Giant Lobster {Catch Clean Cook} Home Made Lobster Bisque!!! Tasty Tuesday!!!

hey what's going on everybody I'm Robert Arrington you're watching dear me for dinner and we are back in the exhibit keys I'm with the Doyle family on the never to not eat and today is opening day of lobster season [Music] the excavation well we're gettin we got lobster got a couple nights for a bird one moving on to the next rock [Music] [Music] [Music] [Music] [Music] are you guys we came out here I'm never too naughty and got it done I mean we just had a blast now we're going to head back again playable we're cooking good tonight y'all are y'all that is a full grown Bahamian lobster let me show you how to clean it all right I like to use a nice dip sharp nice up to my silverstack blade knife come in here cut right up into the head there's so much meat on this lobster tail is going to come right out good look how huge that tail is then there's tons of meat cut right there turn them over but right here this should come right out just like that throw out of your gut these these things are called dead man or the gills which is all that that's all meat the legs are full of meat great there's your way people also look at sharks one giant tail all your leg and your cluster meet your two knuckles and the meat that I got out of a head way now let's cook it all right so we just got done cleaning the lobster now I'm going to make a wonderful lobster bisque for you we've got a pot full of water that I want to salt it up real nice and then to make my stock I'm going to add one yellow onion few little chunks of fresh ginger a couple bay leaves and then about that much garlic with all that meat all that loving goodness we're just going to set him right in there as well try to find a home for them oh yeah look so I'm talking about let that start blowing [Music] all right so now we're going to add some red pepper onion and I'm going to cut the yellow and orange pepper as well I'm going to let them all start cooking down [Music] then to liven things up I'm going to have a little garlic pepper or garlic powder and Everglade heat the heat has just enough kick to it to make everybody happy last but not least some stewed tomatoes [Music] this is going to be so incredibly good you're this that we're going to start picking meat poof that looks so good big chunks of all that meat is going to be going in the bisque are y'all check that out big ol fat plate of meat I mean that is like two two and a half cups of meat we're going to put that in the broth it's going to be part of the bisque now just add that neat get off there of the meat right here so incredibly good and I've got some all-purpose flour I'm just gonna [Music] let that thicken all that up we're so close so here's all our peppers and tomatoes and garlic and onions and we're going to put it right in this blender because we want to puree it an immersion blender is really the way to go with this but I don't have one [Music] alright so there's the pureed love potion we're just going to add this right into our stock [Music] now we're going to take some heavy cream [Music] can this some cognac cognac French liqueur [Music] and that's the perfect color so I'll start right here at the vent work my way right up just like that and then use your hands get in there and this will all come right out this like that [Music] that's your event now we're just going to cut us up some pieces of lobster nice pieces this is what we're going to finish the bisque off with I'll just let this you go right in here [Music] so our our bisque now has the right consistency it's very silky you can see all the flavor all the bits of lobster and love coming through so I'm just going to kill the heat let it start to cool and we ready to eat look at that that's all the meat from the tail we're getting so close I'm taking it down to the boat got to be very careful so I don't spill it [Music] we are using it all right so thank you look at this [Music] you are standing serious not meeting religion this is really really ignorant I spend most of my time on a ranch I'm on a multi-million dollar job with amazing people right now having a great time and to have them enjoy my food that we were out there fishing for in dining for today that truly means a lot great fins great people great food on the back of amazing boat that's what life is all about y'all thank you so much for being a part of my channel a part of my life it's not about it's not about money it's about the memories that you make and I guarantee you today we made a memory that we never forget I love you all I will see you soon but for now we go [Music]

Channel: deermeatfordinner

Views: 13,215,029

Rating: 4.6859345 out of 5

Keywords: lobster, spiny lobster, florida lobster, mini season, crawfish, bahamas, the exumas, exuma cays, cold water tails, south african lobster, TGBTG, deer meat for dinner, deermeatfordinner, dmfd, robert arrington, never2nauti, kevin doyle

Id: cKkGhZGA3ac

Length: 10min 56sec (656 seconds)

Published: Mon Aug 21 2017