Feast Norfolk Magazine
INGREDIENTS
600g of lobster heads
400g of Cromer crab bodies
1tsp of olive oil
half a small onion, chopped
half a small carrot, chopped
half a stick of celery, chopped
pinch of saffron threads
1 small sprig of thyme
½ tsp of fennel seeds
60g of tomato purée
small pinch of cayenne pepper
100ml of brandy
100ml of white wine
½ litre of fish stock
½ litre of double cream
sea salt
Crab Crostini
4 thin slices of ciabatta
250g of white crab meat
75g of crème fraîche;
2tbsp of olive oil
1 tomato (skin and seeds removed then finely diced)
small handful of chopped coriander (optional)
zest and juice of one lime
Serves 4
Method
To make the Bisque
1. Crush the lobster heads and crab bodies with a rolling pin until they break up 2. Heat the olive oil in a large saucepan and start to roast the lobster and crab bones. Once they have started to roast, add the onion, carrot and celery and cook over a low heat. When the vegetables have browned, add the thyme, bay leaf and saffron threads, stirring occasionally so they do not stick to the pan 3. After roughly 5 minutes, stir in the tomato purée and cayenne pepper and tomato paste. Add the brandy and wine, and flambé to burn off the alcohol 4. Add the fish and chicken stock and bring to the boil. Season lightly with sea salt. Simmer for 40 minutes, stirring occasionally. Be sure to skim off any scum 5. Add the cream and blend until smooth and then pass through a fine strainer
To make the Crostini
1. Lightly drizzle the olive oil over ciabatta 2. Lightly chargrill the ciabatta on each side until crispy (season with rock salt) 3. In a separate bowl mix the rest of the ingredients and season to taste 4. Spread the mix over the crostini
Recipe published in Feast, issue 13.
