I’ve watched jacks videos over and over a hundred times. I keep coming back because he cooks in real time. He’s a real chef who has spent years and years in kitchens. He’s frugal and related to down to earth people!
This was the first video I found of Jack's, I went on to become a big fan of his and watched all of his videos. Thank you for all the knowledge and entertainment over the years! RIP Daddy Jack.
Restaurant cooking at it's best! Most honest wholesome way of making this. Not too many chefs are confident enough to film their actual cooking openly like this. I really hope I can taste his food one day, God bless
Jack, I LOVE the way that you cook!!! No frills. No gimmicks. Just great skills. After years of catering, culinary school, externships,working in restaurants etc etc ... there is NOTHING better than watching and TASTING the food of a skilled chef who truly ENJOYS cooking. Your channel is so refreshing. Keep making that food sing Baby!!! And next time I'm near New London, I'm coming in.
After watching this video two years ago, me and my husband have made Lobster Bisque every New Year's Eve! It is literally the best bisque I have ever eaten! Jack, you're incredible!
I wish everybody would just watch this amazing genius at work and stop making silly comments about what he's doing wrong. He's never said he's perfect, but we can sure learn a lot about cooking from watching his videos. He's terrific!
Jack Chaplin's lobster bisque is the finest ever made. When he had his "Daddy Jack's" restaurant here in Dallas we ate there all of the time. That is where & when I fell in love with his bisque. Sadly he moved back to the East Coast a few years ago but fortunately the guys who used to work with him own "Lefty's" here & Jack passed all of his recipes down to them. Had this same delicious bisque a couple of nights ago on Christmas Eve. FYI...Jack never put this much cream in his bisque and neither do they at Lefty's. It is always that beautiful pimento color as here in this video before the large amount of cream is added.
Hi from New Zealand. I saved this video some years ago. Have made it many times, each time I watch the video again to get in the groove. Love it. My 70th birthday tomorrow and I’m making the stock the day before, this recipe is my special treat..
Been a fan for a long time. I LOVE your recipes and incredible knowledge and confidence you cook with. So refreshing to find a cooking channel where it's all about the food instead of a cook who tries to be entertaining and make it all about themselves...
Have watched this guy for a lot of years and sorely miss him. Learned from a man who cooked just like Jack and I still love cooking to this day. My biggest regret was never having made the road trip to New London to eat and meet him personally. Glad Jack lives on in these videos.
You can use better than bouillon lobster base also as a shortcut you don’t have to add the bodies necessarily. Or use lobster tails and the shells from the tails and I add a little bit of the better than bouillon lobster base and it came out great
I love watching chefs like u do your thing. I learn so much and modify the technique to work at home and make good food for my wife and I. I love going out but nothings more rewarding that making it yourself and sometimes if I want to eat those high dollar meals more often I have to do it myself.
Love this guy's style of cooking. Relaxed and comfortable.....you can tell he has many years of experience. Can't wait to try his food. Someday soon my friend
I don't know why, but he seems to me like an old friend, you know, the one who's always doing the cooking when there's a get together, and always makes the best tasting dishes.
Crushing the heads and small legs goes back to at least Auguste Escoffier's book 'Le Guide Culinaire' first edition in 1903. Lobster heads and legs sauted with a mirepoix, some white consume, a little cayenne for heat, brandy, a third of a pint of white wine. The Bisque recipe was virtually identical to crayfish bisque and in fact Escoffier simply refers to Bisque D'eCrevisses (crayfish) when talking about Bisque de Homard (lobster). So if you can get ahold of some crayfish, you can go to town with that as well!
Interesting the addition of the shrimp shells - will try that. However, not including fresh sautéed fennel is a mistake. I consider it a key flavor ingredient to the perfect lobster bisque.
I ate LOBSTER Bisque and Shrimp Bisque in restaurants in Germany, Italy, and Venice while in the Army and as a young man was amazed at the flavors. There is something about soups and chowders that warm the body and make a meal something to remember. I know this is an old video but thank you for showing the deep flavor process.
Love lobster bisque! Great video and thank you for sharing. Can't afford lobster, but lobster bisque is awesome, as I've eaten a few times in my 70 years.
One of the most amazing recipes I've ever seen! You lost me when you pulled out 5 pounds of shrimp skins but it was a treat to watch the rest of the process!!
Jack for 20 years I have been a ferry frequenter , and now I have a great reason to allow more time in Daddy Jacks before or after our next planned commute down from Maine ! Wish we had found your videos sooner !
Subscribed! Love a big chef who knows what he's doing. Probably because I am one! Lol much love from New Zealand and please keep the cool videos coming.
I would love to have a bowl of that, I know it has got to be great. I love lobster bisque I think I'm gonna try this recipe. Thanks so much for sharing this your method of cooking is wonderful, so straight forward and the way you used the strainer to break up the lumps is a great idea I know I'll use that when I make a roux.
I followed him to a T I also love that he don't measure so I went with te flow and my lobster bisque came out sooo good I also reduced my base over night I ate 6 bowls threw out the day yesterday I had to freeze the rest to keep from eating it thanks a million jack ill never eat red lobsters bisque again
+Consquilla Pugh Thank you for your great comment. Happy that you enjoyed this recipe, it was a good one. We liked your comment so much that we posted it to the Daddy Jack's New London Facebook page. Please like us on Facebook Consquilla we would love to have you in our Facebook family.
I genuinely like this man. And I like his videos. I see a lot of comments on cross contamination in the chat... and to my utter dismay, he demonstrates it wonderfully at 3:07.... stirs his shell fish and mirepoix with his spoon, then dunks aforementioned spoon into what I can only guess is a container of premixed and portioned salt and pepper....a bit of a “yikes” scenario in a restaurant setting. My guess is that he’s old school. Been doing this for years and I reckon I’m the 80s and so forth this was how it was done. It still is fascinating to watch him cook a protein and a wonderful sauce in 1 pan in under 10 mins, don’t get me wrong. This guy is legit. Just curious if his demonstrations recorded for CZcams mirror his methods working dinner service on a Friday night..or if it’s two separate things altogether. Not hating though, I still enjoy watching!
I'm 100% sure that's how he cooks on the line. The product of old school frame of mind. His plating says it all. There's no way he's got 2 Michelin stars under his belt.
Bill H it’s not the salt that presents a problem. It’s simply introducing shell fish into the salt. Shell fish is a major allergy. And if he uses that same salt again ( which I’d reckon he would, it’s clearly not just portioned for the video) it could be dangerous to folks with allergies, some whom have life threatening allergies.
Mr. Bob Jack I watched your video last year about your lobster bisque and I made a couple rude comments but I have been watching your videos for the last year and you truly are a great cook I really enjoy your videos God Bless America. PS I erased those old comments.
Superb ! I like your technique of using the whisk against the strainer to work the rue ! I learn something new each time I watch your videos ! Thank you for sharing your wisdom ! Merry Christmas from Michigan !
god in my apprenticeship i made thousands of litres of this stuff-all the classic french way. used to stink so bad the flies would follow me home. good times.
This looks delicious! To all the food police commenting on his technique...You have an immune system....USE IT! I would eat at Daddy Jacks any day before I’d eat at your house!
I agree, and with all the boiling, most of the germs should be dead, especially anything coming from the tap water!! The tap water is probably deadlier than the seafood.
I have eaten in many places and this is above the normal hygienic standard. Like Marijane said use your immune system. However in this case you're not even close to needing it.
I enjoyed watching your down-to-earth cooking teaching style and rustic kitchen demo. I have watched cooking demos that "clean up" the cooking process... but why?! You nailed it! I am cooking a lobster stock for the first time, but searched for help, and love your recipe! thank you! If I'm ever in Connecticut...I aim to visit you. ~jen in nyc
Omg I can't believe it lol. He should've just gave him the fuckin bowl after that. I think fat daddy Jack was a little pissed actually lol that was a fast closing of the vid
this is a REAL northern kitchen..all stock restaurant cookery...well loved stovetoo..nothing fancy..and I WISH I could smell this...my fav dish!...the licka...wheeeeew yessssssss
Thanks for the Lobster Bisque recipe, I have a good friend that loves lobster bisque so I am sure he is gonna love this. I am sure I will too. Thank You!!!
Susy?susy Cream Cheese? Oh that tweeked my Zappa recall. "What's the ugliest_ part of your body?/some say your nose/ some say your toes/ but I think it's your mind" thanks
Im sure you suck as a person.. I feel sorry for anyone that is in your life.. Im guessing you live in your mothers basement. No, Im not a big fat guy, just compassionate.. Look it up, Dickhead.
That was the most entertaining video I have seen on CZcams in a long time. I have never posted a comment. The first!I just wanted to cook some bisque this week and did a search. Yours came up and your had me at hello!Question. I will not have shrimp shells. Can I just buy some whole on sale shrimp and cut it up?Nice work my friend!
Thank you so much for your lobster bisque recipe. I have tried a few others but I always come back and will stray no more. The only adjustment I make is I keep all of the legs and cook them separately then remove the meat with a rolling pin.
I've learned so much, as if a student of this Art in several videos now. If I were to attempt this bowl, I might add 3 or 4 jumbo (16-20, hopefully 16) butterflied shrimp, tails on and up into the bowl at service, in a triangle or square keeping the shrimp warm in it. Thank you Chef for these videos. If I were to ever open a Restaurant, I would credit your style in making great foods..
Amazing thanks I live down here in SC and have been making shrimp bisque for over 10 years and I always love to see different people's renditions of it and saving those shrimp shells eventually becomes an addiction.. thanks Daddy jack wish I could work for someone like you any day of the week or visit someday. Peace! I enjoy every video.. big fan
I googled lobster bisque recipes. Reviews on the same recipe: It's best ever. vs. It's so bland and runny. Then I remembered DADDY JACK!!! THANKS SO MUCH FOR POSTING THIS VIDEO! I am going to make your recipe for Thanksgiving!
Man, I miss Jack.... thank God we have his videos
I’ve watched jacks videos over and over a hundred times. I keep coming back because he cooks in real time. He’s a real chef who has spent years and years in kitchens. He’s frugal and related to down to earth people!
This was the first video I found of Jack's, I went on to become a big fan of his and watched all of his videos. Thank you for all the knowledge and entertainment over the years! RIP Daddy Jack.
Restaurant cooking at it's best! Most honest wholesome way of making this. Not too many chefs are confident enough to film their actual cooking openly like this. I really hope I can taste his food one day, God bless
I'm chef Gordon Ramsay and I have to disrespectfully disagree with you. Fuck off.
@@dennisatwell2210 I respectfully agree with you...
5 year later and I STILL use this recipe to make amazing Lobster/seafood bisque. Jack you were an outstanding chef! Thank you!
Indeed he was and is.
Jack, I LOVE the way that you cook!!! No frills. No gimmicks. Just great skills. After years of catering, culinary school, externships,working in restaurants etc etc ... there is NOTHING better than watching and TASTING the food of a skilled chef who truly ENJOYS cooking. Your channel is so refreshing. Keep making that food sing Baby!!! And next time I'm near New London, I'm coming in.
Love it! Visited Daddy Jack in person, in the kitchen. What a gentleman! Honest and pure personality. Can't wait to go back.
After watching this video two years ago, me and my husband have made Lobster Bisque every New Year's Eve! It is literally the best bisque I have ever eaten! Jack, you're incredible!
I grew up in and around kitchens and I can tell you from experience that this guy is a true seasoned vet. He could cook for me anytime.
Yes he's actually cooking unlike a lot of "Chef"
I wish everybody would just watch this amazing genius at work and stop making silly comments about what he's doing wrong. He's never said he's perfect, but we can sure learn a lot about cooking from watching his videos. He's terrific!
sure is a lot of work for a bowl of soup
no soup for you
@@ARCSTREAMS 😂😂😂
how is he genius? he dropped a plastic bag in the pot and left it there for like 10 seconds
There you go 1000 island dressing.
Haters if you can’t appreciate him please don’t watch his videos and don’t comments , he is a good man and god bless him
Bless you sir for a very nice comment. All the best to you.
Pakistan Meri jaan I agree! He just made me laugh when he said he was going to melt the flour:)! I’m glad he didn’t edit that!
He sure makes me hungry with the videos!
He added the lobster meat at the end
@@MrJustliketht you're wrong 15:20
I did almost exactly how he said and everyone went crazy and enjoyed my lobster bisque. He cooks like we cook in New Orleans at home.
It’s like lobster bisque mafia!
“Got some fresh herbs buried in the garden - right next to the guy that didn’t like my bisque!”
Go Gators!
Buwahahahahahah!
Hahahaha 😭😂
Jack Chaplin's lobster bisque is the finest ever made. When he had his "Daddy Jack's" restaurant here in Dallas we ate there all of the time. That is where & when I fell in love with his bisque. Sadly he moved back to the East Coast a few years ago but fortunately the guys who used to work with him own "Lefty's" here & Jack passed all of his recipes down to them. Had this same delicious bisque a couple of nights ago on Christmas Eve. FYI...Jack never put this much cream in his bisque and neither do they at Lefty's. It is always that beautiful pimento color as here in this video before the large amount of cream is added.
That's awesome never been to his food but would love to try
Hi from New Zealand. I saved this video some years ago. Have made it many times, each time I watch the video again to get in the groove. Love it. My 70th birthday tomorrow and I’m making the stock the day before, this recipe is my special treat..
"I bet you all thought I added too much flour there"
Yes, yes I did Daddy Jack.. And I apologize profusely.
Been a fan for a long time. I LOVE your recipes and incredible knowledge and confidence you cook with. So refreshing to find a cooking channel where it's all about the food instead of a cook who tries to be entertaining and make it all about themselves...
This is the man who I'd like to prepare my Christmas dinner. Wonderful.
This is the man I'd like to cook dinner with! I'd be his sous chef ANY DAY OF THE WEEK! :)
"We don't have all day", then smashes lobster with giant sledge. I LOVE this guy!!
Have watched this guy for a lot of years and sorely miss him. Learned from a man who cooked just like Jack and I still love cooking to this day. My biggest regret was never having made the road trip to New London to eat and meet him personally. Glad Jack lives on in these videos.
I should have enough scraps to make this in about seven years.
right!! no wonder its expensive and probably only once a week after all the weeks shells are collected
You can use better than bouillon lobster base also as a shortcut you don’t have to add the bodies necessarily. Or use lobster tails and the shells from the tails and I add a little bit of the better than bouillon lobster base and it came out great
@@DogsRGr8 I do this, buy lobster tails w/ meat (about 20 bucks) and use left over shrimp shells to make a sea food stock.
my fingers are bleeding from peeling 2,000,000 shrimp. Goddamn lmao
@@mobboj7338 HAAAAAAAAAAAAA
I love watching chefs like u do your thing. I learn so much and modify the technique to work at home and make good food for my wife and I. I love going out but nothings more rewarding that making it yourself and sometimes if I want to eat those high dollar meals more often I have to do it myself.
Love this guy's style of cooking. Relaxed and comfortable.....you can tell he has many years of experience. Can't wait to try his food. Someday soon my friend
Most authentic cooking experience on CZcams. No frills or gimmicks necessary.
Starting a gofundme to get Bob that smell-o-vision
I've watched way too many of these videos in the last week. Thank you for your work, and for making it available to all of us!
Man I miss Jack. His cooking style, authenticity, and just overall good humaned nature is unmatched
I don't know why, but he seems to me like an old friend, you know, the one who's always doing the cooking when there's a get together, and always makes the best tasting dishes.
Crushing the heads and small legs goes back to at least Auguste Escoffier's book 'Le Guide Culinaire' first edition in 1903. Lobster heads and legs sauted with a mirepoix, some white consume, a little cayenne for heat, brandy, a third of a pint of white wine. The Bisque recipe was virtually identical to crayfish bisque and in fact Escoffier simply refers to Bisque D'eCrevisses (crayfish) when talking about Bisque de Homard (lobster). So if you can get ahold of some crayfish, you can go to town with that as well!
dom de luise would be proud non?
he wasnt claiming he came up with the idea....
Bon Appetite' :)
Rick Fountain, Jr. I think they were just pointing out the fact that Jack is actually cooking by the book on a high level
Interesting the addition of the shrimp shells - will try that. However, not including fresh sautéed fennel is a mistake. I consider it a key flavor ingredient to the perfect lobster bisque.
I can trust a person that cooks like him.. Good Job Big Man!!
RIP big dog. Came back to this vid cuz i’m making lobster bisque with a friend this weekend
Love this guy's flair and use of all the basic kitchen tools he has available. So much so I watched this video twice.
I really love the way you reuse things Jack.when I was a kid we didn't throw anything away especially food.
Oh hell yeah I know to save shells from shrimp and make a shrimp stock out of them. The flavor is fantastic.
I ate LOBSTER Bisque and Shrimp Bisque in restaurants in Germany, Italy, and Venice while in the Army and as a young man was amazed at the flavors. There is something about soups and chowders that warm the body and make a meal something to remember. I know this is an old video but thank you for showing the deep flavor process.
Love lobster bisque! Great video and thank you for sharing. Can't afford lobster, but lobster bisque is awesome, as I've eaten a few times in my 70 years.
Thank you, I really enjoy you instructions, your method is inspiring, and your food tastes great....
Somebody finally told the truth This is the best recipe for lobster bisque Bravo's Jack
I made this by following your directions.
It was EPIC.
Thanks! !!!!!!!!!!😆😆😆😆😆
He will live on a legend. Never met the guy, I don't even live where he lives, but I enjoy his videos.
One of the most amazing recipes I've ever seen! You lost me when you pulled out 5 pounds of shrimp skins but it was a treat to watch the rest of the process!!
Omg. Take my money. I would eat the whole pot. Nice to see an authentic recipe
me 2!!
Jack for 20 years I have been a ferry frequenter , and now I have a great reason to allow more time in Daddy Jacks before or after our next planned commute down from Maine ! Wish we had found your videos sooner !
I have been cooking for my family for over 40 years. But I gotta tell you... I love to watch this man cook. He is the real deal.
Absolutely delightful tutorial, thank you! I will be trying out everything I've learned in a couple days and can't wait to try it. You rock!
Subscribed! Love a big chef who knows what he's doing. Probably because I am one! Lol much love from New Zealand and please keep the cool videos coming.
Daddy Jack was a national treasure. RIP. I still watch his videos all the time.
The first episode brought me to this channel. RIP brother, great recipes.
Oh my gosh that’s got to be fantastic!!! Yum! I’d go every week for my “Daddy Jacks lobster bisque fix” !!!
If I can slowly drown in that, I'll die a happy man. Give it to me!!!
I love watching this guy cook my great grandfather was the chef at the lake harmony lodge in Pennsylvania and Jack reminds me so much of him
Im cooking it this method right now, the lobster stock is already tasting good. Thanks for sharing.
I get a weird sensation after watching Jack do one of his dishes. I swear I can smell the cooking thru my monitor.
been smoking some good stuff eh? ;D
This guy started cooking when he was 7 years old.
'm glad all these videos out out here to watch.
I would love to have a bowl of that, I know it has got to be great. I love lobster bisque I think I'm gonna try this recipe. Thanks so much for sharing this your method of cooking is wonderful, so straight forward and the way you used the strainer to break up the lumps is a great idea I know I'll use that when I make a roux.
I followed him to a T I also love that he don't measure so I went with te flow and my lobster bisque came out sooo good I also reduced my base over night I ate 6 bowls threw out the day yesterday I had to freeze the rest to keep from eating it thanks a million jack ill never eat red lobsters bisque again
+Consquilla Pugh Thank you for your great comment. Happy that you enjoyed this recipe, it was a good one.
We liked your comment so much that we posted it to the Daddy Jack's New London Facebook page.
Please like us on Facebook Consquilla we would love to have you in our Facebook family.
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Syahilah Sadikin 😂😁😀😉😊😋☺😇😃😄😐😅😆😑😏😔😞😟😖😕😓😫😥😣😴😪😌😝😜😛😒😒 ME EMOTIONAL LIKE US PEOPLE!!!!?
Why did you throw out the day?
I genuinely like this man. And I like his videos. I see a lot of comments on cross contamination in the chat... and to my utter dismay, he demonstrates it wonderfully at 3:07.... stirs his shell fish and mirepoix with his spoon, then dunks aforementioned spoon into what I can only guess is a container of premixed and portioned salt and pepper....a bit of a “yikes” scenario in a restaurant setting. My guess is that he’s old school. Been doing this for years and I reckon I’m the 80s and so forth this was how it was done. It still is fascinating to watch him cook a protein and a wonderful sauce in 1 pan in under 10 mins, don’t get me wrong. This guy is legit. Just curious if his demonstrations recorded for CZcams mirror his methods working dinner service on a Friday night..or if it’s two separate things altogether. Not hating though, I still enjoy watching!
I'm 100% sure that's how he cooks on the line. The product of old school frame of mind. His plating says it all. There's no way he's got 2 Michelin stars under his belt.
I
I believe with these dishes he is only feeding he a n d his. Get my point. The cooks cook for the paying guests... I think...
Bill H it’s not the salt that presents a problem. It’s simply introducing shell fish into the salt. Shell fish is a major allergy. And if he uses that same salt again ( which I’d reckon he would, it’s clearly not just portioned for the video) it could be dangerous to folks with allergies, some whom have life threatening allergies.
Although I practice and agree with your premise,
the heat from cooking kills the pathogens. Or not, I would eat his lumpy bisque every day if I could.
Finish at the table with fresh ground black pepper. Looks amazing! Genius work with the hand strainer!
Mr. Bob Jack I watched your video last year about your lobster bisque and I made a couple rude comments but I have been watching your videos for the last year and you truly are a great cook I really enjoy your videos God Bless America. PS I erased those old comments.
I don’t know why I torture myself by watching him cook all this good food knowing damn well I’m not gonna get to try it.
Let's get this out onto a tray
nice reference
Shout out to the mre king
This guy knows how to cook. Love lobster bisque and yours looks amazing.
Superb ! I like your technique of using the whisk against the strainer to work the rue ! I learn something new each time I watch your videos ! Thank you for sharing your wisdom ! Merry Christmas from Michigan !
god in my apprenticeship i made thousands of litres of this stuff-all the classic french way. used to stink so bad the flies would follow me home. good times.
While he is a walking heart attack... The man can cook
Never trust a skinny cook!
I love lobster bisque. After watching this video I have a great appreciation for it. Thank you for sharing this!
Amazing man with recipes that work.I've made and still make several of them. Good man, great heart. Miss ya man. God Bless
This looks delicious! To all the food police commenting on his technique...You have an immune system....USE IT! I would eat at Daddy Jacks any day before I’d eat at your house!
Amen
I agree, and with all the boiling, most of the germs should be dead, especially anything coming from the tap water!! The tap water is probably deadlier than the seafood.
I have eaten in many places and this is above the normal hygienic standard. Like Marijane said use your immune system. However in this case you're not even close to needing it.
@wullie gotfingered twat, you dont know anything about real food. can you even boil water?
The guy Kenny at the end was killed by in a hit and run. The town knew hum as a friendly guy that would walk to all the stores and talk with everyone.
www.theday.com/article/20170518/NWS04/170519294
I’m addicted to these daddy jack videos, but this lobster bisque one is the best...I’ve rewatched it 3 times in the past year...
I enjoyed watching your down-to-earth cooking teaching style and rustic kitchen demo. I have watched cooking demos that "clean up" the cooking process... but why?! You nailed it! I am cooking a lobster stock for the first time, but searched for help, and love your recipe! thank you! If I'm ever in Connecticut...I aim to visit you. ~jen in nyc
Hot Roux,
Cold liquid,
No lumps
-Chef John.... I think
Or.... cold roux with hot liquids
@@stevemill8959 go sing a song....
Ole Kenny takes a sip then drops his spoon back into the bowl for Bob. Lol
Michael Vines lol
Maybe Kenny has to do dishes that day.
He wiped the spoon on his hand rag.
The old "double dip".
Omg I can't believe it lol. He should've just gave him the fuckin bowl after that. I think fat daddy Jack was a little pissed actually lol that was a fast closing of the vid
Every Chef has his own ways and uniqueness to cooking! This man is the real deal!
Awsome just Awsome ........loved the way you smashed the shell's
i was sooooo pleased when we made this ...we used gulf shrimp shells came out great!
Damn, that is so many shells I can smell it here in Georgia!!! You rock!!!
I second that!!
if you slow down with flouring the Ru you dont have to declump, should be a cream.... great vid looks delish
this is a REAL northern kitchen..all stock restaurant cookery...well loved stovetoo..nothing fancy..and I WISH I could smell this...my fav dish!...the licka...wheeeeew yessssssss
Thanks for the Lobster Bisque recipe, I have a good friend that loves lobster bisque so I am sure he is gonna love this. I am sure I will too. Thank You!!!
Elaine mentioned the bisque!
Susy?susy Cream Cheese? Oh that tweeked my Zappa recall. "What's the ugliest_ part of your body?/some say your nose/ some say your toes/ but I think it's your mind" thanks
@@richiejohnson mahalo and aloha!!
You remind me of my brother and I miss him. I'm coming to see you for some of the bisque.
was your brother a big fat guy?
@@smug8567 😂 dick!
@@smug8567 of course not, he just used to sweat a Lot........!
Im sure you suck as a person.. I feel sorry for anyone that is in your life.. Im guessing you live in your mothers basement. No, Im not a big fat guy, just compassionate.. Look it up, Dickhead.
what a gem of a video
I am in love with this chef! As soon as I saw he did not need to measure anything, I said 'I want to go eat at his restaurant'!
Measuring is for women!! Does he look like a woman?!! ;D lol.
That was the most entertaining video I have seen on CZcams in a long time. I have never posted a comment. The first!I just wanted to cook some bisque this week and did a search. Yours came up and your had me at hello!Question. I will not have shrimp shells. Can I just buy some whole on sale shrimp and cut it up?Nice work my friend!
Yes. But I hope you haven't waited all this time for a reply.
My mother told me to never trust a skinny chef. This guy must be good.
NOTHING EASY ABOUT MAKING THAT YUMMY YUMMY LOBSTER BISQUE, REALLY GREAT
Thank you so much for your lobster bisque recipe. I have tried a few others but I always come back and will stray no more. The only adjustment I make is I keep all of the legs and cook them separately then remove the meat with a rolling pin.
DJ, I've got frozen lobster shells .Can I use them or does it need to be fresh?
you can use them for sure!
How much brandy should I add ?
Chef: Yes.
I've learned so much, as if a student of this Art in several videos now. If I were to attempt this bowl, I might add 3 or 4 jumbo (16-20, hopefully 16) butterflied shrimp, tails on and up into the bowl at service, in a triangle or square keeping the shrimp warm in it. Thank you Chef for these videos. If I were to ever open a Restaurant, I would credit your style in making great foods..
I could watch you cook all day long....You are an artist in the kitchen!!!
Thanks for the video! I really enjoyed it and I'm definitely going to try this recipe!
You yada yada d the best part... no I mentioned the bisque
Amazing thanks I live down here in SC and have been making shrimp bisque for over 10 years and I always love to see different people's renditions of it and saving those shrimp shells eventually becomes an addiction.. thanks Daddy jack wish I could work for someone like you any day of the week or visit someday. Peace! I enjoy every video.. big fan
I have made this about 6 times. I've served it to guests and I've also made it just for myself. It is absolutely FULL of flavor and delicious.
This man doesn't cook for you. He beats the hell out of your taste buds because he can. XD
Haha - awesome comment.
I googled lobster bisque recipes. Reviews on the same recipe: It's best ever. vs. It's so bland and runny. Then I remembered DADDY JACK!!! THANKS SO MUCH FOR POSTING THIS VIDEO! I am going to make your recipe for Thanksgiving!
This is the most important CZcamsr of our time. Change my mind.
Wow....you know how to make a roux! This recipe is amaizing! Thank you for sharing!!