Seafood Bisque....doped up & delectable!! Recipe is below in comments, but do your own thang Minions скачать в хорошем качестве

Seafood Bisque....doped up & delectable!! Recipe is below in comments, but do your own thang Minions

We took a generous donation(Thanks, Jimmy Doyle!!) of Lobstaah bodies, claws, shells, and feet and produced a shit ton of stunning Lobstaah stock. Naturally, we made bisque, & a helluva Bisque it was!! #subscribe #like ##leaveacomment #share $#smashthatbell Classic Lobster Bisque Ingredients: Stock • 2-3 lb cooked lobster shells 3 - 4 lobsters cooked with meat removed • 1 whole large Spanish onion peeled and julienne • 2 whole celery stalks diced, 3 cloves garlic peeled and crushed • 1 whole star anise pod, 4 - 6 whole black peppercorns • 3 whole bay leaves, 4 sprigs fresh thyme • 2 Tbl tomato paste, 2 Tbl lobster base • ½ teaspoon chili flakes, 1 cup sherry or white wine, 4 liters water Instructions: • 1 quart lobster stock, see recipe above • 6 tablespoons butter, divided • 6 tablespoons all-purpose flour • 2 cups heavy cream • Lobster meat from two medium-sized cooked lobsters, about 1/2 to 3/4 pounds of lobster meat cut up into bite sized pieces • Chopped chives, for garnish Instructions: Step 1 –Place the lobster stock in a 2-quart sauce pan and heat to just short of boiling. While stock is heating, in a small saute pan, melt 4 tablespoons of butter then add 6 tablespoons of flour and cook over medium low until the roux is brown (chestnut color). Step 2 –Whisk the hot roux into the hot stock to combine. Add the cream and whisk again and heat just to hot then remove from heat. Step 3 - In another small saute pan, melt remaining two tablespoons of butter over medium heat and add the cut up cooked lobster meat and saute just to heat through. To serve, place the bisque in a cup or bowl and place some of the cooked lobster in and over the top. Garnish with chives.