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#1
10-11-2007, 10:37 AM
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 What kind of alcohol do I use in Lobster Bisque? What kind of alcohol do I use in Lobster Bisque? Some recipies say sherry, some brandy, some Maldeira. What's traditional? TIA!      |
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#3
10-11-2007, 01:01 PM
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| Brandy is the usual. I just taught shrimp bisque to my class last night. We used white wine and brandy. Nothing out of the ordinary, no exotic ingredients, just the classic recipe. It was a KILLER! |
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#4
10-11-2007, 01:22 PM
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| I agree! Brandy, and a decent one at that, is definitely it. Never used anything else. As for the Pernod? Wouldn't that add a liquorice flavor? Now I have used Pernod in Oysters Rockefeller filling but I just can't get the flavor combination to work in my mind. Interesting. May have to taste for meself. BTW if the Bisque is going to sit warming before service.... don't forget to float some clarified butter on top to keep a skin from forming. If ya don't it makes the Bisque "chunky". And don't forget the unsweetened whipped cream on top!!!!!! Last edited by oldschool1982 : 10-12-2007 at 07:14 PM. Reason: finish thought |
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#8
10-12-2007, 03:22 PM
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| White wine and cognac |
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#9
10-13-2007, 09:23 PM
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| At my old restraunt we served sherry on each table for those who want the alchahol and so they could controll the taste of thier own dish. What prompted this was a customer who was taking a court ordered pill that caused a adverse reaction to the slightest bit of alchohol. |
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#10
10-14-2007, 03:41 PM
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| In school they taught us to use sherry, but I think the flavor is too heavy so now I use a light blush wine. Any kind you like. Try it different ways and see which one you like best. |
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#11
10-18-2007, 10:10 AM
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| It really depends on what flavor you're going for, but I've always trusted in sherry. |
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#12
10-18-2007, 10:26 PM
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| Sherry would be your best bet. I love it drizzled on New England clam chowder as well yummmmmyyyyy!!!!!!!!!!!!!
__________________  Robert Forti A.K.A. GourmetAmor Gourmet and Compay "Good Food And Good Wine never tastes as good without good Friends And Family" Visit my myspace page. www.myspace.com/gourmetandco Dont forget to add me as a friend. |
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#14
10-25-2007, 01:49 PM
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| Im from the old skool and allways have used brandy! but hey cooking is all about experimenting....good luck  |
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#15
10-25-2007, 01:55 PM
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| When we offer it in our restaurant, we use Brandy most of the time, but have used Cognac a couple of times. The brandy definately gives it a more traditional flavor. |
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