TOP 3 LOBSTER BISQUE recipes I have ever had! DELICIOUS!!!
Today we are teaching you how to make a LOBSTER BISQUE! YOU'LL BE BLOWN AWAY!!!!
You are going to love this show!
Let's cook!
Recipe:
Ingredients:
1 tsp salt
2 tbsp olive oil
2 tbsp of butter
1 carrot chopped
2 ribs celery chopped
1 medium onion chopped
1 leek sliced (white part only)
1/2 fennel bulb sliced
2 cloves garlic crushed
1 tsp tarragon leafs
1 tsp thyme leafs
1 bay leaf
1 small parsley bunch, including stalks
2 tbsp tomato paste
1/2 cup dices tomatoes
1/8 tsp cayenne pepper
1 tsp rushy ground black pepper
1/2 cup brandy (or cognac)
1 cup white wine
3 cups clam juice or seafood stock
1/2 cup white rice
1 cup heavy cream
2 whole 1.25 Lb lobsters, cut into pieces (reserve tail and claw meat)
4 cups water
Directions:
Cut lobsters in half, lengthwise, starting with the head, turning the lobster and then the body and tail.
Discard stomach sack (located close to the head, on both sides)
You may reserve the green tomalley and coral (roe), if any. Some people like it. I don't!
Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board.
Remove the tail meat and slice in half lengthwise, removing the black intestinal vein.
Coarsely chop the meat and refrigerate.
Roughly chop the shells along with all the lobster remains into small pieces and set aside.
Heat olive oil in a large pot over medium heat
Add the carrot, celery, onion, and fennel. Cook for a few minutes, without browning.
Add leek, garlic and herbs. Sauté until the onions are translucent, about 3 more minutes.
Add tomato paste (Pinsage) and cayenne pepper and cook 4 minutes.
Add the diced tomatoes
Add the lobster shells, and cook for 6 minutes more and until shells change color.
Carefully, add the brandy (ignite or cook for alcohol to evaporate).
Add clam juice and water. Bring to a low simmer and cook covered, for 1 hour.
Strain the broth through a fine colander/sieve, pressing down on solids to extract as much liquid as possible.
Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are overcooked and VERY soft.
Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible.
Add cream and bring to a low simmer and cook for 15 minutes.
Add most of the chopped lobster meat and heat through for 1 minute.
Season to taste with salt and serve with a dollop of cram and a few tarragon leafs on top
Optional: saute the lobster meat chunks in butter and tomalley, salt and pepper.
Let us know in the comments below what you think and how it came out, after you cooked it.
NEW EPISODES EVERY WEDNESDAY!
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Пікірлер: 109
Gus just wanted to let you know that I did make your recipe for Lobster Bisque and it turned out amazing. There's a show on Discovery channel called Deadliest Catch about crab fisherman in Alaska and it's one of my favorite shows. I've been watching it for years. To honor the hard work of fishermen every where I have dubbed Tuesday nights Seafood Tuesday. Last night was this years season premier and to kick it off I invited four friends over for dinner. I wanted to make sure my guests felt a part of "making dinner" so I got some oysters still in the shell for them to shuck and snack on while I finished making the rest of the dinner which included boiled peel and eat shrimp to go along with the oysters. Then for soup was the delicious lobster bisque. My salad was a seared Ahi Tuna steak sliced and served on fresh spring greens topped with walnuts and drizzled with a Sriracha ranch dressing. The main course was blackened snapper topped with a creamy lemon butter white wine sauce with blacked shrimp on top. I worked my butt off but everyone had a wonderful time. Thanks for the killer recipe. Oh and I didn't steam the lobster just rewatched your video and did it just like you did. Thanks Gus!
@GusinTheKitchen
2 жыл бұрын
Wow! That was a feast! It sounds amazing and I am glad I was able to help make it a great night! Please keep watching! Thanks!
I’m convinced! But I need to stop watching you at night because I go to bed hungry.
@GusinTheKitchen
3 жыл бұрын
I know what you mean! 😅
Just found this and my wife and I look forward to making it. Thank you
@GusinTheKitchen
2 жыл бұрын
Let me know how it comes out. Please keep watching! Thank you!
My kind of chef.
@GusinTheKitchen
5 ай бұрын
I am so glad you liked it! Please keep watching! Thanks!
Guido's seafood in Galveston Island Texas is the oldest seafood restaurant in Texas. Their lobster bisque is the best I have ever had.
@GusinTheKitchen
4 ай бұрын
Great tip!
This video was very enjoyable. Thank you! Love the happy dance… that confirms it was a home run! Had Lobster bisque for the 1st time and wanted to cook it myself and my husband and I will definitely try your recipe. Thank you for sharing.
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
I was patiently waiting for your next recipe 🙂 Another amazing dish Chef!!
@GusinTheKitchen
3 жыл бұрын
Try it! It’s so worth it!
This looks incredible! Your knowledge made this fun to watch and learn at the same time. I’m addicted to lobster bisque.
@GusinTheKitchen
2 жыл бұрын
It was delicious! If you try it, let me know how it comes out! Thanks for watching!
WoW! I’m just amazed. Hey « you are the best home made Chef excites ». Love how you manage your ingrédients and how you arrange the follow-up of your « coking presentation ». Your « bisque » looks so delicious. Thank’s for your video.
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Professional-grade presentation! Thank you.
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Looks fabulous. I wish you could zoom in so we could see the final results.
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it and thank you for the feedback. We are constantly trying to improve. Please keep watching! Thanks!
New subscriber, I love love love how you explain every detail!!
@GusinTheKitchen
2 жыл бұрын
Thank you! Please keep watching!
When I make shrimp I often make a little bisque with the broth left in the pan. I will definitely incorporate some of what I've learned here from you, and it'll be more awesome than ever before! Thank you for sharing your expertise!!
@GusinTheKitchen
Жыл бұрын
That’s a great idea! I am so glad you liked it! Please keep watching! Thanks!
Making stock right now chef. You kill me every time I watch you eating the bisque at the end.🤤😁
@GusinTheKitchen
Жыл бұрын
😂 Let me know how it comes out!
Woww, looks amazing
@GusinTheKitchen
3 жыл бұрын
It was! You should try it!
That plate looks wonderful
@GusinTheKitchen
2 жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Very nice but its a lot of work but I can imagine that niceness
@GusinTheKitchen
2 жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Added to the list 🤤🤤🤤
@GusinTheKitchen
3 жыл бұрын
You will flip!!!
I like your "conga line" idea!
@GusinTheKitchen
2 жыл бұрын
Thank you! It’s so practical!
Very talented!
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Wow this is really a good channel I am truly impressed!
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Making this soon. Have lobster base coming from Minors. Have watched 6 recipes for bisque but gonna try yours! Perfect attention to detail. With a lot of passion.😋Thanks!
@GusinTheKitchen
2 жыл бұрын
I appreciate your comments! Let me know how it comes out. Tip: add the rice a little bit at a time, so it doesn’t get too thick all at once. Thanks! Please keep watching!
@andreasobuaculla9511
2 жыл бұрын
have you watched Leon the Lobster! rescued from midwest sea food counter
@davidhovey6045
2 жыл бұрын
Made this yesterday. A Masterpiece!🙏😋 thanks Chef!!
@GusinTheKitchen
2 жыл бұрын
@@davidhovey6045 I am so glad it came out well! Thanks for watching!
@davidhovey6045
2 жыл бұрын
T
Yaay. I can imagine how it tastes. Am off to try my first lobster soup. I have a med size lobster frozen. Thank u. I love your clear instructions and extra language explanation. Lots love n blessings from NZ
@GusinTheKitchen
3 жыл бұрын
I am glad you’re going to try it. Go easy on the rice, it can thicken up very fast. Let me know how it comes out!
@deTonga
2 жыл бұрын
@@GusinTheKitchen I finally did one. It was almost looking like yours lol. But my mise en place not tidy like yours. Haha. Will try again to show u. I couldn't flamber lol. Next time. But it was yummy
@GusinTheKitchen
2 жыл бұрын
@@deTonga that’s great!
Promise I'll try
@GusinTheKitchen
2 жыл бұрын
You can do it!
Absolutely a beautiful recipe! Nice job 😊! Very similar to my recipe. Only difference is I use a dry sherry and brandy combination; sherry is classic with shrimp and lobster bisque. Also, I use a roux base. I think I’ll modify my recipe and try it with the rice.
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
My.mouth is watering 😋
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
@guadalupeferran1562
Жыл бұрын
Chef you make this recipe doable and not so intimidating except for all the different strainers lol!! It's hard to find whole lobsters here in the desert but I can get a hold of a couple lobsters tails a pile of shrimp and modify them into you fabulous recipe.
Wow,, that’s amazing deal for the lobsters!!! I just spent $32 on 4 lil tails 😭 I’m watching while eating another recipe I had decided to do… I like the idea that you strained the veggies and everything. Next time, I’ll try your recipe☺️
@GusinTheKitchen
2 жыл бұрын
I am glad you liked the show! Please let me know how it comes out when you make it! And please keep watching! Thank you!
Hi just subbed, love how you explain everything 👍 I just made this and mine tastes a little like tomato soup 😢 I did however use less lobster so my fault entirely, next time will use whole lobster and not just the tails to get the full lobster flavours. This was very easy to make. Look forward to checking out the rest of your channel 🤗
@GusinTheKitchen
Жыл бұрын
I am so glad you liked it! Please keep watching! Thanks!
Hi I love your explanations and your enthusiasm I love the yummy dance lol.. Just curious what is your number one lobster bisque if this is not it? One of my favorite soups of all time and if I can make one better than this I would love to
@GusinTheKitchen
Жыл бұрын
Hi, I am so glad you liked it! There así many variations, but this is pretty solid. I like that it uses rice, instead of flour as a thickening agent. I would just suggest you use a little less rice and add gradually. Try it and let me know what you think! And please keep watching!
Looks great but I have one suggestion for you about the channel. When you talk about the pictures people send in to you, I think it would be a nice touch to put them on screen. I definitely wanted to see the fan made burger and the crab cakes. Just a suggestion, thank you for the recipe.
@GusinTheKitchen
2 жыл бұрын
Great idea! Thanks! Please keep watching!
love it..tip from a chef though, water = no flavor/or takes away from the hard work you put in to create that flavor, I'd suggest use more seafood stock or a veg stock
@GusinTheKitchen
2 жыл бұрын
Great feedback! Thank you! Please keep watching!
@jrgtml6787
2 жыл бұрын
@@GusinTheKitchen definitely will keep watching, thank you for taking my advice and not getting defensive like most people. I do love that you go in depth with WHY you do what you do WHEN your doing it
Super Yummy 🤤 New Subbie here
@GusinTheKitchen
2 жыл бұрын
Thank you and welcome! Please keep watching! 🍴
This was so good. I used chicken broth though.
@GusinTheKitchen
6 ай бұрын
I am so glad you liked it! Please keep watching! Thanks!
Hi Chef. Making more lobster stock. If I’m going to freeze the stock, should I not ad the rice step till I thaw it out? Dave
@GusinTheKitchen
2 жыл бұрын
I haven’t done it that way, but I think it makes sense to add the rice to thicken it before service. Please let me know how it comes out. Thanks for watching!
I want to make this but was wondering if I could steam the lobsters first before putting in the pan with the vegetables or must they be raw? Then I could use the water as a stock. Looks great and I will be making lobster bisque tomorrow for a dinner party.
@GusinTheKitchen
2 жыл бұрын
I believe you can, but keep in mind that you have to brown the shells later, which is where most of the flavor come from. Let me know how it comes out! Thanks!
@4golfing
Жыл бұрын
fyi, I roasted some lobster tails in a hot oven, 10 mins. then removed the meat, refrigerated. Put the shells in water seasoned with Old bay for 15 minutes. Then use the liquid as part of the liquid. I sauteed the veggies seperately and add to the drained liquid.
I know that's what I say when I first taste it i was working in a restaurant
@GusinTheKitchen
2 жыл бұрын
Cool
Ther is 3 regions in the world that produce cognac, 2 france 1 portugal, just a heads up
@GusinTheKitchen
Жыл бұрын
Thanks! Please keep watching!
Can you freeze it?
@GusinTheKitchen
2 ай бұрын
I haven’t done it, but I don’t think it will reheat to well!
With sourdough grilled cheese Sammie. OMG. No rice, gimme Sammie
@GusinTheKitchen
Жыл бұрын
Lol! 🥪
Your lobster bisque recipe link is hosed. Pls repost the link.
@GusinTheKitchen
Жыл бұрын
Thank you for heads up! The recipe is now on the show's description. Please keep watching!
Forgive me Gus for saying this. But your wife is very good looking. No disrespect, but wowsers. 🙂
@GusinTheKitchen
Жыл бұрын
Yes! I am a lucky guy and also a closer! 😂 - I told her and she is having a blast!
I thought you said " No lobster meat was needed " or did I hear you wrong ?
@GusinTheKitchen
Жыл бұрын
You probably heard wrong. Maybe when I was referring to the stock. Only shells, no meat. I hope that helps! Thanks for watching!
i dont know how to cut up a live lobster. care to share?
@GusinTheKitchen
Жыл бұрын
Between the head and the body, on top, there is almost like an X mark. Put the tip of the knife there and push it down, basically splitting the head in half, lengthwise. It will die instantly! The legs may twitch afterwards, but it just reflex. I hope that helped!
@davidescobar1021
Жыл бұрын
@@GusinTheKitchen thanks!
no date on the video
@GusinTheKitchen
2 жыл бұрын
March 3, 2021
@supersampio
2 жыл бұрын
@@GusinTheKitchen cheers, by the way I’m not trying to be gatekeeper😀
Great video but if your wife can make it I will believe it you must be a great cook but I need to know somebody else that was watching you can they make it
@GusinTheKitchen
2 жыл бұрын
I am glad you liked it. If you look through the comments, you’ll find several people that have made it. It’s doable, if you follow the steps. Thanks for watching!
why is there a dog in the kitchen?
@GusinTheKitchen
2 жыл бұрын
We cook at home, so she hangs out with us! Great feedback! Thanks for watching!
Do not eàt the shell. U can use it for flavor but... U wouldn't recommend eating the shell. Think of ur intestence
@GusinTheKitchen
Жыл бұрын
We use the shells for flavoring the stock. You can’t eat lobster shells. Thanks!
I have a hard time understanding you because there are too many noise’s coming from the skillet and sizzling plus your accent. Need direct mike for better quality.
@GusinTheKitchen
9 ай бұрын
Thank you for your feedback! We think that has been corrected in newer videos. Please keep watching! Thanks!
This is terrible teaching what you actually do is roast the vegetables with the shell once cooked a little you cover with tomato paste then roast till paste brown. You then boil the vegetables and shells in pot . Blend all ingredients pass through sieve and then you add your cream season thicken on heat with maize and oil but mix . This will have a 100 times better flavour
@GusinTheKitchen
Ай бұрын
Thanks for your feedback!