Lobster Bisque for my Niece.

[RobW]

So tomorrow is my Niece's 11th birthday. She loves when I make lobster bisque. She maid the request yesterday. So my wife and I said sure! Why not? My wife went chasing down lobsters after work today and all the other ingredients that go with it. Only one place had lobsters and no one had seafood stock. So naturally I had to make my own seafood stock tonight so I can make the bisque tomorrow. Urgh! I love it but what a pain in the but to make it. Plus making it for 14 people. Along with other stuff we are making. Had to break down three 2-1/2 pound lobsters. Save all the meat. Then make the stock from some the shells, onion, carrot, celery, white wine, water, bay leaves, fresh thyme, fresh garlic, a dab of tomato paste. Then simmer it all. Im exhausted! Then tomorrow after work it starts all over. Clarified butter, lobster shells, onion, tomato paste, smoked paprika, a touch of flour for a roux, the stock, cream, blend it all in a blender, strain it, butter poach the lobster meat. Finish the bisque off. But, the things we do to make kids feel special, right? Anyone else here like to throw down in the kitchen? I love to cook!

 

[Loosechangereef]

If you have the time cooking is relaxing,and i luv to cook,Enjoy your LobsterBisque ,and Happy New Year

 

[Evan28395950]

Sounds like it’ll taste amazing! though I’ve only had it twice, I love lobster bisque!

 

[RobW]

If you have the time cooking is relaxing,and i luv to cook,Enjoy your LobsterBisque ,and Happy New Year

Happy New Year!

 

[RobW]

Sounds like it’ll taste amazing! though I’ve only had it twice, I love lobster bisque!

It is delicious when its done correctly. Takes a lot of time though.

 

[KrisReef]

My wife runs the kitchen. I feed the reef tank. The division of territory keeps the coral happy and the fish underfed.

I do get to BBQ. Skin down salmon filet with a simple dusting of chili powder (and maybe a pad of butter) over charcoal. Twelve minutes for a thin filet seared properly raw, or 14-16 minutes for a burnt sacrifice for people who think they like there fish "well" done. A little longer for a thicker 2 inch thick monster filet but whatever thickness you are roasting, once the creamy white fat starts to bubble up from between the myotomes you are ready for your dessert fish.

 

[RobW]

Working on this bisque now. About 20 more minutes before I can pureé it then strain. Then all I have to do is poach the lobster meat in some butter and dice it up to add to the bisque.

 

[Mike from TN]

I’ll take two quarts PLEASE!

 

[JoshH]

So tomorrow is my Niece's 11th birthday. She loves when I make lobster bisque. She maid the request yesterday. So my wife and I said sure! Why not? My wife went chasing down lobsters after work today and all the other ingredients that go with it. Only one place had lobsters and no one had seafood stock. So naturally I had to make my own seafood stock tonight so I can make the bisque tomorrow. Urgh! I love it but what a pain in the but to make it. Plus making it for 14 people. Along with other stuff we are making. Had to break down three 2-1/2 pound lobsters. Save all the meat. Then make the stock from some the shells, onion, carrot, celery, white wine, water, bay leaves, fresh thyme, fresh garlic, a dab of tomato paste. Then simmer it all. Im exhausted! Then tomorrow after work it starts all over. Clarified butter, lobster shells, onion, tomato paste, smoked paprika, a touch of flour for a roux, the stock, cream, blend it all in a blender, strain it, butter poach the lobster meat. Finish the bisque off. But, the things we do to make kids feel special, right? Anyone else here like to throw down in the kitchen? I love to cook!

So..... When's dinner and where is our invite???

 

[Daniel@R2R]

Sounds awesome!! I love cooking too. Being a Louisiana boy, it's things like gumbo, jambalaya, crawfish or shrimp etouffee, and the like.