TOP 3 LOBSTER BISQUE recipes I have ever had! DELICIOUS!!!

lobster bisque is the perfect dish for a special occasion it is luscious delicious fancy and that's what we're cooking today and you are gonna love it let's cook [Music] my like many culinary terms the work bisque is a creamy soup that is usually made of selfish and lobster bisque is my favorite one the technique involves making a concentrated stock of whatever shellfish you're using with aromatics and cream you may also need to use a thickening agent a roux is used sometimes and also rice we are gonna use rice today in fact no actual lobster meat is needed to make this soup so if you make lobster any other way just save the shells and you can make this happen or you can just buy the shells at your seafood market or maybe do what i did just buy the whole lobster and make your own this is a great culinary example of using the whole animal to create great results i cannot wait let's cook first we're gonna get organized the french called this misenplast and all missing plus is having all the tools and ingredients that you need right in front of you cooking is always about ingredients time and temperature and especially when you're cooking seafood you want to find the freshest ingredients possible so now we're going to prep all the ingredients and put them in what we call the conga line which is nothing but the order in which they appear in the recipe mission plus is less stress let's prep [Music] so [Music] um [Music] so [Music] and now it's time for shout outs these are the people that are cooking our food taking pictures and letting us know about it you should try it now did you notice my shirt this is a gift from our friends leo and cami from miami it was awesome so they came to our house and they figured you know they were going to give us something different and i love the shirt thank you guys our dear friend vivian ortiz made the smashed burgers and she told us well first of all they look delicious and the captions said i will never be able to make any other burger for my family i know it's awesome and roy maltese on his quest to bat a thousand he made the crab cakes they looked amazing if you're cooking our food please take a picture let us know we get so excited when you do that man keep them coming okay so we're ready to go now look at the conga line this one has a lot of ingredients because we want to impart a lot of flavor into the stock right and they're exactly in the order in which we're going to use them this is so helpful i invite you to try because you're gonna love it okay we're gonna add the olive oil and the butter the reason why we do both because we want the taste of butter but we want a higher smoking point for the oil you know we don't want it to burn now we're going to lower the heat to about medium or so because we want to sweat the vegetables we don't want to brown them we're going to put all of them together [Music] now some of you notice they're not exactly the same size and they're not tiny either because we're gonna blend all of this so all of this is gonna disappear so we're gonna cook this veggies here until the onions are kind of translucent and all that means it's like they're gonna be like almost see-through but not completely see-through but they're not gonna be as white this is gonna take about four minutes or so all right you can see the onions you see how that starting to look a little bit not as white right a little bit see-through on some of them so now we're gonna add the leeks okay so the reason why we don't add the garlic and the leeks before is because they have a tendency to burn faster and if they do burn they become bitter so we're going to avoid that and just make sure that your temperature is not high here now the other thing is what size do you cut your vegetables well that has to do with how long you're going to cook them so a miracle is a miracle but if you're going to cook something like this for 45 minutes to an hour they don't have to be huge pieces whereas if you're gonna cook it for three hours or four or five you want bigger pieces that can stand up to the longer cooking time but they're also going to release the flavor now the smaller you cut them the faster they're going to release the flavors now we're going to add the tomato paste this process also has a name in french it's called pin sash and this is where you actually cut the tomato paste to make it a little bit more intense a little sweeter and this is actually doing it it's adding a little bit of acid and a little bit of sweetness and the longer you cook it the more intense those flavors are gonna get i'm gonna cook it for about three minutes again okay so this is good enough here and remember this tomato paste will also make the color a little bit red right so you want a browner sauce or a soup you are gonna intensify also not just the flavor but the color as well so we're adding the tomatoes and if you don't do that with a lobster bisque the soup could turn out yellow instead of reddish and we're used to more of a pinkish reddish tone but depending on how long you cook things you can get deeper colors even brown i've seen a lot of bits that is literally brown all right so now we're gonna add both peppers salt with a stir and we're gonna add the shells now there's a little bit of liquid here and that's okay you want all of that now you can you notice that i'm adding the tails as well i'm going to cook the tails for about five minutes and then i'm gonna take them out take out the meat and reserve it see all these shells are gonna start turning red if you see immediately if you start cooking you see this side look at that side lobsters are not really red but like shrimp right they turn red as soon as we cook them so we're gonna roast these shells for about five to eight minutes or so until they're all red and have some color so look at this come and see what this looks like yeah i did take out some of the tail meat already and look how simple this is you just grab one it comes right out and just put it back lower the heat while i do this okay and we are going to reserve this meat to add it to the soup after the soup is done okay so now we're gonna very carefully flambe the cognac and flambe is just burning the alcohol away literally burning with a flame right okay here we go and you just let that cook away so what that's doing it's literally burning the alcohol but we're going to keep the flavor of the cognac and in fact this one is brandy and cognac is brandy that is made in a region of france called cognac so this is cheap brandy this is a california made use cheap brandy you need to spend a bunch of money and actually cheaper brandy it's sweeter so it's actually good for this just let the whole thing burn out okay and now we're gonna deglaze the pan with white wine and that is chardonnay that we are actually gonna use to drink with the soup you see how we're deglazing the pan means just picking up everything that's on the bottom of this pan here and that is called fond again we're gonna let the alcohol burn for a couple of minutes [Applause] now that the alcohol and the wine has cooked out we're gonna add the stock now we're using clam juice because i couldn't find seafood stock but it's okay any seafood stock will work and if you don't have any just use water i'm gonna add this parsley a bay leaf a little bit of tarragon and actually a little bit of more water just to cover let me just barely get to cover these just barely cover the shells and then lower the heat and cover and cook for about 45 minutes all right let's wait okay so it's been 45 minutes little broth quite a little stock so it's like a concentrated stock you see that i'm going to turn off the heat so what we're going to do now is going to put all of this we're going to strain the soap through here and this one is a hard one the metal one because what i want to do is i want to push those shells as much as possible pushing the cell so see how i'm pushing when the liquid comes out every time i do see it press as hard as you can here now if you don't have one of these metal ones you need to be careful right obviously you don't want to ruin your sieve or your mesh color whatever it is you're using but it is important that you press as hard as you can to put all this liquid through so i'm going to put all of this through that and then i'm going to show you the next step okay so this is what it looks like now you see how brown it is it is i mean a reddish brown okay and it looks like very little but this is enough for four people in fact i'm going to show you because i already measured this this is that's four cups so that's a total of five cups and we're gonna yes we're gonna add cream later too okay so this is what we're doing so we're gonna bring this to a boil now the recipe calls for a cup of rice but when i look at this i'm thinking hey hey this may be too much rice for that so i'm gonna play it safe and just put half of that we're gonna do is we're gonna overcook this rice for about 30 minutes or so right so it needs to become like mushy because we're gonna put it in the blender everything together this is actually the thickening agent so those of you that cannot use flour or whatever this is perfect okay so this has been 30 minutes make sure the rice is kind of mushy and that's you see that we are just gonna blend this [Music] i'm just going to clean this up you don't want any rice in there and we're putting this back this is kind of thick now i'm going to add cream but i'm going to use some water to pick this up here so now we're going to add some cream put the heat again on in low add some cream and there's little a little bit of some grains of rice there but we're gonna do at the very end we are gonna just pass it through a colander actually what was known as chinua which is very fine mesh this is a shinoah you see how fine that mesh is i'm gonna put this back in here so i'm gonna put the whole thing through this chinua now this is so fine that's gonna take some time to go through now this is known as a tool of refinement right because you know what's super the mesh is very tight so what comes out the other side is super refined okay so we added a little bit more water because again it was too much rice so i'm gonna make changes to the recipe uh that you're gonna find a link below right so you you really wanna the consistency that you're looking for is just creamy right so it's there simmering on a very low simmer with the cream and meanwhile i'm melting a bunch of butter here and i'm gonna saute the tail meat and here goes the claw and lower the heat a little bit a little bit of salt a little bit of pepper i'm going to cook this for a few minutes here just sear a little bit right i'm going to put it in the plate and then just add the liquid around it now you may choose to put a few in the soup and that's okay too the the meat was cooked a little bit when we were browning the tails like the shells the tail meat is gone like about five minutes and the koran takes a little longer about eight minutes right so we're gonna leave that one there a little bit longer [Music] you know here you have enough for maybe four servings just like this so each one of these ladles is about half a cup so this is like one and a half cup right there okay you can put this guy right here on top and we could put some of these tarragon leaves because just as a garnish you don't need to eat them and make sure you just clean it make it look pretty finally here we are man i'm going in oh man look at this the color to me this color is perfect it says lobster it's not pink hmm it's good it's sharp it has a lot of um it's a little bit just a tiny bit spicy and um and it has a lot of complex flavors i'm gonna take some of the meat right here oh my god oh no oh no no no i am oh oh oh my goodness this when you taste it with them with the meat cooked like this i'm telling you this is this is out of this world this has to be in the top three i ever had i don't want to say i don't want to keep saying this is the best i ever had i want to say top three it's oh my god and this is a chardonnay from sonoma and this is also very luscious right so they should do well with each other for those of you that are thinking oh my god that's going crazy now we're gonna have to spend 200 on dinner well do your due diligence i did my research so what i did is i found uh a supplier it's like 20 minutes from my house you may find one that supplies to restaurants right i i bought two live lobsters or a pound and a quarter each or something like that it was 37 for the two lobsters now you're gonna buy veggies cream whatever and then this is a 14 wine so let's call this 65 bucks if you got this and that in any restaurant that's 30 if they're treating you nicely if it's not fancy if it's a fancy place it's going to be more 40 bucks but at least 30. so if you do this you make this for four you know a couple i mean this is a great valentine's dinner birthday party dinner for four right something special unique and you can use this as an appetizer or an entree but let's go to an appetizer man you spend 50 dollars that's 12 bucks per person that's what five guys i mean not five guys you eating five guys right it's you it's a it's a burger and fries and a shake come on it will take you two hours to impress the heck out of anybody that comes to eat at your house and i say oh my god this is so special joanna's not eating all these things i just want you to try just uh you should try i'm gonna give you a little bit or maybe let's switch cameras and you come and try hi okay so let's try this smells delicious and dry with the meat yeah that's what i'm doing this is really good amazing great flavors i loved it great job let me dance it's excellent i love the meat and i think it's just restaurant quality it's really good you did a great job it's totally a restaurant quality and with the meat it's just insane for me it's not too spicy at all very very complex flavors really good try it make it at home and try the wine great pairing this is something you can make i know so for a weekend it's a saturday night dinner thing two hours and then maybe buy something like a little pecan or something and just grill it real quick i mean something simple to make and a and just fruitful dessert and you have like vanilla ice cream or something and you can have a restaurant style meal at home for four enjoy it have a good time perfect for the pandemic right you don't have to wear a mask you just make sure your best friend is like you know negative right i mean a positive person with a negative test right all right they can they i mean you can cook this you can do it i promise you you can do it i kid you not this is top three i ever had top three and make sure you do that um the meat thing later right uh just saute it that is just takes it to a next level right absolutely totally totally so please do it send a picture and send it to me now four things subscribe hit like share with your friends and cook it cook it you need to cook promise me promise me you're gonna cook it all right now so from super fancy friends we're going to the caribbean dominican republic and puerto rico we are cooking mofongo oh my god and if you don't know what that is you need to come back and see us come back and see us

Channel: Gus in The Kitchen

Views: 57,874

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Id: WcH5bwwjOYw

Length: 21min 58sec (1318 seconds)

Published: Wed Mar 03 2021