Bruno! You're quickly becoming the King of classic dishes on RUclips. That is in addition to your other creative efforts. Keep cooking. Truly lovely video. Blessings ChefMike.
Wow! Eye-opening since I never thought about blending the lobster shell along with the rest of the liquid. It's a shame that I just strained out the liquid when I made it... Next time I should think twice before discarding. I'm sure your way will yield much more flavor! Thanks!
I enjoy your videos very much. So great to see the classic French recipes presented so clearly. What a wonderful gift you are sharing with the world . Thank you.
When we visited Maine some years ago, my late wife and I had Lobster almost every day. The "not so fresh" specimens that are sold in the large cities in Texas just don't compare.
As a Main-ah I was crossing fingers... and you did it justice! I must say though skip the Anise.. no one in Maine uses it for lobster bisque because it has a tendency to overpower the softness of the lobster. But well done! I'm impressed!
Hey, what would happen if you used the whole lobster carcass? Very curious about this because I’ve made this and the flavor was just amazing and I have also had in a restoraunt where the flavor was much more dull and and almost muddy. Could the difference be the shells? I know lots of recipes use the whole thing.
Hey Bruno, love your videos man!! Really cool how you always use and make the best out of all the ingredients you are using. By far one of the best if not the best chef on RUclips!! Hey any chance you will be making Cioppino any time soon? Would love to see your take and recipe on the classic fish stew!!
Traditional does not mean anything if the result remain approximate. I've tasted recipes so called "from my grandma's".. OK fine..your grandma must not like you then. LOL. You have more control over thickening a liquid at the end rather than at its beginning unless everything is scaled and measured accordingly. Rice is being use as well but more commonly roux or corn starch do the trick. What ever you use it should not modify the original taste.
Bruno Albouze Thanks Bruno. I am all for taste over technique or ingredients. I have made "bisque" with Nitro whipper before. Pretty damn good either way.
+crisyt8r The french really love their fish-eggs. I remember once when visiting my nephews in france and they made me try some unfamiliar substance on my sandwich while giggling heavily. It was some sort of roe-spread. I already had my suspicions, but wasn't crazy about the flavour to be honest. Maybe it needs to grow on you like coffee and beer.
Bruno! You're quickly becoming the King of classic dishes on RUclips. That is in addition to your other creative efforts. Keep cooking. Truly lovely video. Blessings ChefMike.
Wow! Eye-opening since I never thought about blending the lobster shell along with the rest of the liquid. It's a shame that I just strained out the liquid when I made it... Next time I should think twice before discarding. I'm sure your way will yield much more flavor! Thanks!
Vickie Tso No shells but rather lobster bodies...
I enjoy your videos very much. So great to see the classic French recipes presented so clearly. What a wonderful gift you are sharing with the world . Thank you.
D'habitude j'aime pas le petit accent français, mais là j'adore 😄
Merci pour la recette, j'essayerai.
Love, love, luuuvve the theatrics ... can't wait to try this bisque ... TY
Why would anyone dislike Bruno Albouze. He's extremely convincing.
I love the originality o f
the recipes from scratch!! Well done!
When we visited Maine some years ago, my late wife and I had Lobster almost every day. The "not so fresh" specimens that are sold in the large cities in Texas just don't compare.
As a Main-ah I was crossing fingers... and you did it justice! I must say though skip the Anise.. no one in Maine uses it for lobster bisque because it has a tendency to overpower the softness of the lobster. But well done! I'm impressed!
Exquisite, as usual. Thank you, Chef.
This Bruno guy is a Real Deal Character in the Kitchen.
Yummy. Recipe From Old Cape Cod song performed by Patti Page
That finally montage must have been fun to make.
This channel is underrated.
Bruno the real deal for real, I think I watch ever single video
lol what did i just watch!? the editing is so dynamic and action packed hahah...you sir got yourself a new subscriber!
This is something i would kill for a sip.Thank you sir Bruno!
the music and suspense is killing me with smiles :) again Bruno for Best Director and Producer :-)
I like your videos! You are a great cook with excellent technique!
Brilliant recipe! at my restaurant we make a simple sherry cream to go with it and it's just amazing
Can you tell me the recipe of the sherry cream?
This is just what i was looking for. A classic video full of goodies. Subscribed..
OMG, that looks so so so delicious!!!
Thankyou chef I am making for me and girl tonight!
bisque is my fav soup, so flavourful :)
I'm gonna make this one! Thanks so much!
1:10 Bad ass moment!
the meat isnt bad if its green like that? Definitely trying this out thank you!
can you use frozen lobsters? either uncooked frozen or in the worst case, cooked?
delicious as always... and now I'm hungry
WOW! I love your accent and your recipe
I made your ratatuille the other day with my own little twist my wife and friends loved it most excellent.
That's one of the most amazing things Ive ever seen
I'm making this!
by the way, can you tell me what's the background music please? :D
Hey, what would happen if you used the whole lobster carcass? Very curious about this because I’ve made this and the flavor was just amazing and I have also had in a restoraunt where the flavor was much more dull and and almost muddy. Could the difference be the shells? I know lots of recipes use the whole thing.
That looks amazing Bruno.
Oh man. I've never had this. Must!!!!!
Hey Bruno, love your videos man!! Really cool how you always use and make the best out of all the ingredients you are using. By far one of the best if not the best chef on RUclips!! Hey any chance you will be making Cioppino any time soon? Would love to see your take and recipe on the classic fish stew!!
Oh....lobster. ....yummm...oooo...BRAVO CHEF
Thanks man, you are amazing.
It's like I'm watching a movie! 🎬 🎥
"I wish you were here" The only way I can be in your kitchen is by married me
well done, grape seed oil is better then peanut
BRUNO DANGEROUS IS HIGHT CHEF .
Tu t’amuses bien sur ta chaîne!!
😁
beautiful video, thanks!
O god, that mix of colors kill my mouth :P
Wow...Just wow
Thank you, Thank you, Thank you 😊🙏
the best cook out there
What happens to the meat after the bisque is strained? Does it go back into the bisque?
Hmm, i have never come across lobster stock here... any substitute ?
The Best Taste
Bonjour Bruno, pourquoi le homard est-il déjà rouge lorsque tu le flambes? précuisson?
merci
super recette!
Bonjour!..Je crois que c'est clair dans la video
oui en effet!! je suis allé un peu vite...désolé
merci pour toutes les recettes
why do you only wear blue? You're so perfect. Just can't stop watching the videos. WTF
Doesn't a traditional "bisque" use potatoes? I was always told a bisque always has potatoes and cream as two of the ingredients.
Traditional does not mean anything if the result remain approximate. I've tasted recipes so called "from my grandma's".. OK fine..your grandma must not like you then. LOL. You have more control over thickening a liquid at the end rather than at its beginning unless everything is scaled and measured accordingly. Rice is being use as well but more commonly roux or corn starch do the trick. What ever you use it should not modify the original taste.
Bruno Albouze Thanks Bruno. I am all for taste over technique or ingredients. I have made "bisque" with Nitro whipper before. Pretty damn good either way.
great...must be a flavour bomb
Very Good
HOLY FUCK THAT OUTRO!!! Ok ok ok !! Ill subscribe! jeez Bruno you are too epic.
So only blend the meat no shells
Wow that's some fancy shit.
Why is it so bubbly? I'm not used to my lobster bisque having a bunch of bubbles.
Good Fart For Bold probably because he blended it and the blending whipped it up a bit and made it frothy
Complimenti!!
you don't have this recipe in your website.
Yummyy
Why peanut oil?
Ruvin Eric Perez high temperature resistant
Mmmmmmmmmmm.
Did he day lobster roe? As in eggs or something? Hmmmmmm lol looks great but I'm gonna have to warm up to that lol
+crisyt8r The french really love their fish-eggs. I remember once when visiting my nephews in france and they made me try some unfamiliar substance on my sandwich while giggling heavily. It was some sort of roe-spread. I already had my suspicions, but wasn't crazy about the flavour to be honest. Maybe it needs to grow on you like coffee and beer.
Nice!
Blend with shell on ?
he said lobster body.. I didnt see the shell being added.. like those that wraps around the body of the shell.
bravo bruno
+bruno. professional great video
good
WOW
Iron Chef!!!
you are awesome !!!!!!!!!!!!
sweet jesus... o_o
Onoiun
the editing is so janky great bisque tho
Lobster is not available here... can i use prawns?
Then that would be prawn bisque you Moron.... You should make that video..... What an idiot
😬
👍👉🍗👨🍳
marry me plz
did michael bay himself help you with that shot at 1:10? man. that was spot on.