Thomas Keller’s butter-poached lobster sent me into a state of pure delirium
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- Опубліковано 27 кві 2024
- Attempting Thomas Keller's groundbreaking dish: Butter-Poached Lobster, Leeks, Pommes Maxime and Red Beet Essence from The French Laundry Cookbook.
00:00 Intro
01:28 Poaching the Lobster
06:49 Enter Delirium/ Recipe
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#frenchlaundry #thomaskeller #antichef - Розваги
We can’t really hear the fridge honey. You got enough going on. Don’t let it stress you. Absolutely Love your channel! ❤
Your comment was brilliant 👏 😊
not to mention you're going to destroy your refrigerator's compressor by unplugging it!
He might edited that in post production though.
Yeah, I think we have the same fridge and I KNOW the sound but I can't hear it in the videos. Leave the poor thing plugged in, not good for them to cycle on and off like that.
True!! We don't hear it. Just continue with your awesome cooking. French Laundry may very well be in my future, I think.
most people’s biggest enemy: themself
jamie’s biggest enemy: his fridge
upstairs vacuum and his general disregard for precision 😂
I'm just waiting til he challenges the Fridge to either a cook-off or a duel.
And the freezer who gives him backchat lol
😂😂😂😂
😂😂😂
😢 I stood in the kitchen, away from my prepared recipe, clapped my hands looking up and said allowed, "Bowl me!," 😅 My husband thinks I'm nuts. 😊
Did an aluminum bowl come down to you?
😂😂😂😂❤
Jamie you are a gem! I enjoyed this episode so much.
I want his storage system desperately!!
no he thinks you’re stupid, which you are cause you thought ‘allowed’ meant ‘aloud’. totally different meanings and spellings. you just clocked out at pregnancy didnt ya
🤣🤣🤣 thank you so much for the entertainment!! My husband has Alzheimer’s, you have him cracking up laughing!! Which is priceless in my book!! Thanks again
This comment means a lot to me. I’m so happy you both are entertained!!!
@@antichef❤
you’ve inspired me to show this to my grandpa also dealing with alzheimer's, two thumbs up from him!
@@DigitalisGirl100 my husband laughs every episode so I can’t ask for anything more. I will keep your family in my prayers. It’s not an easy road.
@@suzie7848 your comments just warmed my soul. Thank you for sharing this. My grandfather, a former neurosurgeon, had Alzheimer's leading up to his ultimate demise... while it was rough, seeing his joy and things that gave him joy meant all the world to me. Thanks for sharing this experience, and @antichef, thanks for all the work you do. Love your content man.
You've really come a long way and I'm full of admiration. I think this recipe shows the difference between Julia and the restaurant cook book; Julia's recipes may be complicated but they are doable by one person with an amount of preparation. These French Laundry recipes are for a working kitchen, where you have several people working on the vegetables, etc. to get it ready. One dedicated guy doing nothing but making vegetables brunoise.
Yeah, it looks delicious but I would never attempt to make this. Especially in one day lol
Think about how much time you’d need for a small dinner party of 6.
@@engc4953 Yes, the dinner party is for next month. I need that long to cook everything 🤣
@@maryokeeffe3528 🤣🤣
That's exactly my thought. There is a reason for a well-trained kitchen brigade. I went to culinary school myself and while you do have to pull together the dishes yourself in the end, it's all about training and understanding each role.
unbelievably happy to see a cooking youtuber recognize the terrifying nature of the mandolin
Use a ‘pusher’ or ‘hand guard’; it’s the plastic handle/disk that you use the hold the vegetables and comes with many mandolins.
As a chef it’s nice to watch a home cook prepare recipes like this. Most people never get to see what all we go through to produce a nice meal.
But did you hear the fridge?
I haven’t read the comments in a while, but they used to be so positive and supportive. You worked incredibly hard to create and bring us this video. Thank you for another great episode!!
Thanks so much, Liz!! The comments are supportive! :) I can understand the lobster thing is a touchy and visceral subject that some people are uncomfortable with
@@antichef Squashing bugs is okay, but eating sea bugs isn't? Some people are silly. Thanks for all the wonderful content.
Amazing, Jamie! I love this new series ❤
@@christopherkarr1872 Christopher, squashing bugs not OK! Don’t you recall when President Obama slapped a fly on his leg in a live interview? PETA got on his case. (But then, who didn’t?)
The original comment was about how the animals we eat are killed . . Ya know, as in the difference between the abject cruelty of “factory farming” & the killing abuses v. “free-ranged” animals? But, “slaughter is slaughter” to quote a pithy woman.
When Jamie went thru those changes before killing the lobster in the London kitchen I don’t recall its generating this response to a comment. Poaching was this person’s issue today.
As to silly people, aren’t most of us, w/ the exception of people in a war zone, silly at some point or other?
@@antichef you can understand, Jamie, bc you are Canadian and have that tendency as a birthright; and we see in many diff ways that u r a very decent person. ‘Right as rain.’
I hope Liz knows that none of the comments, including the original one by the person about poaching, was an ad hominem attack, their respect for you written in the first sentence.
I, one among so many now, value your hard work, accomplishments & creativity greatly-love everything about u . .
Whenever I see the word "poached" in a recipe, I'm like "well that looks complicated".
💯
Poached = "Slowly cooked in a liquid that isn't boiling"
It's one of the easiest cooking techniques to pull off. If you can keep the liquid at a somewhat steady temperature near the goal temp. Sous vide is basically poaching. Benefit of doing it is preventing things from overcooking (in meat mostly). The liquid simply isn't hot enough to accomplish that.
Of course it's still not very easy to master if you're looking for something extremely specific. Nothing to be afraid of though.
@@rebel4466 Isn't Sous vide cooked in a bag in liquid or is the bag optional?
Same 😂
@@rebel4466 _"Slowly cooked in a liquid that isn't boiling"_
Oh, so not stolen from the neighbour's estate. That removes a lot of the challenge from the recipe.
Of course you're exhausted! He has a whole team of folks to help him bring a dish like this to table. You did great as a team of one!
The chaos as you slowly descend into madness over this ridiculous recipe is hilarious I just wanted to give you a hug by the time the tomato peeling started
I had dinner at one of Chef Keller's restaurants in Vegas after I got married. The meal is more memorable than the marriage (which didn't last).
Jamie, your style of vlogging is really fun, educational and entertaining.
I’m not sure if I’m supposed to laugh at this or not, but I did 😬 ….Thank you so much for the compliment. Means a lot!
@@antichef My marriage was a comedy of errors, so go ahead and laugh. I did.
Sorry to hear, David! But you handle it like a champ!
Great video! I’ll never forget watching Martha Stewart prepare steamed lobster, and she said to add a little a vodka to the water because it helps “relax” the lobster. Then she said “and if you were about to be steamed alive you’d want a drink, too.”
😂 My husband thinks Jamie's upstairs neighbor tosses him bowls and sieves through a hole in their floor. 😆 🤣
That’s wonderful! Another comment said she thought it must have been his muse Julia that supplies the bowls. I enjoyed that thought as well. 😄
The same neighbor that vacuums all the time?
Yeah, when they’re not wreaking havoc with Jamie’s audio by vacuuming like a madman...
Don't read if you don't want to ruin the magic:
It's a clever edit. At 15:37 you can see the cabinet under the sink opens between shots.
Don’t apologise, ever. Unless you are actually in TK’s kitchen, you do it your way. You are giving off big home-cook energy and it is one of the most real things on you tube. It’s the reason I, and many other people watch. Keeping it real.
I wholeheartedly agree with this! Be gentler on yourself, Mr Anti Chef
I would love a tour of Jamie’s current freezer contents. I don’t know how he fits so much in that regular sized freezer!
Judging by the sounds, the freezer doesn't really like it.
@@lesanimaux4416 the mystery of the noisy fridge unit has been solved 😂👍🏻
That's hilarious. No wonder it is so 'vocal'.😂😂😂
Pro tip: use a coffee filter for making ghee! (Clarified butter) and use it on popcorn for at home movie theater popcorn :)
Use it for popping your popcorn…
Thanks so much for using the cut glove. Absolutely necessary here. I work in the food industry and man all I can say is that my fingers would be gone if I didn't have one lol.
As far as the potoatoes go, I believe you got a tad carried away getting them as thin as possible. I'm actually quite surprised, given how wonderfully detailed the rest of the recipe was, that he didnt provide an exact thickness for the slices.
Now I really need to buy that book.
Thus would be my guess as well
I agree, I think the potatoes burned because they were too thin.
@@wanderingjim7402 i would soak the potatoes to remove some starch, it's the standard way to get them to golden without burning. i always do this when doing fries or chips
@@bkrumins Oh, yes. That is a good point. I hadn't considered that. Now it seems obvious.
I’d just use commercial potato chips. 😂
Loving these Thomas Keller videos! He's such a master of his craft, and I respect you for taking him on. Anyone who wonders why 3 Michelin Star restaurants charge so much money don't understand or appreciate the amount of time, energy, passion, and expertise that goes into creating these culinary works of art.
Keller is making intricate food art with a team of people.
That yummy insanity isn't inexpensive.
(I think the potatoes were just a wee too thin, but I'd eat 'em 😋)
MASTER OF WHAT? It's Killing me to watch but I can't stop watching the Train Wreck. Everything he does shows he never worked in a Kitchen. Restaurants charge a lot of money because of the work, quality of food and atmosphere and other chefs charge more because their stupid NAME.
@@RabbitsInBlack what are you blabbering about? No shit he’s never worked in Kitchen. That’s the entire point of the channel, a regular home cook trying to do intricate recipes. If you don’t think Thomas Keller is a master of his craft, wow you should just stop watching videos about cooking since he’s probably the most respected chef in the entire country. Other chefs worship the guy.
@@jefffawcett LOL you think a persons name is everything. LOL The Chefs that spend their entire life selling BS to the world. They are the greatest salesman and why companies love them.
I know Julias laugh is super iconic, but you should try to get the featured chefs laughs for Jamie and Chefs 🥺🥰
I’m impressed that you cooked beet juice in a WHITE SHIRT and it’s still clean. Well played👏🏼
I spent the entire lobster blanching segment saying, "Nope NOPE NOPE NOPE NOPE!!" to myself 😂 while Jamie is busy cracking away.
I kinda had to look away from the screen and hope it didn't scratch at the pot, lol. I just.. would never be able to make this. :(
Edit: And to be clear, I don't judge ANYONE for making this or any other sea creatures that have to be cooked alive! I eat those sea creatures all the time. I just have a really, really, realllllly hard time with the concept of steaming/boiling them alive, but that's 100% my issue and not the people doing it. :)
I subscribed a few days ago after lazily binging your videos at home one afternoon. I kept saying, "same" after you would either look confused or make a mistake EXACTLY like one I would have made. I have had Julia Child's books for years and never once had the nerve to try one of her recipes - though now I'm determined to make ladyfingers. Because... challenge. She made it look easy, didn't she? 😆
Love this 😂
Same lol
Im absolutely stunned how far you've come since your 1st video. Im enjoying this new series. Your wonderful! Congratulations 🎉
FYI dinner cost at the French Laundry is $350 per person, not including wine. You did it by yourself I bet dollars to donuts there are about 10 people in Kellers restaurant doing the same thing👍
i was so happy to see you problem solve the clarified butter so quickly. i smiled. Also, brunoise is just the way you cut /slice your veggies. its a method, not necessarily an item.
I can only imagine how freaking exhausting this was to make! I absolutely wouldn't have had the patience for it! You've come so far, and it's really admirable! ❤️
As I watched this it ocurred to me that the French Laundry is a restaurant with many chefs all working together to make these extremely technical dishes, not a home cook making a family dinner or trying out a new recipe. Bravo to Jamie for doing the work of a whole brigade of chefs to make a couple platesful of beautiful food!
I felt that tomato diamond time warp in my soul. Loving this new series!
I think I've said this before, but I admire your tenacity! I think I would have given up halfway though, eaten the lobster with the butter sauce, and called it a day! :)
I just loved everything in this episode. The recipe, the editing, your performance and seeing you getting deeper an deeper into the delirium (this may be schadenfreude, but whatever). It's really lovely to see how far you have become during your cooking journey. Thank you for sharing it with us.
Don't toss that chive plant... they re-grow. Just water and put back in the sunshine. It's always so fun to see your facial expression and reaction when you finally get to eat what you have taken such care to recreate. Nicely done sir!
I already loved your videos but I have to admit your sass game in the comments on this one made me love them a little more. As a girl from PEI I've cooked a good few lobsters and I'm not sure how putting it directly into already boiling water is any less cruel than knifing it through the head or the things they do to other meat animals to dispatch them. I think I love you doing Michelin star stuff even more than Julia stuff! Would love to see you do some Heston, The Fat Duck has a cookbook haha.
Completely agree with you. I’m trying to holster the sass as much as I can, but I truly do not understand the hypocrisy between this and a hamburger… anyway, I’ve heard of that Fat Duck cookbook and you better believe it’s on my list!
Imagine doing this recipe over and over again for like 6 hours!! Fine dining is insane
The meal I had at the French laundry was the most amazing of my life. I ate so much my tummy hurt that night from being so full 😂 I mean it was like 20 courses I swear! My husband was a chef and we met Chef Keller and he gave us a tour of the kitchen and grounds and even a signed copy of his book. I’m excited to see you cook from this book. So far, so good Jamie!
Just what I needed to brighten up my Tuesday!!! I’m loving this series! 👏🏽👏🏽🙌🏽
The sense of accomplishment you must feel when you nail a recipe like this must out of this world! 🤘🤩🤘
That was maybe the coolest home cooking episodes I've ever seen. The gentleman was genuinely funny, as he worked his way through some very advanced techniques. That dish looked amazing, and would make date night even more fun. Thank you
Getting lobster for me is pretty easy here in coastal Massachusetts: ~2 km. to my grocery store, and watching your mega-watt-calorie cook has convinced me to try to butter poach the lobster at least once. OMG. How awesomely evil! Love your channel, and I admire your decisions to remake some things and, for others, say “good enough.” Thank you for much enjoyment!
Coincidentally, today I learned that Yukon Gold potatoes were developed in Guelph, Ontario. I feel like I remember you saying that’s where you’re from… Anyway, it was on a list of foods invented in Canada. There were some surprising ones - apparently peanut butter was invented in Montreal in the 1880’s! Who knew?
I know!! That's wild... Guelph Gold Potatoes
OMG really??? My other favorite UA-camr is a sheep farmer near there, Sandi Brock ❤
Whoever invented peanut butter should be in the hall of fame and pronounced a hero.
I am down the road from you guys in Waterloo
Thomas Keller is an absolute master of sauces, if you haven't already picked which other recipes of his to do (salmon tartare cornets are probably his second most famous recipe behind oysters & pearls), I would look through the book for the sauces that sound the most interesting to you.
Man Jamie, you seriously have fortitude and determination of steel. There have been other recipes that have kicked your butt before, but none that have tested your sanity like this one. Yet you muster on! 👏🏾 Bravo buddy! I’m glad you made it to the end of this dish and I’m glad it was worth it in the end by being rewarded with a great dish. ❤ I hope you rest your body and mind after this one.
Been checking multiple times a day for this episode! Really enjoying the series so far
I kind of enjoy the noises. Welcome to the show, grumbling refrigerator, vrmmming upstairs' Hoover, and screaming ambulance.
Have you met the Charlotte pan?
Every time he cracks that pan out I think what a good purchase it was!
@@NZKiwi87 Indeed. First time I saw it I thought 'What else is he going to do with it?' I'm beginning to think the Charlotte pan is a kitchen essential.
I love these series of yours. Well done! Bon Appétit!
So much fun to watch. You approach to facing the best chefs ever is refreshing and honest. I am a cook. You make the hard stuff doable. Thanks
Thanks for this series Jaime! Seeing you replicate the dishesh of other chefs with such passion is so endearing!
You are a brave man. I'm loving this series too!
absolutely love this series!!!!!!!!
Love the energy of your shows! Well done🎉
Wow, I look forward to watching your shows, I especially enjoy Jamie and Julia and now I adore this one. That was a lovely dish and you did an excellent job. Keep up the great cooking!
Good to see your using a good Irish butter ! ❤ as always fab video x
jamie you are ✨GIVING✨ the pace you’re uploading right now is incredible, please keep it up 🤓i’m literally opening yt just for your content 🫠
I'm so excited you're doing Thomas Keller recipes.
I cant afford lobster. I can enjoy watching you re-create a masterpiece and enjoy watching you blissed out eating it. Thank You!
your passion for cooking is amazing. I could never have your pacience
the lobster part is always a bit hard to watch, thank you so much for making it skippable. There is a channel with a guy who decided to buy a lobster from the grocery store and keep as a pet (named him Leon) and just by watching how long it took the lobster to recover its strength and energy, you bet those animals are in a really bad state health wise (malnourished, weakened from being in a cramped space and unable to move their claws etc) when you see them in those tanks in stores. So killing it quick and swiftly is an act of mercy at that point. But yeah. Still difficult to watch. This is still a great video!
Love those Leon videos!
I kept a lobster I named Larry for a few days until my husband said we needed to cook it and put it out of its misery .....
I love Leon the Lobster
Grow Up. You eat the food, so should be able to watch how it's prepared.
@@Mutiny960 grow up yourself. Rat.
excited for this new series!
You did so well! I love cooking and trying new recipes but I would not have had the patience to complete this to such a high standard! Loving this series so far and look forward to seeing more
Just so you know, we can’t really hear the fridge. No need to stress!
We hear the vacuum though 😮
@@aairsick😂
with headphones you totally can, not a big deal to me, but it really bugs some people for some reason. he might fall into that camp with the content he views or he is annoyed with it during editing
This is a great series
Excellent rendition of a spectacle of a recipe. The colors, the techniques; just beautiful. We eat with our eyes; and most assuredly so with this dish. Please do more Thomas Keller recipes! Great Job!
Thank you, Jamie, for the great video which brought tons of smiles & laughs. You are a hoot!
Hi There Chef Jamie, Hello from your beloved Belgium, hope you miss it a bit ! LOL. I realy have to congratulate you on your skills and how the dishes turn out , amazing . As an ex-chef myself (Belle Vue, Kelderman, Comme Chez So, De Karmelieti and so on ) I'm very impressed. I would love to send you a Belgium 3* recipe and am looking forward one day if you're willing to cook it ;);) I will need to translate it as it is in Dutch (Flemish) lol. Thank you for every succulent moment and the humor, you rock man !!! Greetz, Koen
I miss Belgium so much! I would love to have your recipe. It means a lot when real chefs compliment my attempts 😂
Damn, Jamie getting sassy in the comments XD Love the video and all the ones before this, it's so fun to go on the journey with you.
As a long time watcher of your channel, I am increasingly impressed by the complexity of the recipes you tackle and the way your culinary skills are improving. This was so well done and the recipe itself sounds amazing. Thank you for another fine episode, Chef!
Always enjoy your videos. Very excited for the new series! Keep it up 😊
Pull your fridge away from the wall, unplug it the vacuum all around its coils. There might be a panel, either metal or heavy cardboard that you need to remove first.
Be careful around the coils.
I’ve got 4 cats and have to do this two or three times a year or my fridge starts moaning.
So many things I was convinced would go wrong, didn't. Like when you said you would watch it like an eagle, and nothing bad happened! I'm so proud of you! Still chaotic but not crazy chaos just minor chaos. Beautifully done, sir.
This series is absolutely delightful.
Love Thomas Keller 😊 I love your efforts even more Jamie 🎉
Incredible work! So satisfying to see it all come together at the end... I can't imagine what it's like for you... we watch for like 25 minutes, but for you, it's HOURS and many, MANY dirty dishes. haha
Love lobster and this, THIS, looks so freaking delicious! I think your mandolin glove was just jealous---all that work and unable to taste. Love the new content. Thanks for the entertaining and educational content.
Well done Chef Jamie! You did a great job.
I'm literally obsessed with you and your dedication. Also watching videos from a year ago vs now, your skills have come so far! Amazing dude.
You're definitely helping me to understand why these fancy things get popular. A lot of them, I see people tasting them who are getting paid to smile at the camera, and I have no idea if they actually like it or just think they're supposed to like it, but here I see your face light up as you process the new flavors and I know it must actually be good. I mean, I still think a lot of fancy expensive food consists of just adding truffles and caviar and gold leaf as an excuse to jack up the price without really making it taste any better, but there's also chefs who put insane amounts of effort into maximizing flavor and texture combinations to make food that is actually both original and delicious and an actual experience, and it's cool that Chef Thomas Keller is actually advancing the field of gourmet food and giving us recipes to try (albeit at great effort) at home.
Tiny nitpick (that could very well be wrong, since I don't have the book and don't know what it actually says about the procedure), I think that maybe you were supposed to make one big sheet or circle out of the potatoes, so that the outer edge might be overcooked but the rest would be perfect. At least, I think that makes sense given that you said you were originally supposed to break off a piece to top the lobster.
Have you ever tried this kind of food before?
@@bubblegumplastic Nope! Like most of the world, I'll probably never have enough money to justify dropping that much on a single meal, and I've not had a kitchen sufficiently to myself to make even something that's expensive more because of the technique than the ingredients in over a decade. (At least I'd just be in my roommates' way now; I've had to live without a kitchen altogether before.) I have tried many of the individual flavors common in fancy food on rare occasion, like truffles and caviar (and lobster, but that's not exactly on the same level of expensive, especially where I live), and I'm certainly familiar with most of the flavors that went into these first two French Laundry videos. I can imagine from my own cooking experience (mostly at home, some professional) and knowledge ( _far_ too many cooking videos, cookbooks, and food science articles) how the flavors and textures would both complement and contrast to make something wonderful (I hesitate to say "synergize" given its buzzword cliche, but it would be a good word in this context), and I only wish I could actually taste it. And I've had a few of the kind of huge many-small-courses meals of the sort that the best restaurants have, from taking part in large family gatherings that serve meals that way (as opposed to America's buffet-style* or the Korean and Japanese style of giving you all the little dishes in a few big batches), which due to people figuring out what works best over centuries of tradition do also have the sort of synergy between consecutive courses that the fanciest restaurants strive for in their tasting menus (well, somewhat, anyway).
Other examples of fancy cooking do seem to use things like caviar and truffle more to drive up the price than to improve the food, from what I've seen. Caviar is nice and all, though I don't think it's usually worth the price unless you've got more money than you know what to do with; but you can tell that Chef Thomas used it thoughtfully: tiny soft pearls to contrast the larger chewier tapioca pearls, a bit salty and a bit sweet to help bridge the oysters to the pudding , rather than just dumping some on top because it's fancy so it should have some caviar. Truffles are unique enough that I can see where the price comes from (besides the difficulty in harvesting them, I mean), but they have a very strong flavor, to the point that when you see someone in a cooking or restaurant video shave a full half ounce on top of the dish, it probably just undoes all the effort that went into blending flavors and turns the whole thing truffle-flavored. If you've ever seen someone shave a couple grams into an omelet or put literally five drops of truffle oil on a plate, that's actually a good use of it, because anything else is too much, and you're actually spending more money for worse food. I actually look forward to seeing if Chef Thomas has any recipes in the book with truffle and Jaime tries it, because from what I've seen from these last two recipes, they'll be used in a way that actually enhances the flavors instead of drowning them out.
*EDIT: I mean to say, I'm contrasting the ways of serving I see at most American parties with the kind I see at parties put on by people close enough to their European (mostly Southern Italian) ancestors to still have some connection to that culture. Didn't mean to sound like I'm not American myself.
Mandolins are so crazy dangerous and I'm glad Jaime takes them seriously. One of my scars is from a mandolin!
For some reason when I hear the word Mandolin, I think of a Ukelele. Needless to say I was a little confused
@@lesanimaux4416 Haha, mandolin is actually a musical instrument. the kitchen tool is mandoline
@@TheCinnamondemon and then there’s the Madeline cookie, just to add confusion…..haha!😜 Wasn’t it funny when his safety glove gave him the finger?
I had the same one he used. Then discovered the Pampered Chef one. It’s not so scary. :)
I need to get a cut proof glove, my mandolin isn't quite as scary as some out there but it still puts the fear of God into me
What can I say but WOW Jaime! That looked amazing. I have found that you are one of the BEST demonstrators for “How to” videos I have seen. You give me hope that I too just might prevail. Thanks again. ❤
You really soldiered through that one Jamie. Glad the results were again so good. Thanks!
Nice job Jamie, that looks soo good! 1 1/2 cups salt for boiling veg seems soo extra to me. The lobster prep seemed so easy and smart with the blanch.
Wow that is an impressive meal! Well done!🎉
You have really inspired me to cook new things and try harder recipes thank you. Just love watching you.
Awesome job Jamie!!
One tip Ghee is in fact already clarified butter
I do wonder how long this took to make...seemed more intense than usual...well done! Looked beautiful. Also I didnt know that there were gloves for mandolins. Genious!
You talking to the fridge talking has become one of my most favorite parts of your show!
Keep up the good work! 👍
This looks amazing! You did a great job
Oooh...you have to do Cajun some day. And THE Cajun chef is Justin Wilson.
Stir!
lol
I guarantee! Actually, every Justin Wilson recipe I've ever tried has come out great. I really did enjoy his show.
May I recommend Thomas Kelley’s roasted chicken recipe? It sort of changed my family’s lives when we made it the first time cause it was SO easy and SO delicious. We make it almost every week. Also if they have a recipe for the salmon riettes that you can get at Bouchon? Highly recommend making that.
The dish turned out beautifully! Excellent work!
Loving this series!
My husband came in to watch and saw you plating the meal, his comment: “It looks like the lobster is bleeding out.” He than said, “Don’t tell HIM that.” But I, of course, had already started typing in the comments…..
🤣😂
I am totally impressed! I don’t think I have it in me to make the potatoes or the tiny diced veg but I will definitely poach my next lobster this way!
Wow that’s a beautiful plate of food you made! You have way more patience than I do! Very impressive job Jamie!
That was an excellent viewing experience! I know that dish was incredible ❤
After all the the exhausting prep and cooking, I only have one question:
When is the drawing to become a guest taster for a Jamie creation? I'd fly to NYC for that!
If I tell my husband about beurre monté, we are going to go through SO.MUCH. butter until he perfects it. Good on you for tackling such an elaborate dish!
Bro you never give up, you will persevere 🙏💪
Man watching you battle it out with this recipe then for it to all be totally worth it was a great sight to behold.