Tag: Risotto

Classic Lobster Bisque – Finally!

I usually don’t have a good answer for why I’ve not gotten
around to filming certain iconic dishes like risotto, beef Wellington, and puff
pastry; but when it comes to lobster bisque, I do have a great excuse.

I won’t bore you with the details of how the tradition
started (translation: I don’t remember), but for as long as I can remember,
I’ve always made lobster bisque on Christmas Eve, to celebrate my sister-in-law
Jennifer’s birthday.

And since the few days leading up to Christmas are always so
busy and hectic with shopping, cooking, and travel, I’ve just never felt like
I’ve had the time to set up the camera to properly film the procedure. Well,
this year I decided to give it a go, and despite all the aforementioned
challenges, I was very happy with how this came out.

One word of warning: this recipe requires live lobsters,
brandy, and heavy cream. If you can’t get, or don’t want to use those
ingredients, then you’ll have to make something else. Sorry, but this recipe is
too sacred for substitutions.

Speaking of live lobsters, I know many are skeptical that
these “bugs” can actually feel pain, but to play it safe, I recommend putting
them in the freezer for 20 or 30 minutes to knock them out cold before their
ultimate demise.

I only showed the cracking and the picking of the lobster meat
very briefly, as this video was already too long for my tastes, but below I’ll
link an additional tutorial that show this in more detail. Yes, this soup takes
a little bit of work and expense, but I think you’ll agree with me (and
Jennifer) that all the effort is well worth it. Enjoy!


Makes about 1 1/2 quarts:
2 live lobsters (about 1 1/2 pounds each)
1 onion, chopped
2 rib celery, chopped
3 quarts cold water (this will reduce by about half during
the entire cooking process)
3 cloves garlic
4 springs fresh thyme
1 bay leaf
1 cup crushed tomatoes
1/4 cup tomato paste
2 tsp paprika
1/3 cup white long grain rice
2 tbsp cheap brandy (inexpensive brandy tends to be a little
sweeter, and works well here)
1/2 cup heavy cream, or more if you like it creamier
salt and cayenne to taste
1 tbsp chopped tarragon to garnish

Bonus Lobster Meat Recovery Video: 
This video shows the picking of the lobster meat in much
more detail than I did. Since they are boiling the lobster, you can just skip
to the part where he is liberating all the meat. For more general lobster info,
you can also check out this page on Allrecipes.

Tasty first course in a mix of vegetables, cheese and aromatic herbs – Italian cuisine reinvented by Gordon Ramsay

Tasty first course in a mix of vegetables, cheese and aromatic herbs

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Velvety, aromatic and fragrant, the risotto with burrata, courgettes and mint stands out as a refined and delicate proposal, ideal for surprising your guests. Using simple ingredients from the land, you will create a tasty first course which, with its quick and easy recipewill allow you to prepare a dish without too many complications and in very little time.



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Cuttlefish ink risotto with peas and crispy bacon – Italian cuisine reinvented by Gordon Ramsay

Cuttlefish ink risotto with peas and crispy bacon

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In the same pan, add a little extra virgin olive oil and fry the onion finely chopped. Add the rice and toast it for a couple of minutes. Blend with the dry white wine and let it evaporate. Add the cuttlefish ink and mix well. Start pouring in the hot broth, a ladle at a time, continuing to mix until the rice is almost cooked.



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