Julia Child's Epic Lobster Bisque | Jamie & Julia
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- เผยแพร่เมื่อ 31 ม.ค. 2022
- Following Julia Child's EPIC (complicated) Lobster Bisque recipe from Mastering the Art of French Cooking. From Leon the lobster to a rich bisque.
#juliachild #lobster #lobsterbisque #jamieandjulia
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ingredients: (Mastering the Art of French cooking vol.2)
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Your killing cuts were really good. The little bit of twitching afterward is just the nervous system firing a bit, but you respected making it as easy on the animal as you could and they were absolutely dead as soon as you finished. Well done!
I also appreciate that he has the stones to kill and butcher the animal he intends to eat. Even if it's a "lowly" lobster. A lot of people who eat flesh would be unwilling to do the same.
My dad had me kill and butcher a pig when I was young and it very much changed my perspective on eating meat (which I still do.) I think it's a perspective every meat eater should have. It's really easy to compartmentalize away the living thing your food once was when your first encounter with it is shrink wrapped in a foam tray, ya know?
@@kruksog Definitely this. Meat should be treated like something special, since it requires killing a being so similar to us. I do also understand that plants are alive, but it's doubtful that they feel pain the same way we do. Factory farms and fast food are just so disrespectful to our planet as a whole, even before we consider the suffering inflicted upon living beings. For the record, I'm a meat-eater too.
@@PWNsoldier As a vegetarian personally, it's good to see people start to at the very least respect the animals they eat, particularly in the West.
@@marxwasright25 I wish I could be vegetarian. I'm starting slow and have been cutting out red meat altogether. I've lost weight and feel miles better for doing it and when I eat out I only order vegetarian.
@@marxwasright25 How so do you think the west has been more disrespectful of eating animals, only the new continent is so outwardly outrageous to not be able to eat the entirety of an animal going like : "Eww you eat liver/brain/tongue, ewwwww".
In the past these dishes existed because meat was so rare so you used every single part of the animal for food.
Re: lobster butter. You forgot that you had initially doubled the recipe by using 2 lobsters. You had too much shell for the amount of butter. If you had continued to double as you progressed the soup would have given you much less grief.
True about the amounts. But I'm not sure where the book was going with the Lobster Butter process. Any recipe I have seen has you crush (not blend them, that is too fine) the shells separately, then sauté them in the butter, then strain that. Just beat the shells in a bag with the rolling pin to crush them. That powerful blender basically pureed the shells so fine they wouldn't strain out. Sautéing the bigger pieces of shells in the butter turns it a nice pink color and gives a nice flavor without pureed shells. 😅
@@LivinInSim Julia's machine blender is no where as strong as ours so I think for her to suggest it just meant ease of access of crushing for the home cook I think?
And I also would imagine the pulverized lobster shells was meant only to flavour the clarified butter.. and the butter separated
Plus he used all the pieces not just chest etc
Agreed technically in a shrimp bisque anyway the shells are cooked down until they pretty much melt away and then strained this gives the soup a very deep flavor. Not sure about this lobster butter though because even if done correctly it still seems like it’s a crushed lobster shell and not cooked all the way down.
Looks like a lot of people mentioned the shells were doubled/tripled and the butter wasn’t and that was the issue. I would like to also mention that book was written when blenders weren’t as powerful. My Vitamix can take an entire lobster and liquify it. An Oster from 196-whatever left big chunks that wouldn’t pass through a siv and you would just be left with the lobster flavored butter.
I was gonna say; my blender (well, what was my mom's blender) would have NEVER ground up a lobster shell like that!
I don't mean to come off as rude - you might enjoy knowing that it's spelled sieve!
I think part of your lobster butter problem was that you were using AT LEAST twice the amount of lobster shells that the recipe called for, but the same small amount of butter in the recipe. In a situation like what you faced you could have added much, much more butter, made sure it was warmed up, and then passed it through a regular sieve then a very fine mesh sieve. With this method, the worst case scenario is that you would have ended up with a lot of extra lobster-flavored butter (which makes the world's greatest mashed potatoes).
A lot of modern lobster bisque recipes avoid the whole lobster butter step entirely. The reason it is there is that while a lot of the flavor in the shells is water soluble a large portion are fat soluble. The modern solution is to simply add a very large amount of butter to the shells in the stock making phase. Just make sure that the shells are broken up into smaller pieces so that most can be submerged under the broth and butter. This also avoids having to try to remove micro-sized shell fragments.
RATIOS! You're so right.
that's way more sensible
You did really good with the Lobsters. Quick and with confidence is the way to go. The twitching is just the last bit of muscle spasms. It's normal really (think the headless chicken still running around)
One word of advice: to peel tomatoes, boil them for 10 secondes, the skin will be very easy to remove
And cut a shallow cross at the top, much easier to pull the skin off after cooking because you get grip.
He learned that later.
You beat me to it
@@Shad0hawK Watching him try to peel a tomato with a potato peeler was hilarious.
He actually did it that way in his first Julia video, so I think he just did that for humor.
Me going back and binging this whole series, wondering when in the time line Jamie will realize that he could do all the metric conversions ahead of time and write them in the blasted book, so he doesn't need to try to translate them on the go...
LOL, he realizes it's more entertaining to seem like he's about to light his hair on fire and jump out a window than to be calm and logical. Write metric conversions in the book in advance? That's for amateurs! 😄He's got me bingeing his channel too!
It’s also super easy to ask the Echo/Alexa to convert. He used it as a comic prop but I ask mine all the time for conversions for cooking and it’s ace.
@@nancyeaton731 YES!
@@hollerinwoman
I think there's more of a factor of seeing a recipe for the very first time, and attempting it right then and there. He tries, he works, and he comes to some sort of a conclusion, slowly improving at his craft over time
its called mise en place. not math. add it up brainiac. cause if you took your own advice you would be cooking manic like him, only different math. add that up genius.
Reading the recipe before you begin is always the best idea…
I gotta say that I just love that set of soft gradient-grey Le Creuset dishes.
It looks like you tripled the amount of lobster but didn’t increase the other ingredients. That’s probably why the lobster butter didn’t turn out.
Pretty good save though.
My thought exactly. And that a chinois would have preferable to a strainer.
When I make bisque, I usually use the shells (broken down in smaller pieces) to make a broth by recooking the shells in plenty of butter, add in some white wine to cover, and then reduce that broth down to super concentrated, and then add it to the bisque. Shells are full of flavor, and it really kicks it up a notch. Butter is not needed if you add cream. I've never seen anyone grind the shells and mix them with butter like Julia...
that is not what she meant. he did it 100% incorrectly by pulverizing the shells.
Exactly. I break down the lobster and extract the meat. Then make a broth with the shells. It shouldn't have been this hard. Feels bad man.
Me too!!
cool. so nobody including julie wants to eat at your house. good job impossible lobster boy!! get a life and eat fake life.
Dude, your sense of humor is so contagious and I'm so confused how you aren't at 1 million subscribers....you definitely deserve it!
I been cooking for 30y, seen hundreds of cooking shows, videos, episodes, movies... And this is by far the best video I've ever seen, outstanding.. I gave up on Julia cus I felt exactly the same way...
you felt you needed aisle 15, the freezer aisle. bye!
I mean he also didn’t follow the directions and did a few things completely wrong (used way too much shell, and then pulverized it instead of just breaking it down into smaller pieces), so there’s that too. But I agree that this is a great series and I like watching these.
"What the hell is this?!" sums up every single one of my attempts at doing lobster. And I've done... a lot of lobsters.
If you can read, you can cook. Just make sure you also have the equipment and the ingredients. A Chef told me that a long time ago and I've never forgotten it. I adore cooking/baking. I enjoy watching you. Cracks me up!
Plenty of cookbooks have wrong/ambiguous quantities, temperatures and/or cooking times.
@@tootzy-the-roll some of the translated recipes that I have seen border on hilarious. "In a medium saucepan, heat 2 gallons of water to boiling". "Slice 2 cloves of garlic into 1 inch thick slices". There was one other that told me to add cognac. I don't remember the specified quantity, but I do remember wondering if I was legally able to have that much cognac on hand under US law without being a bonded distillery.
@@kevincrosby1760 "Add a medium saucepan to 2 gallons of water" 😂😂
One of my chefs told me you can read a recipe but it doesn’t always mean you know how to cook
@@michelleblank2199 That is absolutely correct. Most of my recipes do not have instructions. Many do not even have quantities or measurements, and are more of a memory aid for me.
Your chefs would probably not have a problem with my recipes, as they already would know that you cream the wet ingredients together when making a pound cake...and that sugar is considered a wet ingredient.
If they saw "Pie Crust" they would automatically toss the fat and other ingredients in the fridge along with the needed utensils, and assume that the water would have ice cubes floating in it.
Your cooks would also note what the pie filling looked like so that they could blind bake the crust before filling if it is required.
Note! I am NOT a chef. At one time, "short-order Diner and truckstop cook" would have applied. That said, I do know HOW to cook, so my "recipes" are generally "Ingredient Lists".
As someone who has attempted Julia’s recipes as written in her book, I have to say they ARE as involved as they seem to be here. You have to read the recipe and make a plan of attack. However, the end result has always been sublime. I just can’t imagine how she prepared these recipes quickly. If she did, she deserves a Nobel Prize for cooking.
I love these videos - they make me feel like I'm not the only one who makes mistakes. I have 100% learned to read the entire recipe before starting. 🙂
I’m pretty old now (48!) and I happen to know that if I’d not fucked-up so many times when it comes to cooking, that I’d be no where near where near as accomplished a home-cook as I am now!
Embrace the mistakes…that’s where the learning & beauty takes place ❤️
You're not alone with making mistakes but that really is part of the fun. You are a food wizard making potions - looking at the crude and misleading recipe and then your mixture and going "What the fuck" is akin to casting spells. and if of course you pull it off...well, you are some kind of kitchen god.
I make mistakes even on hello fresh delivery meals. It says mix spices and oil in bowl THEN cover with cling wrap and microwave. When I did that the plastic melted and ultimately I just threw the bowl away. I also just forget about simple steps that make all the difference.
@@MamaLinz123 Amen to that! Part of the reason I watch both Julia’s shows and this series is it makes me feel slightly better about the food that ingloriously met it’s fiery end in my kitchen. Plus, both just keep on going, and that’s all that can be done. You’re absolutely correct-I’ve learned far more from f’ing stuff up than I have from getting it right the first try. Those mistakes build character and also build up pure food instincts, like when that sizzle sound changes or the hum of liquid about to boil.
I really appreciate your Jamie and Julia series. When I was younger I worked in a nice restaurant that served lobster bisque so I recognized when the lobster butter was going astray. But there have been other instances during the series where I have observed techniques that I learned to only do half way and your thoughtful approach to following Julia's instructions has exposed them to me. BTW, your lobster bisque looked delicious.
Just a little tip for peeling and seeding tomatoes. It's actually called tomato concasse. If you boil water and cut a cross into the bum of the tomato and boil them for 30 seconds, then run under cold water straight away the skin will just easily peel away. Then quarter them and the seeds will come away very easily from the flesh.
Your amazing. I'm obsessed with watching you right now
I was tickled by seeing the peeler for this task.
wow you went to the first fucking day of culinary school. i did not know that. bye
Wow! Holy lobster, Batman! What an ordeal.
If you like lobster bisque, I learned when I moved to Cape Cod just to boil lobster, simmer the shells in milk or half & half, thicken, season, and add the meat at service. Easy peasy.
I could not believe my eyes at Julia's recipe! Sacre Bleu!
Looks like a fair recipe (especially the simmering in milk/cream idea), but with no stock and no flambé alcohol, you miss out quite a lot I think. At least, when you boil the lobster, add in all the veggies that form a lobster stock.
Tabernak! But I bet it is outrageously devine. 😂
@@relax2dream164 Tabarnak!
Man I need a drink after watching this. I was stress out for you. HA! I would have burned the book and the kitchen down at some point! Way to power through to the finish! Cheers
lol he just had to adapt the recipe like using more butter and other liquids bc he had much more shells
sheeshh,, in drinking while watching..not workin too good
I’m drinking already
I was drinking...he has me in tears...
Seriously you don’t know how to peel and seed a tomato? What are you 5? Sorry your comedy of cooking is not worth my time
I smile so much watching this guy. He's awesome.
he's a nut 😅
Love the fish monger costume design. Great job!
i HAVE BEEN A CHEF FOR 40 YEARS
THIS WAS ABSOLUTELY HILARIOUS
ALMOST AS FUNNY AS THE DUCK A L'ORANGE
GRINDING SHELLS???? LOL
SUBBED
8:19 That's exactly why I always read the whole recipe before beginning to prepare ingredients for it. That way you'll know when to use each stuffs
Congratulations for having the stomach to make a bisque. Julia Child was a beast of a chef. She probably watched Texas Chainsaw Massacre and picked up some cooking tips.
LOL
It's actually just delicate and prim french cuisine.
@@loveandletlove8529 I agree. I love making Lobster Bisque. I also loved watching Julia Child's cooking show on PBS when I was a kid.
real french chefs are not easily swayed
do people have problems cooking lobster/
Reading the recipe before you start is a must. Prevents nasty surprises.You did a great job of mercifully preparing your lobster. I’ve done a lot of crabbing and it’s never easy to do. The bisque turned out stunningly! I’m sorry it caused you so much pain but it looks like it was worth it!
I’m a drop right in the boiling water crabber. It’s quick.
My god Julia Child was really trying to put people through the ringer with this one 😝🤯😂
well she was that type of lady too do the hard work and break herself until it tasted delightlly her. it's a process that gets it great. only issue is peope hate the word time and would do it the cheaper way to save time. this was classy stuff for a home cook and french trained cook too learn from. she was tall.
My guy. This is just how lobster bisque is made. This is pretty much identical to a modern recipe. The issues he had with it are because he did it wrong, he used 2 whole lobsters when the recipe says to use half of one. It's luxury food. It takes time and effort.
@@thedeadguy wtf did her height have to do with anything 😂
@@Hippidippimahm lolling at this, so true.
i guess you have not seen her episode "roast suckling pig".
I love this dude saying "I'm gonna make this recipe" and then doing like one or two of the actual steps
thanks! bye!
“Order up!” 😋
i so enjoyed your days of slaving in your kitchen making JC lobster bisque! i never bought a cookbook until my dad died in 08. then i bought allJC cookbooks. watched movies on her and it was what kept me warm with rip's for my dear dad. then i remembered when i lived in nyc in the 70's , i was able to take over a loft in tribeca BEFORE it even was called that. the counters were sooooo high! of course i am 5'2". but these were way higher than any counter tops i had encountered in home life or restaurants. it turned out the cute guy i got the loft from was very tall. he had the counters made for his height. guess who his mother was? JC's sister!!!!!!!!!! she was even taller than ms. childs at 6"1' . soooooo this is why i watched your channel today because anything to do w JC is ok with me on so many levels. congratulations on your result! and thank you for attacking such a hard recipe .
wow that's really freaking cool
That's such a real-life cool story! Thanks for sharing, *asweetie piebtw!
I'm sure you are!🥧😊
Thank you for making the lobsters sleepy first. Really. Thank you so much.
So happy you made it! We all come to "that one" recipe that just never agrees with us. (and remember, read the recipe through first before you start)
I'd love to see Jamie try this again with the ingredient ratio correct
The absolute best food I’ve ever eaten in my life (I even remember the date 5/18/2003) was a small bowl of lobster bisque that came with the blackened catfish at a very upscale, but small place on Bourbon St, French Quarter.
The meal was also memorable for another reason, which was that our waitress wasn’t really paying attention to what she was doing, causing her to stop short, crashing into the back of a guy sitting across from us…and the entire bowl of steaming hot, almost boiling, soup was dumped onto the back of the guy’s neck and shoulders. I’ve never heard a grown man scream in my presence like that. The ambulance was called, as he started to go into shock, and the 20 or 30 of us who were in the restaurant eating were asked to wait outside until they got everything under control.
Great work, man! That was fun to watch and I’m sure it’s delicious. Hope someone gets served that soup on Valentine’s Day.
I think your lobster butter trouble happened because your blender is just way, way more powerful than what Julia Child had half a century ago. I’ve made this once by frying the bashed up (but not blitzed) shells, and it was easy to sieve off. Was a nice addition, flavour wise- but you’ve made the right call not to use the gritty stuff.
Very interesting. Good point! So happy I didn’t add that lobster butter in the end. Dodged a bullet.
It's because the recipe called for the shells from the legs and head....the only pieces which were supposed to be included.
By including 1 WHOLE LOBSTER, and all its shell, there's like 5-8× too much shell in there. And I'm going to also mention that the recipe called for the shell to be broken up (I believe I remember you reading that to us,) before put in the food processor. You did not break down the shell much at all. You put in 5× more shell than necessary. You included no additional butter to accommodate (like, 4 more sticks of butter. At least.)
Not pre breaking the shell didn't do your mixer any favors, but it wasn't the death blow here.
(The book doesn't know when you choose to ignore it. If you decide to add parts it said to leave out, that's fine, your kitchen your rules. But you've got to adjust accordingly. The text may say "all the shell." But you gotta read "all the shell but ONLY from the *2 parts* I originally told you to use.")
Hi Jamie, the last time I made this was about 25 years ago and the blenders were way less powerful than the Vitamix you use. That may be the reason the shell went through the sieve. My memories of the bisque were outstanding. I enjoyed this video very much. Thank you.
vitamix came out in 1969
@@richardwee9428 The book Jamie is using was copyright 1961. The Waring Blender and Osterizer were common then and much less powerful.😃
@@ronaldhorton2438 He's using a second addition which came out in 1970. So depending on if this bisque recipe was in the 1961 addition or not.
But the first Vitamix blender came out in 1937, the mark II came out in 1950 and could basically do anything the 3600 could do.
Yes odds are she was using a less powerful machine. But don't forget she had access to professional equipment. Given we can't ask her we'll never know.
That doesn't mean it wasn't updated.
I've been watching for a few episodes now. The food looks great, but you're the real star of the show. You're ridiculously handsome.
I dont know what more of a classic, this recipe... or the fact that you have a corded house phone on the wall. XD
this is my new favorite cooking channel.. I've gone through 6 all back to back. Love the all the humor and dialog!
Love your show here in South Texas! You make doing Julia’s recipes fun, Thanks!
Appreciate that big time. Thank you!
My favorite part of your videos is the joy on your face when you enjoy the fruits of your labor!
Aw thanks so much!
Where have you been? With my viewing history, your channel should have been recommended to me years ago. Anyway, the last few days have been binge watching Jamie & Julia. Many laughs at your expense but my admiration goes out to you. Keep it up and thanks!
I’ve been binging on all your videos the last week or so, you’re inspiring me to try to be a better cook! Excellent job with the lobster bisque!
Love that I accidentally found you and watching as much as I can. Thank you so very much for all of your efforts.
After the multi-dimensional experience that this episode turned out to be, I give you five stars for your tomato peeling technique. Leyend!
Total respect for tackling this dish.
I totally admire you, Jamie. You are my hero trying these recipes that would be incredibly daunting for anyone! You are my new favorite vlogger! Rock on!
I only recently discovered your channel but I've been bingeing your videos ever since! I love to cook but I'm not a pro; so I feel like I cook a lot like you.
I don't initially know much in the way of culinary arts but I'll look up & learn what I need to know along the way. Accidents happen, mistakes are made, but we get somewhere eventually.
My kids are my taste testers and sometimes it's a hit, sometimes it's a miss, but I never regret making the stuff :) You're doing a great job, keep up the good work!
Yeah, as you said, lobster bisque is usually made just with the "brains" and the roe. Restaurants use the "good meat" for main dishes.
not great restaurants! great restaurants use foie gras for sauce. allen ducasse much?
"THIS IS NO BOATING ACCIDENT!" But seriously amazing looking dish, well done.
I haven’t laughed so hard over a video in a very long time, let alone a cooking video! Thanks that was the best belly Laugh I’ve had in a while
Awesome effort! I've tried this Julia recipe. It's an intense and complex dish but well worth it when one gets it right.
when one gets it right? youve watched that douce food reviewer. bye bye! third person, def cool! bye
Might try this on in family gatherings. I know kw they would love this. Looks delicious 😋
I just started watching your channel and i love it!! Thank you so much for working your butt off for our enrichment and or humor! Im sure i speak for alot more than just me when I say we love these videos and the more you make, the more well watch!! Keep up the good work and thank you!!
First video I have seen from you. I laughed more during this video than I have in days! I will never make this- thanks for solidifying that for me. But you are such a refreshing cooking TH-camr! Thank you for the laughs!!!
Im just a couple of minutes in, but I have to say, I am really enjoying the edit, that little preview at the beginning was great
When the recipe calls for peeled tomato, you’re supposed to score an X on the tomato, then drop it in boiling water for a few seconds, then drop it in ice cold water. After that, you can just pull the skin off and you’ll waste less than if you use a peeler.
CALLED TOMATO CONCASSE. PACK YOUR KNIVES. OH YEA. BYE!
I love watching your videos! I laughed so much in this one! I love watching. keep it up!
As a chef, I laughed my ash off when you were cutting the lobsters and rubber band went flying. So much fun.
I made bisque with left over fish and scallops. Amazing. So rich. It really taught me what it means to eat in courses. I wanted to keep eating but it's just so rich
I first watched you when you made Julia’s cassoulet and I was hooked! Love your adherence to the recipes!
Love the way how you do it. I don’t have this but I have this. This is the way how we all do it.
Remember you can always add water if you don’t have (enough) broth. Might be a bit weaker overall but the flavor will still be of the ocean.
Normally subbing in beef for por pork or or chicken or vice versa is fine
Avoid using water to make up for a lack of stock or broth. As you said, it will dilute the flavor. I keep my veg peelings and use them to make a rather light vegetable stock, which I freeze in 1 cup cubes for just this type of emergency.
Glad I found this channel
Edit: about the lobster butter, you utilized a lot more lobster than what was asked, so when you had to make the lobster butter, you had more shell than what was originally asked for, and maybe needed more butter?
Well done! The idea is to learn and I think you're doing a great job.
In the end... Looks great!
So glad the bisque was good! It sure was a lot of work! But when you said "order up" it looked great.
a little tip when i started cooking (when i was 15) i was told the first thing you need to do is
"READ THE GOD DAM RECIPE FIRST THEN COOK"
and julia used dried herbs
Why isn't there a LOVE button LOL! Great job....last time my co-worker tried to make this, he broke the food processor (you got a solid blender there man!)! Thanks for your videos
That was exhausting! 😂 congrats on finishing it!!!
What a brilliant idea for a cooking channel. Subbed.
Skip the lobster butter step. No blender will get the shell to a smooth consistency. Use the lobster shells (not blended) to create your own stock for the rice cooking step. This will add more lobster flavor to the rice. I like this series!
i guess a vitamix is not a blender now? BYE!
Jamie, you did fabulous! Was salivating as you did your taste test. Really enjoy and appreciate your videos and the time and effort you put into them. Wish I had the budget to try this recipe as lobster is my number one favorite food of all time, but, alas, it is out of my reach. I shall live vicariously through your channel and enjoy every recipe (exception of aspic!) you present.
Love the video nicely done 😃
OMG..how come I just found you? Big fan of Julia and a wanna be chef that loves to cook 😉
I think the problem with the lobster butter was just that you ground the shells too fine! They probably only need to be maybe 1/4 inch pieces so they can be coated by the butter and impart their flavor and color to the butter. Also, you could try straining them through cheesecloth to prevent the gritty little pieces from getting through.
OR BUY A CHINA CAP. BYE BYE !
The best lobster bisque I've ever had was 45 years ago or so. At the time, cook, Mark made a pot and gave me a taste. I was beside the moon. I have never had any version better and because of him, later in life I developed a more than normal fascination with food. Never professionally but at home, with an audience of one, ... I might be pretty good. Many, many thanks Wiz.
The fact you remember all those details about that night says all about how good that lobster bisque was
Nicely done!!!
Jamie - I just found your channel. I first saw your 'peek-a-boo' vid, and now this one, and since I'm expecting to cook a duck this week for the first time in over 40 years, your Duck L'orange vid is next. I'm gonna binge-watch your entire 'Jamie and Julie' progression, as I've somewhat been thru much of the same, and misery loves company.
You made the right call about the lobster butter, in my opinion. I've never heard of grinding shells like that (but from Julia). What I have heard of, is to bash them up a little bit and make a stock with them, reduce, pass thru as fine sieve as you have and use.
Since you busted your strainer (and altho I'm sure you've already replaced it), you might want to get one a bit finer, as well. I have a number of them, from a coarse colander to my finest, which is a 'reusable' metal mesh funnel meant to make drip coffee with.
I always keep a bag of shrimp shells in the freezer from dishes where I only add a few shrimp, and I will toss them in as well. The good thing about such seafood stock (of lobster and shrimp shells), is they over and done, for best flavor, to my mind, between 15 and 20 minutes of a low simmer.
You don't need to do the ground rice thing, and while it works, unless you are using a fragrant rice like basmati or jasmine, I think it is easier to just make a standard roux to thicken your bisque, much to the same effect.
Also, when sautéing a mire poi, it's always celery and carrots first, until about half done, then the onions, with the garlic for only the last 30 seconds to a minute, so that everything is perfectly done at the same time, with nothing over or under cooked.
Yep. Nothing more easy or more obvious than scorching the garlic.
I am wondering how much that small amount of soup cost to make especially when you used 2 whole lobsters. My though is that you should have had enough lobster bisque to feed a large group of people if you had converted the recipe for 2 whole lobsters. I enjoyed your video.
Jamie making lobster bisque while dressed like a lobster fisherman. Love this show!
enjoyed watching this video 😊
"A pint is a pound, the world around" is what we were taught as kids.
A pound (and therefore also a pint) is 16 ounces.
One measuring cup is 8 ounces (if you're dealing with a liquid or semi-liquid substance), so a pint is two cups.
I hope that helps someone out there.
Not necessarily. A pint is a volume (how much space something occupies) measurement and a pound is a weight (how heavy something is) measurement. I think it’s water and similar liquids that pretty much have an equivalent value in volume and weight, but otherwise think of it this way: a pint of feathers is not going to weigh the same as a pound of lead.
@@Carlika yes, I specified that it is liquids.
life changing little rhyme there, thank you!
@Joan In Florida I wish!
It didn’t appear that you adjusted the recipe for the greater amount of lobster - maybe that is why all the liquid was needed with the lobster meat blend. Half of the lobster meat was intended to be half the 1 cup of meat you “should have” according to the book. Same problem arose with the shell. The lobster butter recipe was intended for the small amount of shell that Julia intended.
When he just beated the heck out of the claw with the rolling pin, I bursted out laughing. Is that how that's done? No idea, but it was just so funny 😂
kudos, your patience, passion and will to do this from A to Z, respect! way to go! hope it tasted worth all the effort! usually going through all the effort does give good return. for the lobster butter, you had a high powered blender, so I would have put it in again with a bit more liquid and blended it until it was sufficiently smooth as that was your flavour.
I'm shocked you can actually eat the shells, I thought you had to throw them away
The really funny thing about watching your videos...
Julia Child went to a lot of trouble to convert the measurements in her recipes from metric to standard, and you are converting them back. Her books were written for the late 1950s American home cook. The metric system wasn't a thing to them, and an oven with a thermostat beyond low medium and high was a luxury. I yell at my Alexa to do a lot of the conversions when I put something together out of a French cookbook from Bocuse or Escoffier.
That bisque looks gorgeous!
I absolutely love your channel! Great food, entertainment & I don’t have to do the dishes or clean the kitchen….
Bahahahahahaha!! I’d have drank the whole bottle of brandy at the point where you poured yourself a shot! But damn, man!! You powered through ~ where I would’ve just called it quits & ate the lobster tails! 😂😂😂😂
You are tenacious. I admire you sticking with it. I probably would have thrown everything out and just made lobster salad! 😶
“This blasted book!” LOL. 😂
Reading and understanding the recipe before !!! cooking would be very helpful.
Am enjoying these vids. One tip, read the whole recipe through a couple times first. 😂✌🏼❤
Thank you for being so vulnerable as you share your cooking struggles! I occasionally wish I could yell at you - in a kind, grandmotherly way - when I see you making a mistake and save you a little trouble.
Thanks for the rolling pin method. I’ve not seen that before and will save me time next time I do crab or lobster.
I like how he is like most of us fumbling around it but he has got real good at fumbling around. Still lot of fumbling going on but some real moves.
I’m currently cooking through volume one…and now I’m officially terrified for cooking through volume two!
There’s something about volume 2…. Everything about it is so much harder. The recipes are way more complicated. That’s what I’ve picked up from the handful I’ve made so far.
@@antichef Julia probably figured, if you got through Vol 1, you should be ready to take on Vol 2. Vol 1 was boot camp, and Vol 2 is the battlefield!