Lobster Bisque by Chef Thomas Henkelmann

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[@cynthialopez9936]

looks tasty

[@jack-wilder]

TH is the best. Amazing Chef! He is a Greenwich icon!

[@DANNYGZERO]

O shit I ran out of black truffle juice 😕

[@myfairyblueworld]

I don't understand why anyone would use chicken broth in lobster bisque. 🤔

[@TruelySkit]

you use 50/50 chicken and fish stock because using 100% fish will make it too fishy 👍

[@tylerchad5741]

Ha

[@danielloeb2044]

No quantity for any ingredients. Pretty useless for anyone who actually wants to make this bisque.

[@jpjay1584]

you saw the "amount". its always more or less

[@adamlewis9484]

If you knew what you were doing then no need for quantities.

[@privatecitizen5264]

The only thing you need quantity on, because it's relatively precise, is the royale, which I look up the ratio for almost every time... which I believe is a half egg per cup of milk/cream? I'd have to look it up again, but it's also no relation to the actual bisque. This dish is overly expansive and decadent for no reason at all since the only thing you will taste while eating, and for a half a day after is truffle. Pointlessly expensive just to give people something to spend money on.

[@muchwow5782]

no great chefs goes with quantities, they just know, just cook dude

[@danielloeb2044]

@@muchwow5782 Yeah, and all great chefs learn by watching recipes on UA-cam. That's why I'm here watching a recipe, because I already know what I'm doing.

[@HarPlayer]

No hat's!!!!!!😠😠😠😠😠😠😠😠😠😠