Billy-a tip from Northern New England-take those legs and break them... use a ROLLING PIN or similar and it can squeeze out all that good but hard to get leg meat!
A tip to not have to work quite so hard, even though this looks amazing: Get some Better Than Bouillon lobster base. It is the best thing to happen to my cooking. Just mix it with water, or cream, or milk, and it tastes just like you spent a lot of time cooking down lobster. I made a seafood lasagna for Christmas and it was out of this world, and I just added some of this to the bechamel, along with using some canned crab claw and fresh shrimp. I even skip the ramen packet and add it to the water to take my ramen to the next level.
Better than Bouillon is not a replacement for an actual lobster bisque. Theres no comparison. It’s great as an additive but it’s not not even close to the same thing
@@cernunos8153 Yes, fresh lobster is great. It's also expensive, and some people don't have the money or the time. In a pinch you can use some BTB. Of course it's not fresh lobster. But it tastes dang close, in my opinion.
Chef Billy Parisi, I truly love following your videos. I have made many of the recipes that you shared on TH-cam and honestly, I have never had one that did not turn out. Thank you for this recipe. As you mentioned they are not cheap, but they are worth it for my wife and 42nd wedding anniversary. We just love SEAFOOD. Thank you for this wonderful recipe. Best Regards to you and your family.
Great video Chef Billy! Just wanted to add, the white pellicle that forms from smoked salmon is a protein called albumin. It's totally harmless, and it happens when the meat is cooked to quickly (rapid temperature change). But yes great observation for noting that on the lobster!
I know I'll never make this, but I loved watching your work. It looks incredible. And then if there ever is a chance to make this, I'd look back at your recipe for sure.
I've been looking for a good lobster bisque recipe for a while. This looks great- a bit labor intensive but I can appreciate the expert handling of the lobster. Can't wait to try it!
I am so excited to try this recipe. I love lobster bisque and have often attempted to cook it but was never 100% satisfied with the results. However, all those previous attempts started with lobster shells left over from another meal.
Ok, this is our first comment because it's the best most amazing lobster bisque we have ever seen. And if it's on a good restaurant's menu we are ordering it up. Yum! Thank you.
Hello Chef, forgot to mention that I enjoyed your Britney story. Lucky you a lifetime memory that is only yours to remember the feeling. Good for 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!
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 ❤
I enjoyed this presentation very much. I had the opportunity to assist my chef in preping for the shrimp and lobster bisque. Best part was eating it. ❤
Great recipe. Only had enough lobster to make two servings but well worth it! Let out the carrots and fennel - didn't have either. Subbed chardonnay for the vermouth and port. So rich and the depth of flavor was incredible. And being able to control the salt was key. I'll definitely make this again and make all eight servings.
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.
I sure hope you see this comment. Man, I’ve easily made +50% of your recipes, usually on weekends. Your channel is great. Hope you never stop making vids! Cheers
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!
We completly blend the carcasses with the Soup and some Cafe de Paris Butter before straining, you get some of the taste and smell more intense.... need a good blender though haha
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 🥰
first time seeing how lobster bisque is made, i love it but it pretty expensive. The lobster broth kinda reminds me of prawn noodle soup in my country. could probably do something similar if we just thicken prawn soup
I suspect I won't get around to the fullness of what this recipe entails, but I'm thinking I just might manage with shrimp instead. I get it that it won't be fresh lobster (which I truly love), but I'm betting it would still be darned good if I follow your procedure. This was a thing of beauty. EDIT: I just read your description speaking of shrimp bisque, so I'll definitely he1d to that video!
Great recipe, my first time here on your channel! Love the selection of brandy / port / sherry, had to be great! I use the classic method to thicken, which is rice. One of my favorite soups as well!
@@norberttietjen6506 No, actual rice and an immersion blender. A little Google search will pull up the proper ratios. I was skeptical the first time, but it's now the only way I do bisque!
This is one that I'm definitely going to do soon. Since tomato paste is used as an umami enhancer, could you potentially up this recipe by adding some msg as well? Probably blasphemy but I'm just thinking out loud and guessing that it could work.
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
Similar opinion, if you can't bring yourself to butcher an animal you shouldn't be eating it. To many people pay too little attention to a living creature died for dinner. Like wise wastful with spoilage, scraps, and carcasses. It's easy to make a good stock fromm chicken pieces, bones and shells too.
As someone who hunts. I always say everyone should kill an animal at least once if they are going to eat meat. It's not about killing. It's about respecting life, and knowing that an animal must die for is to enjoy meat. I only shoot a deer (always a mature one) once every few years and try to eat everything on the animal.
While I'm not in the position to kill an animal (I'm disabled), I do try to not waste typically unused pieces parts: Roasting hen - we eat. I strip every bit of meat from the carcass, chop and freeze or refrigerate, depending on my energy level Simmer the carcass in chicken stock or bone broth., including the skin, along with celery, carrots and onions. Cool and strain. Add peeled, sliced carrots and cook until the carrots are thisclose to being done, then add the chicken and heat through. We eat the soup after which I ladle the rest into 28oz (2 portions) food prep containers, ladle, date and freeze. Similarly, I also save and freeze leftover veggies which I add to homemade beef soup, which I make from leftover steak. The broth is made from beef bones, including steak bones. My husband belongs to a motorcycle club which has steak nights every few weeks during the summer. The boys are a little afraid of me, so they know I expect them to give me their ungnawed) bones, which is the basis for my beef stock, with no argument, although I've needed to use The Mom Look on the rare occasion. I freeze them until I've amassed a lot, then make the stock. Ham bones? Used for 14-bean soup. We didn't have much money growing up and Mom was a Depression Era child, then a rancher's wife, so it was Waste not, want not.
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
1) Fennel. Ewww. Even boiling the crap out of it into a broth. Anyone have a decent substitute suggestion? 2) The 'tamale' or intestines make a fabulous addition to any fish broth. 3) I've always used sherry - I am very interested to try the brandy/vermouth/port combination. 4) I garnish with a small dollop of sour cream rather than creme fraiche. 5) Shout out to Cousin's! Also gotta give a shout to Spike's Seafood in Point Pleasant Beach for inspiring my love of bisque with their excellent rendition! 5) Great video! THANKS
I agree you should use all of the animal. Which is why it kills me that apparently no person realizes there is delectable meat in the body that _no one_ (including you) picks.
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.
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.
2nd half: more complications. I guess , american overkill cooking is thought in culinary school. (I studied in Italy and I'm son of a self thought "Chef")
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)..
Lobsters are the cockroaches of the sea - their nearest relatives in fact. No one has issue with squooshing a roach! Lobsters are no different, except the massive hemorrhage of lobster blood when the knife goes into the head. Happy soup making, waiting for prices to drop a bit before I try your recipes.
Billy-a tip from Northern New England-take those legs and break them... use a ROLLING PIN or similar and it can squeeze out all that good but hard to get leg meat!
A tip to not have to work quite so hard, even though this looks amazing: Get some Better Than Bouillon lobster base. It is the best thing to happen to my cooking. Just mix it with water, or cream, or milk, and it tastes just like you spent a lot of time cooking down lobster. I made a seafood lasagna for Christmas and it was out of this world, and I just added some of this to the bechamel, along with using some canned crab claw and fresh shrimp. I even skip the ramen packet and add it to the water to take my ramen to the next level.
I will second this! It's a great product, not the real thing, but it makes any lobster dish better.
Better than bouillon is there best!
Better than Bouillon is not a replacement for an actual lobster bisque. Theres no comparison. It’s great as an additive but it’s not not even close to the same thing
@@cernunos8153 Yes, fresh lobster is great. It's also expensive, and some people don't have the money or the time. In a pinch you can use some BTB. Of course it's not fresh lobster. But it tastes dang close, in my opinion.
BTB Lobster base in Macaroni and cheese is ever
Chef Billy Parisi, I truly love following your videos. I have made many of the recipes that you shared on TH-cam and honestly, I have never had one that did not turn out. Thank you for this recipe. As you mentioned they are not cheap, but they are worth it for my wife and 42nd wedding anniversary. We just love SEAFOOD. Thank you for this wonderful recipe. Best Regards to you and your family.
I’m a New England native… that lobster bisque looks amazing! Definitely on my to do list! Thanks for your advice, expertise and sharing the love!
OMG I need to try this, looks incredible!
Great video Chef Billy! Just wanted to add, the white pellicle that forms from smoked salmon is a protein called albumin. It's totally harmless, and it happens when the meat is cooked to quickly (rapid temperature change). But yes great observation for noting that on the lobster!
I know I'll never make this, but I loved watching your work. It looks incredible. And then if there ever is a chance to make this, I'd look back at your recipe for sure.
I've been looking for a good lobster bisque recipe for a while. This looks great- a bit labor intensive but I can appreciate the expert handling of the lobster. Can't wait to try it!
You finally made the recipe I was begging for. Thank you
looks good, I use rice as a thickener and also blend the shells , then strain ,tarragon and black pepper too
Amazing - love the caramelisation on the prawns, and the deep orange colour of the broth is tantalising!
Chef, I love your comments about honoring the animal, and understanding the lives involved.
I am so excited to try this recipe. I love lobster bisque and have often attempted to cook it but was never 100% satisfied with the results. However, all those previous attempts started with lobster shells left over from another meal.
Wow! That is a great recipe. Thank you.
Ok, this is our first comment because it's the best most amazing lobster bisque we have ever seen. And if it's on a good restaurant's menu we are ordering it up. Yum! Thank you.
Love the shout out and story of classmate Natalie! Good stuff Billy!
Wunderbar! Thanx, Chef Billy Parisi! Fantastic recipe!
My mouth is watering! How many servings does this make? ~4 ? Does it reheat the next day, if there is leftovers?
Hello Chef, forgot to mention that I enjoyed your Britney story. Lucky you a lifetime memory that is only yours to remember the feeling. Good for 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!
Thank you for the dinner idea this weekend!
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 ❤
I enjoyed this presentation very much. I had the opportunity to assist my chef in preping for the shrimp and lobster bisque. Best part was eating it. ❤
Could you use clam or lobster stock instead of chicken?
Great recipe. Only had enough lobster to make two servings but well worth it! Let out the carrots and fennel - didn't have either. Subbed chardonnay for the vermouth and port. So rich and the depth of flavor was incredible. And being able to control the salt was key. I'll definitely make this again and make all eight servings.
Ultimate luxury when done well. This presentation is superb
Mother. Of. God!
I'm salivating uncontrollably right now.
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.
Thank you
I love your channel! Thank you for being such a great teacher. My cooking skills have improved so much since finding your channel!
Thank you for sharing this recipe and it looks so delicious 😋 and I can just taste it!
I sure hope you see this comment. Man, I’ve easily made +50% of your recipes, usually on weekends. Your channel is great. Hope you never stop making vids! Cheers
This kind of stock is good and ideal for noodles.
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!
OMGosh how delicious does that look? It’s like going to heaven without the inconvenience of dying.
We completly blend the carcasses with the Soup and some Cafe de Paris Butter before straining, you get some of the taste and smell more intense.... need a good blender though haha
Best lobster bisque I ever had was at “The Black Pearl” in Dunedin, Fl.. not affiliated with the Newport location.
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 🥰
I will always find something to cook that I've never tried but this version is going on my bucket list for sure.
This looks yummy!!! 😋 I loved the Britney Spears story too! 💖
first time seeing how lobster bisque is made, i love it but it pretty expensive. The lobster broth kinda reminds me of prawn noodle soup in my country. could probably do something similar if we just thicken prawn soup
Why are you reducing Port since it’s a fortified wine?
I don't know if I'm able to make this... Yet I'll try one day. Nice video
Gonna try some tarragon instead of fennel, and some sherry instead of port... Wish me luck!!
awesome looks delicious I love lobster, hate killing them
I suspect I won't get around to the fullness of what this recipe entails, but I'm thinking I just might manage with shrimp instead. I get it that it won't be fresh lobster (which I truly love), but I'm betting it would still be darned good if I follow your procedure. This was a thing of beauty. EDIT: I just read your description speaking of shrimp bisque, so I'll definitely he1d to that video!
You could use the tails to make this delicious soup. You still will get the same flavors.
Oh, that's excellent. I'll give it a go! Thanks.
You're welcome 😊
Great recipe, my first time here on your channel! Love the selection of brandy / port / sherry, had to be great! I use the classic method to thicken, which is rice. One of my favorite soups as well!
Do you use rice flour ?
@@norberttietjen6506 No, actual rice and an immersion blender. A little Google search will pull up the proper ratios. I was skeptical the first time, but it's now the only way I do bisque!
@@2Wheels_NYC , thanks for your answer and suggestions.
This is one that I'm definitely going to do soon. Since tomato paste is used as an umami enhancer, could you potentially up this recipe by adding some msg as well? Probably blasphemy but I'm just thinking out loud and guessing that it could work.
Great story!!
Awesome stuff
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
Yum, Yum, Yummmyyy!!!!
👍👍👍👍👍👍👍👍👍👍
Friend of mine who raised pigs used to say he used everything including the tail
YUMMMMMMMY THANK YOU
My husband's favorite 😍
Why is it BROWN?
At Le Bec Fin, George Perrier used scotch instead of brandy.
Love it chef
I would suggest working on your color grading. The muted saturation works against making the final product looks as appetizing as it should be
I’m good
Similar opinion, if you can't bring yourself to butcher an animal you shouldn't be eating it. To many people pay too little attention to a living creature died for dinner. Like wise wastful with spoilage, scraps, and carcasses. It's easy to make a good stock fromm chicken pieces, bones and shells too.
Indeed
As someone who hunts. I always say everyone should kill an animal at least once if they are going to eat meat. It's not about killing. It's about respecting life, and knowing that an animal must die for is to enjoy meat.
I only shoot a deer (always a mature one) once every few years and try to eat everything on the animal.
While I'm not in the position to kill an animal (I'm disabled), I do try to not waste typically unused pieces parts: Roasting hen - we eat. I strip every bit of meat from the carcass, chop and freeze or refrigerate, depending on my energy level Simmer the carcass in chicken stock or bone broth., including the skin, along with celery, carrots and onions. Cool and strain. Add peeled, sliced carrots and cook until the carrots are thisclose to being done, then add the chicken and heat through. We eat the soup after which I ladle the rest into 28oz (2 portions) food prep containers, ladle, date and freeze.
Similarly, I also save and freeze leftover veggies which I add to homemade beef soup, which I make from leftover steak. The broth is made from beef bones, including steak bones. My husband belongs to a motorcycle club which has steak nights every few weeks during the summer. The boys are a little afraid of me, so they know I expect them to give me their ungnawed) bones, which is the basis for my beef stock, with no argument, although I've needed to use The Mom Look on the rare occasion. I freeze them until I've amassed a lot, then make the stock.
Ham bones? Used for 14-bean soup.
We didn't have much money growing up and Mom was a Depression Era child, then a rancher's wife, so it was Waste not, want not.
May cook this in a few days. Seems fun and i kinda want to get the experience of this
@Chef Billy Parisi where did you get your knife?
and BTW-cool way-back story.
Good stuff!!
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
1) Fennel. Ewww. Even boiling the crap out of it into a broth. Anyone have a decent substitute suggestion?
2) The 'tamale' or intestines make a fabulous addition to any fish broth.
3) I've always used sherry - I am very interested to try the brandy/vermouth/port combination.
4) I garnish with a small dollop of sour cream rather than creme fraiche.
5) Shout out to Cousin's! Also gotta give a shout to Spike's Seafood in Point Pleasant Beach for inspiring my love of bisque with their excellent rendition!
5) Great video! THANKS
Is there a Modernist thickener that would be appropriate for this dish?
Just try Agar -agar . I guess it would work well since it is also a product coming from the ocean .
Sure it taste great, but that looks like a 9 am post coffee break restroom run after a night of gas station sushi.
I was taught that Bisques were strictly thicken with rice.
I agree you should use all of the animal. Which is why it kills me that apparently no person realizes there is delectable meat in the body that _no one_ (including you) picks.
“ Hey, how ya feelin today Fred ? “
“ I don’t know dude. I feel a splitting headache coming on …. “
Dead animal: Thanks for eating all of me. I feel honored.
😂😂
Yummy
Oddly I made fake crabmeat bisque like 2 weeks ago and it was amazing... And here we are...
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 kindly for the sub and support. I appreciate it!
You should have lead with that brittney spears story
In hindsight, I wish I would have. Didn’t realize it till after I published it.
Poor mr lobster...was having a happy migration (til it stopped for a snack...then became one?).
Yummiest 🤩🙏😇
Quite simply: LIFE'S TOO BLOODY SHORT!!!... Tinned soup ain't all that bad (And a damn sight cheaper) !!!!
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.
Please tell me you didn't throw away the tomalley :(
2:57 Is that a worm behind the flesh?
forgot to add tomato paste to the recipe - fyi
❤
Why does this video has so few likes? I don't understand
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.
2nd half: more complications. I guess , american overkill cooking is thought in culinary school. (I studied in Italy and I'm son of a self thought "Chef")
Geez this is very expensive ❤
Why would you use a chicken stock in a lobster bisque instead of making lobster stock with the shells you already have?….
Can I replace lobster with prawns? Lobster is too expensive.
Corn starch slurry????? Should have used the butter flour!!!
The slurry is from the original, but both work in almost the exact same way.
Why do Americans think that the rest of the world measure liquid in kilograms?
We dont. Desilitres and litres, please.
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)..
I like the story telling :)
oH, YEAH--I wanna see you eat that claw meat with a spoon..
Lobsters are the cockroaches of the sea - their nearest relatives in fact. No one has issue with squooshing a roach! Lobsters are no different, except the massive hemorrhage of lobster blood when the knife goes into the head. Happy soup making, waiting for prices to drop a bit before I try your recipes.
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.
That bisque is too dark you didn’t clean the shells correctly
i dont believe the lobsters enjoy that very much
He missed the meat in the legs
Got rid of the tomalley? Whatashame 😱😱😱
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ ❤
Are you all working from Joshua's kitchen? Or there are just so many knock offs?
Who’s Joshua? This is a studio I built 3 years ago.