Prep crab and shrimp meat.
If using pre-cooked crab, remove meat from shells. Use scissors to make the process easier and try to as much of a yield as you can out of the shells. If using raw crab, cook by bringing a pot of water to a boil and drop the crab into the water. Cover and cook for 10-15 minutes. Take crab out and remove meat from shells. With the shrimp, remove shells and bring another pot of water to a boil. Salt water generously and turn down to low heat. Poach shrimp in gentle simmering water, 5-10 minutes. Remove onto paper towels and blot to get excess water out. Set the meat aside and and set shells aside.
Make stock using shrimp and crab shells.
Make a stock using the shrimp shells and crab shells. Check out the quick and easy recipe for Crab and Shrimp Stock.
Sweat out onions, garlic, celery, carrot.
In a large pot over medium heat, add a dollop of oil of choice along with onions, garlic, celery and carrots and sweat out. Cook until the onions are translucent and the veggies haven softened a little, about 10-15 minutes.
Add white wine and brandy, cook 2 minutes.
Add the wine and brandy to the pot and cook for about 2 more minutes.
Add stock, clam juice, whipping cream, rice, tomato paste and simmer until rice is soft.
Add the home-made shrimp stock, claim juice, whipping cream, uncooked rice, and tomato paste to the pot. Stir to combine well and bring to a boil over high heat. Once the mixture is boiling, turn heat down to low and simmer until the rice is soft, about 10 minutes.
When the rice is soft, begin puréeing soup a batch at a time. Using a ladle, transfer half the bisque mixture into a food processor (or blender) and blend until smooth. Make sure you ladle equal amounts of the ingredients and broth. Be careful, the mixture will be HOT. Place a towel over the food processor/blender and your hand on top of the cover to keep it shut. Transfer blended mixture to large bowl and set aside while you blend the second batch. If your food processor/blender isn’t big enough, you can do this in three batches. Don’t overflow the blender. Transfer all of the puréed mixture back to your pot and simmer for 5 more minutes. Salt and pepper to taste
Garnish with crab and shrimp meat, whipping cream, parsley.
Ladle the bisque into soup bowls and garnish with the crab and shrimp meat. To get the whipping cream to float on the surface of the soup and not sink to the bottom, pour it into a mixing bowl, and using a whisk, whisk until it begins to bubble a little, about a minute. What you are essentially doing is whipping air into the cream so that it floats. Drizzle over soup and top with chopped parsley. Congrats! You just made crab bisque.