How to make a Lobster Bisque
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- Опубліковано 8 чер 2024
- NCC Chef Carlo Quagliaroli demonstrates how to make a lobster bisque (with and without a starch thickener). Recipe:
Two pounds of lobster shells
AEROMATICS
1 Cup diced tomatoes
3/4 Cup Onion
1 1/2 Cup Leeks
1 Cup Celery
1/2 Cup Carrots
1/2 Cup Parsley (stems and all)
2 oz. Clarified Butter
1 Bay Leaf
1 tsp. Thyme
1 tsp. coarse Ground Pepper
4 cups Heavy Cream (slow heated and reduced by half)
2 1/2 oz. Dry Sherry
3+ quarts Fish Stock (or until shells are covered)
Whitewash Thickener (1-to-1 ratio)
4 oz. Flour
4 oz. Milk
Chopped parsley for garnish - Навчання та стиль
Thank you, your instruction video was as if I were attending your institution. I have finally learned to make a bisque. Great work.
You are more than welcome. We have other videos at NCC culinary. You can drop us a line if you have any questions
For anyone who hasn’t ever had this dish, it is absolutely delicious. I don’t particularly like creamed soups but not this one; it is my favorite of all soups. I wouldn’t even call it a soup that might be the wrong terminology but I definitely know that it is heaven in a bowl.
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Awesome, Chef Carlo! I learned a lot!
You are welcome, Karen. It is a pleasure. Let me know if you have any questions.
this is a wonderful video-thank you for making it.
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Love it! It’s learning with a chef, I learn a lot if tricks, thank you!
You are so welcome!
I’m planning on making this bisque, it looks soooo delicious
its used with sad techniques
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Nice to see a much thinner and less heavy tomato based bisque recipe for a change
Thanks for watching.
Awesome! I learned so much!
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🎁Thank you very much.
Maria's Greek Food thanks Maria
Just about how I learned this in culinary school, good job chef, I’ve be short of lobster shells and used shrimp and lobster shells but I was making a sauce La Americaine , I think I used some roux ,brandy , heavy cream ,tomato paste, it was a long time ago, I’m an old retired chef now
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Yes
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This bisque, a type of soup, but never ever a sauce, is classically thickened with rice flour during the saute of veg/shells. It is then simmered during the flavor extraction with the starch, making a finer , fully developed texture. After straining the bisque, the flavor may be adjusted with the addition of cognac or brandy. Cream is added to finish. Good luck.
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Wouldn't the uncooked whitewash impart a raw flour to the brisque?
Make sure you cook it with the sauce. For the video it was only cooked 5 minutes. It should cook for at least 20 to remove the starch flavor . A quick way will be to use cornstarch
Why not use the stock left from boiling or steaming the lobsters as well?
That's what I want to know. Why use fish or chicken stock? Is it too expensive? I want full lobster flavor. Also, that green roe. Why include this? It is liver & pancreas right? I want to make it, but ughhh on that particular part.
There is flavor in the steam for the lobsters. We rather steam than boil.
I prefer it a little thicker and darker with some lobster garnish and a side of sherry
Sir the secret is the fact that you have those wonderful stocks already made..that is the difference between a professional kitchen and one man show,,
I would need to first make all that stock,, which would make the whole operation a lot more time
I can not deny it. The stock is very important. Fish stock can be made in 30 minutes.
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HEAVY CREAM LOBSTER SOUP
Yeah Baby!!!
The bisque looked delicious! But, did I close my eyes for a few seconds and miss it, or did he NOT put any lobster meat in the bisque?
we are using the shells, we ate the meat :)
Some people in the comments have watched too much TV... This is the classical base for what you've all "learned" elsewhere. Once you master an original recipe, then you can take it any direction you wish. But please, learn the basics first. You don't HAVE to, but it's good practice know the origins
Amen
I would have to add some lobster meat.
Yes, you can, I just used the soup without the meat.
My favorite bisque is a thinner and pale like this. The bright orange too thick and too salty, that you often find in chain restaurants is not a true bisque.
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Not feeling it ..I rather use rice to thicken the sopa and some lobster chunks ..I do like the butter idea
Ten Duece you can Also use rice flour, potato starch, potato flour, brown rice flour
Many ways of thickening soups. We use the classical Escoffier way.
Uh ? Where’s the lobster ? Did I miss something?
This soup is made with the shells from the lobster. We ate the meat
It’s a bisque.made with the leftover shells.
Needs a little orange color, as it is lobster bisque, and I would have gone with the roux.
thanks
im looking forward to watching your video on how to make this
Very lovely bisque however WHERE is the LOBSTER meat not much is requred !!!!!!!
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This guy sounds like Alpachino
Hahahahaha. Thanks
Ahhhh. NO. TOOO WATERY
Thanks Maddie. You can always add more cream or more Beurre manie to thicken it.
Roux base is my preference
I know he heated the stock to speed things up for the video, but you always want to start your stock or soup base with cold water to draw out all the flavor...
If you are using meaty protein or bones yes. We are using already cooked shells. Thanks for our comment.
White wash? Where is your rice?
Nowhere
@@NCCCulinary Are you proud of that?
very good but too much cream
Gracias por la receta
De nada hermano
De nada hermano
You can always adjust the cream to your liking
@@antoniocalcanas4429 de nada
Way too much cream for me
g berry . Reduce the amount of cream to your liking
@@NCCCulinary I hear ya, but why not use that stock you made from the lobster? Idk their are so many versions of lobster bisque it's crazy
g berry we do the escoffier classical version. Master the basics..... then give your own spin
@@NCCCulinary nice. Is he the originator of the dish
=
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Add some paprika for color bro!
You are more than welcome to do so