Use code BILLY15 for 15% off your order at https://www.cousinsmainelobster.com/ This incredible lobster bisque recipe made …
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I Don’t Care What Anyone says, THIS is Best Lobster Bisque Recipe Ever!
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That's the king of soups that's for sure !!!!
A Little tip, I live on the East coast, home of the Atlantic (American) red lobster, one mistake people make is to boil or steam them with the rubber bands on, it will transfer a rubbery taste , take them off, you will see a difference. and store then belly up to retain all the juice's.
Even if i haven’t made the recipe i have done as you say and employ coming techniques into my own cooking and I can tell you it has helped!
Amazing recipe, wonderful tips. I loved the comments about honoring the animal you are going to eat. I'm always afraid to watch shellfish videos because so many chefs seem to enjoy cooking the animals alive but this was lovely to watch. I'm making this recipe soon, wish me luck.
too dark for a bisque, if you served this to customers they would get thrown off from the visual presentation
Cayenne Pepper is missing
Red wine in seafood is a no. Hard pass.
Garlic seems a bit mean…but then again, lobby is not the tastiest of shellfish (imo).
It was poor ppl food usually?… tasmanian scallops,are ths most exquisite meat, ive eaten..(and ive tried most , not mammals with wings though, that i'm aware of)..
Awesome stuff
I like the story telling 🙂
Gonna try some tarragon instead of fennel, and some sherry instead of port… Wish me luck!!
I would suggest working on your color grading. The muted saturation works against making the final product looks as appetizing as it should be
If u wanna succed, use two lobsters following the recipe, but only use half of fish-or vegetablr stock (no and Never chicken stock wtf ) of what came out while cooking your Main ingridient „lobster fon“, only use quater cream amount of heavy cream to finish and finalise with salt & Cayenne pepper
Nice work done here.
But if you wanna cook down a bisque, you‘ll be a looser using this recipe. No sense using ca 2kg stock with only two lobster.
Poor mr lobster…was having a happy migration (til it stopped for a snack…then became one?).
oH, YEAH–I wanna see you eat that claw meat with a spoon..
I'm sorry, but it's painful to see someone hack up a fresh lobster like that. you lose quite a bit with this method.
Sorry Chef Billy, I could never bring myself to stick a knife into a live lobster. I'll take the tails that are already detached from the body, they are perfectly delicious.
Thank you my favourite top Chef for the discount code. My Maine Lobsters and Lobster Meat came this morning and I’m going to host a seafood party tomorrow at home. I’m definitely going to use your Lobster recipes. We love you Chef ❤
You crack me up Chef lol! The story about Brittany Spears is hilarious and I struggled, oh so hard, to find out what chef flowers was 😆 until you told us that was you instructor at culinary school…..I learn so much from your videos and try to memorize the lingo as I go, I just didn’t catch that it was a person. Anyway, I can’t wait to try this recipe. I just have to mortgage my home to buy the lobster 🦞. Great video Chef.
The most exxagerated lobster bisque recipe and I'm only at half video. We don't have to complicate things to be original or innovative. French cuisine is already much more complicated than italian, but this is from another planet.
You are not from New England. We have better ways of disemboweling that beast.
U have a nice dark rue , the orange ones tend to be not that good ! Dark rie all the way ! I am a lobster bisque coniseaur ! Best one ever for me at Fin and Fork in Hampton Bays ,NY
10:40 … awesome story, Chef!
Glad to be a new subscriber. Love your content, techniques and the opportunity to learn from you. Thank you, sir.
Thank you
Hey, Chef! Awesome recipe and very easy to fallow along. I work at The Mission Inn in CA and I still dream about the lobster bisque.. thanks for taking me back!
Love the shout out and story of classmate Natalie! Good stuff Billy!
Britney spears…. classic
Amazing – love the caramelisation on the prawns, and the deep orange colour of the broth is tantalising!
Why does this video has so few likes? I don't understand
This kind of stock is good and ideal for noodles.
Why would you use a chicken stock in a lobster bisque instead of making lobster stock with the shells you already have?….
I will always find something to cook that I've never tried but this version is going on my bucket list for sure.
Yum, Yum, Yummmyyy!!!!
👍👍👍👍👍👍👍👍👍👍
Stopped watching when you removed the tomalley. Best flavours of the lobster all gone.
Are you all working from Joshua's kitchen? Or there are just so many knock offs?
forgot to add tomato paste to the recipe – fyi
Best lobster bisque I ever had was at “The Black Pearl” in Dunedin, Fl.. not affiliated with the Newport location.
I’m going to test your recipe for our first Fish Fry at St. John Paul II Classical Catholic School… wanting to knock the socks off our customers and get people coming back, for our fish fries, during Lent. 😉 I’ll let you know how it goes! I’m very excited!
Honoring an animal by eating as much of it as possible is the equivalent of honoring a person by raping them in as many ways as possible. It's indulgent nonsense. You don't honor something by eating it. You honor it by leaving it alone to live its full life.
I still remember walking down the street in NYC back in the late 1990s … and I saw a line of people on the sidewalk (which is very unusual at 11 am in the morning😏) ..turns out it was yes the one only orginal "soup natzi"..I only nodded and received a beautiful 32oz styrofoam cup of lobster bisque… I'm remember it forever 🥰