Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre
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Hello There Friends, Lobster Bisque is a delicate and luxurious recipe to make, so when you make it you want to make sure you …
Hey Chef, great video again. What do you think about adding some fish and fish bones to the stock? Would it destroy the hummer flavor?
Talk way to much.. I gotta mute it …..
Only one critique. They aren't called shrimp. It's pronounced skrimps. (Oh, and when you fish, you don't fish in a creek. You fish in a crick 😀 (just being silly. But it's also not lobster, it's lobstah)
❤It’s okay, I love nuts. ❤
😉I peel the strings off of my celery. 😁
I would hope so as restaurants aren't very tasty.
My freezer broke after 16 years….all of my stock is kaput!
There we go with seventeen… God bless you my favorite man in the world … yes because you single-handedly changed my kitchen experience to a joyful one, truthfully, I hated cooking for years. I actually didn’t know how to cook, but now I enjoy it so much , thank you 🙏🏻
This man is a gift to humanity and a blast to watch. Bless him as a fellow YouTuber…🇺🇸🇺🇸🇺🇸
I love this man. Realy fantasitic work on editing these videos as well, I love all of the small nuances that you leave in, such as, "try not to inhale pepper." "Onyo is number first" So much fun to watch! <3
Chef we have dungeess crab on the west coast now bigtime.. you think we do the same with crab? We cant do lobster unless we are oil company CEO you know?
This soup cost a fortune 😮
Now THAT'S and immersion blender! LOL Great video Jean Pierre!
I just love how he explains things and enjoys cooking. Chef JP is such a blessing.
How did you keep your cream from breaking?
No that’s what I call an immersion blender 😂😂. Had no idea how many strips this bisque had. Looks awesome 👏
cow lungs
You have an amazing talent in the kitchen but you also have a beautiful ability to captivate your audience. ¡Bravo! Chef👏🏻👏🏻👏🏻👏🏻 I don’t think I’ve commented on videos as much as I have felt compelled to comment on your channel. Thank you for always giving us something to really look forward to every week.
P.S. I’m trying your way of stopping a sneeze.😂
Cook it like this “bloop,bloop,bloop”
Exactly! 😂❤
🥣 🦞 🦐 🧈 🥣
8:00 why did you not show what it looked like before you strained it? Going tiktok I see. Lame
In the back not the front….got it! My wife wont approve but i will tell her jp says so 😅
Wait—a saffron reduction?! I have saffron, and I'm looking to reduce it. Can't wait to make this. I love rich, creamy soups and this looks incredible. Thank you, my friend.
New subscriber here – this channel rocks!
Aren’t you over cooking the shrimp & the lobster? Very meaty
CJP, real subscribers know the difference between passion and craziness!! Amazing, AGAIN!
Chef JP.. i am a plumber in NJ… and recently a new customer who owns a restaurant gave me a voucher for free dinner for two… so I brought my son… He ordered the Lobster Bisque… and he thought it was pretty good. i tasted it and I didnt like it… the consistency was thin and the texture was grainy… and it had very little flavor… I told my son I would make him a better bisque at home, and not even a week later you posted this) Your timing.. just like your cooking… is exquisite!! haha I'll be making this on Saturday!
🤗🤗🤗👍
I'm going to skip the shrimp and double, no, triple the lobster! I also live deep in the desert where seafood has to be flown in. Hahahaha! What wifey wants, wifey gets… though I think I might have to wait for a holiday for what I want this time!
I literally watch the whole video just to pretend I’m spending time visiting my friend Jean-Pierre.
Such a funny, genuine kind person and the camera work and editing makes these videos all that much better.
I would love to be your taste tester! That looks delicious ❤
@Chef Jean-Pierre – I did this with but with Scallops and King Prawns instead of Lobster Tails and Shrimps. Lobster is crazy expensive now and finding it here is not so easy, I don't really want to use a frozen Lobster 🙂