the internet was missing a Chef like you. absolutely wild dish. thank you for showing us fine dining cooking/technique, with a rustic home cooking twist. this is pure passion. cant wait to try this one out, but i hope my blender doesn't break
I've been following you for a long time now on TikTok and Instagram, it's really cool getting to see the whole process over the 1min+ clip. This is great!
This looks amazing!! I appreciate how you handled the lobster and didn't boil it alive and the longer format was nice so you can see everything better!
The Instagram videos are cute, but these productions are just classic. Will have to start blending my shells too. The music choice Fresh Perspectives by Matt Large was just beautiful. Peace.
Wow, epic video. Never thought of blending down the shells…does it make the sauce grainy? Does the sauce lose any flavor if you dont blend the shells down, just the stock and veggies?
Tres bon video. je vais essayer cette recette pendant la saison de homard. Sa serais tu pas préférable de enlever le "tomalley" avant de le passer au blender?
Loving your videos! I'm obsessed with your kitchen... I love the simplicity and quality gear. It makes me want to order some new, better quality stuff for the kitchen. I'm going to put in a big order for La Belle Excuse olive oil and try it out. Keep up the great work. Can't wait for the next video.
Is blitzing the whole lobster shell through the bisque the standard way of doing it? I thought the shells should just be left to infuse in the liquid, and that they should be discarded when the whole thing is blitzed.
This looks freakin amazing but you gotta roll out the lobster leg meat with an empty beer bottle and throw in some crusty toasted bread. Will be adding this to a family dinner soon!
Amazing dish, one suggestion: cook the pasta less long and finish it up in lobster bisque. Then add the pieces of lobster after, otherwise the cook too much. This way the paste itself carries already flavour :) generally works for all pasta! Awesome video! :)
I understand that short format videos are your bread and butter so that makes me appreciate these long format videos even more.
One of the few knowledgeable chefs that acknowledges everything is better if you smoke before you eat 😎🔥
the internet was missing a Chef like you. absolutely wild dish. thank you for showing us fine dining cooking/technique, with a rustic home cooking twist. this is pure passion. cant wait to try this one out, but i hope my blender doesn't break
Thank you so much!! Glad you enjoy the content! :)
I like the fact that you are respectful to the animal that is going to be a meal. I think many people dont do that, bit its so important!
Can't believe I've just watched a 30 min RUclips video. Looks freaking amazing 🤘🏼
love the longform content, keep it up
Giving me anxiety with that small pot 😂 you're the best
I've been following you for a long time now on TikTok and Instagram, it's really cool getting to see the whole process over the 1min+ clip. This is great!
Very much enjoying your videos 😉
I love bringing your vibes into my own kitchen to cook for my family and friends, can’t wait to for your book! ❤
Found you on Instagram but really like the longer format. Great video. Will try this recipe.
Awesome! Thank you!
Cooked it yesterday. Great recipe. My whole family enjoyed it. Thanks. Looking forward for the next recipe
Did you blend the shells when you cooked it?
This looks amazing!! I appreciate how you handled the lobster and didn't boil it alive and the longer format was nice so you can see everything better!
First video I seen of yours and its lovely. Great production as well. I think you are going to become very successful on here.
Watched this with the kids and now they both demand to have this on Saturday, haha.. Looks absolutely delicious!
I’m making this for NYE! Thank you for the inspiration
Love your content my guy! Simple but elegant cooking, exactly how I love to cook.
I’ve preordered the cookbook now that it will be available in English. Can’t wait!
Bon,je peux finalement voir en détail les recettes et techniques.
Merci bcp
Merci à vous 😊
"there's no rush unless you're in a rush" wise words from my new favorite youtube chef
Tried it today, added some langoustines. It was delicious !
Thanks for the recipe !
That looks incredibly delicious!!!! 🦞🍝😋you’re an amazing chef! Merci Laurent!
first of all, i bet that is absolutely delicious.
second of all, i like this guy. good show.
so pleasant format
thanks!
I love that you didn’t boil them. I think all your videos are mind blowing. I watched every video on Tiktok.
Love your videos and recipes man. Nice and casual style with high class cooking. Speaking of which, when is the Wedible content coming……? 👀
honestly my number one goal is to meet u and cook together for my tik tok and family !! 🍽️ great work chef
some interesting lobster techniques here - excellent stuff!
Looks amazing! I think I could force myself mentally past the blended shells.
Absolutely amazing with love from Morocco 🇲🇦 ✌️
This was great. I will try making this in the next few weeks
Absolutely mouth wateringly incredible! Damn!!! Maybe Saturday!
Thank you! Hope you make it!!
The Instagram videos are cute, but these productions are just classic. Will have to start blending my shells too. The music choice Fresh Perspectives by Matt Large was just beautiful. Peace.
You're amazing dude! I love your videos. Do you have a cookbook? I want to buy now!
Wow, epic video. Never thought of blending down the shells…does it make the sauce grainy? Does the sauce lose any flavor if you dont blend the shells down, just the stock and veggies?
Please write the ingredients in the comments so I can copy them! And thanks so much for the long format video, loved it more than your short format!
Very cool video. Nice energy, good food. But what brand are those cool looking knives?
Ça l'air incroyable ! Merci de nous donner le goût de plus cuisiner par tes excelents vidéos !! ♥
Merci à vous!! :)
Oh, I love this idea! You can make them whatever flavors you want!
You’re amazing bro. Keep doing what you’re doing
I made this and it was outstanding! Merci, Chef!
Glad you enjoyed it! :)
this man has got to be an aries, reminds me of Julien Solomita if he were a professional chef 🤣 loved this video though, excited to watch more!
That's nice. Hugs from Brazil !
Making today on Good Friday. Thank you, Chef!
Rolala magnifique! Ta cuisine me va droit au cœur 🤝🔥
Tres bon video. je vais essayer cette recette pendant la saison de homard. Sa serais tu pas préférable de enlever le "tomalley" avant de le passer au blender?
I was really impressed with the sauce. Can't wait to try this.
Best video yet!!!
😘😘😘
I love this guy, and this looks so damn delish.
Super!
Aww gawd...I subbed immediately. Which Mtl. Restaurant do you own?
Nicely done…Bravo
Thanks!
This video is awesome. This channel is awesome. Keep it coming LD
Thanks! Will do! :)
I thought I was gonna get to try some after watching the whole video
Cleaver you are using or any other recs? Thanks Laurent
Loving your videos! I'm obsessed with your kitchen... I love the simplicity and quality gear. It makes me want to order some new, better quality stuff for the kitchen. I'm going to put in a big order for La Belle Excuse olive oil and try it out. Keep up the great work. Can't wait for the next video.
Thanks Alan! Appreciate it!!
The moment he mentioned blending whole lobster carapaces into the sauce was when I knew he was auditioning for Mythical Kitchen
What’s the name of your blue cast iron pan? Is that a le creuset? I need that size with the handles!!!
The braiser 🙌
It's like watching an alternate timeline where Matty Matheson never tried cocaine (and was quebecois)
from Indonesia with love bro . . .✌
Awesome!!
Thanks!
Every video are better than the last one ! Keep it up chef on en veut plus 💪
Glad you like them! Thanks!!
This looks amazing. Definitely making this soon!
@LaurentDagenais does this work with crab and crab shells with respect to cooking it down, blending the shells, straining, to make a sauce?
now i'm hungry😋
thanks 🙏 Laurent
Wow, new video, thanks 🍷
Hope you enjoyed it!
add on my bucket list !
Great standup routine. We're still laughing!
Wow
Poooopopppoooow ! 🦞🔥
😘😘😘😘😘😘
niceeeee
Next level my dude
Wow, amazing recipe! One question though, hard to find those lobsters in my area, will any other lobster work? ex: spiny lobster
100% will work with spiny lobster!
who made fire piano beat playing under the plating segment ?
Aweille Laurent continue comme sau-ce.
Amazing !!!
Blending the shells ?
Chef, need a smaller pot?
Always a smaller pot!
I love these longer videos. Just maybe take a bigger pot next time😄
Noted! 😂
It’s long story, but it’s super!!!
Who makes the cutting board?
Approved mon frère! Good job
What is the name of the knives you use? Would love to pick up that brand.
I’ve seen some people make a bisque with rice in it, assuming to thicken it up, is that traditional?
we stan a respectful lobster king
What knife brand are you using??
Please share if you find out!
Is blitzing the whole lobster shell through the bisque the standard way of doing it? I thought the shells should just be left to infuse in the liquid, and that they should be discarded when the whole thing is blitzed.
Dude! Im a fan...
Poor lobsters lol yummy dish
This looks freakin amazing but you gotta roll out the lobster leg meat with an empty beer bottle and throw in some crusty toasted bread. Will be adding this to a family dinner soon!
Dude...
You are one of a kind ...
Pretty good
Gracefully done ✅ - he got to eat too
🔥
My mouth is watering lol
U really walk da walk and talk da talk..worth a follow!!!..bye bye Matty😂😂😂😂😂😂😂😂
What can I use in place of the alcohol.
How Damm to put cream into the fresh bisque! You have to learn fresh Aegean flavours dude
Amazing dish, one suggestion: cook the pasta less long and finish it up in lobster bisque. Then add the pieces of lobster after, otherwise the cook too much. This way the paste itself carries already flavour :) generally works for all pasta! Awesome video! :)
Nice 🔪
Im gonna try that tonight