Im a New England girl. Great job on the video. You need an immersion blender. Also chopping the veggies in the MirePoix much smaller will help you. Or roasting them and then using immersion makes for a very smooth bisque.
Cooks beware. The written recipe says to use tablespoons of the Better than Bouillon lobster base whereas the video says to use teaspoons. I followed the written directions and had to dump the bisque and start over as it was too salty. Otherwise it is a great recipe with or without lobster meat added to it😊
If you use a blender again, you've gotta blend in smaller batches, and ALWAYS use a towel or a couple of napkins on the top, lol. Adding cognac and a bit of cream sherry will elevate the flavor greatly (not cheap though, which is why I don't make seafood bisques often). I like a touch of cayenne and white pepper as well, for a subtle background tingle. And you can fortify that stock a day ahead, yum! You probably know all of this by now (video is 3 years old), but maybe someone else reading will benefit, heh. Great way to make a quick version when you're in a bind though, and want to satisfy a craving fast! :0)
Thanks , I’m canning tomato soup and was thinking of adding lobster base. Let cool before blending. And I roast my veggies in the oven to bring out the sweetness. I’m following you now!
I want to try making this soon! Looks delicious
Im a New England girl. Great job on the video. You need an immersion blender. Also chopping the veggies in the MirePoix much smaller will help you. Or roasting them and then using immersion makes for a very smooth bisque.
Thanks! Yea I made this weeks before I got one lol
I made this for my mother on mother's day. Thanks for the recipe.
I’m glad you liked it!🙏🏾😁
Cooks beware. The written recipe says to use tablespoons of the Better than Bouillon lobster base whereas the video says to use teaspoons. I followed the written directions and had to dump the bisque and start over as it was too salty. Otherwise it is a great recipe with or without lobster meat added to it😊
I would use a stick blender instead of a regular blender
I would've too but I did not have one at the time 😅
Cheers Konye..I live in Cambodia..I just found the Lobster base here in Phnom Penh...Cant wait to make this!🦞
If you use a blender again, you've gotta blend in smaller batches, and ALWAYS use a towel or a couple of napkins on the top, lol. Adding cognac and a bit of cream sherry will elevate the flavor greatly (not cheap though, which is why I don't make seafood bisques often). I like a touch of cayenne and white pepper as well, for a subtle background tingle. And you can fortify that stock a day ahead, yum! You probably know all of this by now (video is 3 years old), but maybe someone else reading will benefit, heh. Great way to make a quick version when you're in a bind though, and want to satisfy a craving fast! :0)
😋😎🏆🙏
Thanks , I’m canning tomato soup and was thinking of adding lobster base. Let cool before blending. And I roast my veggies in the oven to bring out the sweetness. I’m following you now!
Great idea!
Just blend in 2 batches. Nice work, though!
Thank you!