This is the best lobster bisque demonstration on UA-cam. I have watched many, many; and the only one that thickens lobster bisque correctly - not with flour
There are a lot of nitpicks I have with this recipe, but he probably did use the roe. As he said, the roe butter was made with the raw roe, which is indeed very dark green. But the moment he added heat to it it turned bright orange/red. The same way that North American lobsters are greenish/bluish until cooked. If it were the tomalley it would have stayed green throughout. amazingribs.com/files/fixed-images/articles/seafood-recipes/lobster-roe-tomalley.jpg
Lobster Bisque or anything you cook at home is how YOU like it. I like it with not so much cream, saffron and my chunks of lobster on top. The beautiful thing about cooking is how you like it when you make it. Yours looks good though. Thanks for sharing. ♡♡♡
Yes you can. It will add a little bit of different flavor since it is coconut. Just make sure you pick up a can of coconut cream and not a can of coconut milk. Although coconut milk will work but will not make it as thick or rich.
If you use more lobster shells and lobster stock, hold off on the cream and milk, then simmer it until it reduces down, then strain it and add heavy cream but no milk, wouldn't you end up with a thicker and more flavorful soup base without having to thicken it with as much starch? For that matter, what about using tomato paste or making your own roasted tomatoes to reduce the moisture content and increase the flavor of those?
You could have used the roe butter to make a flour rue to thicken the soup. Would have made the flavor more rich and not compromised the bisque at all.
unless your rich and have money to burn make it yourself those fine dinning places love to rip you off on the costs....of a meal. I went once and ill never go again....half a hamburger and half a cup of fries 18 bucks …..what a joke...
Many restaurants put their recipes on their web-sites. Or if you know the name of a dish you find out how how to make it on the internet. Oft time it's just easier to patronize your favorite restaurant rather than trying to find all the specialty ingredients that may be required to prepare that favorite meal you enjoy so much.
this recipe is completely different from the cookbook of the CIA. I found the recipe in the book much better and more flavorful since it is used only crustacean shells and not chicken stock and fish stock. the final result in my opinion is way too thin.
Three tablespoons of soup in a ten inch bowl? Is this a lesson in cooking bisque or a lesson in how to rip off a customer? Is this the logical extension of the $32.00 hamburger? david
that is french cooking right there, Viviane you are hilarious that is definitely an appetizer he could have least put a crustini on the side to make me feel Im getting a bang for my buck! Lol!
So that serving would go to the chefs miniature Chihuahua hanging out in the kitchen. Of course even the Chihuahua would die of hunger with that serving. And I would feel a tad ripped off with that little amount of lobster. One other thing, it looked really good but if you service soup in a really big area flat Bowl it gets cold quickly if you serve soup in a deep Bowl then it doesn't get cold quickly.
Bacchus Beast, fuck you! You have no idea what I know about fine cuisine. This is a mediocre recipe. Less than average food served in small portions. You're a pussy.
Not necessarily...lobster meat, tomato paste, carrots, celery, onion, light cream, lobster or fish sauce, (bullion) butter, flour, white wine, and green onions, and that's all folks.
Not a chef here - at least not the professional variety- so for what it's worth I would probably back off so many aromatics. I'm going for Lobster taste, which should really be the focal point. Great idea's for the recipe though!
I'm sorry this recipe is too complicated for making lobster bisque. Lobster bisque is incredibly simple to make and you need less than half of those ingredients. The lobster roe is beyond
And wallah! $39.00 for a half of a cup of boiled lobster shell and some herbs with a bit of rice and Mr. Hoity Toity walks away with a pocket full of your OMG money. This guy is full of donkey doo-doo. You could make it at home and it would cost less and be more scrumptious.
Once the shells have been seared and color begins to form, they should have been placed in a food processor for a few turns then back into the pan for finishing. Other than that nice job.
Why don't you cover sotei? Ether oils from flavoring will simply fly away in atheotrop mix with dump. You have already killed all bad aromatics by cooking up lobster before.
This is the best lobster bisque demonstration on UA-cam. I have watched many, many; and the only one that thickens lobster bisque correctly - not with flour
what a treat to see a pro like this man at work. I wouldn't have cared what the guy was cooking, although I did come for the bisque recipe. thanks
i still believe daddy jacks classic lobster bisque recipe is the one to do!
made it yest, but without the brandy, turn out great! he was a great guy
@@mframe360really was
Watched a lot of his videos, was sad with his passing.. "Its daddy jack, Cooking with the blues....." Good times.
Beautiful presentation and total respect for the ingredients.🧡
that one chopped tomato,deffinetely the game changer😆
Mirepoix without celery is just carrots and onions. Ijs.
100%
Indeed. You wouldn't even need the stupid hat either! :-)
??? and what's with the color. Mine has always been red/rouge color.
I love this recipe I ad lib it a bit and even tried it with crab and it turned out great.
The green in the lobster bodies is not “row” it is tomalley which actually functions as the liver and pancreas for the lobster.
Thank you for pointing out this "chef's" error
It’s roe, not row!
There are a lot of nitpicks I have with this recipe, but he probably did use the roe. As he said, the roe butter was made with the raw roe, which is indeed very dark green. But the moment he added heat to it it turned bright orange/red. The same way that North American lobsters are greenish/bluish until cooked. If it were the tomalley it would have stayed green throughout. amazingribs.com/files/fixed-images/articles/seafood-recipes/lobster-roe-tomalley.jpg
🤔🤢🤢🤢🤢🤢
lobster roe is green and turns orange when cooked, he did use the roe. Tomalley is green when it's cooked
I like this recipe much better than the others.
Lobster Bisque or anything you cook at home is how YOU like it. I like it with not so much cream, saffron and my chunks of lobster on top. The beautiful thing about cooking is how you like it when you make it. Yours looks good though. Thanks for sharing. ♡♡♡
Chef's are too pretentious! Just make a simple chowder man ! Bisque my ass !
Amen.
Great recipe. Will try cooking this someday.
did you make it or you're just full of it?
Most outstanding
Thank you very much for your time!
How much ingredients to use?
wonder if you can substitute coconut milk for the cream?
Yes you can. It will add a little bit of different flavor since it is coconut. Just make sure you pick up a can of coconut cream and not a can of coconut milk. Although coconut milk will work but will not make it as thick or rich.
What kind of cream, please? Thank You!
Heavy cream
Do u take American Express Triple Platinum?
Needs 2.5 large spoons of rice.....cooks an entire box
Great
Ahh-Jezzzz. What I would give to have a bowl. Yummmmmmm.
What are the measurements of the ingredients? If you can list or post, thank you.
Roe is pink, the green stuff tamali.
I wanna go swimming in lobster bisque. 🏊🏊🏊🦐🦐🦐
Any spice that he didnt add?
A great video! Thank You.
BS...
I would slap you for serving me such a tiny portion.
DANTRON my sentiments exactly!! 😡🤨😏
I was thinking why doesn't he fill that bowl...lol...it's the way Chefs are..He sure made it look good..
I liked Chaplin streets' version better!
MUCH larger portion with basically the same exact ingredients.
Great instructions, thanks! I’ll be trying this over the weekend!
What's the deal with that bowl? 🤔
This guy sounds like Tim Gunn.
When I check up on bisque recipes and hear..."and right here we'll warm up our chicken stock"... I'm gone.
Great job!
The work of a cook...Chefs know to roast the shells prior to extraction... 3 Tsp of "soup"!?!?!!?WTF!!
Right!😭
👏🏻👏🏻
After all that work, you better fill the bowl
Where’s the celery?
If you use more lobster shells and lobster stock, hold off on the cream and milk, then simmer it until it reduces down, then strain it and add heavy cream but no milk, wouldn't you end up with a thicker and more flavorful soup base without having to thicken it with as much starch? For that matter, what about using tomato paste or making your own roasted tomatoes to reduce the moisture content and increase the flavor of those?
You could have used the roe butter to make a flour rue to thicken the soup. Would have made the flavor more rich and not compromised the bisque at all.
unless your rich and have money to burn make it yourself those fine dinning places love to rip you off on the costs....of a meal. I went once and ill never go again....half a hamburger and half a cup of fries 18 bucks …..what a joke...
Many restaurants put their recipes on their web-sites. Or if you know the name of a dish you find out how how to make it on the internet. Oft time it's just easier to patronize your favorite restaurant rather than trying to find all the specialty ingredients that may be required to prepare that favorite meal you enjoy so much.
I really think the tarragon destroys it. It should only be used as a garnish.
Anthony Gans tarragon is traditionally used in bisque
this recipe is completely different from the cookbook of the CIA. I found the recipe in the book much better and more flavorful since it is used only crustacean shells and not chicken stock and fish stock. the final result in my opinion is way too thin.
Maybe half the bay, too.
Guys remember, this chef would probably sell it in a course menu, probably why he didn’t put as much
Three tablespoons of soup in a ten inch bowl? Is this a lesson in cooking bisque or a lesson in how to rip off a customer? Is this the logical extension of the $32.00 hamburger?
david
LOL!!!!
that is french cooking right there, Viviane you are hilarious that is definitely an appetizer he could have least put a crustini on the side to make me feel Im getting a bang for my buck! Lol!
well done chef!
You must eat with really large table spoons
Make your own and eat the whole bowl.
So that serving would go to the chefs miniature Chihuahua hanging out in the kitchen. Of course even the Chihuahua would die of hunger with that serving. And I would feel a tad ripped off with that little amount of lobster. One other thing, it looked really good but if you service soup in a really big area flat Bowl it gets cold quickly if you serve soup in a deep Bowl then it doesn't get cold quickly.
this is part of a 3 or 5 course meal.
this is not soup as the main dish.
i love a 3 or 5 course meal.
He didn’t put any lobster meat in the bisque at the end!
Chef. Way too Herby. I've lost the lobster flavor.
LOL,,,, Is he serving a Ant??????? OMG
Yummy 😋
Can one use frozen lobster shells?
mimoocho dom ...why not?
cos I'm a dumb cook.
I don’t think I will ever eat lobster bisque again, I had no idea
So every herb known to man, and no sherry ?
Turmeric is not just for color.
Yummy
To serve your guests such tiny portions would be an insult.
Bacchus Beast, fuck you! You have no idea what I know about fine cuisine. This is a mediocre recipe. Less than average food served in small portions. You're a pussy.
Bacchus Beast yOu hAvE nO iDeA aBoUt FiNe cUiSinE
Isn't the tamale the MAIN component to lobster bisque?
Not necessarily...lobster meat, tomato paste, carrots, celery, onion, light cream, lobster or fish sauce, (bullion) butter, flour, white wine, and green onions, and that's all folks.
Mark Szyszkiewicz with the video and your ingredients list I’m adding it to my house menu
Not a chef here - at least not the professional variety- so for what it's worth I would probably back off so many aromatics. I'm going for Lobster taste, which should really be the focal point. Great idea's for the recipe though!
I'm sorry this recipe is too complicated for making lobster bisque. Lobster bisque is incredibly simple to make and you need less than half of those ingredients. The lobster roe is beyond
That's all the soup you get?. I'm a woman that likes a bowl full.
fill the bowl! Geeeezzzzzzzz
looks great chef
I bet he is charging like $100 for this child size bowl of soup.🤔🧐
And wallah! $39.00 for a half of a cup of boiled lobster shell and some herbs with a bit of rice and Mr. Hoity Toity walks away with a pocket full of your OMG money. This guy is full of donkey doo-doo. You could make it at home and it would cost less and be more scrumptious.
just throw some canned lobster in with some Campbell's tomatoe soup and call it close....
Wha-wha-what?!!! Don't be sacrilegious! Campbell's soup? You "CAN" do better yourself. (Pun intended)
Mark Szyszkiewicz I was kidding of course,
@@turdferguson74 so was I :-)
That will be $30.00 dollars please
OMG ... way to much work. I'll just have to order it out.
Judith Iorio Thats called cooking you lazy fuck
If you think that is a lot of work, check out how Julia Childs makes it,.....
NO SOUP FOR YOU!
Once the shells have been seared and color begins to form, they should have been placed in a food processor for a few turns then back into the pan for finishing. Other than that nice job.
People like him bring out the "Soup Nazi" in me.
Why don't you cover sotei? Ether oils from flavoring will simply fly away in atheotrop mix with dump. You have already killed all bad aromatics by cooking up lobster before.
I just saw the portion, dude,.. Id walk out !
$15.95 please😜
Who ta hell has all that shit hanging around?
A perfect Lobster Bisque..
Stay the fuck away from my food
Even my three year old would say, that's it? Where's the rest? This is not enough!
Not a home project.
BS
I CALL BS TOO MANY INGREDENTS
we will wait for your recipe and video
I CALL BAD SPELLING
That's a bisque
Who can afford lobster in this depressionary Obiden economy?
need more detail, no measurements or anything.
This is made up and not that good either. Herb soup
Not impressed.
Yummy