I had same experience with the French onion soup on my last cruise on the Magic. It was way way too hot and couldn’t be eaten until my steak came. I complained that night and on survey.

Well, it's my favorite domestic water with less calories!!! hahaha

@@SharonatSeaTravel Love your channel, couldn't resist the dig! I see a KZfaq star in the making with your son.

No way Heidi!! That Lobster Bisque was like some cream and lobster base. lol Another person commented about the bisque. I need to know that at some point, there was a piece of lobster involved or else I'm not having it!!! hahaha And yes, the Mochatini was good!!!

@@SharonatSeaTravel lol Jamie, I'm just going by my training from 40 years ago when I was 19. Times are a changing from then till now. Honestly, no right or wrong. I do understand not having the "meat" toppings in the bisque. Which I recognize as the now "classic" way to make it. You start with the "cleaned" lobster/shrimp etc and the shells or fish, de-boned and cleaned. From there after you let is simmer a long time, like you are making homemade broth, you separate the meat from the shells. You can use the shells to puree or pitch. Set the "meat" aside, puree all of the added stuff like veggies, garlic bay leaves etc. Put it back in the pot. You can make it creamy but adding heavy cream or just use the base and simmer it more. Once its ready to serve you add take the meat, it should be in a warmer not to overcook, to the bottom. Add the bisque base over it THEN serve. Then you get the meat instead of being pureed in the bisque. I'm allergic to shell fish now, sadly I can not partake and I LOVED Shrimp Cocktail growing up. My only regret is never being able to have Frog Legs with my dad. He LOVED them. Food allergies have been my kryptonite for life.

@@SharonatSeaTravel Oh and I thought you were going to be mad about the mushroom thing btw. My husband likes mushrooms, I have an aversion to fungi even though I will cook with them, and he even doesn't appreciate it. lol

I'm sorry Islandgirl but I must disagree..it's Maine Lobster Bisque..it should have some sign of lobster in there..I'm not looking for a whole claw, but even after it's pureed, there should be some consistency to it. This was like cream with some lobster base stirred in..

@@SharonatSeaTravel I have definitely had lobster bisque with pieces of lobster in it, so I agree with you. Sometimes I even have picked out pieces of shell. 🤣

You have picked out pieces of shell because bisque is actually shells boiled in cream or broth. And then cream added later if boiled in broth. There's not supposed to be anything in a bisque. People do it but it's not how it's supposed to be made.

@@taragosse Excellent, that explains the shell. What about the lobster?

@@larry4111 I'm not sure the question exactly but people add meat to bisque because today's society will complain there is no meat in it. We add shrimp to our shrimp bisque for that reason. But classically trained chefs like myself have boiled many shells and added no meat. You could garnish it with a claw for instance but technically that is a garnish.

I was thinking the same thing. A specialty restaurant and Matthew is pouring a can of Pepsi and Jamie is pouring a can of Miller Lite? Either they should bring you bottles or they should pour them at the bar. Not a good look. Especially with the kind of presentations they have.

Tilting the glass to pour a beer depends on the type of beer. For most beers you should tilt the glass to create less foam, the exception is a stout especially if it's a nitro stout like a Guinness.

Technically..no..but on occasion you might get a server that will "take care of you" or if you are lucky, you will go with someone that doesn't want an appetizer and you can get theirs!!lol Thanks for watching!!!

Best beer tip ever!!!