I Don’t Care What Anyone says, THIS is Best Lobster Bisque Recipe Ever!

Рет қаралды 125,987

Жыл бұрын

Use code BILLY15 for 15% off your order at www.cousinsmainelobster.com/
This incredible lobster bisque recipe made from live fresh lobsters is perfectly rich and creamy, making it a fantastic soup to showcase for friends and family. You will love the amazing flavor of this homemade classic.
Lobster bisque, like any bisque, is a thick, rich, creamy soup consisting of pureed vegetables and seafood or a thickened seafood stock that is then finished with cream. You may also see a garnish of cooked seafood, chives, and crème fraiche. The consistency should be nappe, which can easily coat the back side of the spoon and be completely smooth.
Since lobster bisque is considered an elegant soup, you will commonly see it featured on menus in higher-end restaurants worldwide. Sometimes the bisque may use additional shellfish like shrimp or crab. Lobster bisque is not a cheap soup, so if it’s not in the budget, I recommend making my shrimp bisque recipe.
PRINT OFF THIS RECIPE AT: www.billyparisi.com/lobster-b...
Ingredients for this recipe:
• 3 tablespoons olive oil
• 6 garlic cloves
• 2 2 pound lobsters
• 1 large peeled and medium-diced onion
• 1 large peeled and medium-diced carrot
• 1 medium-diced celery
• 1/4 fennel, core removed
• 1 Roma tomato cut into quarters
• 2 large fresh basil leaves
• 1 1/4 cups Brandy
• 1 cup dry Vermouth
• 1 cup port wine
• 12 cups chicken stock or water
• 2 cups heavy whipping cream
• 1 recipe for slurry
• sea salt and ground white pepper for garnish
• crème fraiche for garnish
• optional cooked lobster meat for garnish
• thinly sliced fresh chives for garnish
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Пікірлер: 136

@kantemirovskaya1lightninga30 Жыл бұрын

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!

@vittoriabakes Жыл бұрын

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.

@davidh9844 Жыл бұрын

I will second this! It's a great product, not the real thing, but it makes any lobster dish better.

@danieltan8107 Жыл бұрын

Better than bouillon is there best!

@cernunos8153 Жыл бұрын

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

@vittoriabakes Жыл бұрын

@@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.

@saffloweroyl3663 11 ай бұрын

BTB Lobster base in Macaroni and cheese is ever

@pierre6625 Жыл бұрын

Chef Billy Parisi, I truly love following your videos. I have made many of the recipes that you shared on KZfaq 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.

@susanpremo8068 Жыл бұрын

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.

@whitneymacdonald4396 Жыл бұрын

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!

@mattpukach6553 Жыл бұрын

I love your channel! Thank you for being such a great teacher. My cooking skills have improved so much since finding your channel!

@OzymandiasOw Жыл бұрын

OMG I need to try this, looks incredible!

@chrismorse2096 Жыл бұрын

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!

@lindahousley7784 Жыл бұрын

You finally made the recipe I was begging for. Thank you

@eddiewilson8119 Жыл бұрын

Thank you for sharing this recipe and it looks so delicious 😋 and I can just taste it!

@Sonic_Egg Жыл бұрын

Amazing - love the caramelisation on the prawns, and the deep orange colour of the broth is tantalising!

@Sojournart Жыл бұрын

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.

@mattrocush6786 Жыл бұрын

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.

@anitraahrens905 Жыл бұрын

Wunderbar! Thanx, Chef Billy Parisi! Fantastic recipe!

@nicknssud Жыл бұрын

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!

@bobcat409 Жыл бұрын

Wow! That is a great recipe. Thank you.

@mikekenney8362 Жыл бұрын

Ultimate luxury when done well. This presentation is superb

@StacyInLove1 Жыл бұрын

Thank you for the dinner idea this weekend!

@Dzidekification Жыл бұрын

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. ❤

@calenechew1439 9 ай бұрын

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 ❤

@alexsalari2014 Жыл бұрын

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!

@chefjameso Жыл бұрын

looks good, I use rice as a thickener and also blend the shells , then strain ,tarragon and black pepper too

@robertbaker3174 Жыл бұрын

I will always find something to cook that I've never tried but this version is going on my bucket list for sure.

@_Feed_Me Жыл бұрын

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

@MadPick Жыл бұрын

Chef, I love your comments about honoring the animal, and understanding the lives involved.

@pierre6625 Жыл бұрын

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. ❤❤

@Average_Geo Жыл бұрын

My mouth is watering! How many servings does this make? ~4 ? Does it reheat the next day, if there is leftovers?

@matthicks430 Жыл бұрын

Love the shout out and story of classmate Natalie! Good stuff Billy!

@JTstuff1 Жыл бұрын

I don't know if I'm able to make this... Yet I'll try one day. Nice video

@ErgoChefKnives Жыл бұрын

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.

@jenjoy3215 Жыл бұрын

OMGosh how delicious does that look? It’s like going to heaven without the inconvenience of dying.

@gailpippin9761 Жыл бұрын

Mother. Of. God! I'm salivating uncontrollably right now.

@mac9955 Жыл бұрын

Could you use clam or lobster stock instead of chicken?

@DarkNightArtz Жыл бұрын

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

@wendyshoowaiching4161 Жыл бұрын

This kind of stock is good and ideal for noodles.

@yuzuhibiki Жыл бұрын

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

@TheGlamorousLifeofNae Жыл бұрын

This looks yummy!!! 😋 I loved the Britney Spears story too! 💖

@philsturgill3435 9 ай бұрын

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.

@johnkearns7774 Жыл бұрын

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 🥰

@jenn2597 Жыл бұрын

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!

@mooltz 5 ай бұрын

Gonna try some tarragon instead of fennel, and some sherry instead of port... Wish me luck!!

@2Wheels_NYC Жыл бұрын

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 Жыл бұрын

Do you use rice flour ?

@2Wheels_NYC Жыл бұрын

@@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!

@norberttietjen6506 Жыл бұрын

@@2Wheels_NYC , thanks for your answer and suggestions.

@willhawney3849 Жыл бұрын

YUMMMMMMMY THANK YOU

@billpar Жыл бұрын

awesome looks delicious I love lobster, hate killing them

@gardnerwebb3749 Жыл бұрын

Thank you

@mglennon5535 Жыл бұрын

Good stuff!!

@joesymonds323 Жыл бұрын

Love it chef

@rockopocko6944 Жыл бұрын

Great story!!

@craigwask6098 Жыл бұрын

Best lobster bisque I ever had was at “The Black Pearl” in Dunedin, Fl.. not affiliated with the Newport location.

@gertie2454 Жыл бұрын

Why is it BROWN?

@karenhummel49 Жыл бұрын

My husband's favorite 😍

@DavidCleggKY Жыл бұрын

Why are you reducing Port since it’s a fortified wine?

@noreenhallett7366 Жыл бұрын

Friend of mine who raised pigs used to say he used everything including the tail

@jvallas Жыл бұрын

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!

@schriemontague1970 Жыл бұрын

You could use the tails to make this delicious soup. You still will get the same flavors.

@jvallas Жыл бұрын

Oh, that's excellent. I'll give it a go! Thanks.

@schriemontague1970 Жыл бұрын

You're welcome 😊

@mrkattm Жыл бұрын

I was taught that Bisques were strictly thicken with rice.

@Silversurfer971 Жыл бұрын

Yum, Yum, Yummmyyy!!!! 👍👍👍👍👍👍👍👍👍👍

@dinein1970 Жыл бұрын

At Le Bec Fin, George Perrier used scotch instead of brandy.

@MaxLvl92 6 ай бұрын

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

@robdielemans9189 Жыл бұрын

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.

@kantemirovskaya1lightninga30 Жыл бұрын

and BTW-cool way-back story.

@sinta-linguere Жыл бұрын

Yummy

@bloodpuremager Жыл бұрын

Sure it taste great, but that looks like a 9 am post coffee break restroom run after a night of gas station sushi.

@tacobell0004 5 ай бұрын

I would suggest working on your color grading. The muted saturation works against making the final product looks as appetizing as it should be

@ChefBillyParisi 5 ай бұрын

I’m good

@randomutubr222 Жыл бұрын

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.

@michaeldoyle5001 Жыл бұрын

Is there a Modernist thickener that would be appropriate for this dish?

@norberttietjen6506 Жыл бұрын

Just try Agar -agar . I guess it would work well since it is also a product coming from the ocean .

@USNVA11 Жыл бұрын

“ Hey, how ya feelin today Fred ? “ “ I don’t know dude. I feel a splitting headache coming on …. “

@thigson189 Жыл бұрын

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.

@ChefBillyParisi Жыл бұрын

Thank you kindly for the sub and support. I appreciate it!

@wafaaabi-saab8576 Жыл бұрын

Yummiest 🤩🙏😇

@gordo3di Жыл бұрын

Oddly I made fake crabmeat bisque like 2 weeks ago and it was amazing... And here we are...

@citylumberjack9169 Жыл бұрын

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

@natazer Жыл бұрын

Dead animal: Thanks for eating all of me. I feel honored.

@Lily4444 Жыл бұрын

😂😂

@mariannejadlowski3270 9 ай бұрын

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.

@karstenkrause8737 Жыл бұрын

❤

@dafttassia1960 Жыл бұрын

You should have lead with that brittney spears story

@ChefBillyParisi Жыл бұрын

In hindsight, I wish I would have. Didn’t realize it till after I published it.

@duellingscarguevara 7 ай бұрын

Poor mr lobster...was having a happy migration (til it stopped for a snack...then became one?).

@berzurkfury Жыл бұрын

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.

@ChefBillyParisi Жыл бұрын

Indeed

@cdsnider9496 Жыл бұрын

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.

@gailpippin9761 Жыл бұрын

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.

@flametail450 Жыл бұрын

May cook this in a few days. Seems fun and i kinda want to get the experience of this

@robert2754 Жыл бұрын

@Chef Billy Parisi where did you get your knife?

@kaspjd Жыл бұрын

forgot to add tomato paste to the recipe - fyi

@georgeradcliffe7511 Жыл бұрын

Quite simply: LIFE'S TOO BLOODY SHORT!!!... Tinned soup ain't all that bad (And a damn sight cheaper) !!!!

@cccspwn Жыл бұрын

Please tell me you didn't throw away the tomalley :(

@Angelo_Neto Жыл бұрын

2:57 Is that a worm behind the flesh?

@madpotatoo Жыл бұрын

Why does this video has so few likes? I don't understand

@kevngu7256 Жыл бұрын

Geez this is very expensive ❤

@mtv565 Жыл бұрын

Can I replace lobster with prawns? Lobster is too expensive.

@fullhalfadder Жыл бұрын

Why would you use a chicken stock in a lobster bisque instead of making lobster stock with the shells you already have?….

@lydacious7338 15 күн бұрын

I like the story telling :)

@billdomb 9 ай бұрын

oH, YEAH--I wanna see you eat that claw meat with a spoon..

@giulianocurc3359 Жыл бұрын

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ ❤

@unipett86 Жыл бұрын

Why do Americans think that the rest of the world measure liquid in kilograms? We dont. Desilitres and litres, please.

@Fupachu Жыл бұрын

He missed the meat in the legs

@andiarrohnds5163 Жыл бұрын

i dont believe the lobsters enjoy that very much

@bobisolano3161 10 ай бұрын

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.

@bobisolano3161 10 ай бұрын

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")

@russellesimonetta9071 Жыл бұрын

Corn starch slurry????? Should have used the butter flour!!!

@ChefBillyParisi Жыл бұрын

The slurry is from the original, but both work in almost the exact same way.

@BrittneeDrummer Жыл бұрын

Got rid of the tomalley? Whatashame 😱😱😱

@MaxLvl92 6 ай бұрын

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.

@oespinosa1983 Жыл бұрын

That bisque is too dark you didn’t clean the shells correctly

@davidh9844 Жыл бұрын

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.