Crustacean Soups

Appears in

Published 2000

About

Crustacean soups are made almost everywhere: in inland areas with freshwater shrimp and crayfish as well as near the sea, where there is always some kind of walking shellfish. In America each region has its own particular version that makes the best use of the local shellfish—gumbo from Louisiana, chowder from New England, and crab cioppino from San Francisco.

Shrimp, lobster, crayfish, and crabs are all members of the crustacean family. Crustaceans, unlike mollusks, have jointed bodies and an assortment of legs and appendages to help them move around. Crustacean soups, especially when made with lobster or crayfish, are always a luxurious treat. Even though most crustaceans are expensive, they are available alive, so you’re always sure they are impeccably fresh. And when you’re using crustaceans to make soup, a little goes a long way.