@@hidereplies1425 What? They are just pointing out the fact that its lobster bisque with crab meat, not crab bisque. You don't have to be a cook to see that.
Unfortunately it is very hard to get crab shells in any grocery store or local fishery to make a crab stock. So we have to use the closes thing to crab which is lobster.
You wait until you're serving crab for dinner then save the shells to make a stock the next day. There's always a little crab meat an cartilage left in the shells to make a good stock@@DirtySpoonsSpiceCompany
How can this be called a recipe when the flavor is from lobster stock. That's like saying, how to make chicken broth.. Add this and that to chicken stock.
ok WHY THE ABSOLUTE FRENCHECLAIRINMYEYE make the roux in a separate pan and then add it to the tomato stock? ThEERe is ffffflllllaaaaavvvvoouuurrr all in those little crusty bit from the roux and from the garlic
. it looked like a wet stanky nappy going into that stock. I am shocked and appalled in the quality of what I EXPECTED to be amazing French/Spanish crab bisque with the shell and all in the sauce and instead all I get from our shitty white-culture society is American cooks that do everything like they're in a fucking hospital
I think you should first add some crab meat in the bisque and also get that pureed with the immersion blender. That way the entire soup gets infused with the crab taste. Lastly, of course you can add some more pieces of crab meat at the end, which you correctly did. I have been wanting to make crab bisque for so long but I cannot find genuine crab meat as I see in your video. My nearest supermarket sells only imitation crab meat which I heard is not good but unhealthy. Don't know why. JMHO.
The end product is pureed. If I were to chop the garlic into small pieces it will not give body and flavor to the liquid. By keeping the garlic whole and then pureeing it gives the liquid body texture and thickenss. Hope that answers your question.
