Impressive! I spent 30 min and found about 20 different ways to make this classic. This video makes it easy , and the flavor was exact, perfect. I made this bisque from some left over lobster tails from a party. We nailed it! this will yield better than French restaurant results. Others use flour, steak sauce, or mixtures unrealistic for home cooking. Go with this for perfect bisque!
Rachel Santana I do as well usually at night, so I end up binging in my fridge for something to eat. I found the best satisfaction is making some deviled eggs, cause it releases that urge to cook, they're super filling & tasty.
Absolutely brilliant recipe, my family loved it and were incredibly impressed. Even my relatives from Pakistan liked it and they're entirely accustomed to South Asian cuisine. I had never worked with lobster before so I was so surprised it came out so well. In the end i made 12 small portions (as I hadn't thickened the soup as much as I should have) and my soup was more orangey-brown compared to what Chef John made. For any teetotalers out there, I used apple juice as a substitute for Brandy Thanks Chef John, from one of your fans in the UK!
I completely appreciate your unpretentious cooking-style and ingredients. I've prepared many of your savory recipes, all of which I purchased the items needed at my grocery store. Thank you! Audrey- Hollywood, California
John, a tremendous thank you for this video. I followed your instructions and made the most astounding lobster bisque I have ever had. It was the star of our Christmas dinner. Thank you! :)
I once made Lobster Bisque from Julia Child's book. Think 50 steps and 6 hours of work... This is much more sane and looks yummy. (Sorry Julia if I miss spelled your name)
Chef, what an absolutely beautiful recipe. You have taken your years of formal training thrown out the b.s. and have been kind enough to present fine cooking in an easy to understand format to people like me who love to cook. thanks
When I know what I want to cook and I'm looking for a recipe I always hope Chef John has one because it will always be easy to follow without cutting corners
I know i am 10 years late, but when you add the lobster meat at the end is that just the tail meat or is that the tail meat AND all the meat pulled from the claws and legs after the stock boiling?
I'm inspired! It looked really easy for once. I noticed how quicly the lobsters were dispatched and how the chef didnt linger on it. So tired now and impatient with the subsequent "death of lobster" rants and whining. Instead I was completely focused on the prepartation, ingredients, and technique! (or was it the chef's hypnotic tone...hmm) Now im off to try it myself! Thank You!
Why would he, having what must be near total creative control and administrative control of his very simple no frills easy to do cooking snippet series, turn any of that over to some network? I mean if he needs or wants more money i get it. He could probably increase the revenue here through well known and mature methods. But why would he want a boss when hes got it nailed down. Maybe this is jusy extra mailbox money for him, who knows? I like this channel because he cooks in a way that can be replicated at home theres no subatomic zooms on the food and its simple and easy. He has a low key and often funny presentation and its not pretentious or pandering. No once do you hear him wax on about the importance of handwashing or santizing your entire kitchen or making sure you hold the food at a certain temperature over and over and over. Its not the only cooking channel i watch, but its certainly one of the most enjoyable. I get that you like the channel and wish him well, but stick to that instead of wishing him the migrane that is working for a studio or network. Its like people who moved into a state and started gentifying neighborhoods 'to get the property values up' And eventually discovered that they had created a beauractatic and administrative monster that they cant stand. Then they move to some non gentrified city in another state and start doing it there. Why?
Thank you for using rice as the thickening agent. This is the ingredient Escoffier used. As a classically trainer Chef myself, rice is what I use. So many cooks today use a roux. I like the way you roll Chef JOHN, you don’t roux around! 👍😉
Every single time I watch one of your videos, I laugh, I cry, and I fall in love with cooking all over again! Love the traditional angle here with rice as a thickener. Bonus points earned!
This is by far the best lobster bisque recipe I have ever made and tried. Better than any restaurants. I substituted the cream with Coconut milk, the kind you cook with and it turned out amazing. Thanks Chef!!! :-)
mmm So you're comparing me to a cannibal just because I eat lobster? (and as fyi, I haven't been sawed in half and eaten by a cannibal yet, if you couldn't tell) Interesting.
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
To make things faster and to ensure the right thickness of the soup which depends on the proportion between rice and soup volumes, I would cook rice separately (in parallel with the soup stock) - it will shave off 30min from cooking time. Then you add the rice into soup little by little and blend it till you get the right thickness.
our "pain" is just an instinctive reaction to something going wrong in our bodies. The only way people have been able to account what pain is, is by our words and complaints, regardless, all of our painful reactions are similar to that of non vocal species... since we don't speak their language, we would be pretty idiotic to believe that they are not experiencing a similar sensation to our pain when we undergo the same physical reactions... I think people just convince themselves that animals cannot feel pain, because we actually hurt them alot but don't want to feel guilty about it.
This is probably next on my list of things to cook via Chef John, but I simply feel bad about working with live lobster, yet I know it's the only way T__T
Kill them first. Then you won't be working with live lobster. But there is a way to make this with tails, but it won't be as good. You also might be able to get lobster bodies from your fish market pretty cheap, and if you want bisque with meat in it, you can use those along with some frozen tails from the supermarket/Costco.
Really,... So what about the cows, pigs, & other mammals you eat? Compared to them this is like swatting a fly. Only difference is you are the axe man. It is a good experience to watch your own hands do this deed. This is life and death in the kitchen.
I made this for valentines day being that it is a elegant meal itself. However, after blending it was not the velvety texture I imagined so I blended it twice and strained it and turned out perfect!! Overall it was an amazing dish, thanks chef John!
I am so glad you have a wonderful channel. All of the recipes I could ever want and not a lot of fuss. Thank you keep up the great work . SUGARMAMA from Saint Louis MO
Chef, thanks so much!! My wifes favorite is lobster bisque. It was fantastic. Now I see what this should taste like! I did follow the comments and left it on an extra 30 minutes to reduce. Excellent!!
i saw this this morning and bought 2 lobsters this afternoon lol. im doing no carbs so im going to try some butter to thicken a little. i will report back :)
I was brave and bought a live lobster for the first time yesterday and followed your recipe. Needless to say, I was the boss of my bisque in my household last night. You're a great teacher--keep up the great videos!
I had my first bowl of this soup in Chritiana Deleware :I'm from Oklahoma" and it was the best thing I had ever had. I wish I would not have watched the "how to" video now, but I will continue to enjoy the soup.
My favorite soup. I've never made it at home. I treat it as a dipstick for seafood restaurants. But, I've inherited an old woman. She loves ALL shellfish. She'd eat it every night. This autumn I'm going to make your recipe on my birthday for her. It will be glorious.
"...ask your local wino...". Wait, that's me! I am the resident sommelier of 12th and Broadway. 'Hey Craig, what quality brandy should I use in a lobster bisque?' - 'Erm, ah (burp), I would say that three apples and a plum pit kept in the top tank of your porcelain unmentionable for 5-7 days makes a fine toilet wine that affordably doubles as a brandy. If your toilet is clean, use some of it's reservoir as stock for your bisque. Do not be afraid so long as you have a candy thermometer and bring the solution up to 165 degrees to boil away any contaminating feces'.
i think i've watched all your vids. you have truly earned the title of 'chef' ' congrats and many thanks. this soup is hard to find - so good to be able to make it now. the rice is key. you make quality vids also sir - 10 of ten stars
I followed your instruction and made my first ever Lobster Bisque and it was delicious. I shared it with my son and daughter-in-law and they love it. Thank you for sharing. Wonder do you have any classic Clam Chowder video ?
Thank you for doing this, Chef. When I was in culinary school, we were going to learn this and a few other seafood soups but the instructor was so sick he canceled class and never touched on it after that day
Is it ok if we skip the brandy? I don't want any alcohol involved in this soup. I know,weird, but can we skip it or substitute it with something nonalcoholic?
Just followed the recipe, was extremely pleased. I had a touch too much cayenne powder for younger consumers. With the adults was a great hit! Thank you!!
Scientists recently discovered that Lobsters DO have a nervous system that is capable of registering pain. So good for you for putting them to sleep first. ;)
Yes I have seen chefs just take a live moving lobster and just start cracking it apart. It's very upsetting so I'm glad chef john put them to sleep first.
I'm pretty sure that nothing's been confirmed concerning them feeling pain. They do have reactions due to their claws being removed, but they still don't know exactly what's going on. Unless of course something new's been discovered since I last checked.
You've inspired me and given me the confidence to make Lobster Bisque. I have always wanted to try it but because of its complex taste, assumed it would be too difficult. My kids love it but It's soooo pricey to order at a restaurant that they eat it so seldom. I'm going to make it next time lobsters go on sale. Thanks from me and Michael -8 and Kaylee -12:)
This looks amazing! can't wait to try it! and uh for people who care about the pain of the lobster.... for goodness sakes, other sea creatures will rip this thing apart too... probably hurts. and okay talk about cruelty for humans killing and eating animals for food.... if a pack of wolves in the winter catch you, they eat you from the bottom up because it preserves our meat better.... but it also keeps us alive longer.... talk about cruel... what you going to do? go protest wolves for doing that? lol
Doesn't seem like people are complaining about Chef John inhumanely killing the lobster, though. He stunned it first by freezing it and started cutting it by slicing open the head, which killed it instantly. If that's not a humane process for carving up an animal, I don't know what is.
+zomgmadii No, i've seen his cooking videos before. He is a cayenne addict so he tries to sneak it in every one of his dishes if he could. Just a tad too much in this video.
+fayewong21 He hardly used any in this video compared to his others. Yeah, the man loves his Cayenne, but it's a large quantity of soup meaning the, oh I don't know, maybe tablespoon of cayenne he used in this video would only give it a very light warmth once mixed in.
Chef John.....you are the best!!! Love your videos. Have a great Christmas and all the best for 2019 from way down under, New Zealand. My late aunt used to make Lobster Bisque, she was an amazing cook, great memories
The Wanderer funny she felt bad she didn't say anything about not eating it she just said she felt bad. If you don't feel something for things you kill there is a problem with you
I must admit I have never cared for lobster. I love lobster bisque though! Somehow it seems like it brings out the "true" lobster taste. Thanks for another delicious recipe. Perfect for new year's eve.
Chef John, I love your channel and all your recipes.. I just wanted to point out that freezing them is actually more torturous than just splitting them. Freezing is actually one of the more painful ways to go. Happy Yule Chef John!
thanks for this recipe. I didnt make this yet but i did put the cream swirl top on a soup and i swear my guest thought even that was the coolest thing with the herbs and "constellation" swirl :)
Impressive! I spent 30 min and found about 20 different ways to make this classic. This video makes it easy , and the flavor was exact, perfect. I made this bisque from some left over lobster tails from a party. We nailed it! this will yield better than French restaurant results. Others use flour, steak sauce, or mixtures unrealistic for home cooking. Go with this for perfect bisque!
Is it weird that I binge watch your show when I'm hungry?
No, I do it too. I can't think of a better way to spend my time. Ha!
Rachel Santana I do as well usually at night, so I end up binging in my fridge for something to eat. I found the best satisfaction is making some deviled eggs, cause it releases that urge to cook, they're super filling & tasty.
ever killed an ant or a roach?
well thats just wasteful
I actually watch sometimes when I'm eating. Like I'll have a mouthful of toast, watching food wishes and be like "that duck confit looks divine!"
Wow, not even a minute in and there's a death scene. For a snuff film this makes one heck of a bisque, awesome recipe.
IMO the claw meat makes for a better stock, and we did add all that meat back in, so was not wasted.
Absolutely brilliant recipe, my family loved it and were incredibly impressed. Even my relatives from Pakistan liked it and they're entirely accustomed to South Asian cuisine. I had never worked with lobster before so I was so surprised it came out so well.
In the end i made 12 small portions (as I hadn't thickened the soup as much as I should have) and my soup was more orangey-brown compared to what Chef John made. For any teetotalers out there, I used apple juice as a substitute for Brandy
Thanks Chef John, from one of your fans in the UK!
isn't lobster haram?
@@klalakomacoi
Nah. Just not kosher.
I completely appreciate your unpretentious cooking-style and ingredients. I've prepared many of your savory recipes, all of which I purchased the items needed at my grocery store. Thank you! Audrey- Hollywood, California
John, a tremendous thank you for this video. I followed your instructions and made the most astounding lobster bisque I have ever had. It was the star of our Christmas dinner. Thank you! :)
This is the easiest recipe I've found to follow along with for Lobster Bisque 🦞 Chef John does it again!
I once made Lobster Bisque from Julia Child's book. Think 50 steps and 6 hours of work...
This is much more sane and looks yummy. (Sorry Julia if I miss spelled your name)
Chef, what an absolutely beautiful recipe. You have taken your years of formal training thrown out the b.s. and have been kind enough to present fine cooking in an easy to understand format to people like me who love to cook. thanks
When I know what I want to cook and I'm looking for a recipe I always hope Chef John has one because it will always be easy to follow without cutting corners
+60 HP, +25 Hunger, +10 Sanity
Thanks a lot Chef John
Don't starve reference?:D
I don't get it
I love geeks, and you just made my day.
I know i am 10 years late, but when you add the lobster meat at the end is that just the tail meat or is that the tail meat AND all the meat pulled from the claws and legs after the stock boiling?
@@Erati243 I'm thinking all the meat added at the end so as not to overcook it.
I'm inspired! It looked really easy for once. I noticed how quicly the lobsters were dispatched and how the chef didnt linger on it. So tired now and impatient with the subsequent "death of lobster" rants and whining. Instead I was completely focused on the prepartation, ingredients, and technique! (or was it the chef's hypnotic tone...hmm) Now im off to try it myself! Thank You!
You sir ,deserve your own show ...make it happen John
Why would he, having what must be near total creative control and administrative control of his very simple no frills easy to do cooking snippet series, turn any of that over to some network? I mean if he needs or wants more money i get it. He could probably increase the revenue here through well known and mature methods. But why would he want a boss when hes got it nailed down. Maybe this is jusy extra mailbox money for him, who knows?
I like this channel because he cooks in a way that can be replicated at home theres no subatomic zooms on the food and its simple and easy. He has a low key and often funny presentation and its not pretentious or pandering.
No once do you hear him wax on about the importance of handwashing or santizing your entire kitchen or making sure you hold the food at a certain temperature over and over and over. Its not the only cooking channel i watch, but its certainly one of the most enjoyable.
I get that you like the channel and wish him well, but stick to that instead of wishing him the migrane that is working for a studio or network.
Its like people who moved into a state and started gentifying neighborhoods 'to get the property values up'
And eventually discovered that they had created a beauractatic and administrative monster that they cant stand.
Then they move to some non gentrified city in another state and start doing it there.
Why?
@@metamorphicorder Thank you for this comment
@@metamorphicorder this is his own show
Thank you for using rice as the thickening agent. This is the ingredient Escoffier used. As a classically trainer Chef myself, rice is what I use. So many cooks today use a roux. I like the way you roll Chef JOHN, you don’t roux around! 👍😉
Thanks. It never gets old. ;)
Why 1 like?
You’re a beautiful man who has just made our holidays more delicious! Thank you.
Such a good channel. I love this guy. He makes food fun.
Every single time I watch one of your videos, I laugh, I cry, and I fall in love with cooking all over again! Love the traditional angle here with rice as a thickener. Bonus points earned!
I'm currently drunk, just found this and I've never wanted soup so badly.
Dan Flyhight I understand now as I too am drunk watching this.
Is there any other way to youtube? lol
Roonasaur drunk TH-cam is the best youtube
I get drunk and masturbate watching this on youtube
I just smoked a blunt & am eating pop tarts pretending its this soup. Might try putting my cock in the toaster
I am glad I looked this up.. I went to a restaurant once and tried to recreate the flavor. I was so wrong, and John just put me on the right track!
Thanks for the rice tip. I never knew that.
The bisque looks delicious!
I'm sure you have heard this a thousand times, but this will be my first time saying it. You're the best, Chef John!
This is by far the best lobster bisque recipe I have ever made and tried. Better than any restaurants.
I substituted the cream with Coconut milk, the kind you cook with and it turned out amazing. Thanks Chef!!!
:-)
That actually sounds like a really delicious idea! thanks! im gonna have to steal the idea!
I hope you make a lot of money from TH-cam. I thoroughly enjoy watching these videos -- they are simple, low-key funny, and educational. Thank you!
Studio c anyone
Cool at 111222 YESSS
Potato Altamina yesss 😂
Yup!
Hahahah hi
Oh ok yes
I love your stovetop manner. Your recipes are fun and delicious. I enjoy listening to your narrations. Lobster heaven must be full by now... Thanks
Thank you for being nice to the lobsters
+Catherine Sebring I know right. I'm so pleased.
+Catherine Sebring: This is worse than sharkfin soup, at least they only cut off the fins of the sharks. For lobsters, they were cut into half.
mmm
Who legitimately eats shark fins? And I'm sorry, but lobsters taste good.
+riverxdancer: Cannibals said you tasted good when sawed into half and baked with beans. We Chinese in Singapore eats sharkfins soup legally.
mmm
So you're comparing me to a cannibal just because I eat lobster? (and as fyi, I haven't been sawed in half and eaten by a cannibal yet, if you couldn't tell)
Interesting.
*You are simply the BEST Chef on TH-cam!*
Oh ... my... god... As a person who ADORES lobster and any type of seafood, I'm kinda drowning in my own drool. That looks so good!!
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
XxYonYonxX1 I hear you, and feel your pain. I don't know why I clicked on this video in the first place just to be torchered.. Maybe subconsciously I'm into S&M, who knows.I have made his Italian Meatballs, Tomato Sauce, and open faced Cordon Blue. All were amazing!! I have not bought a jar of tomato sauce or pizza sauce since. I make huge batches on a weekend 4-8 cans of san marzona tomatoes, let cool, portion and vacuum pack for the freezer.Meatballs, I do 4-8 lb (pork and beef) batches at a time, cool, portion and vacuum pack at well for freezer. Works out great, as it's only me I have to cook for, these batches last quite a long time for me and stay perfectly in the freezer.I'm getting the feeling I'll be doing a 4-6 lobster bisque in my huge stock pot one of these weekends, portioning and freezing. :)
To make things faster and to ensure the right thickness of the soup which depends on the proportion between rice and soup volumes, I would cook rice separately (in parallel with the soup stock) - it will shave off 30min from cooking time. Then you add the rice into soup little by little and blend it till you get the right thickness.
James: Did someone
say lobSTER BIIIIISQUE?!
;D
No, i want the mushroom bisque
Finally…a fellow studio c fan
Very well presented, and I enjoy the way you deliver the recipe. Explaining the small nuances that typically get over looked.
That was some isis level lobster execution I was not ready for that holy shit lol
Robin H lmaooooooo
Yeah, looked like it was painful to the lobster. It curled up it's tail as he cut his head in half. Kinna ruined the rest of the video for me! Yikes.
Lobsters don't have the nervous system needed to feel pain. Just an instinctive reaction to try and escape.
our "pain" is just an instinctive reaction to something going wrong in our bodies. The only way people have been able to account what pain is, is by our words and complaints, regardless, all of our painful reactions are similar to that of non vocal species... since we don't speak their language, we would be pretty idiotic to believe that they are not experiencing a similar sensation to our pain when we undergo the same physical reactions... I think people just convince themselves that animals cannot feel pain, because we actually hurt them alot but don't want to feel guilty about it.
DiamondBones007 Lobsters literally don’t have the nervous system needed to feel pain. You have no idea what you’re talking about.
Best cooking show I've ever seen.
This is probably next on my list of things to cook via Chef John, but I simply feel bad about working with live lobster, yet I know it's the only way T__T
yes! the lobster knows you are going to kill it and eat it, and it will send it's relatives to murder your family and your dog too... beware!
Kill them first. Then you won't be working with live lobster. But there is a way to make this with tails, but it won't be as good. You also might be able to get lobster bodies from your fish market pretty cheap, and if you want bisque with meat in it, you can use those along with some frozen tails from the supermarket/Costco.
You have to do a cover of les poissons if you cook this
Dont feel bad. The lobsters sold at the fish market are convicted felons.
Really,... So what about the cows, pigs, & other mammals you eat?
Compared to them this is like swatting a fly. Only difference is you are the axe man. It is a good experience to watch your own hands do this deed. This is life and death in the kitchen.
your cooking video is so easy and fun to watch. I like your sense of humor and accent. thnx!
I made this for valentines day being that it is a elegant meal itself. However, after blending it was not the velvety texture I imagined so I blended it twice and strained it and turned out perfect!! Overall it was an amazing dish, thanks chef John!
I am so glad you have a wonderful channel.
All of the recipes I could ever want and not a lot of fuss.
Thank you keep up the great work .
SUGARMAMA from Saint Louis MO
"No, it's not cayenne, so don't get all excited."
You crack me up dude. I even watched this like 20 times before
Chef, thanks so much!! My wifes favorite is lobster bisque. It was fantastic. Now I see what this should taste like! I did follow the comments and left it on an extra 30 minutes to reduce. Excellent!!
i saw this this morning and bought 2 lobsters this afternoon lol. im doing no carbs so im going to try some butter to thicken a little. i will report back :)
chef john you're amazing, never stop what you're doing.
I’d love to try making this some day but I just don’t have the thyme.
Andrew W.C. I see what you did there 🤣
I was brave and bought a live lobster for the first time yesterday and followed your recipe. Needless to say, I was the boss of my bisque in my household last night. You're a great teacher--keep up the great videos!
Can you make a hibiscus bisque?
Konner Dent actually yes
Konner Dent YESSSSS
Konner Dent I came here to find this comment.
I came here to make it. XD
I made sum last night
love your receipes . just learned I can put rice in soup to make a bisque. Never too old to learn.
Chef John...... your Bisque is pretty Awesome ! Thanks Chef... :)
OldManCooking n
I had my first bowl of this soup in Chritiana Deleware :I'm from Oklahoma" and it was the best thing I had ever had. I wish I would not have watched the "how to" video now, but I will continue to enjoy the soup.
Constellation "Crab Nebula". Genius!
OUTSTANDING !....crisp, clean, clear video. Lobster jedi.
BIIIISQUEEEE!
I get it (studio C)!!!!!!!!
Did someone say
BIIIISQUE?!
MindMaster107 5 star... 5 thumbs up... 5 children 😂😂
Lol
My favorite soup. I've never made it at home. I treat it as a dipstick for seafood restaurants. But, I've inherited an old woman. She loves ALL shellfish. She'd eat it every night. This autumn I'm going to make your recipe on my birthday for her. It will be glorious.
Am I the only one who related this to Studio C?
Ahaha. I'm watching this coz I didn't understand what bisque means in studio c
I am in Love with Chef John! I really enjoy these videos, it's amazing! I don't even cook
"...ask your local wino...". Wait, that's me! I am the resident sommelier of 12th and Broadway.
'Hey Craig, what quality brandy should I use in a lobster bisque?' - 'Erm, ah (burp), I would say that three apples and a plum pit kept in the top tank of your porcelain unmentionable for 5-7 days makes a fine toilet wine that affordably doubles as a brandy. If your toilet is clean, use some of it's reservoir as stock for your bisque. Do not be afraid so long as you have a candy thermometer and bring the solution up to 165 degrees to boil away any contaminating feces'.
***** MITCH!!!
That's funny
OMG that was pretty good. Caught me off guard there, wino
wow...speechless at this magnificent recipe
My dad was one of the cruellest men you would ever have the displeasure of meeting... and even he would chill crabs down before boiling them.
since your description is terrible, here's to hoping he was cruel to you too!
Christmas Crustacean have you ever heard of over sharing?
Yeah let's freeze the lobsters to death instead of boiling them
Jenny Dawes uh, dude, reread?
NO BUTTER???!
looks scrumptious. i'll be making this for weekend dinner. Thank you for sharing.
"Just a touch more cayenne..." Chef John, everything needs a touch more cayenne.
i think i've watched all your vids. you have truly earned the title of 'chef' ' congrats and many thanks. this soup is hard to find - so good to be able to make it now. the rice is key. you make quality vids also sir - 10 of ten stars
lol @ 4:48 "ask your local wino" but seriously, this looks really good. I'm going to have to put this on my 'to do' list along with Lobster Thermidor.
I also use quinoa to thicken soups...works well and tastes great.
Hey guys, hi. Welcome to my Bisqueness! I apologize for the inconvenience but we are all out of the bisque. What we do have is LOBSTER BISQUE!
WOW This is AMAZING! It has lots and lots of ingredients and steps though.
Publix sells Rockport Lobster Bisque in the frozen seafood section and it's very good!!!
That stuff is absolutely the best!
Seriously, you're last name can NOT possibly be "Trump"...I'm embarrassed for you.
I followed your instruction and made my first ever Lobster Bisque and it was delicious. I shared it with my son and daughter-in-law and they love it. Thank you for sharing.
Wonder do you have any classic Clam Chowder video ?
"All Lobsters Go to Heaven" a movie about how not all lobsters go to lobster heaven, some go to lobster hell
Thank you for doing this, Chef. When I was in culinary school, we were going to learn this and a few other seafood soups but the instructor was so sick he canceled class and never touched on it after that day
Is it ok if we skip the brandy? I don't want any alcohol involved in this soup. I know,weird, but can we skip it or substitute it with something nonalcoholic?
Just followed the recipe, was extremely pleased. I had a touch too much cayenne powder for younger consumers. With the adults was a great hit! Thank you!!
Scientists recently discovered that Lobsters DO have a nervous system that is capable of registering pain. So good for you for putting them to sleep first. ;)
right on girlfriend!
Yep, make a claim on the internet and it's 100% correct. Academics be damned, you have a blog post and a sassy attitude.
Yes I have seen chefs just take a live moving lobster and just start cracking it apart. It's very upsetting so I'm glad chef john put them to sleep first.
I'm pretty sure that nothing's been confirmed concerning them feeling pain. They do have reactions due to their claws being removed, but they still don't know exactly what's going on. Unless of course something new's been discovered since I last checked.
Of course living things have nervous systems. Humans are crazy. We needed some scientist to figure that out for us before we start believing it? Ugh.
Holy Crustecean Batman!
One of the best that I've ever tasted and certainly the best that I've ever made.
Thanks for sharing!
Red dead redemption
I always love seeing your soups. I'm hanging on seeing a good Norwegian fiskesuppe.
I want to talk about CHESSE
You've inspired me and given me the confidence to make Lobster Bisque. I have always wanted to try it but because of its complex taste, assumed it would be too difficult. My kids love it but It's soooo pricey to order at a restaurant that they eat it so seldom. I'm going to make it next time lobsters go on sale. Thanks from me and Michael -8 and Kaylee -12:)
This guy is one of the most politically correct people on TH-cam.
+Pritpal Desai how so
+Pritpal Desai ?
Pritpal Desai polite* dumbass.
“And what about it?”
ffliberty This comment is ironic.
Making this as our Christmas Eve Dinner for the second time - Great recipe and video!
This looks amazing! can't wait to try it! and uh for people who care about the pain of the lobster.... for goodness sakes, other sea creatures will rip this thing apart too... probably hurts. and okay talk about cruelty for humans killing and eating animals for food.... if a pack of wolves in the winter catch you, they eat you from the bottom up because it preserves our meat better.... but it also keeps us alive longer.... talk about cruel... what you going to do? go protest wolves for doing that? lol
Doesn't seem like people are complaining about Chef John inhumanely killing the lobster, though. He stunned it first by freezing it and started cutting it by slicing open the head, which killed it instantly. If that's not a humane process for carving up an animal, I don't know what is.
Made this twice... currently preheating over for a third time.. so so good 👨🏻🍳😊
Yo, Lay off the Cayenne man. It is Lobster Bisque, not Cayenne Bisque.
+zomgmadii No, i've seen his cooking videos before. He is a cayenne addict so he tries to sneak it in every one of his dishes if he could. Just a tad too much in this video.
+fayewong21 He hardly used any in this video compared to his others. Yeah, the man loves his Cayenne, but it's a large quantity of soup meaning the, oh I don't know, maybe tablespoon of cayenne he used in this video would only give it a very light warmth once mixed in.
+fayewong21 I thought he used paprika, which isn't Cayenne.
Yeah, I was gonna mention that too, but he clearly states it's paprika and not cayenne, sooooooo...
T Bone
I was just like, "Why is this guy going on about him using cayenne when he didn't even use it?" lol
Chef John.....you are the best!!! Love your videos. Have a great Christmas and all the best for 2019 from way down under, New Zealand.
My late aunt used to make Lobster Bisque, she was an amazing cook, great memories
I know that Lobster was unconscious when he cut it, but I LITERALLY SCREAMED when he filleted it. 💀💀💀💀💀😖😧
Tiffany Ekwonna I agree. My foodie brain went from "omg the poor little lobster!! Noo!! " to "omg that soup looks soooo freaking good!!"
The Wanderer funny she felt bad she didn't say anything about not eating it she just said she felt bad. If you don't feel something for things you kill there is a problem with you
DEFINITELY something wrong with him....definitely.
puzzy...
I killed and ate three carrots at lunch..sorry..
I must admit I have never cared for lobster. I love lobster bisque though! Somehow it seems like it brings out the "true" lobster taste.
Thanks for another delicious recipe. Perfect for new year's eve.
eating lobster is no better den eating a roach. same family just ons on land n ones underr da seaa
Are you serious? 😂😂
They're some good sea roaches then! 😂
Just like how eating lettuce is no better than eating a daisy! They are in the same family! Oh wait....
fish is disgusting to me sea animals need to be left in the damn sea
The Wanderer I eat strictly fruits its werid I know but I don't like veggies meats or nun. Sea food especially oh god that crap is gross
Chef John, I love your channel and all your recipes.. I just wanted to point out that freezing them is actually more torturous than just splitting them. Freezing is actually one of the more painful ways to go. Happy Yule Chef John!
Nope not proper, you did not blend the shells in the blender :)
Wow the soup looks amazing!!! Chef John you rock!!
Chef John, you definitely are a genius.
That is an AWESOME Video Chef John. I am salivating all over my iPad!!!
thanks for this recipe. I didnt make this yet but i did put the cream swirl top on a soup and i swear my guest thought even that was the coolest thing with the herbs and "constellation" swirl :)
Why haven't I subscribed sooner? All the food looks great and Chef John has a great personality.
omg...your method is SO much easier...thank goodness...THANK YOU!
THANKS Chef John !!
Enjoy and have a Merry Christmas !!
That's interesting, I didn't know that bisques were thickened with rice. Looks delicious, love your presentation with the swirled cream.
MMMMM. So good. Thanks for another great recipe, Chef John!
I came from Studio C and I'm now, very hungry! Thanks!
You're the best dude. I'm making this tomorrow for noche buena