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Finally a video that shows the nitty gritty of cooking a live lobster. Thanks for not cutting out all the important stuff (what to do with the pee and innards, head, etc) thanks!
Adding my two cents regarding the lobster. I appreciate you sharing your father’s process as it happened - it was as honest as it was brutal. Given your commitment and curiosity to knowledge, I’m sure you will read up on the evidence (which seem to suggest that lobsters do feel pain, making the practice of chopping the lobster up before death unnecessarily cruel), and speak to your dad as necessary. He has shared so much of his knowledge with us - it is only right for us to repay him with some of ours!
Cruelty is part of nature, but yes we are humans and we should be more ethical if we can right? Everyone has different ways of doing things, but ultimately at the end of the day killing the lobster in a way that is less painful may still be quite painful to the lobster. It’s very hard unless you have a mini guillotine to get a clear chop all the way through a tough shell. What usually happens is the shell cracks but something’s still connected, so you either have to hack it again with the knife or twist the broken part off. Maybe I’m a bad person for this but I can’t be bothered, not for lobsters. I don’t think they produce much value in society apart from being eaten and what they do for the ecosystem. Also if you eat meat, I have bad news to you about how those animals got on your plate. It wasn’t pain free or humane
Yes! Another Cantonese favorite! I've been following since the beginning of the channel over a year ago and am still so excited to see all these different recipes and dishes that I grew up with. My hometown is a densely Chinese populated area in Los Angeles (the 626) - so this dish is at all the Cantonese restaurants. It's so ubiquitous, that I didn't even know lobster was a "luxury food" bc we could get lobster noodles for $18! It's always so neat to see and hear my culture in these videos. Thanks Randy and Lau Family for another great video~
This past year I have made lobster yee mein five times for my family. Wish I would’ve found this video before I did. I learned so much!! One thing I would like to add with regards to cutting the lobster. One quick slice to the head will immediately kill the lobster. I do this before cutting off any other parts of the lobster. I also put my lobsters in the freezer for 15 minutes before doing so, it seems to put them to sleep.
This is awesome! My parents own a restaurant that cooks traditional Chinese food and this is a very popular dish at our restaurant! I have always wanted to learn how to cook, but there is a language barrier between my dad and me. When he explains dishes to me in Cantonese I can pick up some things, but not everything! I enjoy watching these videos as it breaks it down step by step and in English! It is awesome because I can piece together what my dad was trying to tell me due to the subtitles from your dad!
I don't think the liquid coming out is 'urine' in the usual sense of the word. It's some kind of internal fluid that would end up adding too much moisture and probably some off flavors to the dish. Its actual bladder and urine release points are closer to it's eyes/antennae.
Yeah. It’s probably what Cantonese just call it to make it easier to remember. I think that stuff inside will ruin the lobster meat once it’s killed and not cook immediately.
My family said I'm a decent cook, but I never love making Chinese dishes, they always look so complicated. Cookbooks sometimes don't help, I found that I spent more time trying to figure out what exactly it is that I need to do next instead of actually making the food. Since I moved to Germany a few years ago I began making Chinese dishes because in a smaller city (even with 60K people), I just can't get decent Chinese food. I can't even buy Char Siu (BBQ Pork) in my city. Things I took for granted when I lived in Toronto. I have grown to love this channel and Daddy Lau just makes everything look so easy. Ingredients are a hit or miss though, as we have ONE single small Asian shop in our city, and I have to occassionally drive to Frankfurt, where I can get a decent selection of ingredients. Thank you Daddy Lau for making my life in Germany more endurable. 😆
So grateful to daddy Lau for sharing this recipe. Our fav. Always order 3 lbs lobster with glutinous rice from a chinese restaurant. Only problem is they ripped us off each time. Never felt they served the whole lobster. Situation is getting worst. All we see now are small pieces of lobster barely covering the rice. Now can eat to the ❤ content. So much love for daddy Lau for sharing. Thank you.
I'm pysched that Daddy Lau has made one of my favorite Cantonese dishes! Lobster, Cantonese style. He makes it look so easy that I, a total dud in the kitchen, might be able to make this. Thank you so much!
Son: "Can you kill it first before cooking it" Daddy Lau: "just drain it's pee, it's fine" *continues chopping it while its alive. Western Audience: "poor lobster" Asian Audience: "so fresh!"
Please don't speak for all Asians. Contrary to your statements, there have been significant efforts in China/Korea/Japan to curb animal cruelty in food in recent years.
@@catchnkill You can clearly see the lobster antennae squirming despite having its head split horizontally and claws being chopped off. And this was after stabbing it in the gut to drain its blood (it's not urine). The commonly accepted way to instantly kill lobsters is a vertical slice to split the head.
ha ha ha. Am asian in western country and am like " can i just have the market clean and cut itup for me? " i feel the pain of the lobster. imagine being chopped? " 😭😂
I’ve always enjoyed and watched every single videos you’ve uploaded. We always talk about how lovely your parents are. I just want to make a special mention of your wife. I really enjoy her interactions with you and your parents. She come across as such a thoughtful and loving person. I’ve a young son but I can’t help but think how lovely it is to have a daughter in law like her. Probably why your parents seem to adore her'
Please please continue to have Daddy Lau speak to us in Cantonese!! 🙏🙏 He is preserving our southern heritage which is dying out sadly. So much beautiful food and language from the Cantonese region😢
This is one of my favorite dishes. Last Sunday I ordered twin lobster with sticky rice. That is a good dish if your dad can make. Looks complicated in making the sticky rice. If you can do this dish will be great. Happy Holidays.
Interesting thing that I just wanted to say is that lobsters are being considered as sentient beings now in the UK and they're considering banning boiling lobsters alive since research has found that they can actually feel pain. (can't remember if they actually went through with the ban now)
Lobster Yee Mein is one of my favorite dishes, and this video shows a great way of making this dish, but I feel compelled to address some of the information that contradicts my experience and knowledge. 5:28 Not sure why anyone would say lobsters are not native in South China Sea. South China Sea does have plenty of lobster species, only that they are different from the "Boston lobster/Maine lobster" (a very distinguishable feature is that Pacific lobsters have a much bigger main body but no big claws like that of Maine lobsters) imported from North America. Live lobsters can be easily found in wet markets and supermarkets in Southern China provinces as well as in Hong Kong and Southeast Asian countries. Japan and Korea also had plenty lobster resources. 5:35 the price of the lobsters depends on the status, species and availability. With plenty of availability and the advancement of fresh delivery network, the cheapeast local lobsters could cost as low as $20-$30 per tail (about RMB￥130-￥200). Even imported Maine lobsters could cost as low as $35-$40. Unless you are eating in high-class restaurant or expensitve hotels, a dish of lobster Yee Mein most certainly does not cost as high as $100 in most places--of course, you get what you pay for; if you have cheap lobster Yee Mein, they certainly do not use very expensive lobsters.
May I request 2 recipes: Tau fu fa, sweet silken tofu soup Red bean dessert soup. Love all the wonderful videos. I have tried to make several of the dishes and because the instructions are so clear, they actually turned out well. I love listening to your dad speaking Cantonese and Toisan because my family speaks both at home. Thank you very much and happy holidays.
I learn new things about food every time I watch Dad Lau! Now I'll always drain the lobster of its' troublesome fluid. It's so meaningful to be able to re-create the classics at home during this crazy time. Thanks, Dad! ITM, my Mom used to organize live lobster races in the front yard with (all five of) us kids, but then we'd each plunge ours quickly into the boiling water so they wouldn't feel pain.
Actually the chop is faster and less cruel than boiling it alive. However, Lau's dad can improve by changing the sequence of action. It should be the head chop first. Then do the leg cutting and triming. The leg cutting should be done when the lobster is dead.
This recipe is so good. Thank you, Mr. LAU, for sharing your techniques and recipes with us I made it today it was very good better than restaurants here. I am definitely going to make your other recipes. Thank you for all you do God bless!
I used Daddy Lau’s Lobster recipe today. Thank you so much for sharing your recipe. This was my first time cooking lobsters too. I didn’t have the Ye Mien type noodle, so I used spaghetti instead. It turned out so delicious, just like restaurant made!
@5:50 OMFG I CANT (BTW, love the channel! I am trying to refresh my Cantonese since my vocabulary is not even to the level of a 4 year old. I married into a Vietnamese family, so the exposure is even less. These videos are giving me the feeling of home that I grew up in.)
Great idea to record your dad's recipes and thanks for sharing them with everyone. Really thank your dad's experience and insights to creating some of our traditional dishes. Can you dad make the Chinese rice dish, silken egg beef over rice? The one with the traditional brown sauce, unlike the recent pale-translucent "lobster" sauce that's being sold today.
I usually pop live lobsters or crabs in freezer for bit to numb them before preparing. With lobster, I usually drive a knife through the T at the base of the head to severe the spinal cord as well...
Happy Holidays Dear Friends. Kindly Thank Daddy Lau for Sharing This Recipe. It was one of my Favourite Dishes when I lived in Toronto, Canada. Wishing All At Home Health And Happiness. Cheers Carlyle
This looks absolutely delicious! Daddy Lau always makes it look easy. I love seeing your family enjoy having dinner together & just being together. Baby Cam loves thise noodles! I think this would be a great New Year's eve dinner!🦞🎉🍾. Who is the other lady at the table? Is that your wife's mother? Thank you!!
Damnn Dad lau is fearless😎, handled the lobster like a boss. Handling a live lobster, prawn or live seafood has always been one of my greatest fear. Idk bout you guys but I’ll usually get a weird feeling or chills especially when the muscle spasm transfers to my hand while I’m holding/cutting it. It really takes a lot of courage to do it great job dad lau! 💪🏻 Really love all your recipes !!! And thank you so much for sharing all these authentic recipes especially recording it, which younger generations like myself and future generation can learn and keep this traditional food spirit alive. ❤ On a side note, I feel that food is one of a factor that brings individual closer or remind individual to spend more time with your love ones which is interesting as some dishes that Dad lau makes brings back memories/time spent with love ones as a kiddo, it reminds me that I’ve not been spending enough time with my love ones as the ageing populations grows. To those that got carried away by daily stuff like myself, school, work I guess is time we take a day break gather our family or friends and cook up a storm for them and impress them with dad lau’s recipes!!! Really appreciate the effort made in creating these meaningful content as not only it’s educational also it evokes certain memory, love, etc. once again many thanks to Dad Lau, you and your fam ❤ don’t stop creating new contents, LOVE IT ! ❤
Thank you, Randy and Daddy Lau! I was pondering what to make for the holidays. Now I know what I am going to try. 🦞 Daddy Lau never ceases to amaze me and my wife! 你地識食！
Only real cooks know how to draining the lobster urine to prevent it from making the lobster meat taste off...My brother was a chef in New York and I remember him speaking of this technique..Thank you! Joy Geen!!
Wow! So incredible to see such a decadent and beautiful dish being masterfully crafted. I come from a big source of lobster here in Canada, so seeing it served up this wonderfully is a real treat. Thank you so much Lau family!
Can Mr Lau teach us how to cook the dry stir fry version of yi noodle (乾燒伊麵)please? My family loves yi noodles but not too much about lobsters - let alone preparing live ones lol. Thanks a bunch!
This looks delish! Can Daddy Lau make a video in Hong Kong style lobster , ginger and green onion ? Been craving this for a while and would like to make for our wedding anniversary at home . I would appreciate your consideration. Thanks 🙏🏻 So happy to see your subscription growing ! Been sending your videos to home cooks who want to up their game on Asian cooking.
Hello Lau Family! Goy Goy Ho MA? How is everyone? Daddy Lau is such a master chef! I love all your work. Can Daddy Lau show how Cantonese Lobster is cooked? It's the recipe where the lobster is stir fried with eggs and minced pork. They gravy is so devious with rice!!! Thank you and Joy Geen!!
I miss eating this dish....It's one of my favorites despite my hate for seafood during my childhood...Man it sucks that I only started to appreciate seafood once I left home...
I love lobster. I know how to chop and clean crab but I do not know how to chop and clean lobster. Thank you for teaching me know I’m more confident in how to rid of its poo and pee before cooking.
Made it…worked out beautifully 🦞🍜🦞❤️ Thank you for this video, clear instructions and sharing your family stories. SUBSCRIBE now and transform your Cantonese cooking skills.
WOW THIS IS THE GREAT DISH.. LOBSTER WITH CHOW MEIN. .RANDY CHEF GRAND MASTER IS AMAZING AND GREAT SHIFU. TONS OF THANKS FROM THE BOTTOM OF MY HEART . ITS A PLEASURE AND MY HONOUR TO GRAND MASTER FOR SHARING HIS 50 YRS ABOVE ART AND COOKING SKILL TO US. SPECIALLY I THINK OF MYSELF. I AM REALLY VERY LUCKY TO SEE YOU SHARING YOUR DAD COOKING ART AND SKILL TO EVERY ONE. PRAY GOD GIVE GRAND MASTER HEALTHY LONG LIFE . SO I CAN SEE AND LEARN MORE ART AND COOKING SKILL FROM DADDY LAU . NEVER EVER BEFORE SEEN IN LIVE VIDEO . THE AMAZING GRAND MASTER EXPLAIN SO WELL ABOUT HIS COOKING ART AND SKILL. GOD BLESS GRAND MASTER LAU ALWAYS AND FOR EVER... SHIFU LAU WISH YOU HEALTHY LONG LIFE AND YOUR FAMILY... LOVE YOU FROM THE BOTTOM OF MY HEART SHIFU LAU DADDY.
That’s my go to spot for my Asian groceries and snacks! Fun! Thanks for making this dish, my mom would always make this dish. my turn to make this dish for the upcoming holiday 👍 Happy Lunar New Year Lau Family 🐅🌕🎊
Just reminiscing with my mom yesterday about how good lobster noodles were when we were in CA. They don't seem to offer it in MD. Then I see this video pop up on the same day! It looks fantastic.
Another classic straight out of textbook Cantonese cuisine. I've always enjoyed having this dish at restaurants over CNY, and seeing it made puts a new perspective to it. However, I think as a younger Canadian-born Chinese, I may share some some sentiment with others of my generation regarding the cruelty of chopping live lobsters. I think this might have crossed your mind as well, Randy, as you asked if it was possible to chop it after it's been killed already. I think your dad may have misinterpreted the question when he answered no, as in "no, it's not necessary to kill it before doing this". Then, would it be possible for you to clarify with him again to see if it is necessary to keep it alive while chopping, and if not, how to kill it first? I love this dish, but really wish there were a more humane way of preparing it.
Agree with this. I wanted to learn how to cook this, but felt sick to the stomach after seeing how it was prepared. It's 2022 soon. There are better ways.
I don't know what you'll consider humane. Ultimately, lobsters are typically killed (east and west) by piercing or cutting through the lobster head. Whether that be a needle vertically straight down at a particular point of the head, slicing through the head length wise, or simply decapitation cutting cross wise. Whichever method you go with, the lobster will still move after though for a while from remaining electic signal in the nerves. You can place it in a freezer live first to insensitise it first before killing. Here you saw Daddy Lau sliced off part of the head diagonally and sliced most of the lobster lengthwise part way through chopping. You can arrange the order and do that first and then do the cutting of the discarded bits after. Lobsters are either sold live or cooked. You don't want to buy dead uncooked lobster as it can be bad for your health. The flavour will not be the same if you attempt to cook it before pre-cooked boiled lobster.
@@chankwanting what Western cooking suggests is that if you pierce the head at the point where two lines intersect, that will kill the lobster instantly, so I would suggest that that should be the first step. You are absolutely right, though - once a lobster is killed, there is a very short window in which it is safe to cook and eat, or freeze.
@@chankwanting Yes, I realize that the lobster will still move based on reflex alone even after it's been killed. However, I would not consider chopping its legs or claws before killing it first humane. I agree with you that the slicing of the head should have been first, or at the very least, a quick piercing of the brain stem like they do in some other kitchens. In this case though, I also wanted to know if there was a traditional reason to the method that was employed in this video.
@@qsdfcvgyjmkl Probably no more traditional reason other than that "freshness" is considered a good thing/selling point, and this is not something that their cultural/generation have cared about before.
Love your channel and Daddy Lau's cooking! I've learnt so much following your channel. This is one of my favourite dishes since childhood! Can I make some suggestion about slaughtering the lobster though? Kill the lobster before cutting the legs and tentacles would be much better for the lobster's welfare, and doesn't affect the result of the dish. They have well developed pain system just like mammals and it was really hard for me to watch that.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Click the link in the description and use my code "MADEWITHLAU" to get $20 off
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What Wok does your dad use?
Always wondered what Kats mother speaks? Cantonese? Toisan?
For those of us who can't stomach chopping up a live lobster, is there a good way to kill it before going through these steps? Yikes! 🦞✂️🙈
could you ask your dad to chop the lobster head first before chop his legs.
Please kill the lobster first before draining the urine and cutting off the antenna/legs. Doing this while the lobster is alive is cruel and inhumane.
Seriously love Daddy Lau. So comforting just hearing him speak Cantonese
Hai ar
I agree
Yes ar.
Yes
He sounds like he’s from the village though ,
Finally a video that shows the nitty gritty of cooking a live lobster. Thanks for not cutting out all the important stuff (what to do with the pee and innards, head, etc) thanks!
OMG, I can't believe this video exists. I love this. Keep curating our culture, I and future generations appreciate it.
We wish Daddy Lau good health and prosperity ❤️
Adding my two cents regarding the lobster. I appreciate you sharing your father’s process as it happened - it was as honest as it was brutal. Given your commitment and curiosity to knowledge, I’m sure you will read up on the evidence (which seem to suggest that lobsters do feel pain, making the practice of chopping the lobster up before death unnecessarily cruel), and speak to your dad as necessary. He has shared so much of his knowledge with us - it is only right for us to repay him with some of ours!
Well said.
Cruelty is part of nature, but yes we are humans and we should be more ethical if we can right?
Everyone has different ways of doing things, but ultimately at the end of the day killing the lobster in a way that is less painful may still be quite painful to the lobster. It’s very hard unless you have a mini guillotine to get a clear chop all the way through a tough shell. What usually happens is the shell cracks but something’s still connected, so you either have to hack it again with the knife or twist the broken part off. Maybe I’m a bad person for this but I can’t be bothered, not for lobsters. I don’t think they produce much value in society apart from being eaten and what they do for the ecosystem.
Also if you eat meat, I have bad news to you about how those animals got on your plate. It wasn’t pain free or humane
Yes! Another Cantonese favorite! I've been following since the beginning of the channel over a year ago and am still so excited to see all these different recipes and dishes that I grew up with. My hometown is a densely Chinese populated area in Los Angeles (the 626) - so this dish is at all the Cantonese restaurants. It's so ubiquitous, that I didn't even know lobster was a "luxury food" bc we could get lobster noodles for $18!
It's always so neat to see and hear my culture in these videos. Thanks Randy and Lau Family for another great video~
I don’t know how he does it…but Daddy Lau makes every dish look so easy! 🤯
This past year I have made lobster yee mein five times for my family. Wish I would’ve found this video before I did. I learned so much!!
One thing I would like to add with regards to cutting the lobster. One quick slice to the head will immediately kill the lobster. I do this before cutting off any other parts of the lobster. I also put my lobsters in the freezer for 15 minutes before doing so, it seems to put them to sleep.
This is awesome! My parents own a restaurant that cooks traditional Chinese food and this is a very popular dish at our restaurant! I have always wanted to learn how to cook, but there is a language barrier between my dad and me. When he explains dishes to me in Cantonese I can pick up some things, but not everything! I enjoy watching these videos as it breaks it down step by step and in English! It is awesome because I can piece together what my dad was trying to tell me due to the subtitles from your dad!
A language barrier between you and your parents? OMG.
I don't think the liquid coming out is 'urine' in the usual sense of the word. It's some kind of internal fluid that would end up adding too much moisture and probably some off flavors to the dish. Its actual bladder and urine release points are closer to it's eyes/antennae.
Uhm, it's really lobster blood. That white, congealed gunk that comes out of a steamed lobster.
Yeah. It’s probably what Cantonese just call it to make it easier to remember. I think that stuff inside will ruin the lobster meat once it’s killed and not cook immediately.
My family said I'm a decent cook, but I never love making Chinese dishes, they always look so complicated. Cookbooks sometimes don't help, I found that I spent more time trying to figure out what exactly it is that I need to do next instead of actually making the food. Since I moved to Germany a few years ago I began making Chinese dishes because in a smaller city (even with 60K people), I just can't get decent Chinese food. I can't even buy Char Siu (BBQ Pork) in my city. Things I took for granted when I lived in Toronto. I have grown to love this channel and Daddy Lau just makes everything look so easy. Ingredients are a hit or miss though, as we have ONE single small Asian shop in our city, and I have to occassionally drive to Frankfurt, where I can get a decent selection of ingredients. Thank you Daddy Lau for making my life in Germany more endurable. 😆
So grateful to daddy Lau for sharing this recipe. Our fav. Always order 3 lbs lobster with glutinous rice from a chinese restaurant. Only problem is they ripped us off each time. Never felt they served the whole lobster. Situation is getting worst. All we see now are small pieces of lobster barely covering the rice. Now can eat to the ❤ content. So much love for daddy Lau for sharing. Thank you.
Every time I watch these videos, I fall more in love with my Cantonese culture ❤️
I'm pysched that Daddy Lau has made one of my favorite Cantonese dishes! Lobster, Cantonese style. He makes it look so easy that I, a total dud in the kitchen, might be able to make this. Thank you so much!
This looks incredible and like I could actually make it! Thanks Daddy Lau challenge accepted.
YESSS! Doooo itttttt!
Oh wow. Hi Beryl!! It's such a staple restaurant dish. And e-noodles are my favourite. But yes a challenge!!
And if you didn't know, Beryl has a pretty awesome channel of her own!
wow you are here!
@@MadeWithLau is there reason why daddy doesn't kill lobster first?
Thought you would ask
OH 7:12 but why not kill right after releasing urine?
Son: "Can you kill it first before cooking it"
Daddy Lau: "just drain it's pee, it's fine" *continues chopping it while its alive.
Western Audience: "poor lobster"
Asian Audience: "so fresh!"
actually it is lobster's hemolymph, aka blood
Please don't speak for all Asians. Contrary to your statements, there have been significant efforts in China/Korea/Japan to curb animal cruelty in food in recent years.
It is not cruel. He killed it with one chop and the lobster was killed in split second. Can you have a better way to killl it?
@@catchnkill You can clearly see the lobster antennae squirming despite having its head split horizontally and claws being chopped off. And this was after stabbing it in the gut to drain its blood (it's not urine).
The commonly accepted way to instantly kill lobsters is a vertical slice to split the head.
ha ha ha. Am asian in western country and am like " can i just have the market clean and cut itup for
me? " i feel the pain of the lobster. imagine being chopped? " 😭😂
i'm glad you are supporting a local business in this recipe. more content creators need to support their local walk-in businesses, especially nowadays
Are you talking about 99 Ranch? They’re probably the biggest Asian supermarket chain in the US, I doubt they really need all that much support.
I’ve always enjoyed and watched every single videos you’ve uploaded. We always talk about how lovely your parents are. I just want to make a special mention of your wife. I really enjoy her interactions with you and your parents. She come across as such a thoughtful and loving person. I’ve a young son but I can’t help but think how lovely it is to have a daughter in law like her. Probably why your parents seem to adore her'
8:27 , 11:40 add to the stir fry bloster mixture 2 tablespoons cornstarch + 1 tablespoon water . Yummy
This is one of my favourite dishes to get at Chinese restaurants and I’ve always wondered how in the world people made it! Thank you!!
Please please continue to have Daddy Lau speak to us in Cantonese!! 🙏🙏 He is preserving our southern heritage which is dying out sadly. So much beautiful food and language from the Cantonese region😢
Awww your dad is so wonderful and a great cook. A treasure to the family
One of the best Cantonese dishes in my opinion
daddy Lau reminds me of my dad, he passed away in Feb 2022 but was a chef too. Love watching daddy Lau cook, reminds me of my daddy.
tried it today with costco’s headless lobsters. The result is epic!
This is one of my favorite dishes. Last Sunday I ordered twin lobster with sticky rice. That is a good dish if your dad can make. Looks complicated in making the sticky rice. If you can do this dish will be great. Happy Holidays.
Interesting thing that I just wanted to say is that lobsters are being considered as sentient beings now in the UK and they're considering banning boiling lobsters alive since research has found that they can actually feel pain. (can't remember if they actually went through with the ban now)
Yeah and that guy just chopped it's legs and antenna off alive.
But who cares? It's gonna die anyway. In the next few secs
Ants: so what about us?
Lobster Yee Mein is one of my favorite dishes, and this video shows a great way of making this dish, but I feel compelled to address some of the information that contradicts my experience and knowledge.
5:28 Not sure why anyone would say lobsters are not native in South China Sea. South China Sea does have plenty of lobster species, only that they are different from the "Boston lobster/Maine lobster" (a very distinguishable feature is that Pacific lobsters have a much bigger main body but no big claws like that of Maine lobsters) imported from North America. Live lobsters can be easily found in wet markets and supermarkets in Southern China provinces as well as in Hong Kong and Southeast Asian countries. Japan and Korea also had plenty lobster resources.
5:35 the price of the lobsters depends on the status, species and availability. With plenty of availability and the advancement of fresh delivery network, the cheapeast local lobsters could cost as low as $20-$30 per tail (about RMB￥130-￥200). Even imported Maine lobsters could cost as low as $35-$40. Unless you are eating in high-class restaurant or expensitve hotels, a dish of lobster Yee Mein most certainly does not cost as high as $100 in most places--of course, you get what you pay for; if you have cheap lobster Yee Mein, they certainly do not use very expensive lobsters.
May I request 2 recipes:
Tau fu fa, sweet silken tofu soup
Red bean dessert soup. Love all the wonderful videos. I have tried to make several of the dishes and because the instructions are so clear, they actually turned out well.
I love listening to your dad speaking Cantonese and Toisan because my family speaks both at home.
Thank you very much and happy holidays.
I learn new things about food every time I watch Dad Lau! Now I'll always drain the lobster of its' troublesome fluid. It's so meaningful to be able to re-create the classics at home during this crazy time. Thanks, Dad!
ITM, my Mom used to organize live lobster races in the front yard with (all five of) us kids, but then we'd each plunge ours quickly into the boiling water so they wouldn't feel pain.
Actually the chop is faster and less cruel than boiling it alive. However, Lau's dad can improve by changing the sequence of action. It should be the head chop first. Then do the leg cutting and triming. The leg cutting should be done when the lobster is dead.
This recipe is so good.
Thank you, Mr. LAU, for sharing your techniques and recipes with us I made it today it was very good better than restaurants here. I am definitely going to make your other recipes. Thank you for all you do God bless!
My goal is to make every dish your dad makes. Thanks for posting! 🙂
Awww mine too! Hope you love trying them!!
Great cook! Happy family, thank you!
I used Daddy Lau’s Lobster recipe today. Thank you so much for sharing your recipe. This was my first time cooking lobsters too. I didn’t have the Ye Mien type noodle, so I used spaghetti instead. It turned out so delicious, just like restaurant made!
This one is my favorite! So expensive to order at a Chinese restaurant!!! Oh my God! Your family is so lucky, every day such good food to share!
the most savage way to kill a lobster....it was probably like "OMG WTF IS HAPPENING TO ME"
@5:50 OMFG I CANT (BTW, love the channel! I am trying to refresh my Cantonese since my vocabulary is not even to the level of a 4 year old. I married into a Vietnamese family, so the exposure is even less. These videos are giving me the feeling of home that I grew up in.)
Love your videos and your dad's teaching. He made cooking so much simpler and less scary for amateur
Is this man a former restaurant chef? His dishes are perfect classic Cantonese dishes.
Yes, it is usually part of the introduction except for this video.
Great idea to record your dad's recipes and thanks for sharing them with everyone. Really thank your dad's experience and insights to creating some of our traditional dishes. Can you dad make the Chinese rice dish, silken egg beef over rice? The one with the traditional brown sauce, unlike the recent pale-translucent "lobster" sauce that's being sold today.
Made this for Chinese New year
Love learning authentic cooking from your dad 👏
Aww. Your dad is a very charismatic chef~ Great video and recipe!
Thank you for this recipe. I followed this tonight for Father's Day and my family loved it!
看了幾個師傅，這是眾多中最好的割龍蝦的方式，雖然有點殘忍但郤是煮出蝦每個部份的佳餚。
This is probably our family's favorite Cantonese dish. We're Taiwanese but this is a staple at every family gathering
I usually pop live lobsters or crabs in freezer for bit to numb them before preparing. With lobster, I usually drive a knife through the T at the base of the head to severe the spinal cord as well...
Happy Holidays Dear Friends.
Kindly Thank Daddy Lau for Sharing This Recipe.
It was one of my Favourite Dishes when I lived in Toronto, Canada.
Wishing All At Home Health And Happiness.
Cheers Carlyle
Happy holidays to you all and your blessings continues to increase 🙏 stay safe
This looks absolutely delicious! Daddy Lau always makes it look easy. I love seeing your family enjoy having dinner together & just being together. Baby Cam loves thise noodles! I think this would be a great New Year's eve dinner!🦞🎉🍾. Who is the other lady at the table? Is that your wife's mother? Thank you!!
How cool that your dad can cook like a chef
Damnn Dad lau is fearless😎, handled the lobster like a boss. Handling a live lobster, prawn or live seafood has always been one of my greatest fear. Idk bout you guys but I’ll usually get a weird feeling or chills especially when the muscle spasm transfers to my hand while I’m holding/cutting it. It really takes a lot of courage to do it great job dad lau! 💪🏻
Really love all your recipes !!! And thank you so much for sharing all these authentic recipes especially recording it, which younger generations like myself and future generation can learn and keep this traditional food spirit alive. ❤
On a side note, I feel that food is one of a factor that brings individual closer or remind individual to spend more time with your love ones which is interesting as some dishes that Dad lau makes brings back memories/time spent with love ones as a kiddo, it reminds me that I’ve not been spending enough time with my love ones as the ageing populations grows. To those that got carried away by daily stuff like myself, school, work I guess is time we take a day break gather our family or friends and cook up a storm for them and impress them with dad lau’s recipes!!!
Really appreciate the effort made in creating these meaningful content as not only it’s educational also it evokes certain memory, love, etc. once again many thanks to Dad Lau, you and your fam ❤ don’t stop creating new contents, LOVE IT ! ❤
This is the dish I've been waiting for!!!!! Thank you!!!
Thank you, Randy and Daddy Lau! I was pondering what to make for the holidays. Now I know what I am going to try. 🦞 Daddy Lau never ceases to amaze me and my wife! 你地識食！
真係好鍾意睇劉老先生既頻道，真係好正宗手藝
遲到嘅回复，对不起！好多謝您嘅支持！老劉祝福您及家人平安健康！
Only real cooks know how to draining the lobster urine to prevent it from making the lobster meat taste off...My brother was a chef in New York and I remember him speaking of this technique..Thank you! Joy Geen!!
Love your dad's rustic style and advice.
I love when they spend a minute just eating the dish
Happy Holidays. Thank you for this recipe. I will make it for Chinese New Year celebration.
Love your videos! May your family have good health and luck for the New Years !!
Say hi from Hong Kong, love to here Cantonese
Wow! So incredible to see such a decadent and beautiful dish being masterfully crafted. I come from a big source of lobster here in Canada, so seeing it served up this wonderfully is a real treat. Thank you so much Lau family!
One of my late mother's favorite dishes. Another great video
Yummy, thanks for sharing 👍
Happy New Year !
First time cooking lobster, but I made this yesterday minus the noodles and it was fantastic! Tasted just like in the restaurant. Thank you!
Can Mr Lau teach us how to cook the dry stir fry version of yi noodle (乾燒伊麵)please?
My family loves yi noodles but not too much about lobsters - let alone preparing live ones lol. Thanks a bunch!
This looks delish!
Can Daddy Lau make a video in Hong Kong style lobster , ginger and green onion ? Been craving this for a while and would like to make for our wedding anniversary at home .
I would appreciate your consideration.
Thanks 🙏🏻
So happy to see your subscription growing ! Been sending your videos to home cooks who want to up their game on Asian cooking.
Hello Lau Family! Goy Goy Ho MA? How is everyone? Daddy Lau is such a master chef! I love all your work. Can Daddy Lau show how Cantonese Lobster is cooked? It's the recipe where the lobster is stir fried with eggs and minced pork. They gravy is so devious with rice!!! Thank you and Joy Geen!!
Your dad is such a master!
I miss eating this dish....It's one of my favorites despite my hate for seafood during my childhood...Man it sucks that I only started to appreciate seafood once I left home...
This is so delicious. Best way to make lobster bar none! Thank you Daddy Lau.🔥🔥
I love lobster. I know how to chop and clean crab but I do not know how to chop and clean lobster. Thank you for teaching me know I’m more confident in how to rid of its poo and pee before cooking.
It’s almost winter solstice 😊hope u and it family have a good time
Had my first 龙虾伊面 in Sydney fish market! Super good!!!!
Made it…worked out beautifully 🦞🍜🦞❤️ Thank you for this video, clear instructions and sharing your family stories. SUBSCRIBE now and transform your Cantonese cooking skills.
Tried it, loved it, thank you!!!
Great video! I plan to make this dish using crayfish (the poor man's lobster), but it should still taste just as delicious! Thank you for this recipe!
Amazing dish as always! Have a wonderful and happy holidays with the family!
WOW THIS IS THE GREAT DISH..
LOBSTER WITH CHOW MEIN.
.RANDY CHEF GRAND MASTER IS AMAZING AND GREAT SHIFU.
TONS OF THANKS FROM THE BOTTOM OF MY HEART .
ITS A PLEASURE AND MY HONOUR TO GRAND MASTER FOR SHARING HIS 50 YRS ABOVE ART AND COOKING SKILL TO US.
SPECIALLY I THINK OF MYSELF.
I AM REALLY VERY LUCKY TO SEE YOU SHARING YOUR DAD COOKING ART AND SKILL TO EVERY ONE.
PRAY GOD GIVE GRAND MASTER HEALTHY LONG LIFE . SO I CAN SEE AND LEARN MORE ART AND COOKING SKILL FROM DADDY LAU . NEVER EVER BEFORE SEEN IN LIVE VIDEO .
THE AMAZING GRAND MASTER EXPLAIN SO WELL ABOUT HIS COOKING ART AND SKILL.
GOD BLESS GRAND MASTER LAU ALWAYS AND FOR EVER...
SHIFU LAU WISH YOU HEALTHY LONG LIFE AND YOUR FAMILY...
LOVE YOU FROM THE BOTTOM OF MY HEART SHIFU LAU DADDY.
Now this one is a real classic !!! Thank you so much !!!
Almost exactly the same how I cook my lobster noodles 😍
Great minds!
How could I miss out on such a great channel. Greetiings from down Under!
Yum! We actually had lobster yee mein last month for my mum's birthday! And now, i (theoretically) know how to make it at home! Thanks!
So happy to see Cam Cam grow so fast☺️🥰he can eat Mochi now
Soon he will be able to enjoy many dishes made by grandpa❤️
Very authentic, thanks for sharing!
I made this today and it was bomb!!!
와우! 요리 엄청 잘하네요 👍
먹어보고 싶어요! 😋
That’s my go to spot for my Asian groceries and snacks! Fun! Thanks for making this dish, my mom would always make this dish. my turn to make this dish for the upcoming holiday 👍 Happy Lunar New Year Lau Family 🐅🌕🎊
Thank you! Just in time for CNY!
This is my first time hearing of Yee mein. I’ll have to give it a try!
Just reminiscing with my mom yesterday about how good lobster noodles were when we were in CA. They don't seem to offer it in MD. Then I see this video pop up on the same day! It looks fantastic.
Absolutely delicious!!
Another classic straight out of textbook Cantonese cuisine. I've always enjoyed having this dish at restaurants over CNY, and seeing it made puts a new perspective to it. However, I think as a younger Canadian-born Chinese, I may share some some sentiment with others of my generation regarding the cruelty of chopping live lobsters. I think this might have crossed your mind as well, Randy, as you asked if it was possible to chop it after it's been killed already. I think your dad may have misinterpreted the question when he answered no, as in "no, it's not necessary to kill it before doing this". Then, would it be possible for you to clarify with him again to see if it is necessary to keep it alive while chopping, and if not, how to kill it first? I love this dish, but really wish there were a more humane way of preparing it.
Agree with this. I wanted to learn how to cook this, but felt sick to the stomach after seeing how it was prepared. It's 2022 soon. There are better ways.
I don't know what you'll consider humane. Ultimately, lobsters are typically killed (east and west) by piercing or cutting through the lobster head. Whether that be a needle vertically straight down at a particular point of the head, slicing through the head length wise, or simply decapitation cutting cross wise. Whichever method you go with, the lobster will still move after though for a while from remaining electic signal in the nerves. You can place it in a freezer live first to insensitise it first before killing.
Here you saw Daddy Lau sliced off part of the head diagonally and sliced most of the lobster lengthwise part way through chopping. You can arrange the order and do that first and then do the cutting of the discarded bits after.
Lobsters are either sold live or cooked. You don't want to buy dead uncooked lobster as it can be bad for your health. The flavour will not be the same if you attempt to cook it before pre-cooked boiled lobster.
@@chankwanting what Western cooking suggests is that if you pierce the head at the point where two lines intersect, that will kill the lobster instantly, so I would suggest that that should be the first step.
You are absolutely right, though - once a lobster is killed, there is a very short window in which it is safe to cook and eat, or freeze.
@@chankwanting Yes, I realize that the lobster will still move based on reflex alone even after it's been killed. However, I would not consider chopping its legs or claws before killing it first humane. I agree with you that the slicing of the head should have been first, or at the very least, a quick piercing of the brain stem like they do in some other kitchens. In this case though, I also wanted to know if there was a traditional reason to the method that was employed in this video.
@@qsdfcvgyjmkl Probably no more traditional reason other than that "freshness" is considered a good thing/selling point, and this is not something that their cultural/generation have cared about before.
I like the way your dad cook..i always get recipe to your video..thankyou
Love your channel and Daddy Lau's cooking! I've learnt so much following your channel. This is one of my favourite dishes since childhood!
Can I make some suggestion about slaughtering the lobster though? Kill the lobster before cutting the legs and tentacles would be much better for the lobster's welfare, and doesn't affect the result of the dish. They have well developed pain system just like mammals and it was really hard for me to watch that.
Thank you Daddy Lau.... Wish you Good Health and God bless your family always ❤️❤️❤️
You could submerge the lobster in ice water first to kill them if you don't wanna chop them up live
This. Or a knife in through the back of the head. Watching it go through all that alive was brutal
Lobster suffered more if you dipping it into iced cold water
@@KKLeung-wb8qbbest way is to cut its heart as the first step, they don’t die in ice
I made this and it was yummy. The tip on the noodle was great! Thanks