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Crab bisque on croute - Serves 4 people

Crab bisque on croute

the crab meat can be mixed with a splash of Pernod or Richard and fresh herbs. This Bisque can also be made with langoustines or lobsters

Jean-Christophe Novelli A tip from


Roll out the puff pastry and cut in to 4 circles or squares 1 cm bigger than the bowls you will be serving the bisque in and keep them in the fridge

Break the carcass of the crabs to remove the white meat, keep it separate. Warm the olive oil in a big pan, add the onion, carrot, celery, orange quarters, herbs and star anise, simmer until soft. Add the crab shells and leave to cook for 2-3 minutes, add ¾ of the cognac and flame.

Season,, add the tomatoes, tomato puree and the stock, bring to the boil and leave to simmer for 30 minutes.

Transfer the soup to a blender or mouli and blend (or you can use a hand blender), before passing the soup through a sieve (not too fine). Return it to the pan and add the double cream, cayenne pepper and the vanilla seeds the rest of the cognac, adjust the seasoning and leave to cool down.

When cold, place the Bisque in to the bowls, cover with the pastry and press down, you can use some water or egg yolk to secure it. Cook in a preheated oven at 180°C for 20 minutes before serving.

Serve the white crab meat separately and add to the soup once you’ve “cracked the lid”.


2 King crabs cooked

200g puff pastry

4 tsp olive oil

1 large onion chopped

2 carrots chopped

2 stick of celery chopped

1 bay leaf

2 tsp cognac

4 tomatoes chopped

2 tsp tomato puree

1 litre of fish or chicken stock

1 orange cut into quarters

1 small vanilla pod

2 cloves of garlic chopped

100ml double cream

Salt and pepper

¼ tsp cayenne pepper

2 star anise

Preparation time: 12 minutes

Cooking time: 40 minutes