Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre

Well hello there friends! An amazing soup today. I made a shrimp and lobster bisque and I'm going to share with you all of my secret. It's amazing, I promise you. You can put a little saffron reduction in there. It's going to be amazing. I promise you, you're going to love it. Remember, thumbs up if you like the video, subscribe to the channel and don't forget to ring that bell. Stay tuned friends, we're making it right now together. Okay friends, I'll show you how to make it. Now I'm going to show you the traditional way of making it. I'm quite traditional, you know, I'm going to change a few things and you're going to love it, I promise you. This is amazing. So, you know what I'm doing? I'm making it with lobster and shrimp. So if you don't have lobster, lobster is expensive these days. I'd take a second mortgage on a house for two thirds, it's amazing. No really, it's very expensive. So you know what I'll do? Let me put some onion in there. You know onion is always number one, huh? Unless there's bacon. No bacon in this recipe. So we got a big onion in there. We're going to make a little bit of a stock, eh friends? A little bit of a stock. And I got two lobster tails that I removed out of the shell and I'll show you and I saved the shell, it's all about the shell. So what you do right here friends, you take your chef's knife and you crack it in the middle, right? And then you go like this and you crack it in the middle. And if there's an intestine, sometimes you see it right there, you get rid of it, eh? You don't want that. It's been eating whatever it's been eating and I don't want it. So if it's not there, it's okay, it's clean over there. And all you do basically is you take it out of there, take the meat out of there and the shell, the shell is everything friend. In this recipe, the shell is everything. So we don't want to throw them away. So if you have a friend, I'll put them here. If you have a friend that works in a fish store, and I got a few of them, so what we do, we'll cut this in bite-sized pieces. We don't want to get them too big, you know, because remember, it's all going to go on the spoon. So we don't want to cut them too big, so I'll put them here. So you know what I did, in case you can't afford to buy the lobster, because let me tell you, it's ridiculously expensive friends. You put shrimp, and I got shrimp right there. And the shrimp, I just cut them in little pieces, okay? I just cut them boom, boom, little pieces. Let me clean this up friends, and then I'll tell you real quick, because I'm going to make a, what I'm going to do is I'm going to make a stock, okay? I'm going to make a lobster stock with lobster and shrimp. So it's going to be a lobster and shrimp bisque. Call it whatever we want to call it friends, right? And the shell, believe it or not, there's so much flavor in a shell friends. That's what we want to get, is the shell. Remember, so look, look, look, look, look at this. So I got the lobster shell, and I got a shrimp shell. So you know, when you get a fishmonger, give him a little coin, and tell him to save you next time they do some shrimp. But every time I do shrimp friends, I save them. It's a little package. I save it, I put it in the fridge, in a freezer, in a freezer, freezer, freezer, right? And then you take them out of there, and then you got this flavor. This is going to give you so much flavor, you're not going to believe it, all right? So we're going to put them in there in a second, but first I'm going to put a layer in the bottom, and I got chopped tomatoes. I got three big tomatoes, put them in there. Now, I didn't peel them, and I left everything in there because we're going to strain everything, but the reason why I'm putting the tomato with the skin, I want the pectin. I want this stock to have some body, some body, some body, body? Consistency. So we're going to put it in there, we're going to make sure it's hot. Hey you, come back over here. And then we're going to put this in here. You're going to say, mama mia, that's a lot of shrimp shell. They're reduced down to nothing, and they give an amazing flavor. In the bottom of it, we're going to put a little tomato puree, and we're going to use more tomato product in it when we make the actual bisque. This is just the stock. So for those of you that like, you want to make it, but you don't want to go through making the stock, use a chicken stock. It's okay, my friends. Okay, if you don't have the shell, you just got a couple of lobster, you want to make it, or you got a little bit of shrimp, so you don't want to make the stock, don't worry about it. Use a nice chicken stock, put a little tomato puree in it, maybe, and put a little flavoring in there if you want to. But you don't have to, you want to relax. This is cooking, you know, not rocket science. So look guys, we're going to put a little bit, I take a few garlic cloves, I was going to put the bowl in there. A few garlic cloves, I didn't worry about it, because this is going to cook, but stock, you know, normally stock cooks forever, right? This stock is only going to cook for about an hour, right? Let's put the shell in a minute. Let's put the carrots in there. I didn't peel the carrots, I washed them, but I didn't peel them, all right? And the celeries, same thing, I wash them, but I didn't peel them. Yeah, I don't peel my celery usually, right? Leeks, ooh, leeks, very important, friends. This is, I try to use mostly the white and the light green part of the leek. I try to use that, because the dark part is very bitter. And then I got fennel, fennel, look at this, this is a specimen. This is fennel, and fennel is going to give us a little bit of licorice. It's special, you don't like licorice, then don't put it in, put more celery and it'll be good to go, that's all. We put it right there, see, I cut it in little pieces. And oh, by the way, friends, for those of you that want to know how to cut those vegetables correctly, remember, Jackie's going to give you a link of the video that we did on how to cut all the vegetables correctly. Then we're going to take all those shells right there. You're going to say, well, that's a lot of shells. Yeah, I got them. I've had them in the freezer for a long time, friends. And now, I'm going to put my stock. Now, you can put water in there. A lot of people just put water in it, and there's nothing wrong with that. But you can put a vegetable stock or also a chicken stock, okay? And the stock is going to give you more flavor. That's all there is to it. And why not? I mean, we're going to make a stock. Do we want a stock that tastes really good, or do we want a stock that is, you know? This is going to be the base of our soup, my friends. You watch, when I'm done cooking them, in an hour from now, the shells are going to be like pink. Everything is going to turn pink. It's going to release an amazing amount of flavor. So, we don't put salt and pepper in there because, you know, I never salt and pepper my stock. I'm just going to continue to cook this about 45 minutes to an hour, and then we're going to strain all our stuff, and we're going to make the bisque, alright? So, I'm going to let it cook, and I'll be back when this has cooked for about an hour, okay? Be back. Okay, friends. Well, look at this. You see? This is gorgeous. And, you know, if there's no salt and pepper, but it already tastes amazing. So, I got more than I need. That's okay, because I'm going to freeze it. When you make this, make a lot. Now, we're going to make the soup, the soup, if you will, the soup. We got onion, onion number one. Always, right? And then, we're going to do a mirepoix, where we put the onion, the celery, the carrots, the leeks. You're going to say, well, we got them in the stock. Why do we do it again? Because, when you make a stock, friends, you can make extra, and you can put it in the freezer, and it'll last you 17 years, approximately. Okay? So, you have it. So, you always make a little extra, because this is beautiful than any sauce, my friends. I hope the lettuce is not in the way over there. Jack, what do you think? It's in your way somewhere? Oh, it's in the way. It's in the way. It's in the way over there. Okay, I'll put it over there. How's that? Is that better? That's better. Very good, very good, very good. I got to watch for the camera, because otherwise, there's always something in the middle of it. So, I forgot what I was talking about. Oh, yes. I know what I was talking about. And you're going to say, well, why do you put a sofrito in there? We already got the vegetables in there. Why do you put them in there? Well, this is a stock, separate. You know, you don't have to make the stock. If you want to make the soup with just the chicken stock, you're good to go, or a vegetable broth, or a seafood broth. You see what I mean? Now you understand the concept, right? So, that's why this is very important, and we bring back all of the vegetables in the soup, in case you don't make the stock. That's all I'm saying. You don't have to make it. So, what we're going to do now here, friends, we're going to put the sofrito, which is just a little celery and carrots. Now, they cut. I don't really care how they cut, my friends. You know, I don't really care how they cut, meaning they don't have to be that evenly, because they're all going to get pureed. They're all going to get pureed, okay? So, they're all going to get pureed. That's all there is to it. So, I don't really care as long as they chop about the same size, and if they're small, they go a lot faster, right? You know, each one of those vegetables, friends, is going to contribute to the texture, and it's going to give us the thickness, the consistency. Remember, the texture is the conductor of flavor, so I got a trick for that. And leeks, believe it or not, is going to really contribute to that wonderful texture that we're going to make. And another thing that's got a lot of texture in there, friends, is potatoes. You're going to say, well, potato doesn't belong in a bisque. Traditionally, you're right, it doesn't. But when was the last time I did something traditional? So, here's what I got, my friend. I got two Yukon Gold potatoes. Let me tell you why I put this instead of flour. You can put flour in there. Nothing wrong with that. That's what everybody does. But let me tell you something. I like better something that has been thickened with the potato starch from the beautiful Yukon Gold potatoes than the flour. You don't want to put the potato in there? Then put a little flour in there right now and let it cook throughout, and then you'll have a nice texture. Okay? So that's why I like to put the potato starch because it creates a more luxurious texture than the flour, in this instance. Okay? So put whatever you want, my friends. Remember, it's always about you. It's not about me, not about anybody else telling you what to do. You do it the way you want to do it. All right? Now, you notice that we haven't put any salt yet. So I think it's time for us to salt. So we're going to put a little salt in there. Now, if you're using a chicken broth that has a lot of salt in it, you may want to check that before you put your salt. Okay? You test it. Put it in your tongue. So I got a little pepper because the pepper of choice, my friends, is cayenne. Cayenne is a pepper that has a unique flavor. So I like to put the cayenne in there. Excuse me. Now, nevertheless, I still want it to be very delicate. So I don't want to put too much, which means I want it to be in the back, not in the front. That's very important, my friends. In the back, not in the front. Okay? So now, remember, this is a soup deal right here. We're going to put a little tomato paste in there, my And the tomato paste is going to contribute two things. One, obviously, is going to contribute to flavor. And also, it's going to contribute texture. So we're going to put, and we're going to put it at the beginning right now. So then we have an opportunity to cook it well. Very important, friends. But I'm not finished. I got a lot more going on. We're going to put a little fresh thyme in there, friends. You don't have fresh thyme? Put a little bit of tarragon. I got tarragon also. Tarragon is delicious. Tarragon, again, we're going back. I put the whole fresh thyme. Tarragon, we're going back to the same deal I was telling you about. Tarragon has an undertone of licorice, a little bit licorice. And so it fits perfect in this. You see at the end, we're going to bring the licorice a little more up front. We're going to have fun with this, friends. So now if you look, we are cooking everything. We're sautéing everything. And now the potatoes. Like I said, you don't want to put the potatoes? Put some flour in there right now. It's up to you. I got them in water, so otherwise they oxidize. Right? And I'm going to put that in there right there. And now I'm going to put a bit in there. All right? And I'm looking to make sure I don't forget anything because I have been known in the past for forgetting things. Once in a while. I think I was going to sneeze. But maybe I can avoid the sneeze. You know, I got a trick. People are going to say, these guys are nuts. I got a trick. I'm going to tell you in a minute. A little bit of fresh parsley. All right? Fresh has been dried. I dried it. Sometimes I got too much parsley. You know what I do? I'll tell you what I do. I got too much parsley, right? So instead of throwing it away, I chop it. I put it on a cookie sheet with parchment paper and I let it dry. It's like two, three days old and it still smells wonderful. And instead of throwing it away, you know, I hate to throw anything away. I was going to tell him something and I forgot. I was going to tell you something, friends. I forgot what I was going to talk about. I go, oh, yeah. I go in a tangent. Jack just reminded me. If you have to sneeze one time and you don't want to sneeze, like in the place you don't want to sneeze, because people get scared if somebody sneezes, you know, you're having dinner with friends. You take your tongue and you put it on top of your mouth. Now you look kind of funny when you do that. You all look like, okay, what is he doing? I don't know how you do it, but I'm telling you, it works. You put your tongue. I just did it. You see? And I'm not sneezing. You watch. Now I'm going to sneeze. I think the cayenne got in my nose. So you do that. I'm telling you, you won't sneeze. I'm telling you. You try it one time, okay? You have to sneeze. Take your tongue and put it on top of your mouth. And you'll be amazed. It's going to avoid you from sneezing. You see, this is not just a cooking channel, friends. This is a savoir-faire channel. Aye, aye, aye. It's a good thing I love you guys, because otherwise people are going to think I'm a nut. But you guys are fantastic. You're all fantastic. Yeah, we're going to have a few people who are going to think I'm nuts and they're going to leave. They're going to go tick, tock, tock. I hope they have a good time over there. I like it here, my friends. So look, we want to cover the vegetables. We may put a little bit more stock, actually. See? It looked like I had a lot more, right? I don't have that much extra. I don't want to put too much. That's it right there. Now, you're going to have to play with this, friends, for the measurement. So here's what we're going to do now, okay? We're going to cook this, and when the vegetables are cooked, they're soft, we're going to puree it, and then we're going to saute the lobsters. We're going to make a little saffron fusion. I'm going to show you all about it, and we're going to finish the soup. All right, friends? So let's finish to cook this. I may put a little more stock, you see? I always regret sometimes I put too much, and then I got to thicken it. Well, so what if I have to thicken it? I'll show you. After I puree the potato, if it's too thin, we'll do it together. I'll show you what to do. All right, friends? So we'll be back when all those vegetables are perfectly cooked. We're going to bring it to boil, and then we're going to reduce it. It's going to go like bloop, bloop, bloop, bloop. You don't want to go bloop, bloop, bloop, bloop, bloop. Otherwise, you'll have a mess everywhere, and you're going to burn the bottom, okay? So a little bloop, bloop, bloop. Just bring it to boil, and then reduce it. Bloop, bloop, bloop. All right? I'll be back in a few minutes. Okay, friends. Vegetables are almost ready, so now let me do the final. The final touch is we're going to cook the shrimp and the lobster in the saffron reduction. Very simple. Sounds fancy? Eh, not fancy. Look, a little butter. The best part of the day. We got to put butter. Butter is a must, my friends. And shallots. We're going to put some shallots in there, and we're going to cook them for a minute. Eh, put the whole thing. Right? So, oh boy. And we'll cook the shallots, my friends. And then we're going to have the, look at those shallots I wanted to show you. Those are shallots, I'm telling you. We have an organic farm over there that grows them. Man, I'm telling you. They're beautiful. They look like a red onion, right? So we're going to saute them for a minute. Now shallots are not like an onion in a way that they need to get golden brown, but it's nice to sweat them. Remember when you do your lobster and your shrimp, you cut them in nice bite-sized pieces. Because they're going to go on top of the soup, or the bisque. What's the difference between a bisque and a soup? Mostly you add cream. And it certainly is very appropriate because a lobster bisque is a lobster soup with cream in it. And it's soft and it's amazing. So, bite-sized pieces. Everything bite-sized pieces, so you don't have a huge piece that you put on your spoon and it's like you've got to take a fork and a knife and cut it. It has to be spoon-friendly. All right, so look. The shallots are good, they're sweated. I don't know if you've ever cooked shallots in a fry pan with butter. If you've never done it, it's intoxicating. The flavor that you get out of it is amazing. I'm telling you, I'm telling you, friends. So now, we're going to put the shrimp in there. And we're going to put the lobster. If you've got them. If you don't have them, don't worry about it. You know, I always say, if you have them, put them in. If you don't have them, you can put baby shrimps in here. Put whatever shrimps you want in here. It doesn't really matter. It's really up to you, my friends. Okay, and then what we're going to do, we're going to put a little saffron, a little cayenne pepper. Again, just a little bit. A little garlic. And we're going to do a white wine reduction. I'm using a Chardonnay. You can use a Sauvignon Blanc. You can use whatever you want, really. White wine. Remember if you, oh, oh, oh. For those of you that don't drink wine, it's delicious. If you don't drink wine, you know, add a little more stock. You're good. You can deglaze anything with stock. It'll be perfectly fine. There's nothing wrong with it if you don't drink wine, all right? You just deglaze it with a little stock, a little broth, and it'll be perfectly fine. Like I said, the vegetables are almost done. We're going to cook this for a minute. I'm not going to put my garlic right now because if I put the garlic right now, it's going to burn. Now, some people, in fact a lot of people, like to cook their garlic until it's golden brown. You know, it's their garlic. They can do whatever they want with it. And ain't nobody that should say they don't do it that way. I don't like it that way. So it's a personal preference. You know, is it right? Is it wrong? It's the way I do it. And I promise you, garlic, if it burns too much, if it cooks too much, it becomes bitter. The way I do it, the way, when you smell it, the minute you can smell the garlic, the minute you can smell the garlic, it's so fragrant. And at this point, you must capture that aroma that comes out. And that's what I do. And how do I capture it? I put something wet on it. So up to you, my friend. The pot I'm using is my reduction saucepan that I make all my sauces with. I could have used a wok. I could have used a frypan. It would have been perfectly fine. But this is a pan that we use for everything. So we're going to put a little garlic in this. And again, the garlic has got to be in the background. It's got to be in the background. It cannot be in the foreground. Meaning when you test it, you can't go, oh, there's garlic in there. OK, very little garlic, friends. It's like everything. It's more delicate if it's little. So up to you. A little bit of garlic. See, that's not a lot. It's a teaspoon and a half, if I were to measure, if I were to measure, but I'm not measuring. A little bit of cayenne. And here again, put as much or as little as you want. More delicate if it's in the background. All right, now we're going to put the saffron. Now, this is the most expensive spice in the world. And I'm not going to say which one I think is best. It's where this saffron comes from all over the world. Everywhere. Saffron everywhere, man. I'm telling you. This right there, you've got to take a third mortgage on a house. That stuff is expensive. If you don't have it, don't worry about it. Don't worry about it. If you have it, you have it. If you don't have it, you don't have it. It's perfectly fine. It'll be delicious without it, right? A little bit of chardonnay because I smell the garlic. And now we're going to do a reduction. That's going to finish to cook the shrimp. The wine is going to evaporate it. When the wine is gone, the saffron essence will have been reduced in the wine. It's a perfect way to do a saffron reduction. And this, we're going to put this as a decoration on our soup when we get it ready to finish. We're going to wait for this to completely evaporate so all the wine is gone and the lobsters are cooked. And this is a perfect, perfect decoration for our soup. All right, friends. So we're going to let this reduce. When it's reduced, we're finishing the soup. We're going to puree it all, make it nice and smooth, adjust consistency if we need to. We'll finish it together. We're going to let this reduce. All right, friends. Be back in a minute. Okay, friends. Everything is ready to go now. Get your immersion blender. We're going to puree everything. We're going to make sure it's perfect, friends. And I got my immersion blender. It goes a little faster if you got one of those. And then you can take it on your boat on a weekend. It's going to puree everything very smooth, friends. Very smooth. It's all about texture. What I'm doing is I want to show you. See the lobster and the shrimp right there? They are in their white wine reduction right there. You see, friends? We're going to put them in the middle of the plate. We're going to puree this now until it's very smooth. It's very, very important, friends, that this be super smooth. It's all about texture. We're going to put a little heavy whipping cream. You don't have to put a lot. But I'm going to leave this in there a little bit longer, my friend. I want it to be super smooth. I got to put a little bit of sherry, cream sherry. If you don't drink alcohol, don't worry about it. A little cognac. If you don't drink alcohol, don't worry about it. No more. How much you put in, how much you got left in the bottle. Oh, be careful. Don't leave this by itself. So now, friends. Oh, mamma mia. Let's look at the texture, friends. Let's look at the texture. You see the texture? It's not quite smooth enough, but it is the right texture. You see? So I don't need to put any more. Let me just run it a little more. I don't need to put any more thickener. Like cornstarch. At this point, if it was too thin, I would put a little cornstarch, okay? And put just a touch more cream. We're going to adjust for flavor, my friends. Stay. I don't recommend you do this. We're going to test it, my friends. Oh, yeah. Look at this. Look at this. It's going to be hot. Oh, it's delicious. A little more salt. There's a little more pepper. And there's a little more sherry. I think it will be in the bottle. Okay, let's see what we got here, friends. This is the beauty. You see? You see the texture, my friends? This is the beauty. Let me take this out of here before it falls. Don't be something, right? Here we go, friends. I'm going to show you. I'm going to show you. You're going to love it. Don't forget to make extra. Let me try it. Let me try it to make sure it's good now. To make sure it's good. This is a pork cutlet. Oh, it's hot. Mmm. Delicious. Could use a little more salt. It's amazing how much salt it needs. It's amazing. You would think that I have enough salt, but no. No, I think you could use a little more salt. All right, now, friends. Let's make a plate. So I use those plates right there, my friends. Use whatever plate makes you happy. But remember, let's try to be a little elegant. So we're going to pour right in there. Now, of course, you can serve a bigger plate. I know some of you are going to say, yeah, uh-huh. Yeah, this is going to be too small for me. I don't blame you. But this is a nice serving right there, my friend. This is a really nice serving, okay? And you notice I didn't make a mess. You know what I did also, friends? I did a little mixture of sour cream and sriracha. And I mixed them together until it was liquid enough. And then I can put them in a squeeze bottle so I can just go and give myself a few dots. Just nothing fancy. Just a little more elegant, that's all. You see, friends? Anybody can do this. You see? It's a squeeze bottle, ketchup bottle, whatever you call it. Right? And then you take your lobster and your shrimp right there, friends. And you take it and you put it right there in the middle. Oh, I was supposed to go in the middle. And it went all over the place. Except in the middle. You know, I should know better. It's not like I don't know. Right? Take the thong, be elegant. Right? Instead of that, I'm disturbing the whole look of the thing. Okay? Look at this. Look at this, my friends. Now, put as much or as little as you want, of course. Okay? And then, you know, you take a few more chives, friends. Right? And take a few more chives. Just a little bit. Not that many. I had put a few chives on the lobster. You know, you don't have to put the chives if you don't want to. Sometimes it's too much. You know, sometimes I put, I do too much. My friends, this is it. I hope you make it. I know it was a lot, I know it was involved. But that's just the way it is. And make it because it will freeze for 17 years for sure. Mmm. Ah. It's delicious. I hope you make it. Thanks for watching. Remember, thumbs up if you like the video. Subscribe to the channel. Don't forget to ring that bell. Thanks for watching.