Learn how to make a Lobster Bisque Recipe! Go to foodwishes.blogspot.com/2012/1... for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Lobster Bisque Recipe!
Rachel Santana I do as well usually at night, so I end up binging in my fridge for something to eat. I found the best satisfaction is making some deviled eggs, cause it releases that urge to cook, they're super filling & tasty.
Impressive! I spent 30 min and found about 20 different ways to make this classic. This video makes it easy , and the flavor was exact, perfect. I made this bisque from some left over lobster tails from a party. We nailed it! this will yield better than French restaurant results. Others use flour, steak sauce, or mixtures unrealistic for home cooking. Go with this for perfect bisque!
John, a tremendous thank you for this video. I followed your instructions and made the most astounding lobster bisque I have ever had. It was the star of our Christmas dinner. Thank you! :)
I know i am 10 years late, but when you add the lobster meat at the end is that just the tail meat or is that the tail meat AND all the meat pulled from the claws and legs after the stock boiling?
I completely appreciate your unpretentious cooking-style and ingredients. I've prepared many of your savory recipes, all of which I purchased the items needed at my grocery store. Thank you! Audrey- Hollywood, California
Every single time I watch one of your videos, I laugh, I cry, and I fall in love with cooking all over again! Love the traditional angle here with rice as a thickener. Bonus points earned!
Chef, what an absolutely beautiful recipe. You have taken your years of formal training thrown out the b.s. and have been kind enough to present fine cooking in an easy to understand format to people like me who love to cook. thanks
Absolutely brilliant recipe, my family loved it and were incredibly impressed. Even my relatives from Pakistan liked it and they're entirely accustomed to South Asian cuisine. I had never worked with lobster before so I was so surprised it came out so well. In the end i made 12 small portions (as I hadn't thickened the soup as much as I should have) and my soup was more orangey-brown compared to what Chef John made. For any teetotalers out there, I used apple juice as a substitute for Brandy Thanks Chef John, from one of your fans in the UK!
When I know what I want to cook and I'm looking for a recipe I always hope Chef John has one because it will always be easy to follow without cutting corners
I once made Lobster Bisque from Julia Child's book. Think 50 steps and 6 hours of work... This is much more sane and looks yummy. (Sorry Julia if I miss spelled your name)
I'm inspired! It looked really easy for once. I noticed how quicly the lobsters were dispatched and how the chef didnt linger on it. So tired now and impatient with the subsequent "death of lobster" rants and whining. Instead I was completely focused on the prepartation, ingredients, and technique! (or was it the chef's hypnotic tone...hmm) Now im off to try it myself! Thank You!
Why would he, having what must be near total creative control and administrative control of his very simple no frills easy to do cooking snippet series, turn any of that over to some network? I mean if he needs or wants more money i get it. He could probably increase the revenue here through well known and mature methods. But why would he want a boss when hes got it nailed down. Maybe this is jusy extra mailbox money for him, who knows? I like this channel because he cooks in a way that can be replicated at home theres no subatomic zooms on the food and its simple and easy. He has a low key and often funny presentation and its not pretentious or pandering. No once do you hear him wax on about the importance of handwashing or santizing your entire kitchen or making sure you hold the food at a certain temperature over and over and over. Its not the only cooking channel i watch, but its certainly one of the most enjoyable. I get that you like the channel and wish him well, but stick to that instead of wishing him the migrane that is working for a studio or network. Its like people who moved into a state and started gentifying neighborhoods 'to get the property values up' And eventually discovered that they had created a beauractatic and administrative monster that they cant stand. Then they move to some non gentrified city in another state and start doing it there. Why?
mmm So you're comparing me to a cannibal just because I eat lobster? (and as fyi, I haven't been sawed in half and eaten by a cannibal yet, if you couldn't tell) Interesting.
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
I am so glad you have a wonderful channel. All of the recipes I could ever want and not a lot of fuss. Thank you keep up the great work . SUGARMAMA from Saint Louis MO
Thank you for using rice as the thickening agent. This is the ingredient Escoffier used. As a classically trainer Chef myself, rice is what I use. So many cooks today use a roux. I like the way you roll Chef JOHN, you don’t roux around! 👍😉
This is probably next on my list of things to cook via Chef John, but I simply feel bad about working with live lobster, yet I know it's the only way T__T
Kill them first. Then you won't be working with live lobster. But there is a way to make this with tails, but it won't be as good. You also might be able to get lobster bodies from your fish market pretty cheap, and if you want bisque with meat in it, you can use those along with some frozen tails from the supermarket/Costco.
Really,... So what about the cows, pigs, & other mammals you eat? Compared to them this is like swatting a fly. Only difference is you are the axe man. It is a good experience to watch your own hands do this deed. This is life and death in the kitchen.
This is by far the best lobster bisque recipe I have ever made and tried. Better than any restaurants. I substituted the cream with Coconut milk, the kind you cook with and it turned out amazing. Thanks Chef!!! :-)
i saw this this morning and bought 2 lobsters this afternoon lol. im doing no carbs so im going to try some butter to thicken a little. i will report back :)
I made this for valentines day being that it is a elegant meal itself. However, after blending it was not the velvety texture I imagined so I blended it twice and strained it and turned out perfect!! Overall it was an amazing dish, thanks chef John!
To make things faster and to ensure the right thickness of the soup which depends on the proportion between rice and soup volumes, I would cook rice separately (in parallel with the soup stock) - it will shave off 30min from cooking time. Then you add the rice into soup little by little and blend it till you get the right thickness.
Chef, thanks so much!! My wifes favorite is lobster bisque. It was fantastic. Now I see what this should taste like! I did follow the comments and left it on an extra 30 minutes to reduce. Excellent!!
our "pain" is just an instinctive reaction to something going wrong in our bodies. The only way people have been able to account what pain is, is by our words and complaints, regardless, all of our painful reactions are similar to that of non vocal species... since we don't speak their language, we would be pretty idiotic to believe that they are not experiencing a similar sensation to our pain when we undergo the same physical reactions... I think people just convince themselves that animals cannot feel pain, because we actually hurt them alot but don't want to feel guilty about it.
Chef John.....you are the best!!! Love your videos. Have a great Christmas and all the best for 2019 from way down under, New Zealand. My late aunt used to make Lobster Bisque, she was an amazing cook, great memories
"...ask your local wino...". Wait, that's me! I am the resident sommelier of 12th and Broadway. 'Hey Craig, what quality brandy should I use in a lobster bisque?' - 'Erm, ah (burp), I would say that three apples and a plum pit kept in the top tank of your porcelain unmentionable for 5-7 days makes a fine toilet wine that affordably doubles as a brandy. If your toilet is clean, use some of it's reservoir as stock for your bisque. Do not be afraid so long as you have a candy thermometer and bring the solution up to 165 degrees to boil away any contaminating feces'.
Is it ok if we skip the brandy? I don't want any alcohol involved in this soup. I know,weird, but can we skip it or substitute it with something nonalcoholic?
this looks absolutely amazing, i personaly cant wait to try it. also, thank you for being a sort of mentor for my cooking, i see your dishes and want to create my own. like you said, its the technique that matters
Scientists recently discovered that Lobsters DO have a nervous system that is capable of registering pain. So good for you for putting them to sleep first. ;)
Yes I have seen chefs just take a live moving lobster and just start cracking it apart. It's very upsetting so I'm glad chef john put them to sleep first.
I'm pretty sure that nothing's been confirmed concerning them feeling pain. They do have reactions due to their claws being removed, but they still don't know exactly what's going on. Unless of course something new's been discovered since I last checked.
This looks amazing! can't wait to try it! and uh for people who care about the pain of the lobster.... for goodness sakes, other sea creatures will rip this thing apart too... probably hurts. and okay talk about cruelty for humans killing and eating animals for food.... if a pack of wolves in the winter catch you, they eat you from the bottom up because it preserves our meat better.... but it also keeps us alive longer.... talk about cruel... what you going to do? go protest wolves for doing that? lol
Doesn't seem like people are complaining about Chef John inhumanely killing the lobster, though. He stunned it first by freezing it and started cutting it by slicing open the head, which killed it instantly. If that's not a humane process for carving up an animal, I don't know what is.
i think i've watched all your vids. you have truly earned the title of 'chef' ' congrats and many thanks. this soup is hard to find - so good to be able to make it now. the rice is key. you make quality vids also sir - 10 of ten stars
The Wanderer funny she felt bad she didn't say anything about not eating it she just said she felt bad. If you don't feel something for things you kill there is a problem with you
I was brave and bought a live lobster for the first time yesterday and followed your recipe. Needless to say, I was the boss of my bisque in my household last night. You're a great teacher--keep up the great videos!
+zomgmadii No, i've seen his cooking videos before. He is a cayenne addict so he tries to sneak it in every one of his dishes if he could. Just a tad too much in this video.
+fayewong21 He hardly used any in this video compared to his others. Yeah, the man loves his Cayenne, but it's a large quantity of soup meaning the, oh I don't know, maybe tablespoon of cayenne he used in this video would only give it a very light warmth once mixed in.
My favorite soup. I've never made it at home. I treat it as a dipstick for seafood restaurants. But, I've inherited an old woman. She loves ALL shellfish. She'd eat it every night. This autumn I'm going to make your recipe on my birthday for her. It will be glorious.
