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Gold Leaf Catering

23rd May 2018

Cromer Crab | Lobster Bisque | Cromer Crab Crostini | Baby Watercress

 

Crab | Lobster Bisque

 

600g lobster heads

400g Cromer crab bodies

1tsp 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 tomato puree

Small pinch of cayenne pepper

100ml brandy

100ml white wine

½  litre fish stock

½  litre chicken stock

½  litre double cream

Sea salt

 

Crab Crostinni:

 

4 thin slices of ciabatta

250g of white crab meat

75g crème fraiche 

2 tbsp olive oil

1 tomato (skin & seeds removed then finely diced)

Small handful of chopped coriander (optional)

Zest and juice of one lime

Baby watercress

 

Method:

 

Bisque:

 

Crush the lobster heads and crab bodies with a rolling pin until they are well broken up

 

Heat the olive oil in a large saucepan and start to roast the lobster and crab bones, once they have started to roast well add the onion, carrot and celery and cook over a low heat. 

 

When the vegetables browned add the thyme, bay leaf and saffron threads stirring occasionally so they do not stick to the pan.

 

After roughly 5 minutes stir in the tomato puree and cayenne pepper and cook out the tomato paste then add the brandy and wine, flambé to burn off the alcohol. 

 

Add the fish and chicken stock and bring up to the boil, season lightly with sea salt. Simmer for 40 minutes stirring occasionally making sure to skim off any scum. 

 

Add the cream and blend until smooth and then pass through a fine strainer.

 

Crostini:

 

Lightly drizzle olive oil over ciabatta

 

Lightly chargrill ciabatta on each side until crispy (season with rock salt)

 

In a separate bowl mix the rest of the ingredients and season to taste

 

Spread the mix over the crostini and top with baby watercress.