Gus just wanted to let you know that I did make your recipe for Lobster Bisque and it turned out amazing. There's a show on Discovery channel called Deadliest Catch about crab fisherman in Alaska and it's one of my favorite shows. I've been watching it for years. To honor the hard work of fishermen every where I have dubbed Tuesday nights Seafood Tuesday. Last night was this years season premier and to kick it off I invited four friends over for dinner. I wanted to make sure my guests felt a part of "making dinner" so I got some oysters still in the shell for them to shuck and snack on while I finished making the rest of the dinner which included boiled peel and eat shrimp to go along with the oysters. Then for soup was the delicious lobster bisque. My salad was a seared Ahi Tuna steak sliced and served on fresh spring greens topped with walnuts and drizzled with a Sriracha ranch dressing. The main course was blackened snapper topped with a creamy lemon butter white wine sauce with blacked shrimp on top. I worked my butt off but everyone had a wonderful time. Thanks for the killer recipe. Oh and I didn't steam the lobster just rewatched your video and did it just like you did. Thanks Gus!
This video was very enjoyable. Thank you! Love the happy dance… that confirms it was a home run! Had Lobster bisque for the 1st time and wanted to cook it myself and my husband and I will definitely try your recipe. Thank you for sharing.
WoW! I’m just amazed. Hey « you are the best home made Chef excites ». Love how you manage your ingrédients and how you arrange the follow-up of your « coking presentation ». Your « bisque » looks so delicious. Thank’s for your video.
Chef you make this recipe doable and not so intimidating except for all the different strainers lol!! It's hard to find whole lobsters here in the desert but I can get a hold of a couple lobsters tails a pile of shrimp and modify them into you fabulous recipe.
When I make shrimp I often make a little bisque with the broth left in the pan. I will definitely incorporate some of what I've learned here from you, and it'll be more awesome than ever before! Thank you for sharing your expertise!!
Hi I love your explanations and your enthusiasm I love the yummy dance lol.. Just curious what is your number one lobster bisque if this is not it? One of my favorite soups of all time and if I can make one better than this I would love to
Hi, I am so glad you liked it! There así many variations, but this is pretty solid. I like that it uses rice, instead of flour as a thickening agent. I would just suggest you use a little less rice and add gradually. Try it and let me know what you think! And please keep watching!
Making this soon. Have lobster base coming from Minors. Have watched 6 recipes for bisque but gonna try yours! Perfect attention to detail. With a lot of passion.😋Thanks!
I appreciate your comments! Let me know how it comes out. Tip: add the rice a little bit at a time, so it doesn’t get too thick all at once. Thanks! Please keep watching!
Absolutely a beautiful recipe! Nice job 😊! Very similar to my recipe. Only difference is I use a dry sherry and brandy combination; sherry is classic with shrimp and lobster bisque. Also, I use a roux base. I think I’ll modify my recipe and try it with the rice.
Yaay. I can imagine how it tastes. Am off to try my first lobster soup. I have a med size lobster frozen. Thank u. I love your clear instructions and extra language explanation. Lots love n blessings from NZ
@@GusinTheKitchen I finally did one. It was almost looking like yours lol. But my mise en place not tidy like yours. Haha. Will try again to show u. I couldn't flamber lol. Next time. But it was yummy
I haven’t done it that way, but I think it makes sense to add the rice to thicken it before service. Please let me know how it comes out. Thanks for watching!
Wow,, that’s amazing deal for the lobsters!!! I just spent $32 on 4 lil tails 😭 I’m watching while eating another recipe I had decided to do… I like the idea that you strained the veggies and everything. Next time, I’ll try your recipe☺️
I want to make this but was wondering if I could steam the lobsters first before putting in the pan with the vegetables or must they be raw? Then I could use the water as a stock. Looks great and I will be making lobster bisque tomorrow for a dinner party.
I believe you can, but keep in mind that you have to brown the shells later, which is where most of the flavor come from. Let me know how it comes out! Thanks!
fyi, I roasted some lobster tails in a hot oven, 10 mins. then removed the meat, refrigerated. Put the shells in water seasoned with Old bay for 15 minutes. Then use the liquid as part of the liquid. I sauteed the veggies seperately and add to the drained liquid.
Hi just subbed, love how you explain everything 👍 I just made this and mine tastes a little like tomato soup 😢 I did however use less lobster so my fault entirely, next time will use whole lobster and not just the tails to get the full lobster flavours. This was very easy to make. Look forward to checking out the rest of your channel 🤗
Looks great but I have one suggestion for you about the channel. When you talk about the pictures people send in to you, I think it would be a nice touch to put them on screen. I definitely wanted to see the fan made burger and the crab cakes. Just a suggestion, thank you for the recipe.
love it..tip from a chef though, water = no flavor/or takes away from the hard work you put in to create that flavor, I'd suggest use more seafood stock or a veg stock
@@GusinTheKitchen definitely will keep watching, thank you for taking my advice and not getting defensive like most people. I do love that you go in depth with WHY you do what you do WHEN your doing it
Great video but if your wife can make it I will believe it you must be a great cook but I need to know somebody else that was watching you can they make it
I am glad you liked it. If you look through the comments, you’ll find several people that have made it. It’s doable, if you follow the steps. Thanks for watching!
Between the head and the body, on top, there is almost like an X mark. Put the tip of the knife there and push it down, basically splitting the head in half, lengthwise. It will die instantly! The legs may twitch afterwards, but it just reflex. I hope that helped!
I have a hard time understanding you because there are too many noise’s coming from the skillet and sizzling plus your accent. Need direct mike for better quality.
This is terrible teaching what you actually do is roast the vegetables with the shell once cooked a little you cover with tomato paste then roast till paste brown. You then boil the vegetables and shells in pot . Blend all ingredients pass through sieve and then you add your cream season thicken on heat with maize and oil but mix . This will have a 100 times better flavour
Gus just wanted to let you know that I did make your recipe for Lobster Bisque and it turned out amazing. There's a show on Discovery channel called Deadliest Catch about crab fisherman in Alaska and it's one of my favorite shows. I've been watching it for years. To honor the hard work of fishermen every where I have dubbed Tuesday nights Seafood Tuesday. Last night was this years season premier and to kick it off I invited four friends over for dinner. I wanted to make sure my guests felt a part of "making dinner" so I got some oysters still in the shell for them to shuck and snack on while I finished making the rest of the dinner which included boiled peel and eat shrimp to go along with the oysters. Then for soup was the delicious lobster bisque. My salad was a seared Ahi Tuna steak sliced and served on fresh spring greens topped with walnuts and drizzled with a Sriracha ranch dressing. The main course was blackened snapper topped with a creamy lemon butter white wine sauce with blacked shrimp on top. I worked my butt off but everyone had a wonderful time. Thanks for the killer recipe. Oh and I didn't steam the lobster just rewatched your video and did it just like you did. Thanks Gus!
Wow! That was a feast! It sounds amazing and I am glad I was able to help make it a great night!
Please keep watching! Thanks!
I’m convinced! But I need to stop watching you at night because I go to bed hungry.
I know what you mean! 😅
Bravissimo I could taste it, my favorite. Love your tastebuds, thank you 🙏.
I am so glad you liked it! Please keep watching! Thanks!
FABULOUS demo of an exceptional recipe. I'm so glad to have found this channel, Gus!!! ❤
I am so glad you liked it! Please keep watching! Thanks!
Professional-grade presentation! Thank you.
I am so glad you liked it! Please keep watching! Thanks!
This video was very enjoyable. Thank you! Love the happy dance… that confirms it was a home run! Had Lobster bisque for the 1st time and wanted to cook it myself and my husband and I will definitely try your recipe. Thank you for sharing.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
Just found this and my wife and I look forward to making it. Thank you
Let me know how it comes out. Please keep watching! Thank you!
WoW! I’m just amazed. Hey « you are the best home made Chef excites ». Love how you manage your ingrédients and how you arrange the follow-up of your « coking presentation ». Your « bisque » looks so delicious. Thank’s for your video.
I am so glad you liked it! Please keep watching! Thanks!
Wow this is really a good channel I am truly impressed!
I am so glad you liked it! Please keep watching! Thanks!
This looks incredible! Your knowledge made this fun to watch and learn at the same time. I’m addicted to lobster bisque.
It was delicious! If you try it, let me know how it comes out! Thanks for watching!
My.mouth is watering 😋
I am so glad you liked it! Please keep watching! Thanks!
Chef you make this recipe doable and not so intimidating except for all the different strainers lol!! It's hard to find whole lobsters here in the desert but I can get a hold of a couple lobsters tails a pile of shrimp and modify them into you fabulous recipe.
When I make shrimp I often make a little bisque with the broth left in the pan. I will definitely incorporate some of what I've learned here from you, and it'll be more awesome than ever before! Thank you for sharing your expertise!!
That’s a great idea! I am so glad you liked it! Please keep watching! Thanks!
New subscriber, I love love love how you explain every detail!!
Thank you! Please keep watching!
Making stock right now chef. You kill me every time I watch you eating the bisque at the end.🤤😁
😂 Let me know how it comes out!
That plate looks wonderful
I am so glad you liked it! Please keep watching! Thanks!
I was patiently waiting for your next recipe 🙂 Another amazing dish Chef!!
Try it! It’s so worth it!
Hi I love your explanations and your enthusiasm I love the yummy dance lol.. Just curious what is your number one lobster bisque if this is not it? One of my favorite soups of all time and if I can make one better than this I would love to
Hi, I am so glad you liked it! There así many variations, but this is pretty solid. I like that it uses rice, instead of flour as a thickening agent. I would just suggest you use a little less rice and add gradually. Try it and let me know what you think! And please keep watching!
Woww, looks amazing
It was! You should try it!
My kind of chef.
I am so glad you liked it! Please keep watching! Thanks!
Making this soon. Have lobster base coming from Minors. Have watched 6 recipes for bisque but gonna try yours! Perfect attention to detail. With a lot of passion.😋Thanks!
I appreciate your comments! Let me know how it comes out. Tip: add the rice a little bit at a time, so it doesn’t get too thick all at once. Thanks! Please keep watching!
have you watched Leon the Lobster! rescued from midwest sea food counter
Made this yesterday. A Masterpiece!🙏😋 thanks Chef!!
@@davidhovey6045 I am so glad it came out well! Thanks for watching!
T
Very talented!
I am so glad you liked it! Please keep watching! Thanks!
Promise I'll try
You can do it!
I like your "conga line" idea!
Thank you! It’s so practical!
Absolutely a beautiful recipe! Nice job 😊! Very similar to my recipe. Only difference is I use a dry sherry and brandy combination; sherry is classic with shrimp and lobster bisque. Also, I use a roux base. I think I’ll modify my recipe and try it with the rice.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
Yaay. I can imagine how it tastes. Am off to try my first lobster soup. I have a med size lobster frozen. Thank u. I love your clear instructions and extra language explanation. Lots love n blessings from NZ
I am glad you’re going to try it. Go easy on the rice, it can thicken up very fast. Let me know how it comes out!
@@GusinTheKitchen I finally did one. It was almost looking like yours lol. But my mise en place not tidy like yours. Haha. Will try again to show u. I couldn't flamber lol. Next time. But it was yummy
@@deTonga that’s great!
Looks fabulous. I wish you could zoom in so we could see the final results.
I am so glad you liked it and thank you for the feedback. We are constantly trying to improve. Please keep watching! Thanks!
Added to the list 🤤🤤🤤
You will flip!!!
Hi Chef. Making more lobster stock. If I’m going to freeze the stock, should I not ad the rice step till I thaw it out? Dave
I haven’t done it that way, but I think it makes sense to add the rice to thicken it before service. Please let me know how it comes out. Thanks for watching!
Guido's seafood in Galveston Island Texas is the oldest seafood restaurant in Texas. Their lobster bisque is the best I have ever had.
Great tip!
Wow,, that’s amazing deal for the lobsters!!! I just spent $32 on 4 lil tails 😭 I’m watching while eating another recipe I had decided to do… I like the idea that you strained the veggies and everything. Next time, I’ll try your recipe☺️
I am glad you liked the show! Please let me know how it comes out when you make it! And please keep watching! Thank you!
Very nice but its a lot of work but I can imagine that niceness
I am so glad you liked it! Please keep watching! Thanks!
I want to make this but was wondering if I could steam the lobsters first before putting in the pan with the vegetables or must they be raw? Then I could use the water as a stock. Looks great and I will be making lobster bisque tomorrow for a dinner party.
I believe you can, but keep in mind that you have to brown the shells later, which is where most of the flavor come from.
Let me know how it comes out!
Thanks!
fyi, I roasted some lobster tails in a hot oven, 10 mins. then removed the meat, refrigerated. Put the shells in water seasoned with Old bay for 15 minutes. Then use the liquid as part of the liquid. I sauteed the veggies seperately and add to the drained liquid.
Super Yummy 🤤 New Subbie here
Thank you and welcome! Please keep watching! 🍴
Hi just subbed, love how you explain everything 👍 I just made this and mine tastes a little like tomato soup 😢 I did however use less lobster so my fault entirely, next time will use whole lobster and not just the tails to get the full lobster flavours. This was very easy to make. Look forward to checking out the rest of your channel 🤗
I am so glad you liked it! Please keep watching! Thanks!
This was so good. I used chicken broth though.
I am so glad you liked it! Please keep watching! Thanks!
Looks great but I have one suggestion for you about the channel. When you talk about the pictures people send in to you, I think it would be a nice touch to put them on screen. I definitely wanted to see the fan made burger and the crab cakes. Just a suggestion, thank you for the recipe.
Great idea! Thanks! Please keep watching!
I know that's what I say when I first taste it i was working in a restaurant
Cool
love it..tip from a chef though, water = no flavor/or takes away from the hard work you put in to create that flavor, I'd suggest use more seafood stock or a veg stock
Great feedback! Thank you! Please keep watching!
@@GusinTheKitchen definitely will keep watching, thank you for taking my advice and not getting defensive like most people. I do love that you go in depth with WHY you do what you do WHEN your doing it
Can you freeze it?
I haven’t done it, but I don’t think it will reheat to well!
Ther is 3 regions in the world that produce cognac, 2 france 1 portugal, just a heads up
Thanks! Please keep watching!
With sourdough grilled cheese Sammie. OMG. No rice, gimme Sammie
Lol! 🥪
Forgive me Gus for saying this. But your wife is very good looking. No disrespect, but wowsers. 🙂
Yes! I am a lucky guy and also a closer! 😂 - I told her and she is having a blast!
Your lobster bisque recipe link is hosed. Pls repost the link.
Thank you for heads up! The recipe is now on the show's description. Please keep watching!
I thought you said " No lobster meat was needed " or did I hear you wrong ?
You probably heard wrong. Maybe when I was referring to the stock. Only shells, no meat. I hope that helps! Thanks for watching!
Great video but if your wife can make it I will believe it you must be a great cook but I need to know somebody else that was watching you can they make it
I am glad you liked it. If you look through the comments, you’ll find several people that have made it. It’s doable, if you follow the steps. Thanks for watching!
i dont know how to cut up a live lobster. care to share?
Between the head and the body, on top, there is almost like an X mark. Put the tip of the knife there and push it down, basically splitting the head in half, lengthwise. It will die instantly! The legs may twitch afterwards, but it just reflex.
I hope that helped!
@@GusinTheKitchen thanks!
I have a hard time understanding you because there are too many noise’s coming from the skillet and sizzling plus your accent. Need direct mike for better quality.
Thank you for your feedback! We think that has been corrected in newer videos. Please keep watching! Thanks!
why is there a dog in the kitchen?
We cook at home, so she hangs out with us! Great feedback! Thanks for watching!
no date on the video
March 3, 2021
@@GusinTheKitchen cheers, by the way I’m not trying to be gatekeeper😀
Do not eàt the shell. U can use it for flavor but... U wouldn't recommend eating the shell. Think of ur intestence
We use the shells for flavoring the stock. You can’t eat lobster shells. Thanks!
This is terrible teaching what you actually do is roast the vegetables with the shell once cooked a little you cover with tomato paste then roast till paste brown. You then boil the vegetables and shells in pot . Blend all ingredients pass through sieve and then you add your cream season thicken on heat with maize and oil but mix . This will have a 100 times better flavour
Thanks for your feedback!