10-02-2013, 09:29 AM | #21 |
Junior
Join Date: Aug 2011
Posts: 19
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Nice bugs! |
10-02-2013, 09:36 AM | #22 |
Senior Member
Join Date: Mar 2011
Location: Santa Ana/Westminster
Posts: 1,256
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Baby Beach or boat launch.
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Kevin Yellow PA12 |
10-02-2013, 09:39 AM | #23 |
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Join Date: Feb 2012
Location: SoCaL
Posts: 224
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10-02-2013, 10:02 AM | #24 |
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Join Date: Apr 2011
Location: Riverside CA
Posts: 673
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I might go out of Dana tonight as long as I don't get stuck going to a work meeting today.
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10-02-2013, 01:24 PM | #25 |
Senior Member
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10-03-2013, 11:23 AM | #26 |
Senior Member
Join Date: Sep 2010
Location: South OC
Posts: 1,606
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How I do it.
I think a great bisque starts with REAL lobster stock.
Killer stock: - I separate the tails. - Halve the head/bodies. Clean the guts. you will notice some tender meat that is attached, leave it! - take a half... pull from the head to the carpace and tear off all the legs in a bunch. - Cut the gills that are attached to the legs (discard gills) - Brush the outside body/legs to remove "stuff" - Body & legs into pot, cover w/ water to just cover lobster. - add celery, carrots, onion, garlic, bay leaves, & salt to taste - simmer not boil (you don't want to lose flavor via steam) for 40-60 minutes or so. - Remove the cooked meat put into a bowl OPTIONAL - DON"T forget there is a lot of head meat in the antennae and legs if you want to go after it. From my 7 lobsters I yielded a 1/2 pound of "scrap" meat that I plan to use in the bisque. FOR the bisque. I kind of wing it, many recipes will ask for chicken, fish or vegetable broths. Simply substitute with your lobster broth for a richer taste. http://www.foodnetwork.com/recipes/b...ipe/index.html |
10-03-2013, 09:17 PM | #27 |
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Join Date: Sep 2010
Location: South OC
Posts: 1,606
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vegatables are for. . .
well... not for me tonight at least. . .
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10-03-2013, 09:43 PM | #28 |
Senior Member
Join Date: Dec 2006
Location: San Diego
Posts: 190
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Serious Bugs! How about sharing the recipe?
Could you help me out with the recipe for lobster bisque? I would appreciate a pm.
Thanks
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James Caldwell Yellow Prowler |
10-04-2013, 11:55 AM | #29 |
Senior Member
Join Date: Aug 2008
Location: Long Beach
Posts: 427
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Dam nice haul! and that pic of the pot full of goodness looks even better! Nice work!
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10-05-2013, 08:29 AM | #30 |
Member
Join Date: Jan 2012
Location: Lake Forest
Posts: 59
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I made this one last night and it came out great. Gotta love the taste of port and lobster. http://www.sandiegorestaurants.com/r...soup/recipe/46
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