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.
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. 😉😉😉❤️❤️❤️
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
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.🤦♂️🤡
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'm eagerly anticipating the opportunity to test out this recipe. I have a strong affinity for the majority, if not all, of the recipes available, especially those tailored to dietary restrictions. Among the ones I've experimented with, the Pork Lo Mein stands out as the clear favorite for both myself and my friends, thanks to the collaborative efforts of you and me, the designated "chef. Thank You.
awesome vid, can't wait to try! also, i feel like it would be better to just outline the caption instead of putting it in dark bubble, I feel like I'm missing out on a lot
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!
The man’s a genius. Your family is beautiful sharing a meal. NO cell phones!😀
AGAIN! Your dad's sublime knife/cleaver skills are otherworldly. He has truly blessed hands.
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 ❤
New Daddy Lau videos always make me think my meal plans for when family comes over on the weekend should be changed.
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 😅
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.
I love this dish. Will try to make it. This is the best RUclips cooking show out there.
Your daddy Lau is amazing. Your little boy so cute. Happy family, what a blessing!
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!
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
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.
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 ❤
I love to watch your dad cook.
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!
I learned more about technique and layering the cook in that short 14 minute video than I have reading countless recipes. Thank you
Tx uncle lau for teaching us,刘伯好野！
I wish I had someone like Daady Lau in my life. I appreciate a great cook since I am so bad at it myself. ❤😊
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.
Will try this recipe. Looks delicious. Thank you! Could you teach how to cook black bean bitter melon fish fillet?
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 😂
Thank you for this recipe! It’s much easier than cooking a whole lobster!🙏🙏🙏
your dad is an awesome historian in cooking, and a good teacher in cooking.
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！
Your dad is so cool. A true traditionalist. I look forward to this "secret" of cooking lobster from the Master.
omg this looks delicious, and easy to prepare. Thanks for the recipe! Much love from Singapore
Looks worthy for a family banquet
Great videos.. ..I really enjoy lerning from your father’s cooking skills…..videos are nicely done!
Thank you sir for sharing your culinary wisdom.
Uncle is so adorable ❤ 鴻仔更加可愛呢😍
Thank you, I love to watch your video clips because I can learn and cook up something similar afterwards.
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!!!
What type of cooking wine should you use? The two listed in the description don't match the bottle used in the video. Thanks!
Happy winter solstice 冬至快樂
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.
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 ?
I love that theirs always a clip of the family at the table 🥹💖
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
Any advice on how to cook it with yee mein (deep fried noodles)? Should I still add Oyster sauce?
What a great chef you are Mr Lau! 👍👍👍
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
That garlic sauce is good for a lot of seafood
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!
if you steam shrimp the same way, how do you make sure it gets flavored? do you split the shrimp and stuff also?
I so love watching your family
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?
i myself love kids. they make the day funny most of the time. the ending was great.
This senior man is a national treasure
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.🤦♂️🤡
Thank you so much sifu Lau learned from you a lot and I loved to watching this channel very much ❤❤❤!!!
The most happiness family so Admired !!! May God blessed Mr Lau and your family peacefully always ❤❤❤ !
Merry Christmas ⛄🎁 and happy new 🆕 year 🎊🎊🕛🕛
Did he use his fingers to remove the dish from the steamer? This dude is hardcore! 😮
Calloused hands and tender heart
請問劉師傅, 龍蝦尾內的腸不需要先拿走嗎？
Can you please teach pig lung soup with apricot kernels . Was in hk n tried it 2 daysago
Beautiful teaching papa lau!!!
Awesome. I really enjoy your excellent videos. He makes it look so easy that even I could try to do this.
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！
does the lobster have to be at room temp before steaming for 10 min? or is fridge temp defrosted the ideal temperature?
Should defrost until completely without that icy water on the lobster, so near Room temperature is Good indicator.
Thank you for sharing this recipe. Looking for more fish recipes for my family and this became an instant favorite.
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！
You are very lucky to have such a beautiful family.
Люблю национальную кухню! в ней своя изюминка! Спасибо Вам !👍I love national cuisine! it has its own charm! Thank you !
Please teach us how to make slippery egg stir fried beef (滑蛋牛)!! thank you!!
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
Every time I learn something! Thank you.
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！
I saw spoon in there , what dose it mean when you steaming lobster tails?
Thank you for your sharing and I come from Hong Kong
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
You guys are my heroes in the pandemic era
were
Delicious. Glad I now know how to cook lobster in garlic/ginger sauce
I'm eagerly anticipating the opportunity to test out this recipe. I have a strong affinity for the majority, if not all, of the recipes available, especially those tailored to dietary restrictions. Among the ones I've experimented with, the Pork Lo Mein stands out as the clear favorite for both myself and my friends, thanks to the collaborative efforts of you and me, the designated "chef. Thank You.
wtf is ^*…the collaborative efforts of you and me, the designated “chef., we wonders??🤷♂️🤔🤦♂️🤡🙄
Thank you for inquiring @@spanqueluv9er
That sauce looks delicious. I'll be making this soon. Actually, I want it right now!
Uncle Lau is a legend💚.
Thank you Daddy Lau I surely will try your recipe!
Love how grandpa Lau adore Hong Doy
Had a go at this. Turned out alright. Thanks Mr Lau
awesome vid, can't wait to try!
also, i feel like it would be better to just outline the caption instead of putting it in dark bubble, I feel like I'm missing out on a lot
Thanks for your sharing and very yummy 😋
I loved the spoon trick !
Very nice..Love it❤❤❤
I have to try this...Thanks so much
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！
Got to try this recipe- it looks good
Uncle Lau put a spoon to balance the plate.
Me: how???
Uncle Lau: You have to use your brain.
Me aiyaa, aiyaa... pain 😖
😂😂😂
Thanhks ❤👍
Can you make cheese fried lobster?
Muito obrigado por nos ensinar pratos deliciosos de uma maneira tão simpática!
Thnk u for this recipe ❤
Does costco lobster tails not taste like ammonia? I have bad experiences with store bought tails
Happy new year
Looks delicious 🤤
Just found you guys randomly. Did your dad just break out Taishanese at the end? Is he from Taishan?