Crawfish Bisque Recipe – D'Open Kitchen Culinary School

Ingredients

• 1 kg Crawfish heads
• 500 g Prawn heads
• 2 tbsp Olive oil
• 2 chopped Carrots chopped
• 5 chopped Shallots chopped
• 2 Lemongrass use the white part only
• 1/2 stick Celery chopped
• 4 Red chillies chopped
• 1 Flat-leaf parsley sprig chopped
• 2 Kaffir lime leaves chopped
• 1 Bay leaf
• 55 g Tomato puree
• 1 tsp Cayenne pepper
• 240 ml White wine
• 1 1/2 litre Chicken stock
• 1/2 tsp Sea salt
• 150 ml Double cream
• Water for boiling
• 20 Crawfish body only
• 1 Egg yolk
• Salt a pinch
• Bread slices toasted Micro coriander