hair and get a suntan while taking pictures. Newport lighthouses were impressive. Not as tall as others I’ve seen but still impressive.
Crab Bisque Recipe
2 generous servings
2 tablespoons unsalted butter
1 cup lump or/and claw crabmeat, steamed (of course, you may use lobster)
1 tablespoon tomato paste
Sea salt and freshly ground pepper
1 cup clam juice or chicken broth
2 cups water
1 small yellow onion, halved
1 celery stalk, cut into three
1 sprig fresh thyme
4 tablespoons corn starch (or all-purpose flour)
1/2 cup water
1 cup heavy cream
Melt the butter in a soup pot over medium heat. Add the crabmeat and sauté for 2 minutes. Stir in the tomato paste and season with salt and pepper. Incorporate the clam juice, water, onion, celery and thyme. Cover with a lid and cook until the soup is fragrant, 15 to 20 minutes. Discard the onion, celery and thyme.
Blend the cornstarch or all-purpose flour with 1/2 cup of water in a blender or food processor until a liquid paste is obtained. Gradually mix it into the soup, stirring constantly to prevent grains from forming and cook for another 3 to 5 minutes.
Stir in the cream and remove from heat.
Serve warm.
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Umm Mymoonah — 07/06/2010 @ 5:00 pm
Wow! Lovely soup, never tried crab meat in this country
A SPICY PERSPECTIVE — 07/06/2010 @ 5:37 pm
Salivating…
This is my FAVORITE kind of soup. I will definitely make this one!
Cathy — 07/06/2010 @ 5:38 pm
Your photos are wonderful, Nisrine. The coast line is so different here on the west coast. Your crab bisque looks delicious and I've printed out the recipe so I can try it. I make a crab soup but your flavors are much more complex. Looks delicious.
Angie's Recipes — 07/06/2010 @ 6:23 pm
The bisque looks great! I wish to have some for the dinner.
Jennifurla — 07/06/2010 @ 6:40 pm
that looks so flipping delicious
Bryan — 07/06/2010 @ 8:11 pm
Your pictures this week have been beautiful thank you so much for sharing! The bisque sounds absolutely wonderful.
Susan — 07/06/2010 @ 8:21 pm
Nisrine, that crab bisque looks so good. We travel many miles to get the groceries we want and going to Orlando is one trip we often make. Would you mind emailing me and telling me where you get the steamed crab? Thanks. susansevig@hotmail.com
Kerstin — 07/07/2010 @ 3:25 am
I'm glad you had such a lovely vacation! I love crab and lobster bisque and your version sounds like a winner!
Dana — 07/07/2010 @ 3:40 am
I love your lighthouse pictures Nisrine! As a little girl I watched the movie Pete's Dragon and fell in love with the idea of lighthouses. Which is funny for someone who grew up in such a very landlocked area. I'd love to see one up close.
The crab bisque looks lovely, and it wouldn't be too daunting to make if I could get the crab pre-shelled. But then shelling it is part of the fun, isn't it?
Carla and Michael — 07/07/2010 @ 9:49 am
What a lovely bisque and gorgeous photo's of a great holiday.
Thanks.
Trix — 07/07/2010 @ 5:27 pm
I'm glad you went with crab also! Isn't it great? Gorgeous soup.