Dining and Cooking
American Recipes

Lobster Bisque



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Lobster bisque because you are fancy two 8 oz lobster tails keep the shells bite siiz pieces 5 tbsp unsalted butter melt it medium low heat add the lobster slowly butter poach it lightly kusher salt constantly stirring about 2 minutes you crank the heat it’ll be tough remove with slotted spoon increase the heat

Medium on four celery three carrots pinio ker salt two leaks about 8 minutes 2 tablespoons tomato paste caramelized 1 minute coac 1/3 cup Cherry put a cup or a little more 5 cups vegetable stock add the shell 3 tbsp or Boro rice it’ll help to thicken the soup three bay leaves

Parsley stem thme peppercorns sachche de in bring it up to a bubble reduced to simmer and vent it 40 minutes remove the shells squeeze out the sachche puree in a blender until silky smooth one cup heavy cream C the heat finish it with 3 tablespoons cold unsalted but CH because you fancy

23 Comments

  4. @jeffpurdie4848

    Be nice if you would just say fennel for us non-Italians, which btw i would never put in lobsta bisque as it overpowers the lobsta.

  7. @jarrodderr

    This lady could make nuclear fission seem simple in a 30 second video for crying out loud… We love you so so much beautiful food cooking delicious lady

  22. @MaggieRosethe6ix

    Celery and carrots cut that large 8 minutes? You’re either lying, you want your veggies VERY firm or your stove is professional quality ❤

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