Classic Lobster Bisque

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[@johnford4877]

Man, I miss Jack.... thank God we have his videos

[@avzeolla3960]

I’ve watched jacks videos over and over a hundred times. I keep coming back because he cooks in real time. He’s a real chef who has spent years and years in kitchens. He’s frugal and related to down to earth people!

[@KpCrewProduction]

This was the first video I found of Jack's, I went on to become a big fan of his and watched all of his videos. Thank you for all the knowledge and entertainment over the years! RIP Daddy Jack.

[@Mattybot3000]

5 year later and I STILL use this recipe to make amazing Lobster/seafood bisque. Jack you were an outstanding chef! Thank you!

[@Spectacularhuman]

Indeed he was and is.

[@parsia1363]

Restaurant cooking at it's best! Most honest wholesome way of making this. Not too many chefs are confident enough to film their actual cooking openly like this. I really hope I can taste his food one day, God bless

[@boomerslayer6955]

I'm chef Gordon Ramsay and I have to disrespectfully disagree with you. Fuck off.

[@digoravas1986]

@@dennisatwell2210 I respectfully agree with you...

[@reinacoffee8557]

I wish everybody would just watch this amazing genius at work and stop making silly comments about what he's doing wrong. He's never said he's perfect, but we can sure learn a lot about cooking from watching his videos. He's terrific!

[@d2451]

sure is a lot of work for a bowl of soup

[@ARCSTREAMS]

no soup for you

[@artistaloca4]

@@ARCSTREAMS 😂😂😂

[@CloroxBleachChannel]

how is he genius? he dropped a plastic bag in the pot and left it there for like 10 seconds

[@brookemichaels9369]

There you go 1000 island dressing.

[@tarap5618]

Jack, I LOVE the way that you cook!!! No frills. No gimmicks. Just great skills. After years of catering, culinary school, externships,working in restaurants etc etc ... there is NOTHING better than watching and TASTING the food of a skilled chef who truly ENJOYS cooking. Your channel is so refreshing. Keep making that food sing Baby!!! And next time I'm near New London, I'm coming in.

[@mikeallgaier926]

Love it! Visited Daddy Jack in person, in the kitchen. What a gentleman! Honest and pure personality. Can't wait to go back.

[@TheTruthHurts732]

I grew up in and around kitchens and I can tell you from experience that this guy is a true seasoned vet. He could cook for me anytime.

[@adamturner8732]

Yes he's actually cooking unlike a lot of "Chef"

[@cubmixit]

It’s like lobster bisque mafia! “Got some fresh herbs buried in the garden - right next to the guy that didn’t like my bisque!”

[@kilgoretrout3875]

Go Gators!

[@jasreallySUCCS]

Buwahahahahahah!

[@crystasaur]

Hahahaha 😭😂

[@Annuzzabedda1]

After watching this video two years ago, me and my husband have made Lobster Bisque every New Year's Eve! It is literally the best bisque I have ever eaten! Jack, you're incredible!

[@eromeopolk]

I did almost exactly how he said and everyone went crazy and enjoyed my lobster bisque. He cooks like we cook in New Orleans at home.

[@TheChachilover96]

"I bet you all thought I added too much flour there" Yes, yes I did Daddy Jack.. And I apologize profusely.

[@MeteoMunch]

Haters if you can’t appreciate him please don’t watch his videos and don’t comments , he is a good man and god bless him

[@billsheehy1]

Bless you sir for a very nice comment. All the best to you.

[@johngarciagreenfield394]

Pakistan Meri jaan I agree! He just made me laugh when he said he was going to melt the flour:)! I’m glad he didn’t edit that!

[@allenclark338]

He sure makes me hungry with the videos!

[@victorcastillo9413]

He added the lobster meat at the end

[@xinzhaooo]

@@MrJustliketht you're wrong 15:20

[@rdee742]

This is the man who I'd like to prepare my Christmas dinner. Wonderful.

[@en2oh]

This is the man I'd like to cook dinner with! I'd be his sous chef ANY DAY OF THE WEEK! :)

[@johnthehuman2740]

"We don't have all day", then smashes lobster with giant sledge. I LOVE this guy!!

[@kimberlywilson5408]

Jack Chaplin's lobster bisque is the finest ever made. When he had his "Daddy Jack's" restaurant here in Dallas we ate there all of the time. That is where & when I fell in love with his bisque. Sadly he moved back to the East Coast a few years ago but fortunately the guys who used to work with him own "Lefty's" here & Jack passed all of his recipes down to them. Had this same delicious bisque a couple of nights ago on Christmas Eve. FYI...Jack never put this much cream in his bisque and neither do they at Lefty's. It is always that beautiful pimento color as here in this video before the large amount of cream is added.

[@Outdoorchanel]

That's awesome never been to his food but would love to try

[@Trytocookthis]

I should have enough scraps to make this in about seven years.

[@ARCSTREAMS]

right!! no wonder its expensive and probably only once a week after all the weeks shells are collected

[@DogsRGr8]

You can use better than bouillon lobster base also as a shortcut you don’t have to add the bodies necessarily. Or use lobster tails and the shells from the tails and I add a little bit of the better than bouillon lobster base and it came out great

[@Jaclynantes1]

@@DogsRGr8 I do this, buy lobster tails w/ meat (about 20 bucks) and use left over shrimp shells to make a sea food stock.

[@mobboj7338]

my fingers are bleeding from peeling 2,000,000 shrimp. Goddamn lmao

[@Trytocookthis]

@@mobboj7338 HAAAAAAAAAAAAA

[@vissitorsteve]

Been a fan for a long time. I LOVE your recipes and incredible knowledge and confidence you cook with. So refreshing to find a cooking channel where it's all about the food instead of a cook who tries to be entertaining and make it all about themselves...

[@michaelparker4998]

Hi from New Zealand. I saved this video some years ago. Have made it many times, each time I watch the video again to get in the groove. Love it. My 70th birthday tomorrow and I’m making the stock the day before, this recipe is my special treat..

[@digitalboomer]

Crushing the heads and small legs goes back to at least Auguste Escoffier's book 'Le Guide Culinaire' first edition in 1903. Lobster heads and legs sauted with a mirepoix, some white consume, a little cayenne for heat, brandy, a third of a pint of white wine. The Bisque recipe was virtually identical to crayfish bisque and in fact Escoffier simply refers to Bisque D'eCrevisses (crayfish) when talking about Bisque de Homard (lobster). So if you can get ahold of some crayfish, you can go to town with that as well!

[@ARCSTREAMS]

dom de luise would be proud non?

[@dustyflair]

he wasnt claiming he came up with the idea....

[@Trytocookthis]

Bon Appetite' :)

[@justindchaney]

Rick Fountain, Jr. I think they were just pointing out the fact that Jack is actually cooking by the book on a high level

[@braelig]

Interesting the addition of the shrimp shells - will try that. However, not including fresh sautéed fennel is a mistake. I consider it a key flavor ingredient to the perfect lobster bisque.

[@AweKneeMae_Fan]

Most authentic cooking experience on KZbin. No frills or gimmicks necessary.

[@gaelenb]

I've watched way too many of these videos in the last week. Thank you for your work, and for making it available to all of us!

[@royalwillis9946]

Love this guy's style of cooking. Relaxed and comfortable.....you can tell he has many years of experience. Can't wait to try his food. Someday soon my friend

[@shahram72]

I love watching chefs like u do your thing. I learn so much and modify the technique to work at home and make good food for my wife and I. I love going out but nothings more rewarding that making it yourself and sometimes if I want to eat those high dollar meals more often I have to do it myself.

[@richardmonson8657]

Have watched this guy for a lot of years and sorely miss him. Learned from a man who cooked just like Jack and I still love cooking to this day. My biggest regret was never having made the road trip to New London to eat and meet him personally. Glad Jack lives on in these videos.

[@bloodwrage]

Starting a gofundme to get Bob that smell-o-vision

[@thomaswampler5494]

I ate LOBSTER Bisque and Shrimp Bisque in restaurants in Germany, Italy, and Venice while in the Army and as a young man was amazed at the flavors. There is something about soups and chowders that warm the body and make a meal something to remember. I know this is an old video but thank you for showing the deep flavor process.

[@cartbuilder6179]

I really love the way you reuse things Jack.when I was a kid we didn't throw anything away especially food.

[@Nedmarx]

Love this guy's flair and use of all the basic kitchen tools he has available. So much so I watched this video twice.

[@hbcsteve]

I can trust a person that cooks like him.. Good Job Big Man!!

[@highmate11]

RIP big dog. Came back to this vid cuz i’m making lobster bisque with a friend this weekend

[@kd1s]

Oh hell yeah I know to save shells from shrimp and make a shrimp stock out of them. The flavor is fantastic.

[@MyronTheHen]

Finish at the table with fresh ground black pepper. Looks amazing! Genius work with the hand strainer!

[@olderthanyoucali8512]

I don't know why, but he seems to me like an old friend, you know, the one who's always doing the cooking when there's a get together, and always makes the best tasting dishes.

[@jakerinehimer1281]

I love watching this guy cook my great grandfather was the chef at the lake harmony lodge in Pennsylvania and Jack reminds me so much of him

[@ustinman8446]

Somebody finally told the truth This is the best recipe for lobster bisque Bravo's Jack

[@raymondwurtz4874]

Jack for 20 years I have been a ferry frequenter , and now I have a great reason to allow more time in Daddy Jacks before or after our next planned commute down from Maine ! Wish we had found your videos sooner !

[@glindabustamante447]

Absolutely delightful tutorial, thank you! I will be trying out everything I've learned in a couple days and can't wait to try it. You rock!

[@NolaGB]

Love lobster bisque! Great video and thank you for sharing. Can't afford lobster, but lobster bisque is awesome, as I've eaten a few times in my 70 years.

[@saetmusic]

One of the most amazing recipes I've ever seen! You lost me when you pulled out 5 pounds of shrimp skins but it was a treat to watch the rest of the process!!

[@kennethcaine3402]

I would love to have a bowl of that, I know it has got to be great. I love lobster bisque I think I'm gonna try this recipe. Thanks so much for sharing this your method of cooking is wonderful, so straight forward and the way you used the strainer to break up the lumps is a great idea I know I'll use that when I make a roux.

[@andybesserer7827]

Thank you, I really enjoy you instructions, your method is inspiring, and your food tastes great....

[@smokinC5]

This guy knows how to cook. Love lobster bisque and yours looks amazing.

[@jasonrichards3373]

I genuinely like this man. And I like his videos. I see a lot of comments on cross contamination in the chat... and to my utter dismay, he demonstrates it wonderfully at 3:07.... stirs his shell fish and mirepoix with his spoon, then dunks aforementioned spoon into what I can only guess is a container of premixed and portioned salt and pepper....a bit of a “yikes” scenario in a restaurant setting. My guess is that he’s old school. Been doing this for years and I reckon I’m the 80s and so forth this was how it was done. It still is fascinating to watch him cook a protein and a wonderful sauce in 1 pan in under 10 mins, don’t get me wrong. This guy is legit. Just curious if his demonstrations recorded for KZbin mirror his methods working dinner service on a Friday night..or if it’s two separate things altogether. Not hating though, I still enjoy watching!

[@pob000]

I'm 100% sure that's how he cooks on the line. The product of old school frame of mind. His plating says it all. There's no way he's got 2 Michelin stars under his belt.

[@donoghmcdonah4693]

I

[@mikegeorgius7589]

I believe with these dishes he is only feeding he a n d his. Get my point. The cooks cook for the paying guests... I think...

[@jasonrichards3373]

Bill H it’s not the salt that presents a problem. It’s simply introducing shell fish into the salt. Shell fish is a major allergy. And if he uses that same salt again ( which I’d reckon he would, it’s clearly not just portioned for the video) it could be dangerous to folks with allergies, some whom have life threatening allergies.

[@maddierosemusic]

Although I practice and agree with your premise, the heat from cooking kills the pathogens. Or not, I would eat his lumpy bisque every day if I could.

[@philipmcgee5202]

I have been cooking for my family for over 40 years. But I gotta tell you... I love to watch this man cook. He is the real deal.

[@SgtMjr]

I get a weird sensation after watching Jack do one of his dishes. I swear I can smell the cooking thru my monitor.

[@ronschlorff7089]

been smoking some good stuff eh? ;D

[@kotaro07]

He will live on a legend. Never met the guy, I don't even live where he lives, but I enjoy his videos.

[@TheMarinemom02]

Oh my gosh that’s got to be fantastic!!! Yum! I’d go every week for my “Daddy Jacks lobster bisque fix” !!!

[@unscarredmusic]

Daddy Jack was a national treasure. RIP. I still watch his videos all the time.

[@marijane8665]

This looks delicious! To all the food police commenting on his technique...You have an immune system....USE IT! I would eat at Daddy Jacks any day before I’d eat at your house!

[@Thebowzer221]

Amen

[@Trytocookthis]

I agree, and with all the boiling, most of the germs should be dead, especially anything coming from the tap water!! The tap water is probably deadlier than the seafood.

[@franceshillers7231]

I have eaten in many places and this is above the normal hygienic standard. Like Marijane said use your immune system. However in this case you're not even close to needing it.

[@cjovaras5566]

@wullie gotfingered twat, you dont know anything about real food. can you even boil water?

[@anthonylawlor9130]

Your technique of crushing shells and breaking down the lumps in fantastic.

[@consquillapugh6141]

I followed him to a T I also love that he don't measure so I went with te flow and my lobster bisque came out sooo good I also reduced my base over night I ate 6 bowls threw out the day yesterday I had to freeze the rest to keep from eating it thanks a million jack ill never eat red lobsters bisque again

[@chaplinsrestaurant]

+Consquilla Pugh Thank you for your great comment. Happy that you enjoyed this recipe, it was a good one. We liked your comment so much that we posted it to the Daddy Jack's New London Facebook page. Please like us on Facebook Consquilla we would love to have you in our Facebook family.

[@syahilahx]

Ŷ C , v V. V. V. B. C. C cc ccbcc bcc bcccbccbćhvhffhfhffhhghhhhhhhhhhhhhhuhg

[@yasminerabion5163]

Syahilah Sadikin 😂😁😀😉😊😋☺😇😃😄😐😅😆😑😏😔😞😟😖😕😓😫😥😣😴😪😌😝😜😛😒😒 ME EMOTIONAL LIKE US PEOPLE!!!!?

[@Tsamokie]

Why did you throw out the day?

[@detroitos]

'm glad all these videos out out here to watch.

[@johnthehuman2740]

If I can slowly drown in that, I'll die a happy man. Give it to me!!!

[@ivyandroses4373]

I made this by following your directions. It was EPIC. Thanks! !!!!!!!!!!😆😆😆😆😆

[@michaltaft2972]

Subscribed! Love a big chef who knows what he's doing. Probably because I am one! Lol much love from New Zealand and please keep the cool videos coming.

[@edwardlaurencemolina9372]

Im cooking it this method right now, the lobster stock is already tasting good. Thanks for sharing.

[@surfinmuso37]

god in my apprenticeship i made thousands of litres of this stuff-all the classic french way. used to stink so bad the flies would follow me home. good times.

[@jjiacobucci]

Superb ! I like your technique of using the whisk against the strainer to work the rue ! I learn something new each time I watch your videos ! Thank you for sharing your wisdom ! Merry Christmas from Michigan !

[@justindchaney]

I don’t know why I torture myself by watching him cook all this good food knowing damn well I’m not gonna get to try it.

[@paulclauson2478]

Every Chef has his own ways and uniqueness to cooking! This man is the real deal!

[@zezeandjr4110]

This guy started cooking when he was 7 years old.

[@davidb777]

Awsome just Awsome ........loved the way you smashed the shell's i was sooooo pleased when we made this ...we used gulf shrimp shells came out great!

[@michaelvines805]

Ole Kenny takes a sip then drops his spoon back into the bowl for Bob. Lol

[@inkbold8511]

Michael Vines lol

[@Trytocookthis]

Maybe Kenny has to do dishes that day.

[@gerardjones7881]

He wiped the spoon on his hand rag.

[@GoatRoper911]

The old "double dip".

[@GeriDoc8]

Omg I can't believe it lol. He should've just gave him the fuckin bowl after that. I think fat daddy Jack was a little pissed actually lol that was a fast closing of the vid

[@There.Their.Theyre]

I have made this about 6 times. I've served it to guests and I've also made it just for myself. It is absolutely FULL of flavor and delicious.

[@shannonsmith6011]

Damn, that is so many shells I can smell it here in Georgia!!! You rock!!!

[@SaltyBeeLady]

I second that!!

[@Bizzy-Bumble1131]

I love lobster bisque. After watching this video I have a great appreciation for it. Thank you for sharing this!

[@tertialtom5702]

The guy Kenny at the end was killed by in a hit and run. The town knew hum as a friendly guy that would walk to all the stores and talk with everyone.

[@drowization]

www.theday.com/article/20170518/NWS04/170519294

[@cificare2184]

I am in love with this chef! As soon as I saw he did not need to measure anything, I said 'I want to go eat at his restaurant'!

[@ronschlorff7089]

Measuring is for women!! Does he look like a woman?!! ;D lol.

[@dinein1970]

While he is a walking heart attack... The man can cook

[@1972xlh]

Never trust a skinny cook!

[@roydesell4689]

NOTHING EASY ABOUT MAKING THAT YUMMY YUMMY LOBSTER BISQUE, REALLY GREAT

[@lordpimpjuice1503]

Hot Roux, Cold liquid, No lumps -Chef John.... I think

[@stevemill8959]

Or.... cold roux with hot liquids

[@lordpimpjuice1503]

@@stevemill8959 go sing a song....

[@mrmudcatslim1004]

He says "Put a little butter" Butter went CLANG in the pan. A "little butter". I like butter and I like this chef.

[@nickrenga5951]

Let's get this out onto a tray

[@Tacman18]

nice reference

[@kenpetty176]

Shout out to the mre king

[@autodidact9122]

That was a classic cook. Thank you for sharing your wealth of knowledge.

[@jcojrDTG]

if you slow down with flouring the Ru you dont have to declump, should be a cream.... great vid looks delish

[@minkkoba1955]

There is zero hesitation in this guys work. I respect tf out that. 🙏🏼

[@onetabibbs35]

You remind me of my brother and I miss him. I'm coming to see you for some of the bisque.

[@smug8567]

was your brother a big fat guy?

[@joeyv821]

@@smug8567 😂 dick!

[@x1m2p3]

@@smug8567 of course not, he just used to sweat a Lot........!

[@mikealcoa6002]

Im sure you suck as a person.. I feel sorry for anyone that is in your life.. Im guessing you live in your mothers basement. No, Im not a big fat guy, just compassionate.. Look it up, Dickhead.

[@niameanspurpose]

this is a REAL northern kitchen..all stock restaurant cookery...well loved stovetoo..nothing fancy..and I WISH I could smell this...my fav dish!...the licka...wheeeeew yessssssss

[@suzycreamcheesez4371]

Elaine mentioned the bisque!

[@richiejohnson]

Susy?susy Cream Cheese? Oh that tweeked my Zappa recall. "What's the ugliest_ part of your body?/some say your nose/ some say your toes/ but I think it's your mind" thanks

[@suzycreamcheesez4371]

@@richiejohnson mahalo and aloha!!

[@MR_R.o.b.o.t.o]

My FAVORITE soup of All time!!! If you have never had it try it. It may be your new favorite soup too. Love love love it!!!!

[@stephaniemccollum8019]

Omg. Take my money. I would eat the whole pot. Nice to see an authentic recipe

[@KAREN-OAKES]

me 2!!

[@jeffwilson3363]

I’m addicted to these daddy jack videos, but this lobster bisque one is the best...I’ve rewatched it 3 times in the past year...

[@mimoochodom2684]

DJ, I've got frozen lobster shells .Can I use them or does it need to be fresh?

[@phillipjames79]

you can use them for sure!

[@jameshannon3656]

I've learned so much, as if a student of this Art in several videos now. If I were to attempt this bowl, I might add 3 or 4 jumbo (16-20, hopefully 16) butterflied shrimp, tails on and up into the bowl at service, in a triangle or square keeping the shrimp warm in it. Thank you Chef for these videos. If I were to ever open a Restaurant, I would credit your style in making great foods..

[@hamedel-kady6772]

How much brandy should I add ? Chef: Yes.

[@daveooooo]

Mr. Bob Jack I watched your video last year about your lobster bisque and I made a couple rude comments but I have been watching your videos for the last year and you truly are a great cook I really enjoy your videos God Bless America. PS I erased those old comments.

[@briannabodin]

Thanks for the video! I really enjoyed it and I'm definitely going to try this recipe!

[@LiloUkulele]

Fun vid...great recipe! I like to top my bisque with a piece of puff pastry, pop it in the oven and add a splash of sherry at the table. Some recipes say sherry, some brandy, some Madeira....where do i get 5lbs of shrimps shells!

[@TessCooks4u]

Bob, that food is all worth getting the lens dirty :)

[@iwatchsomevideos]

I appreciate the ancient, forbidden technique with the strainer.

[@Gorboror]

One more entry into the book of forbidden culinaria...lol

[@morgan10152]

My mother told me to never trust a skinny chef. This guy must be good.

[@AnthonySmith-hr2kp]

Amazing man with recipes that work.I've made and still make several of them. Good man, great heart. Miss ya man. God Bless

[@LSUTigerMom]

I googled lobster bisque recipes. Reviews on the same recipe: It's best ever. vs. It's so bland and runny. Then I remembered DADDY JACK!!! THANKS SO MUCH FOR POSTING THIS VIDEO! I am going to make your recipe for Thanksgiving!

[@kristanmeletzke9868]

Amazing thanks I live down here in SC and have been making shrimp bisque for over 10 years and I always love to see different people's renditions of it and saving those shrimp shells eventually becomes an addiction.. thanks Daddy jack wish I could work for someone like you any day of the week or visit someday. Peace! I enjoy every video.. big fan

[@DB-os8qw]

That was the most entertaining video I have seen on KZbin in a long time. I have never posted a comment. The first!I just wanted to cook some bisque this week and did a search. Yours came up and your had me at hello!Question. I will not have shrimp shells. Can I just buy some whole on sale shrimp and cut it up?Nice work my friend!

[@LazlosPlane]

Yes. But I hope you haven't waited all this time for a reply.

[@hughhaefner5486]

I'm searching my fridge right now for something that tastes good. Made me hungry in the middle of the night. And yes I do save all shellfish shells and store them in gallon size plastic bags in the freezer until I have a couple of gallon bags. Then go into using them to make an incredible bisque or seafood soup or sauces to compliment other seafood recipes such as a salmon steak or swordfish or halibut.

[@dickcastle]

You yada yada d the best part... no I mentioned the bisque

[@jjhanleyiii]

Thanks for the Lobster Bisque recipe, I have a good friend that loves lobster bisque so I am sure he is gonna love this. I am sure I will too. Thank You!!!