Lobster Bisque: Techniques from France to Maine with a twist!

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Welcome back to "The Cooking with Keith Show"! Today, Chef Keith Kuhn is taking us on a culinary journey that spans continents, bringing together the elegance of French cuisine, the bounty of Maine's coastal waters, and a dash of Texas flair. Get ready for a mouthwatering adventure as we delve into the world of Lobster Bisque!
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🎥 Chef: Keith Kuhn
🎥 Videographer: Ben Roberts
🎥 Produced by: RW Medias
www.rwmedias.com
Recipe:
Lobster Bisque
4 lobsters
40 g High smoke point oil
50 g Cognac
60 g Olive oil
4 Star Anise Pods
20 g Tarragon leaves and stems (fresh)
2 Bay Leaves (fresh or dry)
2 Organic Oranges
10 g White Peppercorns
200 g Leek, white part only
100 g Shallots diced
50 g Garlic diced
125 g Tomato paste
2000 g Lobster stock or Water
600 g Heavy cream

Опубликовано:

6 сен 2024

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Комментарии : 7

@CJ28-y8k 5 месяцев назад

Thank you Chef Keith for sharing the great recipe! You are one Fantastic Cook 😇😇😇👍👍👍👍

@CookingwithKeithShow 5 месяцев назад

Thank you for your kind words! Please like and share this video so we can reach more people! Also, if you try the recipe come back and tell about how it goes for you! Remember you can do this! 👍👍👍

@MrBoy-qj3bs 5 месяцев назад

Greetings, Chef Keith! I really enjoyed watching this video. I'm the guy who visited Valeria on Monday and ordered a multi-course meal consisting of the bread sampler, the crab-stuffed avocado salad, the duck confit, and a slice of bourbon pecan pie. It was the best meal I've had in a long, long time. You made a believer out of me! I've already shared my photos with my family, friends, and several colleagues. Many of them will be visiting the restaurant soon. Keep up the great work! Ryan

@CookingwithKeithShow 5 месяцев назад

Hi Ryan, So happy you enjoyed your time with us ! Please let me know when you visit next so I can say hello ! Cheers! Chef Keith

@MrBoy-qj3bs 4 месяца назад

Will do! My parents and I are booked for dinner there next Saturday. 👍👍

@JulietteMcKinnon 5 месяцев назад

You certainly are no Ramsey when breaking down that lobster.

@CookingwithKeithShow 5 месяцев назад

lol, very true . But in this dish we only need simple pieces of lobster since the pieces will be submerged or surrounded by the bisque. Stay tuned for a future show where we will do our plated lobster salad with tropical fruit vinaigrette which will require a more detailed and precise fabrication of the lobster . Get your Sancerre ready! :)