Easy Crayfish Bisque

Crayfish Bisque is an excellent way to get the most out of your Christmas crays, using the leftover shells for a homemade stock. Try it as an entrée, or showcase it as the main meal.


  • 6 Tbsp butter
  • 6 Tbsp flour
  • 1/2 Tsp salt
  • 1/2 Tsp celery salt
  • 1/4 Tsp ground black pepper
  • 2 cups milk
  • 2 cups cream
  • 1 1/2 cups lobster stock
  • 3 Tbsp tomato paste
  • 3 Tbsp minced onion
  • 3 Tbsp minced celery
  • 3 Tbsp grated carrot
  • 1 Tsp paprika
  • 1/2 Tsp dried thyme
  • Crayfish meat, chopped chives to garnish


  1. To make the stock, boil the leftover crayfish shells for 15-20 minutes. Cool and remove shells from stock.
  2. Deglaze a large pot with a dry white wine, or a dry sherry.
  3. Sauté the onions, tomato paste, carrot, and celery until onions are translucent.
  4. Add flour, sea salt, celery salt, and black pepper. Gradually stir in the milk and one cup of cream, taking care that no lumps form.
  5. Add crayfish stock and stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
  6. Season with paprika, and thyme, then puree in the pot with a stick blender.
  7. Stir in spare crayfish chunks and the second cup of cream.
  8. Serve with crusty French bread, a swirl of cream and a sprinkle of chives on top.


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