Lobster Bisque - finish with Sherry or Brandy?
Earlier this week I posted a request for lobster bisque advice (http://chowhound.chow.com/topics/582887). Alanbarnes posted a recipe that I am using. He suggests adding Brandy to finish the bisque. I am more familiar with using Sherry. I've got both available. Which should I use? And, if sherry, should I use a dry fino like Tio Pepe or something sweeter, like Harvey's Bristol Cream? I am assuming the fino, but want to be sure. Thanks.
-
I think it might be nice. I almost always use Sherry, but have been known to substitute Marsala. The thing with Sherry and Marsala is I tend to use them a lot and brandy only for "snifting" on rare occasions, so the Brandy I have is rather exepnsive
›3 Replies-
re: FriedClamFanatic
Just made the bisque, using the Brandy, and it tasted good. Will probably taste even better this evening, after flavors have melded.
My situation is the opposite of yours. I like to drink fino Sherry, butonly have about 1 cup left, which I'd like to save for drinking. So was disinclined to use it to cook. (Given it is NYE, I am do not want to go to liquor store if I can avoid it.) On the other hand, I keep some Christian Bros. brandy on hand just for cooking & baking, so was inclined to use it, all other things being equal.
-
-
re: masha
how much brandy did you pour into the bisque? did it become more sweet? i do not have sherry wine now. so i might try adding a cup of spanish brandy into the lobster stock while letting all the alcholes being evaporated. and did you add your brandy after incoporating the bisque with cream?
-
-
-
-
