Corn–Blue Crab Bisque | James Beard Foundation

Ingredients

• 3 jumbo blue crabs, heads removed
• 1 tablespoon butter
• 2 tablespoons brandy
• 1 1/2 tablespoons butter
• 1 large onion, chopped (about 3/4 cup)
• Heaping 1/4 cup peeled and chopped carrots
• Heaping 1/4 cup chopped celery
• 1 large clove garlic, chopped
• Scant 3 tablespoons rice
• Small pinch cayenne
• 1 cup white wine
• 2 large ears corn, kernels removed and reserved; corncobs reserved
• 4 cups crab or lobster stock
• 1 cup chopped beefsteak tomatoes
• 1 bay leaf
• 1 sprig tarragon, plus more for garnish
• 1/4 cup cream
• Juice of 1 lemon
• Tabasco to taste
• Salt and pepper to taste
• Chopped chives for garnish
• Lemon zest for garnish