INGREDIENTS
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3 kilo of crab bones
12 sticks of lemongrass, chopped and smashed
8 star anise
2 large bulbs of fennel, finely chopped
200g chopped shallots
2 level tbsp fennel seeds
1 head of garlic, cut in half
1 red chilli with the seeds removed and chopped
1 bunch of basil
1 bunch of tarragon
6 kaffir lime leaves
1 tbsp pink peppercorns
800ml white wine
200ml Pernod
500ml double cream
2 cans of coconut milk
Juice of 6 lemons
300ml olive oil
8g sea salt
16g caster sugar
80g butter
Method
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Break up all of the shells into small pieces with the end of a rolling pin in a large bowl.
Take a large pan, add the olive oil and place onto a medium heat, adding the crab shells once hot. Lightly cook these for 3-4 minutes, then add the fennel and cook for a further 3-4 minutes with no colour.
Add all the spices along with the salt, white wine and Pernod, then reduce this by 2/3rds and cover in water. Bring to a slow simmer, then skim off the scum.
Add the tarragon, basil, coconut milk and cream and bring this back up to a simmer.
Add 8 of the lemon grass sticks and cook for 40 minutes.
Pass this through a fine sieve and place into a clean pan. Add the remaining 4 lemon grass stems, lemon juice and sugar and bring to a simmer, cooking for 10 minutes.
Place into a jug blender and puree with the butter added.
This can be finished with some fresh white crab meat warmed through the soup and a little lemon zest grated on top with a micro plane zester.