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Started By
Message
Lobster bisque for Thanksgiving?
Posted on 11/12/20 at 5:27 pm
Posted on 11/12/20 at 5:27 pm
Usually we have seafood gumbo but this year I'm thinking of switching it up with lobster bisque. Would that be weird to go as a side dish with turkey?
9
Posted on 11/12/20 at 5:27 pm to PeteRose
Why not? Eat what you want to eat.
When you truly think about it, is it any weirder than pairing turkey and seafood gumbo? Not that I would hate that pairing AT ALL, but it's not really a "traditional" combo.
When you truly think about it, is it any weirder than pairing turkey and seafood gumbo? Not that I would hate that pairing AT ALL, but it's not really a "traditional" combo.
This post was edited on 11/12/20 at 5:28 pm
Posted on 11/12/20 at 5:32 pm to PeteRose
I wouldn't turn it down.
Posted on 11/12/20 at 5:47 pm to PeteRose
Make sure to put some sherry in there 
Posted on 11/12/20 at 5:52 pm to PeteRose
Cook wtf you want man. You don't need complete strangers opinions on what you should cook when. If anything, ask the people who will be eating it...if you need approval.
Posted on 11/12/20 at 6:15 pm to Billy Mays
quote:
Make sure to put some sherry in there
I've made it with brandy but Never with sherry. I'll keep that in mind.
Posted on 11/12/20 at 6:17 pm to GeauxTigers0107
quote:
You don't need complete strangers opinions on what you should cook when.
These are not strangers but family members...some I haven't seen in over a year. So it would be nice if they like it.
Posted on 11/12/20 at 6:24 pm to PeteRose
quote:
These are not strangers but family members...some I haven't seen in over a year. So it would be nice if they like it.
He meant the opinion of posters here.
Posted on 11/12/20 at 6:43 pm to AbitaFan08
quote:
He meant the opinion of posters here
Well, the question is specific to the food forum. I would never ask this in the sports or OT forum. And I do care what people on here think people since there's a wealth of knowledge on here. No one knows everything so asking for advice is a form of shortcut vs trial and error. If I have a "don't care" attitude, then there's no room for growth.
Posted on 11/12/20 at 6:44 pm to PeteRose
I would be thrilled. I love it and will eat it with anything. It would be a treat.
Posted on 11/12/20 at 6:53 pm to Gris Gris
quote:
I would be thrilled. I love it and will eat it with anything. It would be a treat.
thanks.
Posted on 11/12/20 at 7:31 pm to PeteRose
quote:
Well, the question is specific to the food forum. I would never ask this in the sports or OT forum. And I do care what people on here think people since there's a wealth of knowledge on here. No one knows everything so asking for advice is a form of shortcut vs trial and error. If I have a "don't care" attitude, then there's no room for growth.
Hey you don’t have to convince me, I thought it was a perfectly reasonable question.
Posted on 11/12/20 at 7:36 pm to PeteRose
In restaurants, people select appetizers/soups/salads that don't necessarily "go with" the rest of the meal they order. Happens all the time.
Posted on 11/12/20 at 7:39 pm to PeteRose
quote:
Would that be weird to go as a side dish with turkey?
Not at all! Anything that people can eat other than nasty turkey is a win!
Posted on 11/12/20 at 8:41 pm to PeteRose
Make prime rib instead of turkey.
Its exponentially better and you can still have all the traditional sides.
Its exponentially better and you can still have all the traditional sides.
Posted on 11/12/20 at 9:10 pm to PeteRose
May I offer a little different idea?
Make a cold corn (or could serve it hot) purée with butter poached lobster (a 2# lobster will give you enough meat for 5 - 6 portions)
Look up Thomas Keller butter poached lobster technique.
Basically cut kernels from corn. Use cobs (and lobster shells, if you want) to make a stock. Sauté corn in some butter, maybe a little bit of red pepper or dry chile flake. Some shallot. Maybe a little garlic and or onion. Purée in a blender for a few minutes with that stock. Strain. Chill. Or keep warm.
Poach lobster. Chill or serve warm. Add poached lobster to a bowl or coffee mug. Maybe some tomato, chervil, basil, other light green herbs. Pour over soup. Garnish with some of the warmed lobster butter.
May sound complicated. But it can almost all be done ahead. And promise you it’s worth it.
Make a cold corn (or could serve it hot) purée with butter poached lobster (a 2# lobster will give you enough meat for 5 - 6 portions)
Look up Thomas Keller butter poached lobster technique.
Basically cut kernels from corn. Use cobs (and lobster shells, if you want) to make a stock. Sauté corn in some butter, maybe a little bit of red pepper or dry chile flake. Some shallot. Maybe a little garlic and or onion. Purée in a blender for a few minutes with that stock. Strain. Chill. Or keep warm.
Poach lobster. Chill or serve warm. Add poached lobster to a bowl or coffee mug. Maybe some tomato, chervil, basil, other light green herbs. Pour over soup. Garnish with some of the warmed lobster butter.
May sound complicated. But it can almost all be done ahead. And promise you it’s worth it.
This post was edited on 11/13/20 at 8:03 am
Posted on 11/12/20 at 9:27 pm to PeteRose
quote:
but this year I'm thinking of switching it up with lobster bisque. Would that be weird to go as a side dish with turkey?
I don't think it would be weird at all. I love lobster bisque. The only negative I can think of is that, as a bisque, it can be a little heavy and filling. But, who cares? Guests can have a cup of it, and not a bowl.
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