Preparation:
In a lobster bisque, lobster used are those that are less than perfect and therefore cannot be sold "as is" in the market. The best chefs, however, may choose to use the best lobster in order to get the best flavors of the lobster. Just remember that the appearance of the lobster itself does not matter as they will be grounded and strove to make the soup smooth and creamy.
Each chef has his own method of preparing lobster bisque, said the method of which is designed to squeeze every last drop of flavor of the shellfish. For example, Julia Child, suggested that the equipment used in the manufacture of lobster bisque should not be washed until the soup is ready to be served. Their reasoning is that these tools will use the same number of times and, therefore, will cause the washing wonderful flavors of candy to wash down the drain.
The chefs also can choose to skip the lobster and then strain out of time or ground shells to make a fine paste before adding to soup. Rice can also be added and strained by its content of starch or it can be mashed in the final stage of cooking. As mentioned above, every cook has his own technique to make lobster bisque soup distinctive and delicious.
Of course, the lobster is the star of the dish. It is working with the support of the aromatic ingredients, including but not limited to, green onions, carrots, parsley, black pepper, tomato puree, nutmeg and tarragon and sherry, cream and fish stock. How these common ingredients are mixed to make a delicious dish of lobster bisque has a lot of practice.
In a lobster bisque, lobster used are those that are less than perfect and therefore cannot be sold "as is" in the market. The best chefs, however, may choose to use the best lobster in order to get the best flavors of the lobster. Just remember that the appearance of the lobster itself does not matter as they will be grounded and strove to make the soup smooth and creamy.
Each chef has his own method of preparing lobster bisque, said the method of which is designed to squeeze every last drop of flavor of the shellfish. For example, Julia Child, suggested that the equipment used in the manufacture of lobster bisque should not be washed until the soup is ready to be served. Their reasoning is that these tools will use the same number of times and, therefore, will cause the washing wonderful flavors of candy to wash down the drain.
The chefs also can choose to skip the lobster and then strain out of time or ground shells to make a fine paste before adding to soup. Rice can also be added and strained by its content of starch or it can be mashed in the final stage of cooking. As mentioned above, every cook has his own technique to make lobster bisque soup distinctive and delicious.
Of course, the lobster is the star of the dish. It is working with the support of the aromatic ingredients, including but not limited to, green onions, carrots, parsley, black pepper, tomato puree, nutmeg and tarragon and sherry, cream and fish stock. How these common ingredients are mixed to make a delicious dish of lobster bisque has a lot of practice.
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