I love seeing all the family eating, talking, and not staring at the phones together...happy, the way life should be, your kids look like they are being raised well! And nice work on the recipes and videos, my family eats one of them every Wok Weds. at my house, they are exceptional!
My dad taught me that if you’re swift enough you’ll get the plate off your hands before you can feel the burn. But I wasn’t nearly as fast as I panicked 😅
There’s no question that the food is always excellent. I really appreciated how your dad served the lobster to his wife first and then to his daughter-in-law. That’s a great gesture. It shows true character-good food and a good man.
Mmmm, love lobster. I gotta say, the garlic, ginger, scallion paste is amazing for so many things. It’s like a secret weapon in the kitchen. So good. Thank you Chef.
It’s nice to watch you and your dad cook together. He cooks and telling you what he is doing and you translated to English. So cute I love it. Great team Lau. Thank you to the father and son. Happy holidays guys. Not to mention the little one so cute and handsome ❤
Thanks so much for the video!!! Just wanna call out there's some differences between the "cold water" and the "warm water" lobsters you can find at a Costco, and the cold water ones are probably a better choice for cooking this dish!
Amazing video! Just one question: why can't you put the vermicelli on top of the lobster like how it's normally done with steamed vermicelli+scallop dish?
Mr. Chef Lau taught me quite a bit. No wonder my lobster didn't taste like the ones from the Chinese restaurant. I didn't add any corn starch to hold the ingredients together. Thank you, Mr. Lau!!!
This reminds me of the lobster served on crystal noodles served at Tommy Toy’s in San Francisco in the 80s and 90s. I loved that dish but moved away and could only dream about it. I think I’ll make this for NYE or day. I also miss their coconut soup with puff pastry. I miss the fancy Chinese food from back in the day.
thanks, i made a few of your recipes from your pops with my girlfriend. usually never cook. a little salty because of my measurements but other htan that its great
I really mean when I say this, I love this channel I would really love you guys to make a cookbook I would spend hours reading it. There’s so much stuff to learn from you guys and it would be awesome. 😉😉😉❤️❤️❤️
I have a question; you have a gas stove top, why are you using the stand alone propane burner? Does it get hotter than the stove top gas burner? I'm especially curious as I have a glass top electric stove top (electric only in my community, no gas). Can the same be done with a wok on an electric cook top or is this stand alone propane burner something I should get?
^*steamed, not steaming Someone named “Mama Connie” has no business saying what is and isn’t classic regarding Cantonese cooking. You’re not an authority on anything.🤦♂️🤡
Merry Christmas to the Lau family! Is there any chance to request some kind of salted egg recipe like salted egg rice cakes, salted egg crab/lobster, chicken wings... anything! Thank you
Join the Canto Cooking Club: bit.ly/3ttIpbq
Get the full recipe: madewithlau.com/recipes/lobster-tail
多謝劉師傅的教程！👍👏
can you guys make recipe prepared on new years and Chinese new year? dishes to bring prosperity and luck
新春快樂健康🎉🎉🎉
Master Lau is excellent teacher for Cantonese style cooking. His humor 😅 is upbeat.
Garlic, ginger, and green onion is a Chinese gift to the world!
Chemical laced garlic and ginger are a china's gift to the world
No one is as good as Americans when it comes to food additives
@@HongliangWang-uf8jo Why don't you go back to China?
Asian can’t cook if you took away this 3 ingredient
@@billc6762you are an idiot
I love seeing all the family eating, talking, and not staring at the phones together...happy, the way life should be, your kids look like they are being raised well! And nice work on the recipes and videos, my family eats one of them every Wok Weds. at my house, they are exceptional!
Not gonna lie when Daddy Lau took the plate out without a rag I was immediately humbled by the iron hands.
me too man.. taking something out of a steambath is like the hottest thing ever and he doesn't even care lol
Video editing you fool
I suffered first degree burns watching that
My dad taught me that if you’re swift enough you’ll get the plate off your hands before you can feel the burn. But I wasn’t nearly as fast as I panicked 😅
The man’s a genius. Your family is beautiful sharing a meal. NO cell phones!😀
There’s no question that the food is always excellent. I really appreciated how your dad served the lobster to his wife first and then to his daughter-in-law. That’s a great gesture. It shows true character-good food and a good man.
Seafood is a mandatory staple for Australian Xmas feasts. Now I know how I'm going to prepare my lobster tails. Thank you Daddy Lau.❤
We are blessed with tasmanian rock lobsters here in Australia, which tastes a heck of a lot better if you are up for the challenge ❤
AGAIN! Your dad's sublime knife/cleaver skills are otherworldly. He has truly blessed hands.
New Daddy Lau videos always make me think my meal plans for when family comes over on the weekend should be changed.
I love to watch your dad cook.
Your daddy Lau is amazing. Your little boy so cute. Happy family, what a blessing!
I love this dish. Will try to make it. This is the best UA-cam cooking show out there.
These videos are priceless for memorializing memories of different generations of family.. Well done !
Made this for my parents and they said this is the best home made lobster they had. Thank you for the recipe!
Tx uncle lau for teaching us,刘伯好野！
Mmmm, love lobster. I gotta say, the garlic, ginger, scallion paste is amazing for so many things. It’s like a secret weapon in the kitchen. So good. Thank you Chef.
Don't dismiss the oyster sauce, ultimate secret weapon in my view
向劉伯伯學煮餸👍👍👍 Thank you.
非常感謝您的支持！老劉㊗️您和家人健康快樂！
It’s nice to watch you and your dad cook together. He cooks and telling you what he is doing and you translated to English. So cute I love it. Great team Lau. Thank you to the father and son. Happy holidays guys. Not to mention the little one so cute and handsome ❤
Thanks so much for the video!!! Just wanna call out there's some differences between the "cold water" and the "warm water" lobsters you can find at a Costco, and the cold water ones are probably a better choice for cooking this dish!
Uncle is so adorable ❤ 鴻仔更加可愛呢😍
Thank you for this recipe! It’s much easier than cooking a whole lobster!🙏🙏🙏
Your dad is so cool. A true traditionalist. I look forward to this "secret" of cooking lobster from the Master.
Looks worthy for a family banquet
I really like the little history and trivia of the meaning behind the cantonese dishes and words, it makes me understand more about our culture.
I love how uncle Lau pours the hot water sideways, completely disregarding the elegent design of the kettle 😂😂😂
It’s too slow for a Chinese uncle 😂
@@yeunggon3860 😂
Happy winter solstice 冬至快樂
I wish I had someone like Daady Lau in my life. I appreciate a great cook since I am so bad at it myself. ❤😊
Thank you sir for sharing your culinary wisdom.
I learned more about technique and layering the cook in that short 14 minute video than I have reading countless recipes. Thank you
omg this looks delicious, and easy to prepare. Thanks for the recipe! Much love from Singapore
What a great chef you are Mr Lau! 👍👍👍
I so love watching your family
Amazing video! Just one question: why can't you put the vermicelli on top of the lobster like how it's normally done with steamed vermicelli+scallop dish?
He wants the liquid from steaming the lobster tails to drip down and absorbed by the green bean vermicelli.
Merry Christmas ⛄🎁 and happy new 🆕 year 🎊🎊🕛🕛
i myself love kids. they make the day funny most of the time. the ending was great.
The Chinese grandfather I never had. You guys are so incredibly lucky! Well, so much for my next pay check.
Mr. Chef Lau taught me quite a bit. No wonder my lobster didn't taste like the ones from the Chinese restaurant. I didn't add any corn starch to hold the ingredients together.
Thank you, Mr. Lau!!!
your dad is an awesome historian in cooking, and a good teacher in cooking.
請問劉師傅, 龍蝦尾內的腸不需要先拿走嗎？
Great videos.. ..I really enjoy lerning from your father’s cooking skills…..videos are nicely done!
Beautiful teaching papa lau!!!
多謝劉師傅視頻。
唔好客氣，好多謝您的支持！老劉㊗️您和家人新年快樂！身體健康！
This senior man is a national treasure
龍蝦蒸10分鐘，蝦子蒸8分鐘，粉絲選豆製已熟的粉絲，泡軟後瀝乾才會吸湯汁 加點油才會散開，剪短點，蒜末 薑末 2鹽巴與糖 醬油
Very nice..Love it❤❤❤
You are very lucky to have such a beautiful family.
You guys are my heroes in the pandemic era
were
That garlic sauce is good for a lot of seafood
Thank you, I love to watch your video clips because I can learn and cook up something similar afterwards.
Did he use his fingers to remove the dish from the steamer? This dude is hardcore! 😮
Calloused hands and tender heart
Thank you so much sifu Lau learned from you a lot and I loved to watching this channel very much ❤❤❤!!!
Люблю национальную кухню! в ней своя изюминка! Спасибо Вам !👍I love national cuisine! it has its own charm! Thank you !
This reminds me of the lobster served on crystal noodles served at Tommy Toy’s in San Francisco in the 80s and 90s. I loved that dish but moved away and could only dream about it. I think I’ll make this for NYE or day. I also miss their coconut soup with puff pastry. I miss the fancy Chinese food from back in the day.
The most happiness family so Admired !!! May God blessed Mr Lau and your family peacefully always ❤❤❤ !
Thanks for your sharing and very yummy 😋
I love the fam vibes. I love this. I saw lobster tail at HEB today and almost bought some. I have an electric Wok. This weekend, its going down fam
Will try this recipe. Looks delicious. Thank you! Could you teach how to cook black bean bitter melon fish fillet?
Uncle Lau is a legend💚.
Daddy Lau for president!!!
I love that theirs always a clip of the family at the table 🥹💖
What type of cooking wine should you use? The two listed in the description don't match the bottle used in the video. Thanks!
Every time I learn something! Thank you.
寶藏欸！！！寶藏頻道啦！！！！！
Finally some easy recipe that I can cook! 我上次买龙虾尾不知道怎么做最后煮了粥。
其實用龍蝦尾煮粥也很美味，非常感謝您關注我們！老劉祝福您與家人健康快樂！
Happy New Year🎉🎉🙏
你們一家真的很幸福, 哈哈哈, NC video by the way~
非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！
Love how grandpa Lau adore Hong Doy
Awesome. I really enjoy your excellent videos. He makes it look so easy that even I could try to do this.
Thank you for your sharing and I come from Hong Kong
Thnk u for this recipe ❤
thanks, i made a few of your recipes from your pops with my girlfriend. usually never cook. a little salty because of my measurements but other htan that its great
Looks delicious 🤤
I really mean when I say this, I love this channel I would really love you guys to make a cookbook I would spend hours reading it. There’s so much stuff to learn from you guys and it would be awesome. 😉😉😉❤️❤️❤️
The cookbook is online, genius.🤦♂️🤡
@@spanqueluv9er happy holidays and stop being a troll
@@spanqueluv9er I’m been scrolling for an hour now and I haven’t seen a single hard copy at all so far. So where it is ?
Thank you Daddy Lau I surely will try your recipe!
Had a go at this. Turned out alright. Thanks Mr Lau
I have a question; you have a gas stove top, why are you using the stand alone propane burner? Does it get hotter than the stove top gas burner?
I'm especially curious as I have a glass top electric stove top (electric only in my community, no gas). Can the same be done with a wok on an electric cook top or is this stand alone propane burner something I should get?
Muito obrigado por nos ensinar pratos deliciosos de uma maneira tão simpática!
if you steam shrimp the same way, how do you make sure it gets flavored? do you split the shrimp and stuff also?
Uncle Lau put a spoon to balance the plate.
Me: how???
Uncle Lau: You have to use your brain.
Me aiyaa, aiyaa... pain 😖
😂😂😂
多謝 劉師傅教導 我又學多一個菜式 但我無辦法龍蝦尾總是黏殼 食的時間要落手才可以食晒
唔好客氣，好多謝您嘅支持，冇錯，食龍蝦、蟹有時係要落手㗎。老劉祝福您闔家安康！節日快樂！
Delicious. Glad I now know how to cook lobster in garlic/ginger sauce
Any advice on how to cook it with yee mein (deep fried noodles)? Should I still add Oyster sauce?
Thanhks ❤👍
I have to try this...Thanks so much
Man. This geezer is top shelf
Happy new year
Thank you for sharing this recipe. Looking for more fish recipes for my family and this became an instant favorite.
Got to try this recipe- it looks good
Fantabulous 🦞 !!! 🙂
I loved the spoon trick !
I saw spoon in there , what dose it mean when you steaming lobster tails?
That sauce looks delicious. I'll be making this soon. Actually, I want it right now!
This is a classic Cantonese steaming seafood dish. Simple cooking method , however maximum flavour. Worth trying 😊
^*steamed, not steaming
Someone named “Mama Connie” has no business saying what is and isn’t classic regarding Cantonese cooking. You’re not an authority on anything.🤦♂️🤡
Please teach us how to make slippery egg stir fried beef (滑蛋牛)!! thank you!!
Loved the video....thanks for sharing....
That looks really simple to make for a weekend get together! Happy 冬節 to you all and I hope you have a very Merry Christmas!
Can you please teach pig lung soup with apricot kernels . Was in hk n tried it 2 daysago
Merry Christmas to the Lau family! Is there any chance to request some kind of salted egg recipe like salted egg rice cakes, salted egg crab/lobster, chicken wings... anything! Thank you
happy family!!!