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!
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
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.
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.
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...
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.
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..
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 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.
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.
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.
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 !
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!!
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.
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.
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
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.
Wow !!! Awesome Tutorial instructiones !!! I am going to try this for sure !! My last Lobster Bisque try was not so good !! But now i feel i have the tools to improve upon it 1!!
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.
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!!!
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 RU-vid 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.
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.
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.
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
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.
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
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 !
That was the most entertaining video I have seen on RU-vid 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!
