Butter poached lobster dish
Вставка
- Опубліковано 18 лют 2021
- Hey guys, in this video I will show you how to make a delicious butter poached lobster dish. I serve it with a parmesan polenta, carrot cream, caramelized onions, an onion broth and a samphire crispy.
⇨ Thanks for subscribing! bit.ly/1YTyqmm
My kitchen equipment ⇩
Small food processor: amzn.to/3dq849n
The vegetable sheet slicer: amzn.to/3Ioq0Q0
Big food processor: amzn.to/3orftf1
Favorite saucepan: amzn.to/3lEutEx
Japanese mandoline: amzn.to/3ovZD2R
Microplane grater: amzn.to/3dpDVXJ
My palette knife: amzn.to/3wkwKZC
KitchenAid stand mixer: amzn.to/3otqigv
Wüsthof chef’s knife: amzn.to/3GexP8U
3500 watt induction: amzn.to/3c18EKh
Round cutter set: amzn.to/31EkZll
Hand blender: amzn.to/3xZMSQZ
Wüsthof sharpening steel: amzn.to/303iOaO
The sous-vide bath: amzn.to/3DwAuJk
My brush machine: amzn.to/3Dvk2cg
⇩ Click here for more Jules Cooking and the recipe⇩
For tips, tricks, photos and recipes follow me on:
↪ Instagram: bit.ly/1MmnCZZ
↪ Twitter: bit.ly/1NrssDY
↪ Facebook: on. 1YTyt1B
Enjoy making this recipe!
Oven temperature: 160 degrees Celsius
Ingredients for the polenta:
500 grams of water
75 grams of butter
100 grams of polenta
50 gram of parmesan cheese
5 grams of salt
Ingredients for the carrot cream:
500 grams of carrot
50 grams of butter
1 shallot
20 grams sherry vinegar
50 grams of sugar
500 grams of vegetable stock
Ingredients for the samphire crispy:
50 grams of samphire
8 grams of squid ink
20 grams of furikake
4 grams of salt
50 grams of icing sugar
100 grams of flour
90 grams of egg white
90 grams of butter
Ingredients for the caramelized onions:
12 pearl onions
3 tablespoons of honey
100 grams of vegetable stock
Ingredients for the other components:
1 lobster
200 grams of butter
Borage cress
Mustard cress
Edible flowers
Flaky salt
Bon appetit! - Навчання та стиль
Best chef video I.ve seen. Moves quickly, proper amount of talking and very informative. Well done!
Another great dish Jules! You were very good on camera two years ago but now you are on another level of comfortability when talking on camera. It's really fun to watch you get better and better!
I like the 160C baking of the polenta, slow and easy with zero chance of burning it.
I can't begin to articulate how beautiful these videos are. They mesmerize and amaze. Jules is obviously a master chef, but he is also an excellent teacher and talented videographer. And the music selection is always perfect. I can often recreate one or two items from a video. But the artist creates the entire work. Thank you for these videos.
I would never go to culinary school I should only view and likes your videos and learn from it. Thanks chef for sharing an advance type of cooking skills.
I like it that you're so detailed in the cooking times.
Thanks Gerard!
I will definitely be trying this. Very detailed explanations
Another masterpiece. You never fail to impress . An excellent teacher.
Dude you’re amazing, such a stress relief watching your content...
Bro this is lovely, great work.
I watch these videos with my 8-year-old daughter who just wants to eat every last thing you cook. She's trying to persuade me to copy some of them, and I will try!
That's so cool, hope you will give it a go! Say hi to your daughter and hope she can help cooking
Wow, what a talent. I came across your page via instagram. I'll never miss an episode! Well done!
your cooking skills is awesome. I loved to watch your videos.
That is beautiful. All the steps are intimidating.
This is incredible. . .
Have watched a few of your videos now - very nice channel for advanced home-cooks that have cooked all the basics and want to up their game for those dinner parties!
You sir deserved a LOT more subscribes!
Just great!
Fantastic from Spain.
Thanks man! Your videos are the best
Thanks Andrew! Really appreciate it!
Bravo ..ur an inspiring teacher loved it from start to end will try to recreate for my husband as his valentines treat.. thank you chef ...
Jules you are a Crazy Artist.... all those techniques in short demonstrated video & a beautiful small plate ..... that is insane man🍻 Proost.
Wow wow wow!!! Just found you on Instagram and I must say bravo! Finally a cooking channel with gourmet recipes in details! Please keep
Going! And If you ever offer online cooking classes but let me know
Thank you so much! You're to kind!
Beautiful!
Thank you!
Outstanding
Every recipe is so meticulously done…beautifully presented…certainly delicious…I believe it is doable with patience and practice. One of my favorite master chef in UA-cam…2 thumbs up!!!
than you so much Jules for sharing your knowledge... I'm your #1 fan!!
Thanks a lot Marta!
next level
Thank you chef, it’s amazing recipes
Appreciate it!
Beautifully done !!!❤️
Thank you!
😍😍😍 Thanks for sharing chef 🙏🙏
Really great episode. I am loving your videos.
Thanks Calvin! Appreciate it!
Very, very impressed by your videos. I came across by looking for a pouched lobster recipe . What a wonderful surprise. Agree with others comments, you are very clear on your explanation of the steps and the presentation is gorgeous. Will follow you for now on. Thanks for sharing your knowledge
i'm verry enjoy wacthing your video..please share more lot video to inspire a lot of people.thank u chef
Men the plate is Beautiful. I found chanel couple dates ago and let me tell you are a artist my friend Great job with all those dishes .
Really liked to see all the sides! It helps to build my cooking arsenal, amazing,
Great to hear Luca!
Awesome job chef!!!🤩🙌🏻👌🏻
Thanks! Really appreciated!
you are the best. thank youyou are my favorite teacher
Appreciate it, thanks!
Excellent! I always wanted to see the rest of your dish components in your videos and it would be great that you keep doing them. Your video is still not long, straight to the point and easy to understand. Congrats man!
Pd: Can't wait for the onion broth video 👍
Thank you Francisco! Really appreciate it!
beautiful! as always
Thank you Bayardo!
Such a pretty dish
Glad you liked it! Thank you
Delicious !
Thanks Wesley!
Chef das sieht alles fantastisch aus !! :D .Einfach Perfekt :) ***
Bin ein Riesenfan von Dir
Man I love your videos, unique, precise and very clear. Dishes look beautiful I do wish u would include footage of you (or someone else) eating it just so you can describe the dish as a whole and critique each element be it the positives or the negatives, but man, they all look freaking great.
Thanks a lot! I’ll think about it, thank you for the suggestion
your content should not be free this is too good. high level cooking!!
Danke schön Chef
Holy butter Batman!
Very nice!
Thank you John!
Thank you Chef
Glad you liked it!
tks you chef
You’re welcome!
thats amazing
Thank you!
Amazing dish chef
Thanks Carl!
excelente , saludos desde Mexico chef .
Thanks Miguel!
Hi Jules, made this dish for an anniversary dinner tonight. Took all day coz started with the onion broth but worth it. Massive props to you for sharing your knowledge and experience. Much obliged.
Wow, thanks for letting me know! Really glad you liked it
@@JulesCookingGlobal was no where near as refined as yours but the flavors were there. Had to skip the samphire crisp coz couldn't find samphire. Thanks again for sharing.
Wow you give me very beautiful ideas, I saw you video first time and I keep see your video , congratulations
Thanks Roben! Appreciate it!
Fantastic
Thank you!
A work of art. Can you show us a dish made with game hen
thanks for the suggestion! I’ll definitely look into it 🙏🏼
nice execution chef
Thanks!
Wonderful 😊
Thank you!
Beautiful
Thank you!
Michelin style!!!🫡
Wow, incredible.
Grettings from Argentina 🇦🇷
ps: i really enjoy the way you say "polentah" hahahah
Hahaha thanks Federico!
wow，nice
Magnificent
Appreciate it Raymond!
Mastery!!!
Thank you!
Impressive.
Thank you Jerome!
gorgeous
Thank you!
super gaaf en mooi, lekkere technieken ook
Thanks maat!
i love your channel,thank you for your recipes.is the onion broth online yet?
Sure is, hope you like it!
Next generation of 2 or 3 michelin starred chef 😁 great dish!!
You’re to kind! Thank you!
HEY Jules, i am doing those lobster after tomorrow, i was wondering what is the temperature of the butter when you reheat the lobster and for how long, as i dont want it to be overcooked.thank you very much !
Dank je wel, dit was de topper van het kerstdiner !
Tof om te horen! Dankjewel
Ur a genius 😜
Thanks a lot!
That’s really inspiring ! Love your channel! If I can ask, in the step of the tuille, what we can do instead of using samphire, squid ink and the furikake? Can work with some betroot or carrot or celery for example, speaking of giving color and flavour as weel? Thanks in advance !
Thank you! I think it all works, pumpkin, tomato, beet. It’s all fine, just make sure it goes well with your dish
is there any place to find your recipes with instructions apart of youtube.
its a great job thanks
I do have a website. www.julescooking.com but it’s not very updated. Working on that though, hope you stick around
What kind of plates are you using in this video?
hi Jules, you had very woeful recipes un goos technic.. congrats.
please can you tell me where do you bought the print "pochoir"stencil for crispy decoration?
thanks a lot
Thanks a lot! It's from Mold Brothers
very nice dish !!
This dish for appetizer or main course ? serve cold ?
Thanks! I would serve this as a extra course or a main course in a multiple course menu and I would serve it hot, definitely not cold
I like it 🙏🙏🙏🥂🥂🥰🥰
Thanks a lot!
please can you send me the link for the stencil. I cannot see in description
Would love to know where you got ur plates from
They're from jlcoquet, I visited them in the beginning of this year ua-cam.com/video/NTRmYJVUt3o/v-deo.html
Hi,where do u have bought your white dish? I like it
Hey Jerry, it's from feelings
Wooww
Thanks Aggelos!
Duuudee u make it so simple ☹️☹️☹️ Hahaha
I need to take courses with u for sure
Haha glad you like it
👍
Thanks!
It’s amazing. The video and audio quality is clear. The food is gourmet. One complain though, too much music, I’d much appreciate it had you not include the music in the first place. There’s no such videos on UA-cam which makes it unique
Thanks Rafique, I’ll keep it in mind, thank you for the feedback
What frying pan is that??
Nothing special, just a regular one from the shop.
I don’t see stencil mold in the items you use, where can I find this anyone knows?
Hi! This is the one: moldbrothers.nl/en/product/codium-stencil/
Por fabor arabik
Are you a god? Dam
Blender it....I love it that's definitely going to be my take away from this
Bonkers de la bonkers
Goeie shit man
Dankjewel Bart!
Ok I actually love this dish it's my favorite and you have made it look sexy;!!!!
I am a recent subscriber and I'm very much enjoying your videos. Great flavors and awesome presentation.
But... PLEASE PLEASE PLEASE never, ever use that audio loop again! I'm trying as best I can to finish the video without muting your voice, but it is hard.
So weird hearing measurements in grams instead of oz or lbs 😂
Looks amazing, but l said fuck that about half way through. I like cooking, but that's a bit extra for me
Then slowly saute two unicorn horns, three goat ankles, and a walrus tusk. And white wine, fold in 20 grams of pixie dust, bring to a boil, and reduce for seven days...
All kidding aside, I'd love to see your channel get some more traction.
Maybe if you threw down the gauntlet to a UA-cam chef with say, a "larger sized ego", a best-selling cookbook, and a massive subscriber base?
IDK... Are there any like that on this platform? (COUGH) JOSH WEISSMAN!!!
to manny sweet preperations ...
Might sound sweet, but really wasn’t because of the caramelization
too small
Normally I like these lessons, but I had to stop @3 minutes ish. That music is extremely irritating.