![](/boards/images/icons/default/book.gif) Lobster Bisque recipe
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
I need a good recipe. With the runup to newyears and all that seafood in stores, I've had a craving for a good bisque.
Any recomendations for a good white wine for the bisque (to put in). Will this benefit from a sweet wine like a good riesling or am I better off with something else?
Edit: off to find some fish heads for the broth... ::yukky face::
Last edited by fredk; 12/31/09 04:01 PM.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Nov 2006
Posts: 1,333
connoisseur
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connoisseur
Joined: Nov 2006
Posts: 1,333 |
I would imagine this would go with lobster as well, but I know its a near religious experience with crab as written. Don't use fish heads, use the rest of the lobster for your stock... wine rec coming later. Scott
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Sep 2008
Posts: 4,116
connoisseur
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connoisseur
Joined: Sep 2008
Posts: 4,116 |
Here is a dynamite recipe for lobster bisque. This is a classical French bistro recipe - as close as it gets unless you want to travel to France. If you want to substitute wine for Cognac, a Ontario riesling (Cave Spring) would work wonderfully. If you have any questions I would be more than happy to help you through the process.
3 2lb lobsters 3 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, sliced 2 leeks, finely chopped 2 celery stalks, finely chopped 1 tbsp tomato paste 1/4 Cognac 6 cups of water 1 bouquet garni (bundle of parsley, thyme and a few bay leaves) salt and pepper 2 cups heavy cream juice of 1/2 lemon 2 tbsp chopped chives
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.
-Max Payne
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Sep 2008
Posts: 4,116
connoisseur
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connoisseur
Joined: Sep 2008
Posts: 4,116 |
Damn you Fredk, now I am hungry. The closest thing I might have to seafood around here is a few cans of Escargot..lol. Actually a few different takes on Escargot would be a great app for New Years Eve. ![grin](/boards/images/graemlins/default/grin.gif)
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.
-Max Payne
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Sep 2004
Posts: 11,458
shareholder in the making
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shareholder in the making
Joined: Sep 2004
Posts: 11,458 |
The closest thing I might have to seafood around here is a few cans of Escargot..lol. So now we know Fake Street isn't on the shore!
::::::: No disrespect to Axiom, but my favorite woofer is my yellow lab :::::::
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Sep 2008
Posts: 4,116
connoisseur
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connoisseur
Joined: Sep 2008
Posts: 4,116 |
LOL! Can't get fresh local Lobster thats for sure. Has to come from Eastern Canada, but when in season fresh local Perch. ![grin](/boards/images/graemlins/default/grin.gif)
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.
-Max Payne
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Apr 2003
Posts: 16,441
shareholder in the making
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shareholder in the making
Joined: Apr 2003
Posts: 16,441 |
So if I choose a giant bottle, everyone will get loaded, right?
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Sep 2008
Posts: 4,116
connoisseur
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connoisseur
Joined: Sep 2008
Posts: 4,116 |
So if I choose a giant bottle, everyone will get loaded, right? And thats the point ![grin](/boards/images/graemlins/default/grin.gif) . Should be 1/4 cup Cognac. 3/4 cup for the cook. ![crazy](/boards/images/graemlins/default/crazy.gif)
I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.
-Max Payne
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
Damn you Fredk, now I am hungry. Then I'll pile it on. I'm munching on fresh French bred and a very nice tripple cream brie as I read.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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![](/boards/images/icons/default/book.gif) Re: Lobster Bisque recipe
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Joined: Dec 2007
Posts: 7,786
axiomite
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OP
axiomite
Joined: Dec 2007
Posts: 7,786 |
I can't believe I didn't think of this before. ::consults Joy of Cooking::
The fish stock will be replaced by fish fumet.
Fred
------- Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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