Shellfish and Shiner Bock Beer Bisque

from Jeff Foresman, Executive Chef, Hyatt Regency Hill Country Resort and Spa, San Antonio, Texas

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Makes 8 Portions

4 oz         Onions, diced
4 oz        Celery, diced
4 oz         Leek, diced
1 oz        Garlic, minced
1 ½ Pints    Heavy Cream
3 T        All Purpose Flour
2 T        Whole Butter
1 ½ Pints    Clam Juice
1T        Fresh Thyme Leaves, chopped
1T        Old Bay Seasoning
1T        Lemon Juice
1T         Worcestershire Sauce
1T        Tabasco
To Taste     Salt
To Taste    White Pepper
16 oz         Shiner Bock Beer
8 ea         Sea Scallops
8 ea        Raw Shrimp
8 oz         Lump Crab Meat

Procedure:
Melt butter in a large pot and add scallops and shrimp with salt and pepper to taste and brown lightly for 2 minutes.  Remove from pan and add celery, onions, leeks and garlic over medium heat.  Let Brown for one to two minutes and add flour.  Cook flour mixture for another 3 to 4 minutes stirring constantly.  Deglaze the pan with half the beer and stir mixture to form a paste.  After most of the steam has disappeared while stirring add the heavy cream and the clam juice.  Let soup come to a slow simmer while stirring with a whisk constantly over low heat to not let soup stick to bottom.  Soup will slowly begin to thicken.  When soup reaches desired consistency add remaining ingredients and return the sauté seafood to the soup.  Slowly simmer soup for another 15 minutes and add the remaining shiner beer and lump crabmeat.