I love how this video teaches you how to make a textbook authentic Lobster Bisque and at the same time teaches you the most efficient way to carve a lobster at the same time. It's like a bonus lesson.
Made this last night for my Valentine of the last 26 years and we all loved it. It was simplistic and awesome. Thanks for posting this. We all loved it.
So many negative comments you try to be in front of a camera and see how easy it is everybody can be a Critic but not everybody can be in front of an audience and be so calm and Collective great job from one Chef to another!
I tried this recipe with half the tomatoes and no tarragon (smells like licorice) and it was too tomatoey. Next time do without the tomatoes and tomato paste and enjoy something that tastes like lobsters instead of creamy tomato soup with lobster in it. I always add a teaspoon of sugar. Brings out the flavor in the lobster. Also I don't remember any mention of salting or peppering the vegetables in the beginning. This is a must! Other than that it's a great recipe. Easy to follow and delicious!
Without the tomato paste my version separates in the fridge overnight. I easily solved this by making a roux, then introducing the liquid and whisking until boiling. I served it with about three drops of brandy and it was just about perfect.
Thanks for the time and effort that went into this video. Beautiful preparation and presentation of a classic dish. I love that everything is fresh and from scratch. I'll be trying this today.
Zoom in. Zoom out. Zoom in. Zoom out. Zoom in. Zoom out. Something tells me the guy operating the cam is either bored or is learning how to use it for the first time. This looks so delicious, by the way.
“Makes a great sauce for whatever fish you want to serve.” Yeah just like how Pisces ♓️ and Cancer ♋️ go well together! I’m a Pisces man and the woman I’m in love with is a Cancer.
Why did you say that you were going to add the juices to the stock, then soaked them up with a dishtowel first? Why did you crack one claw on the side, then the next one on the keel? Did you forget what you showed 1 minute before? I'm confused....
i love those stocks you mentioned, but i wouldn't want to mix other meat flavors when using lobster. I would want to taste just lobster. Unless I was doing a mix of different meat.
Actually, he showed the lobster, head first, where it's going to die in a painfullly hot boiling pot of water... and dumped it in. Which turns the meat sour. If he had cut into the middle of it's head fast with one swoop with any of those heavy knives, the lobster would have died instantly, and much less painful than being boiled alive in boiling water.. head first... This was the most unprofessional and unhumaine way to cook a lobster... This guy is old fashioned, and doesn't fully know what he's doing.
@xCraigg True. I hate to admit it but as French chef ~ I eat way too much stuff that isn't good for me (fat/butter) I think people are afraid to take the bands off until after it's demise.I don't dunk the poor fellow into the the water.I put him in the freezer-1 minute then take a huge chefs knife and slice him in half at the head-right through the brain & then toss him in after taking off the bands. It's the nicest way to treat a creature that's giving up it's life for you.
@xCraigg I have made lobster bisque, lobster chowder, lobster broth, lobster soup...I even do over a hundred lobsters in one day every summer at my families vineyard in Niagara on the lake.( De Moura Winery Way) I have done it both with and without the rubber. Yes I advocate taking them off but there really isn't that big a difference on/off. Sometimes you can't even tell. If I did a blind taste test I bet you would not be able to tell the difference.
@candido2101 Great. We know you don't like the way he "done it" Now WTF did you not like and how would you do it different? Chef?? More like "home" chef I bet lol....
I love how this video teaches you how to make a textbook authentic Lobster Bisque and at the same time teaches you the most efficient way to carve a lobster at the same time. It's like a bonus lesson.
Made this last night for my Valentine of the last 26 years and we all loved it. It was simplistic and awesome. Thanks for posting this. We all loved it.
This seems very simple. More simple than other bisques recipes I have researched. I will certainly give this a try very soon. Thanks! :-)
You make it look so easy. I made it while watching. It tastes Delicious. Thank you.
Delicious and easy, I prepared it, it was yummmm !
I wish the camera had zoomed in on the chef while he was lecturing :(
What the hell aren't you moving your camera around!!!!! did u glue it into the tripod??
What's this from the 1980's?
I love that Stew has been able to keep his butt out of jail since his last stint.
So many negative comments you try to be in front of a camera and see how easy it is everybody can be a Critic but not everybody can be in front of an audience and be so calm and Collective great job from one Chef to another!
I tried this recipe with half the tomatoes and no tarragon (smells like licorice) and it was too tomatoey. Next time do without the tomatoes and tomato paste and enjoy something that tastes like lobsters instead of creamy tomato soup with lobster in it. I always add a teaspoon of sugar. Brings out the flavor in the lobster. Also I don't remember any mention of salting or peppering the vegetables in the beginning. This is a must! Other than that it's a great recipe. Easy to follow and delicious!
chef Ididnt like the way you done it. as a chef, I canot say I like
Without the tomato paste my version separates in the fridge overnight. I easily solved this by making a roux, then introducing the liquid and whisking until boiling. I served it with about three drops of brandy and it was just about perfect.
You are the chef. Nice to meet you. haha
Thanks for the time and effort that went into this video. Beautiful preparation and presentation of a classic dish. I love that everything is fresh and from scratch. I'll be trying this today.
Zoom in. Zoom out. Zoom in. Zoom out. Zoom in. Zoom out. Something tells me the guy operating the cam is either bored or is learning how to use it for the first time. This looks so delicious, by the way.
lol i had to check a song to see if the left side of my head set was working
Great very interesting video thanks
Any ideas for bar soup?chef
did you boil that lobster with rubber on it? #carcinogens
Excellent video - very well done.
Thanks!
“Makes a great sauce for whatever fish you want to serve.”
Yeah just like how Pisces ♓️ and Cancer ♋️ go well together!
I’m a Pisces man and the woman I’m in love with is a Cancer.
How can i- please tell me- mince a lobstah tail 'un-nicely?'
how long we that you boiled a Lobster for?
Thank you,
Why did you say that you were going to add the juices to the stock, then soaked them up with a dishtowel first? Why did you crack one claw on the side, then the next one on the keel? Did you forget what you showed 1 minute before? I'm confused....
Very organized and professional.
that looks great and not too hard to make. I gonna try your recipe. Thank you for sharing.
Nice recipe, but it should have been shot upclose. Thanks though.
Did he just use the lobster water as the stock? I thought generally it was made with chicken or oyster stock?
i love those stocks you mentioned, but i wouldn't want to mix other meat flavors when using lobster. I would want to taste just lobster. Unless I was doing a mix of different meat.
Thank you for taking the time! I will be cooking this tonight.
My only critique is it’d been nice if the Camera angles were better so we can see what he’s doing
Love the food st stew Leonard's but we need more variety..
Thank you Chef for cooking the Lobster before cutting it. It seems much more humane that way.
Actually, he showed the lobster, head first, where it's going to die in a painfullly hot boiling pot of water... and dumped it in. Which turns the meat sour.
If he had cut into the middle of it's head fast with one swoop with any of those heavy knives, the lobster would have died instantly, and much less painful than being boiled alive in boiling water.. head first...
This was the most unprofessional and unhumaine way to cook a lobster... This guy is old fashioned, and doesn't fully know what he's doing.
Thank you chef. Excellent job.
@xCraigg True. I hate to admit it but as French chef ~ I eat way too much stuff that isn't good for me (fat/butter) I think people are afraid to take the bands off until after it's demise.I don't dunk the poor fellow into the the water.I put him in the freezer-1 minute then take a huge chefs knife and slice him in half at the head-right through the brain & then toss him in after taking off the bands. It's the nicest way to treat a creature that's giving up it's life for you.
I like a cook that works clean.
winning recipe book maybe...video? not so much.
most poor camera angle !!
I can't see anything!!!!
@xCraigg I have made lobster bisque, lobster chowder, lobster broth, lobster soup...I even do over a hundred lobsters in one day every summer at my families vineyard in Niagara on the lake.( De Moura Winery Way) I have done it both with and without the rubber. Yes I advocate taking them off but there really isn't that big a difference on/off. Sometimes you can't even tell. If I did a blind taste test I bet you would not be able to tell the difference.
@candido2101 Great. We know you don't like the way he "done it" Now WTF did you not like and how would you do it different? Chef?? More like "home" chef I bet lol....
Needs a closer camera on his hands too.
2:26 ...
"No wait, wait WAIT!!!!"
Rubber band in boiling water must taste good infused in the lobster !!
🖖✌👌👍😁😎
i didnt get any bread.
gave up after watching you deploy the meat, go back to school; Gordon Ramsay has a great video and so does Leroy
lol>? how does that make him a hack???
camera man..wtf? and someone was breathing rm7@11eally loud while they were aroun
I can't even remember what I was saying. .oh we
Read a french cook book and learn from that,
No. However, it does have a lot of cholesterol.
its actually wayyyy easier if its done with frozen lobster meat of course its not gonna taste the same but it has a nice touch to it
lobster all year round in New Bedford Ma fishing Industry but this guy a hacker my grander clean a lobster better than him
Nice recipe but that claw garnish looked gross especially that long thing hanging from it up the side of the bowl.
Never trust a chef who looks like car salesman! Lol what a joker.
lol please remove the hat
He's a hack. a real chef would refer to himself as chef de cuisine.
Your silly... take off the hat you have no clue