I just recently discovered your channel. I love all your videos. I just made your Mango Mousse cake. Thank you. You should have your own cooking show on the Food network.
I just made this for dinner tonight, and it was so good. I should have bought more lobster tails because they were delicious. You always do a great job, Tatyana!
@@TatyanasEverydayFood We get them every New Years eve. My fish store has some that are 1.5 pounds each but they loose their sweetness when they get too big. Your risotto looks GREAT!!
I think you can make it even better. - Remove all unwanted organs - mouth sac, gills ,guts -- from lobster shell. 1. Take all the shells, cut to smaller pieces, Fry them DRY no oil in non stick pan to dry the parts. 2. Once parts are dry, add 2 tablespoon of butter and fly at low heat until all the lobster shell parts brown 3. then add boiling water and a teaspoon of white sugar 4. medium boil for 15 mins, Sieve out shells and reduce the mix and you end up with a quick lobster essence. 5. Add this essence to your great butter mix
Looks yummy, but i never of my whole life taste lobster, i don't know what it taste like but should be good anyway ! Thanks for sharing and have a Wonderful Happy New Year - Cheers !!! ♥
Tatyana, that risotto looks really delicious and it's making my mouth water. I wish there was some kind of magic portal to where I could pay online with a credit card for you to make me some and then you could send it through the portal like the transporter off Star Trek 😊
Nice .. I relise that you use alcohol a lot in your recipes. .. Can you tell us what we can use as dupe of alcohol because i dont use alcohol at all in my life ...
Sally Emad you can just use more broth or water. That counts for any dish that uses alcohol to deglaze (aka get the bits that stick to the pan moving and into the sauce/dish again). The advantage of wine is that it evaporates more quickly and gives more flavours to the dish (acidity, bitterness, sweetness). The alcohol fully evaporates btw, if that makes any difference to you. Still, more chicken broth will work just fine! :)
Please please please do a rice recipe. Here’s what I mean: rice that falls apart. I’ve been married for 16 years and I can’t cook rice. Girl I can cook and I absolutely love your recipes but please please please do basic rice recipe. Looking for like plov but rice falling apart. Mine is like kasha and I can’t figure out what the heck I’m doing. Like type of rice, cups water - cups of rice I can’t cook this thing. My husband always says you should go to my mom and let her teach you. Yah thanks honey!!! Thank u thank u thank u
I have the same problem with plov depending on the type of rice! Lately, I've been using basmati rice and it turns out so well! :) I will have the recipe in my cookbook and will do a new plov video once the book comes out :)
Try Using less water if your rice won't fall apart into individual fluffy grains. Often even the recipe on the bag or box calls for too much water. Each rice is different but often you can decrease by 1/2 to a full cup and it'll be perfect. Then before putting on the lid add a plastic bag of some kind. It forces all the liquid into the rice. This is a common Caribbean technique. It works great everytime! Last, don't open the pot too early disrupting the process. I've never had a problem cooking on low for 20 minutes. It usually just keeps it nice and warm after cooking. Good luck! 💗😉
I liked the video.. However I would like to critique the cutting of th elobster tails.... Cut them the same way, but fom the top. the y will com eout one easy pull & the shell stays in tack for plating decor etc....
Hey Tatyana, I just noticed something, and it's no criticism, just a fun fact 😂 you (and most other people) eat while holding the fork like when you cut your food. In old fashioned etiquette (at least in western and central europe) this is considered quite rude, instead you should flip your fork and hold it like a spoon. I have paid attention to this and it does actually look more elegant when you do it that way. Still sometimes I catch myself shovelling the food into my mouth when I'm in a hurry 😉 PS: Dark green suits you just as much as electric blue!
Marie Bach really? it's considered rude? In England this is the way the Royals eat their food, I'm all about Table and Eating Etiquette so when I watched The program about how your expected to eat IF you ever eat with Royalty that you hold your fork upside down, versus like a spoon because so many people scrape their teeth over the fork making a noise that's annoying and your not as tempted to do that holding your fork the way Tatyana does, so now I'm all confused after reading your post. LOL She does look beautiful in that shade of green.....Oh and I'm never eating with Royalty but i do need to figure out which is frowned upon as far as the fork. Lemme ask it also said it's rude to cut your meats with a sawing motion but that you make the cut pick up the knife and go back over the initial cut and you continue to do so until your bite of meat is cut. Now I'm second guessing everything I was taught and learned from Table/Eating Etiquette teachers😔
Silver Jenson well that's what I read in my belgian grandma's old home economics/cooking book. :) you're right about the meat. The knife should always be fittingly sharp so you don't need more than two "strikes" to cut the food. Also fish should be parted with a fork if you don't have a fish knife as should potatoes. But oh well who has time for that 🤣
Silver Jenson also the ladies of the royal family often sit with their legs crossed while I learned that that's also not very elegant (I still do it for comfort though). Maybe etiquette is different in the UK :)
Marie Bach Now that's what I was taught as well crossing legs is considered rude, that we should cross at our ankles, but I agree with you I'm much more comfy crossing my legs at the knees, I'm very petite, so as a teen I was always the shortest and it was fine at a table, but booths were a pain for me if booth seats were not good and firm or wooden I would sink i got sick of being stared at and I would bend my legs and sit on my legs so I could actually eat properly, LOL!!!! GIRL!..... could you imagine the looks I would catch if i had to sit at a booth that wasn't firm while dining with royals!🤣😂 I am in the United States, i have NEVER been to Europe, oh but i will so much art, beauty, and history,and some of the foods I just have to try, only one food I'm very on the fense about trying and that's Blood Pudding?.... Did I say that right?
Silver Jenson I sometimes deliberately don't hang my coat on the garderobe so I can sit on so that I'm taller 😂 in German we have the saying "sitting giant" to describe a person with a long torso and short legs 😂 I'm not from the UK but I'm pretty sure blood pudding or black pudding is the same as blood sausage which we have in Germany, France and Belgium where my family is from. I don't like it, but I also don't like pork, so. ;) I mean, if you use a pig's meat to make sausage, why not use its blood?? To get to know it I would eat it warm, maybe with apple compot or confit d'oignon (onion jam), that way I actually don't mind it.
Thank you for replying, and you are quite charming, but it simply has to be a seafood stock. Period. If the stock is strong then one can dilute it. But the stock should rhyme with the food.
Wait, I'm confused. I thought the title says butter poached lobster tails. Not boiled lobster tails then thrown in butter....??? Do you know what poached means? How can you poach something when it's already fully cooked by boiling? To poach is to slowly simmer (not boil) food in liquid until it's cooked. Therefore, boiling lobster in water (for 7 mins) the. Tossing in butter is NOT butter poached lobster. I mean, I guess this recipe is ok...just call it what it is. No need to click bait the title....
@@TatyanasEverydayFood also did you remove digestive track/ dark vein in these? if so how do you personally do it easily without getting it on lobster meat at all really grosses me out to think you are eating lobster poop if not done properly
These are boiled. Not butter poached. Dropping them in butter after they are already cooked is not butter poaching.
Exactly I thought I was going crazy.
This chick is a fake ass cook
I agree. This is not a recipe for butter poached lobsters. It is pre cooked lobster placed in a pan of melted butter.
i am in iran and i see your cooking in tv every day. thanks mrs tatyana
Looks delicious and you've demonstrated/explained the process so well. Thank you!
Most welcome! Hope you love the dish!
Aww that’s cute how you called cooking risotto “a labor of love”
Boy am I gonna makes this tomorrow night looks yummylishish
Your pots and pans!!😍😍
Very nice risotto dish Tatyana. Looks so delicious 😍
Q
i guess it's kind of randomly asking but do anyone know a good place to stream new series online?
Wow! Just amazing. Wish I, was a friend to be invited over for that dish. Awesome!
I just recently discovered your channel. I love all your videos. I just made your Mango Mousse cake. Thank you. You should have your own cooking show on the Food network.
Welcome to my channel! :) I'm so glad you enjoyed the mousse cake :)
oh my....loved the bossa nova music
I just made this for dinner tonight, and it was so good. I should have bought more lobster tails because they were delicious. You always do a great job, Tatyana!
Aww, so glad you enjoyed it! :)
I made this too and it tasted amazing. I got more lobsters
This is my idea of perfect lobster tails !!!!!
Your husband is a very lucky man, great cooking as usual.
Thank you - he is! :)
Wow!! This is mind blowing. I NEED to prepare this dish for my family. Thank you for the recipe Tatyana ;)
Hope you enjoy it! :)
Happy New Year this looks so good ☮🇺🇸
OMG! That looks so delicious, I'm practically drooling. Happy new year. 🎉🍸👍🏼😊
Hi Tatyana, would grilled lobsters work the same way for this recipe? I'm not a big fan of boiled lobster but when it's grilled it's just mmmmmmm
That should work well, too! Grilled lobster sounds amazing! :)
Таня, як мені подобається твоя кухня design 👍 Супер!!! Рецепти в тебе також класні, я готовлю твоі блюда, вкусно!
Privet! I'm so glad you enjoy my recipes! :)
Going to try this with 2 1pound tails. The only thing I would change is cutting the lobster on the back. Then you can pull the tails out more easily.
Wow! Those are huge! Make sure to adjust the cooking time and enjoy! :)
@@TatyanasEverydayFood We get them every New Years eve. My fish store has some that are 1.5 pounds each but they loose their sweetness when they get too big. Your risotto looks GREAT!!
@@jonschmidt1545 That's a very delicious tradition! :) Thank you and enjoy!
Nicely done!!**Amazing:D
Risotto is one of my favorite foods! 👩🏻🍳
You're such an amazing chef! Making me hungry all the time 😂
I think you can make it even better. - Remove all unwanted organs - mouth sac, gills ,guts -- from lobster shell.
1. Take all the shells, cut to smaller pieces, Fry them DRY no oil in non stick pan to dry the parts.
2. Once parts are dry, add 2 tablespoon of butter and fly at low heat until all the lobster shell parts brown
3. then add boiling water and a teaspoon of white sugar
4. medium boil for 15 mins, Sieve out shells and reduce the mix and you end up with a quick lobster essence.
5. Add this essence to your great butter mix
I wish I had the whole lobster! I had just the tails, but that would be a great addition! :)
Looks yummy, but i never of my whole life taste lobster, i don't know what it taste like but should be good anyway ! Thanks for sharing and have a Wonderful Happy New Year - Cheers !!! ♥
Happy New Year! It tastes similar to shrimp but meatier and sweeter in flavor :)
Thanks for recips it look delicious I loooooovvvveeee youuuiuuuu
two of my favourite foods, will definitely make this , thank you 💜
Enjoy!! :)
Yummmm gotta make this thank you for sharing 😊❤🇨🇦
Enjoy! :)
what kind of copper pots are u using in this video? Never seen them before
I have a few different brands, the big pot is by Ruffoni
Happy New Year Tatyanna!!!! 2018🎉🎊
It's looks yummy 😋😋
I love it
Glad you enjoyed the recipe!
I totally bombed making this per the recipe, but what I ended up with still tastes delicious!
I'm so glad it worked out well for you in the end! As long as it's delicious! :)
I need those pots. What brand are they please
My favorite! The large copper pot is by Ruffoni
Oh goody! Thank you so much!
Tatyana, that risotto looks really delicious and it's making my mouth water. I wish there was some kind of magic portal to where I could pay online with a credit card for you to make me some and then you could send it through the portal like the transporter off Star Trek 😊
Haha, that would be amazing, right!! :) This dish is amazing, hope you get a chance to try it!
Nice ..
I relise that you use alcohol a lot in your recipes. ..
Can you tell us what we can use as dupe of alcohol because i dont use alcohol at all in my life ...
Sally Emad you can just use more broth or water. That counts for any dish that uses alcohol to deglaze (aka get the bits that stick to the pan moving and into the sauce/dish again). The advantage of wine is that it evaporates more quickly and gives more flavours to the dish (acidity, bitterness, sweetness). The alcohol fully evaporates btw, if that makes any difference to you. Still, more chicken broth will work just fine! :)
Marie Bach thank you for the advice
You can simply add more broth - same for any savory recipe :)
TatyanasEverydayFood
Thanks for replying your so nice 😘😘😘
I absolutely adore your pots... where did you get em ?
I picked those up at Home Goods, they are by Ruffoni :)
Please please please do a rice recipe.
Here’s what I mean: rice that falls apart.
I’ve been married for 16 years and I can’t cook rice.
Girl I can cook and I absolutely love your recipes but please please please do basic rice recipe. Looking for like plov but rice falling apart. Mine is like kasha and I can’t figure out what the heck I’m doing.
Like type of rice, cups water - cups of rice
I can’t cook this thing. My husband always says you should go to my mom and let her teach you. Yah thanks honey!!!
Thank u thank u thank u
I have the same problem with plov depending on the type of rice! Lately, I've been using basmati rice and it turns out so well! :) I will have the recipe in my cookbook and will do a new plov video once the book comes out :)
Try Using less water if your rice won't fall apart into individual fluffy grains. Often even the recipe on the bag or box calls for too much water. Each rice is different but often you can decrease by 1/2 to a full cup and it'll be perfect. Then before putting on the lid add a plastic bag of some kind. It forces all the liquid into the rice. This is a common Caribbean technique. It works great everytime! Last, don't open the pot too early disrupting the process. I've never had a problem cooking on low for 20 minutes. It usually just keeps it nice and warm after cooking. Good luck! 💗😉
Why you no put vinegar in the boiling water?
Where to buy your cookware? Lovely!
I buy most of my pans and pots from Home Goods - they have great prices on copper items :)
Looks amazing! :)
Ikr it's an absolutely phenomenonal recipe p.s. hope everyone had a fantastic xmas and happy new years tatyana and everyone reading this
You're husband should make a cooking video with you someday.
Yes, I know! I'm trying to convince him to join me! :)
TatyanasEverydayFood Thats Great. I'm sure he will some day😀Happy New year💖
Wow!😍
#mouthwatering Hi Tat. Thanks for this inviting looks.
Omg looks so good! 😭😭😭
HAPPY NEW UEAR!! HURRAY!
Year
I wish that UA-cam recipes would specify whether to use salted or unsalted butter.
Hi! I use unsalted butter for all my baking recipes, I only salted butter for my savory recipes. :)
How are they butter-poached if the actual cooking method was boiling?
They are not cooked completely in the water, just enough to release the shell. They finish cooking in the butter :)
@@TatyanasEverydayFood I see. Thanks.
is this works with fish?
Hmm, I'm not sure. That depends on what kind of fish.
take salmon or tuna for example. will it work?
I am making this Saturday night! Risotto kicks my *^% everytime I try to do it. Seeing your version looks so much simpler. :)
Hope you enjoy the recipe!! :) And good luck!
I liked the video.. However I would like to critique the cutting of th elobster tails.... Cut them the same way, but fom the top. the y will com eout one easy pull & the shell stays in tack for plating decor etc....
2 lobsters tails for one portion, so is gonna cost me easy 60 pounds per portion, if I invite 10 guests I need to ask a mortgage first 🤣🤣🤣🤣🤣
Ouch! I usually just make it for 2! :)
Hey Tatyana, I just noticed something, and it's no criticism, just a fun fact 😂 you (and most other people) eat while holding the fork like when you cut your food. In old fashioned etiquette (at least in western and central europe) this is considered quite rude, instead you should flip your fork and hold it like a spoon. I have paid attention to this and it does actually look more elegant when you do it that way. Still sometimes I catch myself shovelling the food into my mouth when I'm in a hurry 😉
PS: Dark green suits you just as much as electric blue!
Marie Bach really? it's considered rude? In England this is the way the Royals eat their food, I'm all about Table and Eating Etiquette so when I watched The program about how your expected to eat IF you ever eat with Royalty that you hold your fork upside down, versus like a spoon because so many people scrape their teeth over the fork making a noise that's annoying and your not as tempted to do that holding your fork the way Tatyana does, so now I'm all confused after reading your post. LOL She does look beautiful in that shade of green.....Oh and I'm never eating with Royalty but i do need to figure out which is frowned upon as far as the fork. Lemme ask it also said it's rude to cut your meats with a sawing motion but that you make the cut pick up the knife and go back over the initial cut and you continue to do so until your bite of meat is cut. Now I'm second guessing everything I was taught and learned from Table/Eating Etiquette teachers😔
Silver Jenson well that's what I read in my belgian grandma's old home economics/cooking book. :) you're right about the meat. The knife should always be fittingly sharp so you don't need more than two "strikes" to cut the food. Also fish should be parted with a fork if you don't have a fish knife as should potatoes. But oh well who has time for that 🤣
Silver Jenson also the ladies of the royal family often sit with their legs crossed while I learned that that's also not very elegant (I still do it for comfort though). Maybe etiquette is different in the UK :)
Marie Bach Now that's what I was taught as well crossing legs is considered rude, that we should cross at our ankles, but I agree with you I'm much more comfy crossing my legs at the knees, I'm very petite, so as a teen I was always the shortest and it was fine at a table, but booths were a pain for me if booth seats were not good and firm or wooden I would sink i got sick of being stared at and I would bend my legs and sit on my legs so I could actually eat properly, LOL!!!! GIRL!..... could you imagine the looks I would catch if i had to sit at a booth that wasn't firm while dining with royals!🤣😂 I am in the United States, i have NEVER been to Europe, oh but i will so much art, beauty, and history,and some of the foods I just have to try, only one food I'm very on the fense about trying and that's Blood Pudding?.... Did I say that right?
Silver Jenson I sometimes deliberately don't hang my coat on the garderobe so I can sit on so that I'm taller 😂 in German we have the saying "sitting giant" to describe a person with a long torso and short legs 😂
I'm not from the UK but I'm pretty sure blood pudding or black pudding is the same as blood sausage which we have in Germany, France and Belgium where my family is from. I don't like it, but I also don't like pork, so. ;) I mean, if you use a pig's meat to make sausage, why not use its blood?? To get to know it I would eat it warm, maybe with apple compot or confit d'oignon (onion jam), that way I actually don't mind it.
Nice recipe pls tell me that how can we make brown sugar
I think you use White sugar and molasses.
1 cup of sugar and 1 tablespoon of molasses
Thanks
Chicken broth??? No way. Seafood broth -- shellfish and fish or shells and fish heads and bones. Chicken broth?! Oh heavens!
I think seafood broth would be a bit overwhelming for this recipe
Thank you for replying, and you are quite charming, but it simply has to be a seafood stock. Period. If the stock is strong then one can dilute it. But the stock should rhyme with the food.
Boiled Lobster but Poached in Butter if you believe this alternate reality
All butter poached lobster is first boiled in water. You want to cook it half way, then finish it in the butter.
but what do i do with the rest of my lobster? :(
GothicKittyMadness make fish soup/boullabaise. :)
I got just the tails from the store. If you get whole lobster, remove the shell and serve it with the tail :)
Poach the rest of the meat and save the shells for stock. The other meat will cook faster. I prefer the knuckles to the tail these days
👍👍👍
parmesan in a fish dish? heresy.
this is not butter poached lobster AT ALL. this is boiled lobster with a butter sauce.
Wait, I'm confused. I thought the title says butter poached lobster tails. Not boiled lobster tails then thrown in butter....??? Do you know what poached means? How can you poach something when it's already fully cooked by boiling?
To poach is to slowly simmer (not boil) food in liquid until it's cooked. Therefore, boiling lobster in water (for 7 mins) the. Tossing in butter is NOT butter poached lobster. I mean, I guess this recipe is ok...just call it what it is. No need to click bait the title....
The lobster tails are just partially cooked in water to get them out of the shells. I finish cooking them in the butter.
7 min ? wtf .. that's way over cooked
This is the most expensive way to get diabetes....and it looks ridiculously delicious XD
HOW DID YOUR HUSBAND MEET YOU AND WHAT DO YOU LIKE ABOUT HIM? I NEED A WOMAN WHO LOOKS COOKS AND SPEAKS LIKE YOU WOW!!
Thank you! Married for 10 years now :)
@@TatyanasEverydayFood You are welcome and God bless you! Seriously how did he meet you? Just lucky or is there a secret to it?
@@TatyanasEverydayFood also did you remove digestive track/ dark vein in these? if so how do you personally do it easily without getting it on lobster meat at all really grosses me out to think you are eating lobster poop if not done properly
High qauality butter ? 😂😂
You'll be the best girlfriend 😊
Omg your risotto looks terrible.
The elevator music during entire video is so damn obnoxious!
Aww that’s cute how you called cooking risotto “a labor of love”
Lol it's soo much mixing! :)