>>22259395
>soup
BOO!!

>>22259395
Erster im gemütlichen Thread

>>22259397
Boo? That's not very nice. You don't have to participate in this thread if you're not interested in its contents.
The veggies are chopped. I made this last night, in case you couldn't tell by the filenames I'm not bothering to change.

Now that the veggies are chopped, let's make the broth. All of this went into the pot, except I didn't use all the wine, which meant I had some left that I could drink.

>>22259401
I think BOO!! is ghost speak for OMG YUMMY!!

What’s the story on that knife? The red chili pepper like handle appeals to me

sop

>>22259403
>fat free broth
BOO!!

>>22259395
Boil all of that. Add some boiled corned beef. A shot of vodka per person before you start eating. A romantic dinner for two up here in New England.
https://en.wikipedia.org/wiki/New_England_boiled_dinner

Here's where things got interesting. The recipe I was using called for four lobster tails.
https://www.youtube.com/watch?v=XoiaW7XO2sI

I live in New England and lobster is relatively cheap compared to other areas, like the midwest, where this guy is from. It was on sale for $9.99 a pound this week at DeMoulas, Instead of the four lobster tails, I went with three whole lobsters. I ended up killing them and taking the tails, legs and claws off, because I didn't want the tomalley to come out in the broth.

>>22259404
It's a Cutco knife that my wife and I won at a silent auction at a charity event. The event is engraved on the other side. This was my first time using it and I was very impressed.

>>22259407
Don't worry, there's plenty of fat in this.

>>22259408
I've never had this before.

>>22259395
Zoup!

The aftermath of the lobster massacre.

>>22259411
Did you save the tomalley to make tamales?

The recipe called for poaching the tails for six minutes in the broth. I poached the claws for seven, the tails for six and the legs for three and a half minutes. Here is the aftermath.
>>22259420
No.

>>22259403
more clam juice than a maryland bake sale

The next step was to extract the meat. I started with the legs because they took the longest to process and they cooled down the fastest. The first thing you do is pull off the little pincher. Then, you use a rolling pin and roll up towards where the body was.

>>22259428
is your rolling pin made out of marble?? if so, why???

>>22259411
cute lobby

>>22259429
just say you cant afford a marble rolling pin

>>22259428
Why is the handle burned?

There's a surprising amount of meat in the legs.

>>22259429
It's some kind of stone. It was a wedding present.

>>22259437
I put it down too close to the stove once while the stove was on.

>>22259403
>chicken broth
>green kiwi

What the fuck?

I put the claws in a different bowl because I served them as whole as I could in the middle of the bisque.

>>22259442
forgot image

Next, the tails were separated.

>>22259440
They look like raw cheetos.

Appreciate you posting the cookalong, very interesting to see the process

The next step is to melt two sticks of unsalted butter. This butter was made about twenty miles away from where I grew up.

Next, the shells were fried in the melted butter for about six minutes. I must have not taken a picture of this step. Prior to frying, it's important to break the shells down a little bit so more of the shells are in the butter. It's easier to do that with soft-shelled lobsters like these, but soft-shelled lobsters usually contain less meat.

After the butter was strained through the colander, it was strained through a finer strainer and back into the Dutch oven that the shells were fried in.

Way ahead of you.
I'm making the very Romanian soup called Soup a la Greek
I airfried 5 or so chicken backs, a couple of necks and some wings. I didn't use the wings but I ripped off the wingtips and added eventually added them in the pot. I'll see how I choose to eat them later.
While they were in the airfrier, I started boiling a piece of celeriac, (I've only recently found out that's the name for it, I'd have just called it celery, perhaps celery root) 2 carrots and 2 onions.
Once cooked I dumped all of the chicken sans wings with the residual fat from the frier into the pot and let them boil for a while longer.
I've removed all of the bits of chicken from the pot now and will wait for them to cool down to separate the meat from the bone and chuck them back in. In the meantime I've added a green pepper and less than 100g of rice, lest I end up with pilaf again.
I suppose you don't have to wash off the starch off the rice if you want a thicker, more stew-like soup but I like to rinse it off. There's a soup similar to this called "Radauteana" which substitutes rice for potatoes and calls for a flour slurry which thickens it up and makes it really velvety.
The last step will be to mix in a couple of egg yolks with a cup of sourcream to then slowly integrate into the soup, mixed with lemon, but I prefer vinegar. The whites you're not supposed to use but I hate waste and will drip them in the soup as well.
Then at the end chuck in a shit ton of dill and parsley.
I'll post pictures of the finished product tomorrow when I'll be eating the best hangover cure in the world.
All of this, by the way, for less than 2 American dollars- it's crazy. You don't have to use necks and backs if you're a child, but if you do, it's not because they're cheaper, it's because they're better for soups than legs and even wings or, Lord forgive me, breasts like my shit-cook mother used to use.

Finally, the veggies were sweated in the lobster butter.

Flour was added to form a roux with the lobster butter. This thickens the soup.

A whole can of tomato paste also went in. This adds some tomato flavor and also thickens the soup.

The broth that the lobsters were cooked in is added to the pot. Now, it's starting to look like an actual soup.

Let's bring that up to a simmer.

>I made this last night
Very weird behavior. So you sat alone in your kitchen last night taking pictures as you cooked and now you're autistically writing little comments as you wait to post each picture so you can pretend you're cooking it now?

you should be getting dickered, as is tradition when recipe posting live.

Cream was added and it was simmered for a little bit longer.
>>22259520
I had company over last night and didn't get a chance to make the thread until today. Whenever I make a cookalong thread, I always post it after everything is done, so I don't have to worry about it while cooking. This is not a rare practice around these parts.

>>22259524
The fact that 90% of the posts in this thread are you should give you a little clue about whether or not anyone gives a fuck about your cooking blog. Stay on reddit next time, no one here wants this weird autistic narcissism.

>>22259524
For a smooth bisque, it's important to blend it well. I think I had to blend it in three batches.

The bisque went back in the pot, and the finely-chopped lobster legs and roughly-chopped lobster tails were added to the bisque. This provides two varying textures that contrast nicely with the smooth bisque.

>>22259532
Tomalley personified

>>22259532
I'm sure there's plenty McDonald's threads to keep you entertained. Holy shit what a turgid faggot

>>22259546
ooh big boy got out the thesaurus for that one so cool so cool

Finally, it was time to eat. I ladled the bisque into a bowl, added one of the claws and added some sour cream mixed with heavy cream.
Wa la!

>>22259475
Sounds very healing, I’m sure I’d screw up the sour cream and egg step and end up with a split scrambled soup

>>22259557
Gorgeous, I don’t even like lobster but still would eat

>>22259557
yeah id fuck it