or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What kind of alcohol do I use in Lobster Bisque?
New Posts  All Forums:Forum Nav:

What kind of alcohol do I use in Lobster Bisque?

post #1 of 15
Thread Starter 
What kind of alcohol do I use in Lobster Bisque?

Some recipies say sherry, some brandy, some Maldeira.

What's traditional?

TIA!
post #2 of 15
Pernod is good.
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
post #3 of 15
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!
post #4 of 15
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!!!!!!
post #5 of 15
Another vote for brandy. Flamed brandy is nice complex addition.
post #6 of 15
Thread Starter 
Brandy it is!:chef:
post #7 of 15
OldSchool, yes it would but only a bit. I think the Pernod is complimentary. Brandy would be good as well
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
Reply
post #8 of 15
White wine and cognac
post #9 of 15
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.
post #10 of 15
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.
post #11 of 15
It really depends on what flavor you're going for, but I've always trusted in sherry.
post #12 of 15
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/gourmetandcoDont forget to add me as a friend.
Reply
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/gourmetandcoDont forget to add me as a friend.
Reply
post #13 of 15
I suggest a bit of Boone's for a departure from the traditional.
"Honey, is something burning?" - my wife
Reply
"Honey, is something burning?" - my wife
Reply
post #14 of 15
Im from the old skool and allways have used brandy! but hey cooking is all about experimenting....good luck:chef:
post #15 of 15
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.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What kind of alcohol do I use in Lobster Bisque?