Preparation:
Remove meat from shrimp, crab legs and lobster tail. Set shells aside and steam flesh until cooked through. Set aside.
In pot, melt butter over medium heat. Add mirepoix and cook 5 minutes or until soft. Add seafood shells and cook another 5 minutes. Add bay leaves, tomatoes, mushrooms and tomato paste and let brown slightly. Keep scraping pan to prevent burning. Add paprika and cook 1 minute.
Remove pot from flame and deglaze by adding branding and igniting. When flames die down, return to heat and let mixture reduce by half, then add Vin Santo. Add cream, tarragon, pepper, nutmeg, curry and salt. Let mixture come to a boil, then lower heat to barely a simmer. Simmer about 1 hour. If heat is too high, mixture will curdle. Pass bisque through a fine sieve. Discard solids. Transfer to serving dishes and garnish with reserved seafood.
|
