Step 1

Remove the crab meat from the crab body, crab legs, and crab claws and reserve for a garnish or other dishes.

Step 2

Melt one tablespoon of butter over medium heat in a large soup pot and then sauté the crab shell pieces and claws for 2-3 minutes.

Step 3

Pour the brandy into the pot and bring to a boil for around a minute to reduce. Then add the water, onion, lemon, tomato paste, herbs, spices, and parmesan rind and boil for 15 minutes, stirring occasinoally.

Step 4

Strain the crab bisque through a sieve, then pour it back into the saucepan. Stir through the cream, and bring it back to a gentle boil to reduce slightly further if needed.

Step 5

Season with salt, pepper, and lemon juice to taste. Whisk in a tablespoon of very cold butter before pouring into shot glasses and serving.