BEST in CLASS Lobster Bisque
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- čas přidán 20. 01. 2019
- INGREDIENTS: (Cost is about $60)
Lobster:
• 3 (1½-lbs each) lobsters
Stock:
• 1 quart bottled Clam juice
• 2 quarts water with 1 tbsp kosher salt
• 8 tbsp salted butter
• 1 tbsp paprika
• 2 carrots, chopped
• 1 onion, quartered
• 3 celery stalks with tops, chopped
• 1½ tsp tomato paste
• 1 cup Brandy (inexpensive like E&J)
• 2 cups Dry Sherry (inexpensive like Taylor)
Roux:
• 1 stick salted butter
• 2 tbsp minced shallots
• 14 tbsp all-purpose flour
Finishing Cream Base:
• 2 tiny pinches of ground nutmeg
• 4 cups heavy whipping cream
COOKING INSTRUCTIONS:
TO Boil & Shuck Lobsters:
1. Bring clam juice and salted water to a boil in a large stockpot.
2. Add lobsters, cook 12-14 minutes, covered.
3. Remove lobsters from the pot and allow to cool 15 minutes before handling. Set cooking liquid aside to be used later.
4. Crack lobsters over a bowl to catch juices for later use. Remove legs, claws, tails, and extract meat. Set meat aside in the bowl with the juices.
5. Carefully extract the green tomalley from the lobster body. Set aside with the meat. The tomalley will be added at the very end so that it does not overcook and harden.
TO Make the Lobster Stock:
1. In a heavy-bottomed stock pot, saute 8 tbsp salted butter over medium heat until melted. Allow the butter to sizzle and emit a slightly nutty aroma.
2. Add the paprika and stir.
3. Add the lobster shells and bodies (containing roe) along with the mirepoix of vegetables. Take a large, heavy object like a meat mallet or flat-ended rolling pin to crush the shells in the pot. This will help release the best flavor from the shells.
4. Saute for 10-15 minutes, stirring often, to allow the fat in the butter to extract color and flavor from the lobster shells.
5. Add the brandy, sherry and tomato paste to the pot. Bring to a boil and cook for 10 minutes.
a. This will help extract alcohol-soluble flavors from the tomato paste.
6. Add the reserved boiling liquid to the pot, as well as ALL run-off juices from cracking the lobsters (do not waste one drop).
7. Bring to a boil, then reduce to a very low simmer and allow to cook, uncovered for a minimum of 1 hour or several hours (as long as you can wait - more time = more flavor).
TO Make the Roux:
1. Meanwhile, melt 1 stick salted butter in medium sauté pan over medium heat.
2. Add shallots, and allow to cook in butter until soft, about 1-2 minutes.
3. Add flour, and whisk. When the flour is incorporated, reduce heat to low, and cook 5-10 minutes, stirring or whisking, assuring that the roux does not reach any darker color than the initial blond color.
TO Finish the Bisque:
1. Strain simmered stock through a fine mesh strainer into a medium-sized bowl. Press and crush shells to extract every last bit of flavor.
a. There should be about 2 quarts of stock. If there is more than 2 quarts, reduce it down. If there is less than 2 quarts add a combination of water, milk, clam juice, and vegetable stock.
2. Return stock to large pot. Add nutmeg and heavy cream. Bring back to low simmer for 5 minutes.
3. Slowly add the roux, whisking vigorously to assure there are no lumps. Simmer for 5 more minutes.
4. Chop the whole pieces of lobster tails, legs and claws into small chunks. Chop less-attractive scraps and roe. Add these pieces along with the tomalley to the bisque.
5. The finished lobster bisque can be chilled or frozen at this point.
6. Ladle and serve (chopped fresh parsley is optional).
ENJOY THOROUGHLY !!!
I'm an old Maine-ah and know my way around a lobster pretty good... A tip for the tomalley... crush up half a dozen saltines and melt a couple tablespoons of butter. Combine all 3 together to form a buttery, lobstery paste. It will dissolve nicely into the stock not leaving any lumpy bits behind. And for what it's worth, we usually pull the poop chute out of the tail before cutting it up...
Love the idea !!! My Uncle lived in Port Clyde for many a year and I thought I heard all the tricks, but I really like that one. Thanks so much for sharing.
So i watched this video about 5 times today, wrote down the directions and all ingredients, followed it to the tee. The aroma throughout my house during the cooking process was amazing. IT IS THE BEST LOBSTER BISQUE I HAVE EVER HAD. If you have the time give it a try, you wont be disappointed.Thank you for the video. Cheers.
I did give it try, yes it was fantastic
Too much cream
Hahaha... your "whisk" was cracking me up. 🤭 Thanks for the great recipe!
I made this about 1 year. My husband is constantly asking me to make it again. He's gone for a few day, he'll be thrilled when he gets home and finds I made it. This is hands down the best recipe. Thank you for sharing.
Thank you so much for the step-by-step instructions! I especially appreciated your breaking down of the lobster on video and the method of leg meat extraction. I will do that from now on. Thank you!
We made this exact recipe today & it was a huge hit!!!!! Used E&J brandy and the Taylor dry Sherry. Absolutely loved it!!! Thank you so much!!!!
This is by far the best lobster bisque I have ever had, and my family agrees. I followed your recipe step by step. Thank you so much
Definitely making this happen this weekend. I appreciate you sharing this.
Fun vid, looks like a great recipe, Thanks!
cant wait to try this... thank you for sharing
The sound of the metal spoon on the pan is gonna be my demise
thank you for showing us how to break down the lobster and what parts to use. Also, parts needed for stock. Doing this now. Best recipe
i used rum in it light brown came out fantastic yumm
Great video! Cooked a couple 3.75 lb lobsters for rolls. Last minute decision for the bisque. Used what I had this time but got some great ideas from your video. Will try it next time. Thanks for sharing!
Also the cream should be put in last. Thicken your base with the roux first then add cream bring up temperature [DO NOT BOIL] then add lobster meat turn off. Especially if you’re eating the next day since you’ll have to heat up again.
I wanted to make lobster bisque after trying it for the first time.. and I’ll just appreciate this beautiful video because it’s truly a process
Fab!!!
I used to roast my shells in the oven for about 10 minutes. (The aroma floods the house).
Then pound the shells and add them to the stock just as you did.
Then strain of course.
I am dying to try this.
I thought this video was great. Authentic and organic. Yummy
Great chef and cook. He is funny family man. I like how he is just being normal and good at what he does. He is not serving this at a restaurant just to his family and kids. Keep it up
Some day when I have time, I will definitely make this!😋
Clear directions, excellent technique! Cool.
Thank you! Cheers!
My husband and I made this yesterday and it came out wonderful. Gifted some to my sister and her family, since it makes more than enough! Which, I feel is smart considering the effort put into this dish, you may as well go for gold and yield as much as you can. They loved it. Thank you for sharing 😁
Wonderful!
that taste at the end was worth the 20 min video. looks soooooo good 👍 thanks for making this video 📹
Haven't laughed that hard in a long time. Thanks for the recipe too.
Made it last night. Takes a while but delicious. Good job.
Thanks!
Great job!
What about the tamale? Curious how you used that in this...or if you used it for something else.
Thank you so much for this wonderful recipe! This recipe provides EXACTY the flavor and texture I was looking for i a lobster bisque.
Last night, my husband and I went to the. most expensive seafood restaurant in town for a special occasion. We both ordered whole lobster, not lobster tails. The dinner-- and especially the lobster-- was delicious. But when I asked our server to give me a doggie bag with ALL of the lobster shells, legs, heads, etc, he looked like he had never heard of such thing. But he did as I asked and today, I used the "discards" to make Guts' Smokehouse lobster bisque. OMG! So perfect. And now I feel that we got 4 delicious and satisfying lobster dinners for the price of 2. Given the price of lobsters these days, what's not to like?? Thank you, John Guttman! Good job!
Your comment warmed my heart. Thank You so much.
I never make this Bisque of Lobster , i do it but so different .. nice to see
Looks Awesome my friend, I think I would have figured a way to Flambe' the Brandy/Cognac but othere than that our methods are super similar! Enjoy your CHristmas Dinner!
Me and my son just got done making this recipe and I can say it is the BEST lobster bisque I have ever tasted!!! Thanks so much for the recipe and video tutorial. Only thing we did different is we used seafood stock instead of clam juice. One question though, if we keep it chilled in the fridge as opposed to freezing it, how long do you think it would be good for?
Joe A ... thanks for your kind words. First, I like the seafood stock idea ... thanks for sharing. Second, I would not keep it in the fridge more than 3 days. Other than the salt from the clam juice there are really no forms of protectants (like acid, smoke, etc) to safely preserve the fresh lobster meat.
@@GutsSmokehouseBBQ thanks for the info. Though I don't think it'll be an issue, as we already have gone through half of what it made. Yes, it really is that good 👍
This is awesome... just one take. A hand blender does wonders when adding the rue
It really does a better job than hand whisk
Hands down best lobster bisque recipe/video I have watched on YT.
Gaaaaawd that first taste was EVERYTHING!!!!
Very nice recipe! Everything is spot on! Just a personal taste, 4 cups of heavy cream at the end is.... welll... heavy... after all that butter, even for that amount of lobster I would respectfully suggest to start with two, in the worst case, you can add more after tasting.
Thanks for the video!
I would do half heavy cream and half 1/2&1/2....
rofl. saying "be nice" to a lobster that tries to pinch you that you are about to drop into boiling water definitely made the top of my funny list for the day.
I think you should add the milk to the hot roux. I believe the saying is cold milk, hot roux no lumps. Anyway that definitely looks amazing! I will give that a try. Thanks for the video.
I’ve been fortunate enough to have had this bisque it’s amazing.
EXCELLENT video. Your comment while tasting it tells me this recipe is a winner.
Thanks for all formations chef
This is the best recipe by far
Glad you think so!
Hello! Excellent recipe thanks! How many servings did you get out of the 3 lobsters?
12 appetizer servings.
Shark boy will be making this for Christmas dinner.
Love this. Hate the metal spoon/pot action 😢
I've viewed several videos, and yours is closest to the Escoffier bisque. Some start with a basic bechamel . . . but your one pot method works . . . I add the hot stock to the roux a little at a time which gets rid of clumps and extends the roux by creating gluten strands . . . but, looks good.
@@foodnaturechefmaikpresents5950 I relied completely on Escoffier for my bisques, and they were always a hit with the wait staff who sold them out even at a premium price. However, best not to get into a fight in a kitchen over this . . . too many sharp knives lying around.
@@foodnaturechefmaikpresents5950 It was a while back when I made the comment, but the bisque recipes on most CZcams videos were not even close to Escoffier. I followed his recipe to the letter, starting with the mire poix. As my comment said, this 'one pot' recipe was not exact, but closer than anything else on CZcams.
@@foodnaturechefmaikpresents5950 I agree . . . the flambe' with cognac . . . I think white wine was used as well . . . of course, butter . . . but I started with the mire poix and also cooked the shells in the bone broth . . . I don't recall exactly (many years ago) so forgive me. Did Escoffier use the mire poix for the roux, like a bechamel? My memory of when I made this in the kitchen back in the 1980's is not perfect, but it was excellent and I guarantee I used Escoffier's recipe from his book on French cooking, and to the letter.
@@foodnaturechefmaikpresents5950 It is so good, and the natural colors . . . that's why it was so sad watching all these bisque videos on CZcams, all done so badly. I thought this guy came closer.
It's fun to see someone react the same way to that one, heavenly bite as I often do :)
Did you use the clam stock from cooking the lobsters?
I will be doing this Tomorrow I found this Recipe to be one of the best laid out I will let you know how it came out
Update I made this recipe for my wife and her friends for the first time and they were practically licking the balls and it was very very good recipe of course I added my own little touch to it to for a little extra kick of heat thank you so much for sharing this recipe was awesome
I believe you meant bowls not balls
Ate the lobster for dinner dipped in butter, saved all the shells. Can I use shrimp cut up instead of lobster meat? (Less expensive that $12.99/pound lobster). Can I skip brandy and just use sherry? AA frowns on alcohol in food.
Any seafood would work just fine. Remember that Sherry is alcohol also. You can get the non-alcoholic wines at the grocery store. They would be a fine substitute as they will give depth to the stock.
@ 11:00 I was confused. What most of the juice is there comes from??
Can I suggest a wooden spoon.
👍
A little dry mustard and old Bay would be z great addition or 1/2 a bay leaf in the stock
Don’t lick the spoon you use to cook with ewe
How many people will your recipe serve?
Buy that man a whisk!
Hi please can I come to your house for this lobster bisque, I will be so happy to have some.
Thank you very much
Why do you have a lot more broth then the first strain?
I used scissors and avoided the claw issue.
I love eating lobster
But I can’t help feeling bad for them
What happened to the tamale?
He puts it in at the very end so it doesn't harden. It's all in the description.
Heck yeah!!! Well done for a weekend hacker.
Cream is just an emulsifier. I’m sure it’s good, but I’m also sure it would have been better with less than half that amount of cream
No brandy?
this guy is killing me ....a stove like that but cant find a whisk....
The same... So many mistakes as a chef that shouldn't be
you must be poor
a wooden spoon, a metal spoon, a tablespoon, heck even a spatula! but an electric mixer whisk!??!? oh my...
add salt to your water (instead of pouring it directly into the pot), pour the water into the pot even though 1/5 of your salt stays in the bowl....
How many people is this recipe for?
My eyes my eyes
Cute guy!😍
Don't know about you guys, just love the steal on steal scratchy sounds, reminds me of good old mother-in-law singing !!
So, something was stolen?
Damn, there sure is a lot of people here critiquing this lobster bisque recipe. If you all are such good cooks, make video yourselves... I thought it was a good recipe for a home chef and I'm definitely going to try it. Thank you, sir. This looks delicious.
Three stocks, whole stocks of celery? It looks like you used to only three ribs. Ingredient list says 1/4 tablespoon flour looks like you used a quarter cup at least. Do I have to lick the spoon and use it to push the lobster intoThe pot like you did? Or can I be sanitary?
Why even use the clam juice if you're going to make a stock from the shells?
Five years ago - you forgot to peel out the vein - pull back tail end -just to let you know! 😅
If you didn't stop at the egg beater. That I guarantee you did at the mush into the cream.
God damn everyone here is a critic
Guts? As in entrails ??🥺
No, nickname cause I have little bit of a Gut and my last name is Guttman
Late to the party but cracking up this guy used paprika to "brown" the butter. He just made a false roux. It's flower buddy, and brown the butter with flower. A little tomato paste at the end for a true roux. ugh.
Quick to judge. Sorry to see you mis-interpreted what was being done. Didn't use paprika to brown the butter, just happened to add it at the same time I put the butter in to brown. Made a roux at the end. Never heard of anyone adding raw tomato paste at the end of anything. Some critic.
I didn't see any water added???
check video at 10:20 and also read note on screen.
Whether it be my own fault or the fault of the video I ended up with "hot milk soup".
Man who the f%#¥ told you can cook !
You are supposed to freeze them first for 20 minutes....This freezing will numb their nervous system....Then have a lot of boiling water....You didn't have enough water to cover the lobsters.....
I'm not sure about the tamale part?
Your supposed to refrigerate them before boiling alive lobsters. The cold of the lobsters puts them to sleep.
Forgot to take out the shit vain from the tails.
Why do so many chefs neglect to remove the alimentary canal from the lobster tails?
He’s licking the spoon he used to add the lobster. There goes my appetite 🥵
And please change this fire detector battery!
Why doesn’t it have the red color that lobster bisque usually have
Vu Dang .... the reason is that because there is way too much cream in this. Not good and not healthy.
You should really invest in a man sized strainer and maybe cheese cloth
$100 soup...8 bucks a bowl local restaurant
easily...
7:11 tamale?
Way too much rue. It looked more like clam chowder then lobster bisque at the end.
I think it was because of too much heavy cream...he added a whole quart so that was basically half broth and half cream
Sure it’s good but dam that’s a lot of clam juice
No lobster butter? 😢😢😢
THAT LOOKS LIKE TOO MUCH HEAVY CREAM FOR ME
agree
Way too much cream. Unbelievale.
Trust
"So many mistakes as a chef that shouldn't be" So many armchair experts - get a life and actually try to help people like this gentleman
What's up with putting g the spoon in your mouth then using said spoon to scrape lobster into bisque?
i THOUGHT THE SAME THING
Wow, you guys are really that judgemental about a man's decisions he makes in his own home. You are what's wrong with humanity.
I do appreciate your focus on the details ... and you are 100% correct, First, it was an instructional video made to pass onto my children when I am gone because they talk about it all year long. That would NEVER happen for a catered event. Secondly, there is much worse that happens in a real restaurant kitchen which I have experienced first hand, but obviously you never have. Enjoy your next meal at a ‘nice’ restaurant not knowing what happened behind the curtains.
@@glindabustamante447 too bad it's not Glinda Bisque. I'd have enjoyed the boiling part.
sorry to nitpick but a bisque is thickened with RICE not a roux!
and too much cream
Looks wonderful but too much work for me
Maybe so, but all Lobster Bisque is a lot of work. There's no way around it, and there are no short cuts. Well, maybe one; buy it from a fish store or a restaurant and bring it home, LOL that's what I've been doing.