I'm an old Maine-ah and know my way around a lobster pretty good... A tip for the tomalley... crush up half a dozen saltines and melt a couple tablespoons of butter. Combine all 3 together to form a buttery, lobstery paste. It will dissolve nicely into the stock not leaving any lumpy bits behind. And for what it's worth, we usually pull the poop chute out of the tail before cutting it up...
Love the idea !!! My Uncle lived in Port Clyde for many a year and I thought I heard all the tricks, but I really like that one. Thanks so much for sharing.
So i watched this video about 5 times today, wrote down the directions and all ingredients, followed it to the tee. The aroma throughout my house during the cooking process was amazing. IT IS THE BEST LOBSTER BISQUE I HAVE EVER HAD. If you have the time give it a try, you wont be disappointed.Thank you for the video. Cheers.
I made this about 1 year. My husband is constantly asking me to make it again. He's gone for a few day, he'll be thrilled when he gets home and finds I made it. This is hands down the best recipe. Thank you for sharing.
Fab!!! I used to roast my shells in the oven for about 10 minutes. (The aroma floods the house). Then pound the shells and add them to the stock just as you did. Then strain of course. I am dying to try this.
Thank you so much for this wonderful recipe! This recipe provides EXACTY the flavor and texture I was looking for i a lobster bisque. Last night, my husband and I went to the. most expensive seafood restaurant in town for a special occasion. We both ordered whole lobster, not lobster tails. The dinner-- and especially the lobster-- was delicious. But when I asked our server to give me a doggie bag with ALL of the lobster shells, legs, heads, etc, he looked like he had never heard of such thing. But he did as I asked and today, I used the "discards" to make Guts' Smokehouse lobster bisque. OMG! So perfect. And now I feel that we got 4 delicious and satisfying lobster dinners for the price of 2. Given the price of lobsters these days, what's not to like?? Thank you, John Guttman! Good job!
Great chef and cook. He is funny family man. I like how he is just being normal and good at what he does. He is not serving this at a restaurant just to his family and kids. Keep it up
Also the cream should be put in last. Thicken your base with the roux first then add cream bring up temperature [DO NOT BOIL] then add lobster meat turn off. Especially if you’re eating the next day since you’ll have to heat up again.
Thank you so much for the step-by-step instructions! I especially appreciated your breaking down of the lobster on video and the method of leg meat extraction. I will do that from now on. Thank you!
Me and my son just got done making this recipe and I can say it is the BEST lobster bisque I have ever tasted!!! Thanks so much for the recipe and video tutorial. Only thing we did different is we used seafood stock instead of clam juice. One question though, if we keep it chilled in the fridge as opposed to freezing it, how long do you think it would be good for?
Joe A ... thanks for your kind words. First, I like the seafood stock idea ... thanks for sharing. Second, I would not keep it in the fridge more than 3 days. Other than the salt from the clam juice there are really no forms of protectants (like acid, smoke, etc) to safely preserve the fresh lobster meat.
@@GutsSmokehouseBBQ thanks for the info. Though I don't think it'll be an issue, as we already have gone through half of what it made. Yes, it really is that good 👍
My husband and I made this yesterday and it came out wonderful. Gifted some to my sister and her family, since it makes more than enough! Which, I feel is smart considering the effort put into this dish, you may as well go for gold and yield as much as you can. They loved it. Thank you for sharing 😁
rofl. saying "be nice" to a lobster that tries to pinch you that you are about to drop into boiling water definitely made the top of my funny list for the day.
Very nice recipe! Everything is spot on! Just a personal taste, 4 cups of heavy cream at the end is.... welll... heavy... after all that butter, even for that amount of lobster I would respectfully suggest to start with two, in the worst case, you can add more after tasting. Thanks for the video!
I've viewed several videos, and yours is closest to the Escoffier bisque. Some start with a basic bechamel . . . but your one pot method works . . . I add the hot stock to the roux a little at a time which gets rid of clumps and extends the roux by creating gluten strands . . . but, looks good.
@@foodnaturechefmaikpresents5950 I relied completely on Escoffier for my bisques, and they were always a hit with the wait staff who sold them out even at a premium price. However, best not to get into a fight in a kitchen over this . . . too many sharp knives lying around.
@@foodnaturechefmaikpresents5950 It was a while back when I made the comment, but the bisque recipes on most RUclips videos were not even close to Escoffier. I followed his recipe to the letter, starting with the mire poix. As my comment said, this 'one pot' recipe was not exact, but closer than anything else on RUclips.
@@foodnaturechefmaikpresents5950 I agree . . . the flambe' with cognac . . . I think white wine was used as well . . . of course, butter . . . but I started with the mire poix and also cooked the shells in the bone broth . . . I don't recall exactly (many years ago) so forgive me. Did Escoffier use the mire poix for the roux, like a bechamel? My memory of when I made this in the kitchen back in the 1980's is not perfect, but it was excellent and I guarantee I used Escoffier's recipe from his book on French cooking, and to the letter.
@@foodnaturechefmaikpresents5950 It is so good, and the natural colors . . . that's why it was so sad watching all these bisque videos on RUclips, all done so badly. I thought this guy came closer.
Great video! Cooked a couple 3.75 lb lobsters for rolls. Last minute decision for the bisque. Used what I had this time but got some great ideas from your video. Will try it next time. Thanks for sharing!
I think you should add the milk to the hot roux. I believe the saying is cold milk, hot roux no lumps. Anyway that definitely looks amazing! I will give that a try. Thanks for the video.
Ate the lobster for dinner dipped in butter, saved all the shells. Can I use shrimp cut up instead of lobster meat? (Less expensive that $12.99/pound lobster). Can I skip brandy and just use sherry? AA frowns on alcohol in food.
Any seafood would work just fine. Remember that Sherry is alcohol also. You can get the non-alcoholic wines at the grocery store. They would be a fine substitute as they will give depth to the stock.
Looks Awesome my friend, I think I would have figured a way to Flambe' the Brandy/Cognac but othere than that our methods are super similar! Enjoy your CHristmas Dinner!
Damn, there sure is a lot of people here critiquing this lobster bisque recipe. If you all are such good cooks, make video yourselves... I thought it was a good recipe for a home chef and I'm definitely going to try it. Thank you, sir. This looks delicious.
I will be doing this Tomorrow I found this Recipe to be one of the best laid out I will let you know how it came out Update I made this recipe for my wife and her friends for the first time and they were practically licking the balls and it was very very good recipe of course I added my own little touch to it to for a little extra kick of heat thank you so much for sharing this recipe was awesome
Three stocks, whole stocks of celery? It looks like you used to only three ribs. Ingredient list says 1/4 tablespoon flour looks like you used a quarter cup at least. Do I have to lick the spoon and use it to push the lobster intoThe pot like you did? Or can I be sanitary?
I do appreciate your focus on the details ... and you are 100% correct, First, it was an instructional video made to pass onto my children when I am gone because they talk about it all year long. That would NEVER happen for a catered event. Secondly, there is much worse that happens in a real restaurant kitchen which I have experienced first hand, but obviously you never have. Enjoy your next meal at a ‘nice’ restaurant not knowing what happened behind the curtains.
You are supposed to freeze them first for 20 minutes....This freezing will numb their nervous system....Then have a lot of boiling water....You didn't have enough water to cover the lobsters.....
Way too much heavy cream. You cooked in the stomach contents. Traditional bisque is thickened with rice. Do you boil your ribs before grilling them too?
Maybe so, but all Lobster Bisque is a lot of work. There's no way around it, and there are no short cuts. Well, maybe one; buy it from a fish store or a restaurant and bring it home, LOL that's what I've been doing.
Hold on just one minute. Cooking with live lobsters is a great way to go BUT if you didn't drop those poor bastards in boiling hot water that completely covers them then all you're doing is torturing the lobster...You have a mere 3 quarts of liquid at the bottom of a 12 inch pot. Also, using clam juice is cheating....I'm going to make a video on how to PROPERLY make a Lobster Bisque and I would recommend everyone else disregard this entire video....why the hell do you chose to torture the animal?
If I had to drop kick the lobsters to make the bisque I would in a heartbeat because this recipe is fantastic.The lobsters suffering adds flavor and with that being said you will never have what it takes to make a great soup and any lobster bisque you make couldn’t stand up to even a store bought bisque. I hope you get over this weakness!
9:00 - Really? You're leaving everything in those 2 aluminum pans? You HAVE to use every little BIT of the lobster. Otherwise, you're from Maine, and you're making "Poor Man's Stew."
Hahaha... your "whisk" was cracking me up. 🤭 Thanks for the great recipe!
I'm an old Maine-ah and know my way around a lobster pretty good... A tip for the tomalley... crush up half a dozen saltines and melt a couple tablespoons of butter. Combine all 3 together to form a buttery, lobstery paste. It will dissolve nicely into the stock not leaving any lumpy bits behind. And for what it's worth, we usually pull the poop chute out of the tail before cutting it up...
Love the idea !!! My Uncle lived in Port Clyde for many a year and I thought I heard all the tricks, but I really like that one. Thanks so much for sharing.
So i watched this video about 5 times today, wrote down the directions and all ingredients, followed it to the tee. The aroma throughout my house during the cooking process was amazing. IT IS THE BEST LOBSTER BISQUE I HAVE EVER HAD. If you have the time give it a try, you wont be disappointed.Thank you for the video. Cheers.
I did give it try, yes it was fantastic
Too much cream
I made this about 1 year. My husband is constantly asking me to make it again. He's gone for a few day, he'll be thrilled when he gets home and finds I made it. This is hands down the best recipe. Thank you for sharing.
We made this exact recipe today & it was a huge hit!!!!! Used E&J brandy and the Taylor dry Sherry. Absolutely loved it!!! Thank you so much!!!!
Fab!!!
I used to roast my shells in the oven for about 10 minutes. (The aroma floods the house).
Then pound the shells and add them to the stock just as you did.
Then strain of course.
I am dying to try this.
Thank you so much for this wonderful recipe! This recipe provides EXACTY the flavor and texture I was looking for i a lobster bisque.
Last night, my husband and I went to the. most expensive seafood restaurant in town for a special occasion. We both ordered whole lobster, not lobster tails. The dinner-- and especially the lobster-- was delicious. But when I asked our server to give me a doggie bag with ALL of the lobster shells, legs, heads, etc, he looked like he had never heard of such thing. But he did as I asked and today, I used the "discards" to make Guts' Smokehouse lobster bisque. OMG! So perfect. And now I feel that we got 4 delicious and satisfying lobster dinners for the price of 2. Given the price of lobsters these days, what's not to like?? Thank you, John Guttman! Good job!
Your comment warmed my heart. Thank You so much.
This is by far the best lobster bisque I have ever had, and my family agrees. I followed your recipe step by step. Thank you so much
Great chef and cook. He is funny family man. I like how he is just being normal and good at what he does. He is not serving this at a restaurant just to his family and kids. Keep it up
Also the cream should be put in last. Thicken your base with the roux first then add cream bring up temperature [DO NOT BOIL] then add lobster meat turn off. Especially if you’re eating the next day since you’ll have to heat up again.
Thank you so much for the step-by-step instructions! I especially appreciated your breaking down of the lobster on video and the method of leg meat extraction. I will do that from now on. Thank you!
Definitely making this happen this weekend. I appreciate you sharing this.
The sound of the metal spoon on the pan is gonna be my demise
What about the tamale? Curious how you used that in this...or if you used it for something else.
Me and my son just got done making this recipe and I can say it is the BEST lobster bisque I have ever tasted!!! Thanks so much for the recipe and video tutorial. Only thing we did different is we used seafood stock instead of clam juice. One question though, if we keep it chilled in the fridge as opposed to freezing it, how long do you think it would be good for?
Joe A ... thanks for your kind words. First, I like the seafood stock idea ... thanks for sharing. Second, I would not keep it in the fridge more than 3 days. Other than the salt from the clam juice there are really no forms of protectants (like acid, smoke, etc) to safely preserve the fresh lobster meat.
@@GutsSmokehouseBBQ thanks for the info. Though I don't think it'll be an issue, as we already have gone through half of what it made. Yes, it really is that good 👍
My husband and I made this yesterday and it came out wonderful. Gifted some to my sister and her family, since it makes more than enough! Which, I feel is smart considering the effort put into this dish, you may as well go for gold and yield as much as you can. They loved it. Thank you for sharing 😁
Wonderful!
i used rum in it light brown came out fantastic yumm
rofl. saying "be nice" to a lobster that tries to pinch you that you are about to drop into boiling water definitely made the top of my funny list for the day.
thank you for showing us how to break down the lobster and what parts to use. Also, parts needed for stock. Doing this now. Best recipe
Can I suggest a wooden spoon.
I wanted to make lobster bisque after trying it for the first time.. and I’ll just appreciate this beautiful video because it’s truly a process
Very nice recipe! Everything is spot on! Just a personal taste, 4 cups of heavy cream at the end is.... welll... heavy... after all that butter, even for that amount of lobster I would respectfully suggest to start with two, in the worst case, you can add more after tasting.
Thanks for the video!
I would do half heavy cream and half 1/2&1/2....
that taste at the end was worth the 20 min video. looks soooooo good 👍 thanks for making this video 📹
I've viewed several videos, and yours is closest to the Escoffier bisque. Some start with a basic bechamel . . . but your one pot method works . . . I add the hot stock to the roux a little at a time which gets rid of clumps and extends the roux by creating gluten strands . . . but, looks good.
@@foodnaturechefmaikpresents5950 I relied completely on Escoffier for my bisques, and they were always a hit with the wait staff who sold them out even at a premium price. However, best not to get into a fight in a kitchen over this . . . too many sharp knives lying around.
@@foodnaturechefmaikpresents5950 It was a while back when I made the comment, but the bisque recipes on most RUclips videos were not even close to Escoffier. I followed his recipe to the letter, starting with the mire poix. As my comment said, this 'one pot' recipe was not exact, but closer than anything else on RUclips.
@@foodnaturechefmaikpresents5950 I agree . . . the flambe' with cognac . . . I think white wine was used as well . . . of course, butter . . . but I started with the mire poix and also cooked the shells in the bone broth . . . I don't recall exactly (many years ago) so forgive me. Did Escoffier use the mire poix for the roux, like a bechamel? My memory of when I made this in the kitchen back in the 1980's is not perfect, but it was excellent and I guarantee I used Escoffier's recipe from his book on French cooking, and to the letter.
@@foodnaturechefmaikpresents5950 It is so good, and the natural colors . . . that's why it was so sad watching all these bisque videos on RUclips, all done so badly. I thought this guy came closer.
I thought this video was great. Authentic and organic. Yummy
Hello! Excellent recipe thanks! How many servings did you get out of the 3 lobsters?
12 appetizer servings.
Great video! Cooked a couple 3.75 lb lobsters for rolls. Last minute decision for the bisque. Used what I had this time but got some great ideas from your video. Will try it next time. Thanks for sharing!
I think you should add the milk to the hot roux. I believe the saying is cold milk, hot roux no lumps. Anyway that definitely looks amazing! I will give that a try. Thanks for the video.
Ate the lobster for dinner dipped in butter, saved all the shells. Can I use shrimp cut up instead of lobster meat? (Less expensive that $12.99/pound lobster). Can I skip brandy and just use sherry? AA frowns on alcohol in food.
Any seafood would work just fine. Remember that Sherry is alcohol also. You can get the non-alcoholic wines at the grocery store. They would be a fine substitute as they will give depth to the stock.
Hands down best lobster bisque recipe/video I have watched on YT.
This is awesome... just one take. A hand blender does wonders when adding the rue
It really does a better job than hand whisk
Clear directions, excellent technique! Cool.
Thank you! Cheers!
Looks Awesome my friend, I think I would have figured a way to Flambe' the Brandy/Cognac but othere than that our methods are super similar! Enjoy your CHristmas Dinner!
Fun vid, looks like a great recipe, Thanks!
Shark boy will be making this for Christmas dinner.
Did you use the clam stock from cooking the lobsters?
This wins the award for the most PITA, labor intensive, laborious, overkill lobster bisque recipe in the last 500 years.....
Haven't laughed that hard in a long time. Thanks for the recipe too.
Why do you have a lot more broth then the first strain?
Some day when I have time, I will definitely make this!😋
What happened to the tamale?
He puts it in at the very end so it doesn't harden. It's all in the description.
@ 11:00 I was confused. What most of the juice is there comes from??
No brandy?
How many people is this recipe for?
How many people will your recipe serve?
Made it last night. Takes a while but delicious. Good job.
I didn't see any water added???
check video at 10:20 and also read note on screen.
cant wait to try this... thank you for sharing
Why even use the clam juice if you're going to make a stock from the shells?
Don't know about you guys, just love the steal on steal scratchy sounds, reminds me of good old mother-in-law singing !!
So, something was stolen?
Damn, there sure is a lot of people here critiquing this lobster bisque recipe. If you all are such good cooks, make video yourselves... I thought it was a good recipe for a home chef and I'm definitely going to try it. Thank you, sir. This looks delicious.
I never make this Bisque of Lobster , i do it but so different .. nice to see
I’ve been fortunate enough to have had this bisque it’s amazing.
Guts? As in entrails ??🥺
No, nickname cause I have little bit of a Gut and my last name is Guttman
this guy is killing me ....a stove like that but cant find a whisk....
The same... So many mistakes as a chef that shouldn't be
you must be poor
a wooden spoon, a metal spoon, a tablespoon, heck even a spatula! but an electric mixer whisk!??!? oh my...
Love this. Hate the metal spoon/pot action 😢
Hi please can I come to your house for this lobster bisque, I will be so happy to have some.
Thank you very much
This is the best recipe by far
Glad you think so!
Great job!
I will be doing this Tomorrow I found this Recipe to be one of the best laid out I will let you know how it came out
Update I made this recipe for my wife and her friends for the first time and they were practically licking the balls and it was very very good recipe of course I added my own little touch to it to for a little extra kick of heat thank you so much for sharing this recipe was awesome
I believe you meant bowls not balls
EXCELLENT video. Your comment while tasting it tells me this recipe is a winner.
add salt to your water (instead of pouring it directly into the pot), pour the water into the pot even though 1/5 of your salt stays in the bowl....
Three stocks, whole stocks of celery? It looks like you used to only three ribs. Ingredient list says 1/4 tablespoon flour looks like you used a quarter cup at least. Do I have to lick the spoon and use it to push the lobster intoThe pot like you did? Or can I be sanitary?
Buy that man a whisk!
It's fun to see someone react the same way to that one, heavenly bite as I often do :)
Why do so many chefs neglect to remove the alimentary canal from the lobster tails?
I love eating lobster
But I can’t help feeling bad for them
I'm not sure about the tamale part?
sorry to nitpick but a bisque is thickened with RICE not a roux!
and too much cream
Thanks!
What's up with putting g the spoon in your mouth then using said spoon to scrape lobster into bisque?
i THOUGHT THE SAME THING
Wow, you guys are really that judgemental about a man's decisions he makes in his own home. You are what's wrong with humanity.
I do appreciate your focus on the details ... and you are 100% correct, First, it was an instructional video made to pass onto my children when I am gone because they talk about it all year long. That would NEVER happen for a catered event. Secondly, there is much worse that happens in a real restaurant kitchen which I have experienced first hand, but obviously you never have. Enjoy your next meal at a ‘nice’ restaurant not knowing what happened behind the curtains.
@@glindabustamante447 too bad it's not Glinda Bisque. I'd have enjoyed the boiling part.
Cream is just an emulsifier. I’m sure it’s good, but I’m also sure it would have been better with less than half that amount of cream
No lobster butter? 😢😢😢
A little dry mustard and old Bay would be z great addition or 1/2 a bay leaf in the stock
I used scissors and avoided the claw issue.
Don’t lick the spoon you use to cook with ewe
Why doesn’t it have the red color that lobster bisque usually have
Vu Dang .... the reason is that because there is way too much cream in this. Not good and not healthy.
If you didn't stop at the egg beater. That I guarantee you did at the mush into the cream.
He’s licking the spoon he used to add the lobster. There goes my appetite 🥵
Seriously Mr. have you cook before??
francis chow lol. How about rinsing the lobster before you take the rubber bands off. You can’t get hurt that way.
You are supposed to freeze them first for 20 minutes....This freezing will numb their nervous system....Then have a lot of boiling water....You didn't have enough water to cover the lobsters.....
bisque or chowder?
it sure wasn't bisque...
Bisque is thickened with rice. I say chowder
Thanks for all formations chef
Is that not way too much cream!? U should aim for “orange” not “white” though the ingredients were good!
There's enough heavy cream in that dish for 5 gallons of bisque
7:11 tamale?
Five years ago - you forgot to peel out the vein - pull back tail end -just to let you know! 😅
Way too much rue. It looked more like clam chowder then lobster bisque at the end.
I think it was because of too much heavy cream...he added a whole quart so that was basically half broth and half cream
Your supposed to refrigerate them before boiling alive lobsters. The cold of the lobsters puts them to sleep.
Way too much heavy cream. You cooked in the stomach contents. Traditional bisque is thickened with rice. Do you boil your ribs before grilling them too?
Looks wonderful but too much work for me
Maybe so, but all Lobster Bisque is a lot of work. There's no way around it, and there are no short cuts. Well, maybe one; buy it from a fish store or a restaurant and bring it home, LOL that's what I've been doing.
$100 soup...8 bucks a bowl local restaurant
easily...
God damn everyone here is a critic
Whether it be my own fault or the fault of the video I ended up with "hot milk soup".
Who says 14 tablespoons of flour?!?!?! A cup is 16, so basically a cup 🤦🏻♂️
"So many mistakes as a chef that shouldn't be" So many armchair experts - get a life and actually try to help people like this gentleman
Hold on just one minute. Cooking with live lobsters is a great way to go BUT if you didn't drop those poor bastards in boiling hot water that completely covers them then all you're doing is torturing the lobster...You have a mere 3 quarts of liquid at the bottom of a 12 inch pot. Also, using clam juice is cheating....I'm going to make a video on how to PROPERLY make a Lobster Bisque and I would recommend everyone else disregard this entire video....why the hell do you chose to torture the animal?
If I had to drop kick the lobsters to make the bisque I would in a heartbeat because this recipe is fantastic.The lobsters suffering adds flavor and with that being said you will never have what it takes to make a great soup and any lobster bisque you make couldn’t stand up to even a store bought bisque. I hope you get over this weakness!
Man who the f%#¥ told you can cook !
THAT LOOKS LIKE TOO MUCH HEAVY CREAM FOR ME
agree
Way too much cream. Unbelievale.
Trust
9:00 - Really? You're leaving everything in those 2 aluminum pans? You HAVE to use every little BIT of the lobster. Otherwise, you're from Maine, and you're making "Poor Man's Stew."
dude, invest in a whisk. also 14 T equals 3/4 cup plus 2 T or just use a cup and make life easy