Use code BILLY15 for 15% off your order at https://www.cousinsmainelobster.com/ This incredible lobster bisque recipe made …
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I Don’t Care What Anyone says, THIS is Best Lobster Bisque Recipe Ever!
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Thank you
Hey, Chef! Awesome recipe and very easy to fallow along. I work at The Mission Inn in CA and I still dream about the lobster bisque.. thanks for taking me back!
Love the shout out and story of classmate Natalie! Good stuff Billy!
Britney spears…. classic
Amazing – love the caramelisation on the prawns, and the deep orange colour of the broth is tantalising!
I
Believe the expression is "fell swoop" not "full swoop". Thank you for pre-killing that lobster before boiling him😢😢😢
Why does this video has so few likes? I don't understand
This kind of stock is good and ideal for noodles.
Why would you use a chicken stock in a lobster bisque instead of making lobster stock with the shells you already have?….
I will always find something to cook that I've never tried but this version is going on my bucket list for sure.
Yum, Yum, Yummmyyy!!!!
👍👍👍👍👍👍👍👍👍👍
Stopped watching when you removed the tomalley. Best flavours of the lobster all gone.
Are you all working from Joshua's kitchen? Or there are just so many knock offs?
forgot to add tomato paste to the recipe – fyi
Best lobster bisque I ever had was at “The Black Pearl” in Dunedin, Fl.. not affiliated with the Newport location.
I’m going to test your recipe for our first Fish Fry at St. John Paul II Classical Catholic School… wanting to knock the socks off our customers and get people coming back, for our fish fries, during Lent. 😉 I’ll let you know how it goes! I’m very excited!
Honoring an animal by eating as much of it as possible is the equivalent of honoring a person by raping them in as many ways as possible. It's indulgent nonsense. You don't honor something by eating it. You honor it by leaving it alone to live its full life.
I still remember walking down the street in NYC back in the late 1990s … and I saw a line of people on the sidewalk (which is very unusual at 11 am in the morning😏) ..turns out it was yes the one only orginal "soup natzi"..I only nodded and received a beautiful 32oz styrofoam cup of lobster bisque… I'm remember it forever 🥰
Please tell me you didn't throw away the tomalley 🙁
Can I replace lobster with prawns? Lobster is too expensive.
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
Geez this is very expensive ❤
That bisque is too dark you didn’t clean the shells correctly
Sure it taste great, but that looks like a 9 am post coffee break restroom run after a night of gas station sushi.
Why do Americans think that the rest of the world measure liquid in kilograms?
We dont. Desilitres and litres, please.
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.
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'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!
At Le Bec Fin, George Perrier used scotch instead of brandy.
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
another fake frenchman
The color is off
looks good, I use rice as a thickener and also blend the shells , then strain ,tarragon and black pepper too
❤
2:57 Is that a worm behind the flesh?
“ Hey, how ya feelin today Fred ? “
“ I don’t know dude. I feel a splitting headache coming on …. “
Got rid of the tomalley? Whatashame 😱😱😱
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.