Thursday, December 20, 2012

Next Up: Lobster Bisque


12 comments:

Ian said...

I'm looking forward to this recipe... as long as you don't "yada yada" over the best part.

Chef John said...

What's the best part?

Dan Röhl said...

http://www.youtube.com/watch?v=av64gOA9nXM

Glad to help out :)

I love your blog, Chef John!

Ian said...

http://www.youtube.com/watch?v=av64gOA9nXM

Chef John said...

ahhh. thanks! :)

Candace said...

I wanted to ask you a stupid question unrelated to this post, sorry. In some of your videos when you call for "heated plates" like in the balsamic butter sauce recipe, how do you heat them up?

Adam said...

I've been looking forward to this video ever since I bought your cookbook.

Adam said...

I've been looking forward to this video ever since I bought your cookbook.

Ryanh said...

Chef John, I am doing your prime rib for Christmas dinner. But I am serving 10 people so I have a10lb prime rib roast. Will you method still work for this large of a roast? And should I cook it whole as in one giant 10 lb rib roast or split it in half and cook in in two 5 lb pieces similar to yours...

Ed Adams said...

!!!!!! Not sure I can find Lobster where I'm living but I'm going to go look. The only thing I've seen in the stores here are little packages of frozen slipper lobsters.

Chef John said...

A handfull of the recipes in that book are not mine, and the lobster bisque is one of them! Don't use that recipe, but the one I'll post the vie for!

Chef John said...

Ryanh, never done a big one, but hear it works. (see last post aweek or two ago about rib!)