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Rich, buttery, and undeniably decadent—this is lobster prepared two ways, elevated to perfection.
In this episode of Dalstrong Culinary Academy, we guide you through the art of making a silky, restaurant-quality lobster bisque and the ultimate lobster rolls that capture the essence of coastal dining.
Led by expert chef Gaetano Ferrara, this documentary-style cooking experience blends professional technique with approachable instruction. From breaking down fresh lobster to crafting a deeply flavored bisque and building rolls with perfectly toasted, buttered buns, every step is designed to help you master these iconic dishes at home.
Along the way, you’ll pick up pro-level tips, precision knife skills, and plating techniques that transform a simple seafood dish into an unforgettable dining experience.
Featuring Chef Gaetano Ferrara & Stand De Souza
How To MAKE The PERFECT LOBSTER BISQUE & ROLLS | CULINARY ACADEMY | Dalstrong
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0:00 Intro
0:28 The Lobster Bisque & Lobster Roll Ingredients
01:47 What Is Bisque?
02:18 Cooking The Lobster
02:45 Preparing The Bisque
04:32 Breaking Down The Lobster
08:50 Building The Bisque
12:22 Building The Lobster Rolls
15:45 Finishing The Bisque
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From prison food to luxury dishes around the world, today we’re cooking lobster. Pure coastal Americana with a touch of France. The lobster roll and lobster bisque. And you’re going to learn how to make them at home. Welcome back to Dal Strong Culinary Academy. I’m your host, Stan Dooza. And you might notice that my voice is a little raspy today, but that’s because I was up at 5:00 a.m. sourcing these off the boat. We’re going to cook these bad boys. Fisherman’s friends, anybody? Okay, so today we’re going to be working with a bunch of ingredients that you may know. Carrot, celery, onion, known as the French trinity. That is our basic mirua to make lobster bisque. We have some beautiful garlic here, some herbs, flour to to assist with thickening our lobster bis later. The tomato paste will actually add depth of color, flavor, and acidity with that as well. We have some coriander seed and black pepperc corn that we’re going to toast and put inside of a sache, and that will be to flavor our broth as it’s cooking. We have some hot dog buns. We have some gerkkins, butter, and we’re going to toast up the lobster rolls real nice. At the very end, our corpor’s going to have our lemons, some cracked garlic, peppercorns, and herbs. That’s it. Just toss it in there. That’s it. We’re going to start off just like that. So far, so easy with our garlic. We’ll give it a little crack like that. And is this a traditional uh corp like recipe? Like in terms of ingredients, lemon, garlic, and give that a squeeze. It’s it is pretty traditional. There’s always an acid. Be it be it white wine, white wine vinegar, lemon juice, can be any type of Okay. Oh, and salt. Always salt. Okay. Put some peppercorns in there as well. Beautiful. And we’ll let that simmer away for maybe 15 minutes, 20 minutes. And after that, we’re going to plunge our lobsters in and let them cook for about 7 to 8 minutes. Fantastic. Bisque. What is it? Is a rich and creamy seafood soup that originated in France in the 17th century. Initially, it was a way for fishermen to utilize leftover lobster shells, heads to make a soup. This dish, however, has evolved into a refined culinary creation, often reserved for the French elite. And one theory is that the French brought this over during the War of Independence when they were fighting with the Americans. And today, it’s celebrated for its origins and its complex preparation methods. All right, so first up, we’re going to kill the lobsters first. There’s one spot on the lobster. If you look right here, it’s a little ridge that runs this way and there’s a line that runs this way. That is where you’re going to pierce your knife through and that will dispatch the lobster. So, you’re going to come through and you’re going to just push down. And now it’s time to cook the lobster. As Stan recovers from his early morning on the boat, I’m going to get started with our mison plus. I appreciate you, chef. So, I’m just going to take my carrots, my celery, my onion, and I’m just going to dice them down very basically. This way here, we can begin our base for our lobster bisque. So, when we’re working with a mirpl, we’re always going to use the basic ratio of two parts onion, one part carrot, one part celery. So, we’re going to break that down and get it all ready to go. So, I’m just going to peel our carrots. So, our timer is ready for our lobsters here. Right now, we’re shocking the lobster. Okay. So, we’re going to stop the cooking process by taking these lobsters, submerging them in ice water. Okay, just like that. So, it’s kind of a perfect time to get our mis plast ready while these are cooling. And then we this way here, we stay organized and it’s not stressful. So, again, process everything in steps so that you’re you’re not only not wasting any food, but you’re not wasting any time is such a key component in cooking, right? Absolutely. If you’re organized, you won’t be stressed out. We’ll add some celery here. So, try to keep everything similar in size. You want it to cook at the same rate. You don’t want to get anything too mushy and too overcooked or else it can make your stock very pulpy and that’s not ideal. So, to make our sache, we’re going to take cheesecloth and we’re going to add in our teragon, thyme, and parsley stems. Okay. Okay. And you’re using the whole stems. You’re not chopping that up. Exactly. We leave them whole this way here. We can remove them later. We don’t really chop them up. You can bruise them a little bit if you like to get some extra flavor out. Okay, and that’s how we build it. I just toasted some peppercorns and coriander seed right here. And that’ll we’ll just sprinkle them in here. Okay, just like that. And then we’re going to roll them up and we’re going to make our sache. So, we’re just going to roll this end to end just like so. Okay, for our next step, we’re going to be breaking down our lobster, which I’m sure s you’re very familiar with. Working on those working. Oh, it’s early in the morning. You have to break down lots of lobsters. chef. Thank you. So, we’re going to take our lobsters, and it’s completely normal that their limbs will fall off at this point. So, the most important thing to do is uh basically take all the parts off from the body. So, this is our knuckle and this is our claw. And the easiest way to do that, break it off without actually hurting yourself, cuz these are quite spiny, is you just take the lobster, hold it grip side down, and just invert it and it pops off. Easy peasy. Easy peasy. And then the big part over here. This is where it gets a little bit messy and a little bit juicy. So do this over the same pot that it was cooling down in. Okay. We’re going to Okay. And you’re just going to come over here and you’re going to twist. Okay. Okay. And you’re going to have your heads here. Yeah. And these are going to be really useful for our bis after. Absolutely. And we have our tails here. Okay. So just like that. Now we’ll move on to remove the tails from the shell. And the easiest way to do that is you want to kind of open it up, hyper extend it, just like that. And what you’re going to do is I like to take a towel. You can use paper towel as well. Yeah. And you’re going to place the lobster in the middle. Before we do that, we’re going to just crush. That’s the noise you’re looking for. Okay. Rock it back. And then you’re going to push out. Oh, I see. And the lobster meat is free. Wow. Okay, that’s so that that’s super easy, but practice makes perfect, right? Absolutely. So, next up, you’re going to have the claw me. Now, this is trickier, but if you follow the steps, it’s very very easy. So, you’re going to do this move here. You’re going to open it. You’re going to close it. You’re going to push down, and you’re going to push up. And then, you’re going to pull this out. And that quill is going to come right out this way here. There’s no quill left inside the shell. So, that’s ready to go. Cool. Okay. Okay. So, you can do that with all your lobsters. So, it’s open, close, down, up, pull. Now, this next part here is a little bit tricky. So, what we’re going to do is we’re going to take our knife. Okay? And I want everybody to be careful here cuz we’re going to be cutting down into the shell. Okay? So, you’re going to go about a third of the way up right here. Okay? And you’re going to use the base of your knife, which is the strongest, and you’re going to basically just crack that in. And you’re going to give it a twist. At that point there, your lobster meat will be revealed. Oh, and we have our Oh, man. That looks so good. So, now we’re going to talk about the knuckle meat. Okay, so this is what was attaching the claw to the body. This arm right here. Okay, so what we’re going to do is we’re going to take the meat out of this with a nice pair of really good shears. Okay, these are fantastic. They’re all steels, which means you can really cut through really well. So, this is what I would use as a garnish in my bisque. This is what I would use in my lobster roll. Okay. So, we can have two completely different meals and we can have some nice little chunks in our in our biscuit. Got it. Okay. So, what we’re going to do is we’re going to come in here just from the end and we’re going to insert our shears inside and we’re going to give it a good squeeze. And we’re going to do the same on the opposite side. And now we have our beautiful meat. Knuckles for the bit, tails and claws for the rolls. Right. So, now we’re going to show you how to clean out the heads because we can’t just throw it in there with all the guts and everything in there. It wouldn’t taste very nice. So, we’re going to essentially put your thumb in the bottom and we’re going to separate it from the head just like so. Okay. Now, some people would open this up and eat all of this inside the tamalei. Some people don’t like it, so it’s completely up to them. But what exactly is tamalei? What? It looks like brains and guts. That’s exactly what tamalei is. It’s brains and guts and all that good stuff that keeps them alive. I’m one of those people. So, you can see here we’re trying to utilize all the shell and you can see just how much there is. Their skeleton is such a a big part of their weight. So, this is why we don’t want to waste it. This can add maximum flavor for our bis. So, we’re going to use every part of it. Before we start our bis, I’m going to rinse these off. So, we’re going to start building our bisque. All right. So, we’re going to take our carrot, celery, onion, and we’re going to get that in our pot. And we have a decent amount of heat in there so that we can get a little bit of caramelization going. And then we’re going to add our lobster shells and start the roasting process. Okay. So, a little olive oil. That’s it. Just a little bit of olive oil in there. We’re going to get our veg in there. Okay. Okay. So, now at this point here, we’ve sweat down our vegetables really nicely. Okay. We’re getting a little bit of color on them, which is great. Now, we’re going to add our lobster shells and our tomato paste, and we’re going to roast them together. Okay. Build a bunch of flavor. So, I’m gonna take my shells here and we’re just going to take them like so and drop them right inside. Uh, can we talk a little bit about the health benefits and the pros and the cons of lobster in general? Is it good for you or bad for you? Uh, that all depends. So, for men specifically, yeah, uh, lobster and shrimp are very high in cholesterol, the way it impacts our bodies. So technically speaking, it’s healthy because it’s natural, but if you have cholesterol issues, you might want to shy away from it because it could impact your health. Okay. I did not know that. Thank you. No problem. So at this point here, we got everything roasting up. You can hear really sizzling, right? Yeah. That’s that’s a great thing. So now we’re going to add our tomato paste. The reason why we want that sizzle is cuz we want to cook our tomato paste. We don’t want to have it tasting raw. We want to cook it out into the bottom. Fry it into the bottom of the pan. Coat all those shells. Okay. Okay. This is what we’re going to do. This is called pon. Okay. We’re going to dry out our mirua. Oh, I see. Okay. So, the tomatoes I see. It’s kind of sticks a bit to the bottom, right? And it’ll stick to the shells and that’s that’s really important. We want to get all that flavor rubbing off onto the actual tomato itself and all over the shells. So, now we’re going to add our brandy. Okay. It’s probably about 4 tablespoons of brandy. Okay. And we’re going to give it a little light just to activate our flame. And that is going to really help. So that helps take everything from the absolute bottom. And Right. And now you can see here that bottom’s nice and clean. We see stainless steel again. We see no more brown bits. It’s all clean. Okay. Right. All right. So this is where we take the next step. Now that it’s evaporated, all those oils and all that tomato is coating the bottom of the pot. Now we’re going to delaze with white wine. White wine is essential because it adds acidity. Okay? Because this is going to be finished with cream. We want some acid in the dish so it has balance. It’s not so rich, of course. So, first you glaze with the brandy, a cup white wine. That’s just to get it going. And once it reduces by about half and you don’t see too much liquid in the bottom of the pot anymore, Yeah. Then I’m going to add my stock. Now you can use chicken stock, vegetable stock, water, whatever you have. And now we’re going to go ahead and we’re going to add our stock. Okay. So that’s a liter of chicken stock. Addition for two lobsters. I would put 2 lers of chicken stock. So I’m going to add another one in. Okay. And we’re going to let this simmer. I would say 2 hours is a good amount of time cuz you want that tomato paste to mellow. You want the flavors to come together. And while that’s sitting on the stove maturing, you can go ahead and prep your lunch, which would be your lobster roll. Right. Okay. Okay. So, we’re going to pop this in and we’re going to get some more stock. We’re going to add the extra liter of stock and then simmer. Got it. So, next up, we’re going to actually be making our lobster rolls themselves. Okay. Cuz our lobster’s all cooked, ready to go. Yeah. We have our buns. Yeah. We have our pan heating up cuz we’re going to pan fry our buns. Get really nice buttery caramelization on the side. Uh, kind of the key with lobster rolls. Okay. And then the ingredients for our dressing are going to be minced celery, girkens, shallot, parsley, chives, lemon zest, squeeze of lemon juice into some mayonnaise. I like to put a touch of sour cream cuz it kind of lightens it up and gives it some extra acidity. Yeah. That’s pretty much it. We’re going to put a little bib lettuce inside of our bun. Yeah. And we’re going to have a delicious lunch. So, the lobster roll, where does it come from? likely originating in the early 20th century, quite possibly at Perry’s restaurant in Milford, Connecticut, when a customer requested a lobster dish to go. Over time, it’s evolved into two distinctive styles. The warm butter version in Connecticut, and the cold mayonnaise version in Maine. So, here we’re going to be making a little painters palette of ingredients, okay, to put into our Show these bad boys with a giant layer. Okay, so we have some girkens, minced celery, minced shallot, parsley, and chives. And these are going to flavor our mayonnaise based dressing with a little bit of sour cream, some nice lemon zest, lemon juice. It’s going to bold through the lobster. Be really tasty to put inside. So, next up, we’re going to clean our lobster. Okay, so an important part to get to is this as well. When we split the lobster in half, okay, we need to look inside. And they will have a a vein that goes through just like shrimp do, and it’s basically their intestine. So, we want to find that. So, sometimes, you know, they won’t have any or if you if it’s off center a little bit, you want to remove it. So, this is part of it. Okay. Okay. We want to take that out. Okay. Okay. So, now we have our lobster meat here for the tails. Okay. And I don’t want to chop this too small. I want nice chunks. I want the texture of the lobster. I want to taste the sweetness. I want it to be juicy. If I mince it all down too small, I can probably make more lobster rolls. Right. But you’ll get less flavor out. Way less flavor. Exactly. So, I’m going to basically just cut these into nice chunks like so. So, this here piled up here is our two whole lobsters. And this is the knuckle meat right here. Okay, we’re about to mix our ingredients. First though, I want to toast our buns so that they’re ready to go for when our salad’s ready. We’ve got the dressings partially made, the lobsters chopped up and ready to go into the sandwich. And I noticed that you put lettuce in there already. Absolutely. So, buns are toasted. Buns are toasted. Now it’s time to dress our lobster so we can have some lunch. So I’m going to put mayonnaise first, two big teaspoons, sour cream, one. And then I’m going to add in all my little fixins. So a pinch of shallots, a pinch of Oh, I see. Celery, a pinch of girkens, parsley, and chives. Of course, salt and pepper. Freshness with some lemon zest. Okay. and a little lemon juice. Okay, and then we’re just going to fold this all together really grimly. Okay, our bis is finishing up. So, we’re going to fill our sandwiches. Then, we’re going to finish our bisque. Oh, beautiful. Oh, it smells so good. Yeah, not bad. So, it just takes time. That’s the only thing. So, basically, you don’t want to rush this. It’s something that’s going to take some time. So, make sure you have the adequate time to make all of this entire process. If you don’t have time, put it inside a Ziploc bag, put it in your freezer until you acquire more shells, make a bigger batch, and then you’re set. You don’t have to make the bis the same day. You can always save your shells from your shrimp and your lobster, use it another day if you don’t have time. That’s great. That’s great to know. So, now I’m going to strain my base stock to finish my bisque. Okay. So, here we go. And now what are you doing? Next steps we’re going to make a rue. So we have to thicken this broth in order to give it that rich creamy texture. Okay. Okay. So a rue is a thickening agent made from equal parts flour to fat. In this case we’re using butter, but you could use olive oil, duck fat, pork lard, whatever you like. Okay. Okay. So butter. Butter. We’re going to go in with basically two heaping tablespoons here. And we’re going to melt this all down. And once it’s melted, we’ll add our two tablespoons of flour and we’ll cook that out until it gets just slightly golden. Okay, we’re going to make our room, thicken our broth, and we’re going to adjust it with a little bit of cream, adjust the seasoning, and we’re done. And we’re done. Now, when we’re adding our rue to our liquid, we always use a whisk. A whisk helps it get distributed evenly throughout the the actual broth itself so that it doesn’t get clumps. And now we’re going to take our r and we’re going to add it to our bis. Okay. Like so. And we’re going to stir this. And you really want to stir aggressively. You want to disperse it and del dilute it into the liquid. Okay. And then once the temperature heats up, all of that flour is going to start to bind to the liquid. It’s going to thicken and you’ll have your your base for your bisque. [Music] Now, we’re going to lighten it up and richen it up with a little bit of cream. So, we’re just going to pour it in. You can put as much or as little as you want. It’s up to you. Uh the cream is the other thing. How creamy do you want it? How light do you want it? Okay. So, that’s all ready to go here. And just in my bowl, what I’ve done here is I’ve taken my knuckle meat. I’ve added a little bit of chopped parsley. Put that in the bottom of the bowl. I’ve added a little bit of creme fresh in the bottom. Okay. And then I’m going to pour my soup into that. It’s just a little bit of a nicer presentation if you have guests over. Right. If not, I’m sure you’d eat it right out of the pot. I would. All right. So, I’m just going to pour it into my pour here. Yeah. And there you have your soup. We can give it a drizzle of olive oil. I mean, I had some for breakfast today. Well, just like on the boat. Yeah, exactly. Just like on the boat, man. Yeah. So, there you have it. Lobster bisque and a lobster roll. Delicious. A little timeconuming, but if you’re organized, you can do it perfectly well at home yourself. You don’t have to be French to make a good bisque or lobster roll either. You’re obviously not French. And you’re obviously not a fisherman. Touche. Thanks again, Chef. Anytime. See you next time.
1 Comment
Fisherman’s friends! 😂😂😂