Lobster Bisque or anything you cook at home is how YOU like it. I like it with not so much cream, saffron and my chunks of lobster on top. The beautiful thing about cooking is how you like it when you make it. Yours looks good though. Thanks for sharing. ♡♡♡
There are a lot of nitpicks I have with this recipe, but he probably did use the roe. As he said, the roe butter was made with the raw roe, which is indeed very dark green. But the moment he added heat to it it turned bright orange/red. The same way that North American lobsters are greenish/bluish until cooked. If it were the tomalley it would have stayed green throughout. amazingribs.com/files/fixed-images/articles/seafood-recipes/lobster-roe-tomalley.jpg
If you use more lobster shells and lobster stock, hold off on the cream and milk, then simmer it until it reduces down, then strain it and add heavy cream but no milk, wouldn't you end up with a thicker and more flavorful soup base without having to thicken it with as much starch? For that matter, what about using tomato paste or making your own roasted tomatoes to reduce the moisture content and increase the flavor of those?
You could have used the roe butter to make a flour rue to thicken the soup. Would have made the flavor more rich and not compromised the bisque at all.
Bacchus Beast, fuck you! You have no idea what I know about fine cuisine. This is a mediocre recipe. Less than average food served in small portions. You're a pussy.
Three tablespoons of soup in a ten inch bowl? Is this a lesson in cooking bisque or a lesson in how to rip off a customer? Is this the logical extension of the $32.00 hamburger? david
that is french cooking right there, Viviane you are hilarious that is definitely an appetizer he could have least put a crustini on the side to make me feel Im getting a bang for my buck! Lol!
Yes you can. It will add a little bit of different flavor since it is coconut. Just make sure you pick up a can of coconut cream and not a can of coconut milk. Although coconut milk will work but will not make it as thick or rich.
unless your rich and have money to burn make it yourself those fine dinning places love to rip you off on the costs....of a meal. I went once and ill never go again....half a hamburger and half a cup of fries 18 bucks …..what a joke...
Many restaurants put their recipes on their web-sites. Or if you know the name of a dish you find out how how to make it on the internet. Oft time it's just easier to patronize your favorite restaurant rather than trying to find all the specialty ingredients that may be required to prepare that favorite meal you enjoy so much.
this recipe is completely different from the cookbook of the CIA. I found the recipe in the book much better and more flavorful since it is used only crustacean shells and not chicken stock and fish stock. the final result in my opinion is way too thin.
I'm sorry this recipe is too complicated for making lobster bisque. Lobster bisque is incredibly simple to make and you need less than half of those ingredients. The lobster roe is beyond
So that serving would go to the chefs miniature Chihuahua hanging out in the kitchen. Of course even the Chihuahua would die of hunger with that serving. And I would feel a tad ripped off with that little amount of lobster. One other thing, it looked really good but if you service soup in a really big area flat Bowl it gets cold quickly if you serve soup in a deep Bowl then it doesn't get cold quickly.
Not a chef here - at least not the professional variety- so for what it's worth I would probably back off so many aromatics. I'm going for Lobster taste, which should really be the focal point. Great idea's for the recipe though!
And wallah! $39.00 for a half of a cup of boiled lobster shell and some herbs with a bit of rice and Mr. Hoity Toity walks away with a pocket full of your OMG money. This guy is full of donkey doo-doo. You could make it at home and it would cost less and be more scrumptious.
Once the shells have been seared and color begins to form, they should have been placed in a food processor for a few turns then back into the pan for finishing. Other than that nice job.
Why don't you cover sotei? Ether oils from flavoring will simply fly away in atheotrop mix with dump. You have already killed all bad aromatics by cooking up lobster before.
Not necessarily...lobster meat, tomato paste, carrots, celery, onion, light cream, lobster or fish sauce, (bullion) butter, flour, white wine, and green onions, and that's all folks.
