Lobster Bisque - IT'S SOUPER GOOD
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- Опубліковано 17 тра 2024
- Lobster Bisque and Bisques in general are my favorite kind of soup and this video will guide you through how to make it. When done properly they are packed with great seafood flavor and are as smooth as velvet.
This classic French soup used to always contain crustacean but over time the meaning has changed slightly and is now meant to mean, a pureed soup finished with cream, but let's be honest shellfish are always a welcome inclusion to a meal.
Bisque is all about utilizing the whole product to get as much flavor out of it as possible. The shells are used to not only enhance the flavor but also to help thicken the soup, that's being economic with your ingredients. The meat itself is really only used as a garnish because if you were to put it in the soup as it's cooking it would overcook and lose its sweetness.
This recipe is one that you can easily change around if you'd prefer to use shrimp, crab, crawfish, or any crustacean you like! I hope you give it a shot and enjoy!
Lobster Bisque: (approx. 4 servings)
11/4 lb cooked Lobster
1/2 white Onion
1/2 bulb Fennel
5 cloves Garlic
3 tbsp Butter
3 tbsp AP Flour
156 ml can Tomato Paste
1 L Chicken Stock
1/2 cup White Wine
1 cup Heavy Cream
1/4 bunch Chives
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This is a GREAT recipe - some call for celery and carrots but i'm groovin on this method.
Yea I'm not a fan of Carrot in it, changes the color and adds to much sweetness, and the fennel basically preforming the role of celery in here but if I didn't have any fennel on hand I'd use celery
Looks delicious and easy to make. Thanks so much for sharing!
Gonna try and make this! Can’t wait
looks really good, i second that yum
Thank you dear sir for sharing your wonderful video!
This recipe has a major flaw, it's so good my familly wants me to make it all the time! Really great, well explained and super super delicious. Before my wife used to go through everyones shells and eat them, now she puts them aside for me and hands them over with a smile. Thanks for the recipe.
Thanks for the great comment! And I'm glad you and your family are enjoying it!
Great tip using the rolling pin! Makes it so easy. Thanks for sharing!
No problem, yeah it's a handy little trick
This is one of the best lobster bisque vidz I've ever seen!! Keep it up!!! I subscribed!!! Love it. great camera work, and great music! Clear vocals and clear instructions.
Thanks!
Very delicious
Great recipe, thank you!
Glad you like it. 🙂
Great instructions and tips! I made it this evening and it was delicious! Interesting idea to use Fennel and it worked out perfectly! Thank you!
Glad you liked it!
Most outstanding!!!
Thanks
This is so interesting never seen lobster shells blended into the soup will have to give it a try for sure!
Yeah, its really good, adds tons of flavor. Just make sure to straight it all put after, or if will be gritty. Need a very fine sieve or cheesecloth
Oh oh, grinding up shell , we’ll, I eat it all the time, so I must be fine with it, I’ll definitely going to try this.
That looks awesome. My mouth was watering through the whole video.
Yum!
Not gonna lie. Blending the shells is genius for maximizing your yield. Never even thought of that. Good video man. Love a passionate chef cooking from home. Keep it up.
Thanks! I Can't take full credit for blending the shells though. When I was taught shimp Bisque in culinary school the chef blended the shells so I kept that method because it seemed to get the most economy out of the ingredients
@@sonofagungourmet8276 true but you're passing the knowledge onto us and that's what counts. I trained under my chef for two years and we worked with lobster a lot on holidays and he never mentioned that once. So really appreciate that tip. My girlfriend and I will be attempting this recipe tomorrow!
@@tiltedtoken1450 nice, I love passing on little cooking tips because sometimes the little things can make a huge difference
Italians commonly do this, and with shrimp shells too. And not just for bisque but for sauces as well. It really intensifies the flavor! 👍
I'll definitely try this I ate it one time years ago I was working in a restaurant and was showing me to do it and they let me taste it and maim that knock my socks off God bless
I hope this recipe lives up to your expectations 🙂
I'm trying this tonight!
Nice, hope it went well!
@@sonofagungourmet8276 it was amazing! The depth of the soup was 👌 and the perfect lobster aftertaste is everything.
Nice recipe
I already hit the red button
Stay connected
It was sooooooo good
Glad you liked it!
the best I've seen yet.
Thank you 😊
Hi!! Thank you for the recipe! If I can not find lobters may I use shrimps?
Absolutely. Shrimp work great in this recipe as well
You're videos are awesome, sorry youtube algorithm kinda screwed ya. Subscribed n liked.
Thank you!
Wonderful video and delicious-looking bisque will be trying. Any recommendations on where to purchase that knife?
Thank you and I hope it turns out great 👍. And are you asking about my vegetable clever?
@@sonofagungourmet8276 yes indeed
@@dustinbird9170 it's a 7 inch Nakiri by Takeda. I live in Toronto and have always found the best place to go for a Takeda is Tosho Knife Art
Seems like a knowledgeable lad, subscribed. I heard that rice is traditionally used to thicken lobster bisque as opposed to a roux, is that true?
You are 100% correct. Rice is a great thickener and is was used in many broth based soups
Is there a way to incorporate the shell flavoring without blending them with the stock? I see recipies that they make their own broth with the shells and just remove the shells. Would that be just as viable? I dont doubt the flavoring with the shells blended this is just for preference
Yah, you can totally do it like that to. You can add the roasted shells to the chicken stock, let it simmer for 30 mins. It would work just fine, it just takes a little longer and you don't get the added body from the shells essense. Might just need to add a bit more roux
You can add bell peppers, add rice and flour.. blend ur rice .. raw tomato and tomato
puree... this soup will increase in flavour ... this recipe is still better than others 🎉 .. and cognac .. or white wine
Personally not the biggest fan of bell peppers. They have a very overpowering taste, although Roasted red pepper would definitely add a great smokey flavor, I'd definitely avoid green though, far to bitter.
Rice is also a great thickener or I've even used day old mashed potatoes.
Cognac and white wine are also great adds, I do throw a splash of cognac and vermouth in m8ne typically but this was just supposed to be a basic recipe for people to build off of so I kept it bare bones.
All great suggestions though! 😊
what’s that vegetable call the one after onion?
Oh, it's Fennel and if you're ever wondering what all the ingredients are, the full recipes are always in the description of the video :)
What if I cannot take white wine. What is the alternative ? Also alternative for cream ?
So I don't know exactly what you mean by "can't take" white wine but alternatively you can use brandy or sherry ir denatured white wine. And as a substitute for cream if it's non dairy you're looking for the only real option is coconut milk but I'd also add more stock and tomato paste to build body and cut the cream in half so it doesn't taste to coconutty
@@sonofagungourmet8276 thank you.
How many servings will it go?
Around 4-5
👍👍👍
what's the point of baking the cooked lobster? can you please explain?
It changes the flavor of the shell, concentrates it and gives it a slight sweetness from the sugars in the shell caramelizing while baking, also makes it more more brittle so it crushes up well when blending
@@sonofagungourmet8276 Outstanding response. Thanks.
I don't care if its authentic, blending all the shells like that is gonna make it taste like chalk
As long as you strain it out properly you'll be left with the great lobster flavor but non of that chalkyness. I always pass it once then give it a taste, and if I feel even the slightest grittiness I'll put it through a cheesecloth
Is for me imitation is soo much easier
Imitation is fine, especially as a garnish to bulk it up more, but you don't get the same depth of flavor
cooked rice instead of flour
Rice is a good substitute for sure
You had me until blending the shells. I know it yields flavour, but I’ll be skipping that step.
No sherry?
You ca sub out the white wine with sherry if you want, I'd put in half the amount though because it has much stronger flavor. Would also go really well with tarragon if you were to use sherry
This is NOT correct bisq. WTF uses flour in soup. So ridiculously unnecessary YUCK
Lots of soups contain flour
My question is since all the other recipes for this bisque gut the head and remove the stomach, WHY DON'T YOU REMOVE THE LOBSTER STOMACH??????
IT APPEARS TO MAKE SENSE TO DO SO SINCE THE CONTENTS ARE NOT VERY PALITABLE!!!!!!!😊
Great recipe, thank you!