What kind of alcohol do I use in Lobster Bisque? - Chef Forum
2007年10月11日 · Now I have used Pernod in Oysters Rockefeller filling but I just can't get the flavor combination to work in my mind. Interesting. May have to taste for meself. BTW if the Bisque is going to sit warming before service.... don't forget to float some clarified butter on top to keep a skin from forming. If ya don't it makes the Bisque "chunky".
Lobster bisque brownish - how to get it red/orange - Chef Forum
2016年1月14日 · The paste comes in 3 or 6 oz blocks. Far, far more than you will ever need to color a pot of bisque. A little goes a long way as far as color goes. It is labeled as achiote paste or recado rojo. The flavor of either powder or paste is pretty neutral. Be careful with either. They stain. Annatto is often used as a food coloring.
Lobster Bisque | Chef Forum - cheftalk.com
2008年10月8日 · The shells should be in the lobster stock before. If you are talking about the old time process of grinding the shells after cooking in a mortar then thats different. The classic bisque never had rice only poached lobster meat and was traditionally finished off with a laison of egg and cream for both silkiness, and thickening.
Roasted Lobster Shell Powder | Chef Forum - cheftalk.com
2011年5月17日 · The result will be unpleasant, at the least. Chefs use a dehydrator; this will, literally, dry things up. You could make some lobster stock and, using a dehydrator, make a powder out of it. You may be disappointed at how little you get, but remember that a little goes a long way. Dehydrators are comparatively inexpensive, these days.
Creating a bisque, and is it appropriate as a sauce?
2013年6月10日 · Exactly. It is essentially a repurposed bisque. Maybe thicker. Modern versions are often super reduced. Strictly speak a bisque is made from shell fish with shells that can be roasted, so shrimp and crab bisques are a thing. As farbas I know Sauce American is …
What goes with grilled lobster tail - Chef Forum
2006年5月30日 · Goes nice with pilaf. Julienne of zuchini and carrot quickly sauteed in butter is nice. Maybe add some fire roasted red pepper strips (or mixed) on the side for color and a little zip.
Lobster Bisque Soup | Chef Forum - cheftalk.com
2008年2月13日 · Lobster Bisque Soup Jump to Latest Follow 11K views 5 replies 5 participants last post by chefinfrance Feb 18, 2008
What goes better with lobster tail bernaise or... - Chef Forum
2007年2月13日 · Nowadays most people make hollandaise and add the tarragon-shallot reduction at the end. As for which is better for lobster, personally I would choose the hollandaise. For me, the bearnaise would be too overpowering for the lobster.
Lobster roe mayonnaise | Chef Forum - cheftalk.com
2016年2月22日 · Warm lobster smashed potatoes. À comfort food, growing up, was semi mashed potatoes w mayo instead of butter. Add lobster, or not. Chilled pasta salad - lots of ways to go. Add lemon juice, dill, scallions, seafood of choice, artichoke hearts. Whatever you like. Smear for lobster, crab or shrimp cake sliders. Topper for chilled asparagus mimosa.
I'm a newly promoted sous chef, I can cook, but I'm not creative, …
2019年1月25日 · Lobster bisque/Seafood bisque Zuppa Di Pesce (Fish soup) Coquilles St. Jaques Fra Diavalo with or without seafood Balsamic reduction for the steaks Wine reduction for the steaks Homemade seafood ravioli Cajun seafood Caribbean style seafood Coconut shrimp Lime shrimp with avocado puree Orange shrimp with avocado puree Small Peppers stuffed …