Crab Bisque with Sweet Pea and Truffle Oil Shooter

Crab Bisque

Ingredients

  • 6 quarts Water
  • 1 cup Bourbon
  • 4 tbsp Maple Syrup
  • 2 Large Packed Ziplock Bags of Crab Shells
  • 1 Large Vidalia Onion, coarsely chopped
  • 2 Bunches of Scallions, coarsely chopped
  • 1 Medium Carrot, coarsely chopped
  • 1 Leek, coarsely chopped
  • 1 Garlic Bud, chopped
  • ¼ cup Parsley, chopped
  • ¼ cup Oregano, chopped
  • ⅛ cup Montreal Steak Spice
  • 2 tbsp Aromatic Salt
  • 4 tbsp Thyme, chopped

Instructions

  1. Bring to a boil for 5 minutes then reduce to simmer until liquid reduces to ⅓, approximately 10 hours
  2. Press ingredients and strain
  3. Reserve Broth

Sweet Pea and Truffle Shooters

Ingredients

  • 2 ½ cups Crab Broth
  • 1 cup Whipping Cream
  • 1 oz Bourbon
  • 2 tbsp Scallions, finely diced
  • 1 tbsp Beamster Extra Old Cheese, finely grated
  • Frozen Sweet Peas as Desired
  • 1 tbsp Smoke Eater Parmesan Jalapeno Dry Mix, optional

Instructions

  1. Mix all ingredients except peas in a pan and whisk constantly while bringing to a boil
  2. Reduce heat and continue whisking until the mixture is at a low simmer
  3. Reduce by half and add peas
  4. Let peas sit for 5 minutes while bisque is still warm
  5. Pour into shooter glasses and add a dash of truffle oil to the top as a float
  6. When serving place a napkin over top of the shooter glass with a coin on top
  7. Before your guests shoot back the bisque have them lift the coin and napkin to breathe in the aromatics and then shoot it back


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