🌶️🔥🦞SPICY LOBSTER BUCATINI | ALWAYS HUNGRY 🦞🔥🌶️
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- Опубликовано: 2 окт 2024
- SPICY LOBSTER BUCATINI
Ingredients
Lobster Sauce
2 lobsters (1 1/2 lbs)
1 white onion (roughly chopped)
1 large carrot (roughly chopped)
2 celery stalks (roughly chopped)
1 long chili (roughly chopped)
1 head of garlic (peeled and smashed)
1 bunch of parsley
5 sprigs of thyme
3 fresh bay leaves
1 tbsp tomato paste
2 oz Brandy
200 ml white wine
6-8 cups water
150 ml heavy cream
3 tbsp butter
500g Bucatini
Garnish
Fried panko
Chives
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 😎🔥
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!
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! :)
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?
Super!
Oh, I love this idea! You can make them whatever flavors you want!
The moment he mentioned blending whole lobster carapaces into the sauce was when I knew he was auditioning for Mythical Kitchen
I was really impressed with the sauce. Can't wait to try this.
Can't believe I've just watched a 30 min RUclips video. Looks freaking amazing 🤘🏼
Giving me anxiety with that small pot 😂 you're the best
I love this guy, and this looks so damn delish.
Every video are better than the last one ! Keep it up chef on en veut plus 💪
Glad you like them! Thanks!!
It's like watching an alternate timeline where Matty Matheson never tried cocaine (and was quebecois)
This video is awesome. This channel is awesome. Keep it coming LD
Thanks! Will do! :)
Pretty good
love the longform content, keep it up
add on my bucket list !
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!
It’s long story, but it’s super!!!
Poooopopppoooow ! 🦞🔥
😘😘😘😘😘😘
How Damm to put cream into the fresh bisque! You have to learn fresh Aegean flavours dude
It was delicious. I hit with a little brandy at the end.
Me hungry too😊
Mathy Mattison's stunt double
Watched this with the kids and now they both demand to have this on Saturday, haha.. Looks absolutely delicious!
Jesus man! It looks so amazing that I bet everybody just forgot that you killed these beasts right at the beginning.
Unusual, fresh and stylish. Keep going!
Thank you!!
I can vouch for this, not that it bothered me, but yes. I forgot all about that. I must eat this!
What’s the name of your blue cast iron pan? Is that a le creuset? I need that size with the handles!!!
The braiser 🙌
thats fucking incredible, how have i just watched 30 mins. thats the most painstaking thing ive ever seen if i have 2 clear days and lobster im making it
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?
I thought I was gonna get to try some after watching the whole video
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!
I love bringing your vibes into my own kitchen to cook for my family and friends, can’t wait to for your book! ❤
@LaurentDagenais does this work with crab and crab shells with respect to cooking it down, blending the shells, straining, to make a sauce?
Made this with my friend last Friday. It was a lot of work but SO GOOD! I almost twirled around the kitchen but I couldn’t stop eating.
All hale the 🐐🐐🐐
Found you on Instagram but really like the longer format. Great video. Will try this recipe.
Awesome! Thank you!
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!
Looks great, but u made me feel really uncomfortable using that way too small pot ;)
Nice video, but I feel like there's a lot of fat you could trim from the video. I found myself skipping ahead a lot
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!
Laurent t'es le Kevin Owens de la cuisine. ( pro wrestler de la beauce devenu superstar )
Tu me fait un peut penser a Matty Matheson ( en moin wild XD )
t'es bon continu ma blonde a ri de moi en se moment mais jmen fou t'es bon continu good job
YES CHEFFFFFF
Ma men !
I’ve preordered the cookbook now that it will be available in English. Can’t wait!
What knife brand are you using??
Please share if you find out!
“Here”
First video I seen of yours and its lovely. Great production as well. I think you are going to become very successful on here.
❤❤❤❤❤❤
You're amazing dude! I love your videos. Do you have a cookbook? I want to buy now!
Very much enjoying your videos 😉
Aww gawd...I subbed immediately. Which Mtl. Restaurant do you own?
Tried it today, added some langoustines. It was delicious !
Thanks for the recipe !
Blending the shells ?
"there's no rush unless you're in a rush" wise words from my new favorite youtube chef
Take out thyme and bay leaves but blend lobster carcasses for flavor? Makes no sense, dog, as you are straining it anyway.
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.
we stan a respectful lobster king
My husband is going crazy saying “Why no cheese with seafood????”
Who can afford lobster in this depressionary Obiden economy???
Holy shit, I thought Matty Matheson got a tapeworm at first
Why don't you use a stock pot to make the stock, half of those beautiful shells aren't in the water due to that shallow dish, what a waste chef..
My brother in christ, please get a bigger pot!
Appreciate your stuff 🙌🏾
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?
Chef, need a smaller pot?
Always a smaller pot!
Cleaver you are using or any other recs? Thanks Laurent
Love your content my guy! Simple but elegant cooking, exactly how I love to cook.
Bon,je peux finalement voir en détail les recettes et techniques.
Merci bcp
Merci à vous 😊
What is the name of the knives you use? Would love to pick up that brand.
Who makes the cutting board?
That looks incredibly delicious!!!! 🦞🍝😋you’re an amazing chef! Merci Laurent!
Where is the exhaust fan? This looks like it would smoke up the whole house!
Dude! Why are you over packing everything? Your pan for the sauce is too small and you put way too many shell in the blender
I know dude! It’s my worst cooking habit. I just think that putting small amounts of stuff in a big container looks bad on camera 😅
Heavens to Betsy
Absolutely mouth wateringly incredible! Damn!!! Maybe Saturday!
Thank you! Hope you make it!!
Challenge accepted!! J'imagine que je peux faire la sauce la veille et incorporer le homard à la dernière minute dans la sauce réchauffé 🤔 Regarde moi bien épater la galerie !!
Rolala magnifique! Ta cuisine me va droit au cœur 🤝🔥
Laurent pourquoi est ce que ton livre n’est pas disponible en Europe ? 😔😔😔🫶🏼
those loberts were still moving after u chopped them up
Does anybody else feel like this is a deceptively deep pot?
I got the munchies now....
Een Chef :-) in McDonalds dan toch als je die bezig ziet
I'm at a party where they just finished making it. Everyone hates it. They say its bland as hell. People that made it followed video to a tee. Had 6 lobsters delivered live. People that made it are good cooks too. Everyone is saying it's bland as hell and are pissed they spent all day making it. Not recommended.
I love these longer videos. Just maybe take a bigger pot next time😄
Noted! 😂
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.
Love your videos and recipes man. Nice and casual style with high class cooking. Speaking of which, when is the Wedible content coming……? 👀
You want small, tight olives. The best. I'm not sure where the trend for giant, cheese stuffed olives came from, for example, but they don't belong in a drink.
West Coast Version of Chef Matheson i think.
Just made this today.
Also most ready waiting on the pasta.
Lots of sauce was made maybe too much water.
Let the sauce reduce for a while just added too much water before.
All good now.🎉
Hope you still enjoyed!!
took 3 working days from start to finish.
Brooooo j’ai faim 😂😂😂 voyons donc arrête 🤰🏻
He totally forgot to kill the second one before he ripped it apart hahaha
I would never!!
Can you tell what kind of olive oil it is that you always use and that is standing on the shelf in the back? The one that has the yellow label on it?
and btw thanks for clearing up and killing the lobster upfront, from the insta-reel about this recipe one could not exactly tell whether they were cooked alive or not :-)
He uses a brand called Labella excuse. They make stunning products: jams, EVOO, salt (that you always see him using), mustard,jams and a bunch of other things. They’re only in Quebec rn but hopefully will come to usa one day.
@@isaacblank3161 thank you very much! they do not ship to europe either than i assume?
They’re originally from Greece so it’s definitely possible. Dm them on ig. They’re very nice
@@isaacblank3161 thank you for the advice, i will do so and give it a try :)
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!
Haha I think you need a bigger pan bro
Best video yet!!!
😘😘😘
honestly my number one goal is to meet u and cook together for my tik tok and family !! 🍽️ great work chef
Very cool video. Nice energy, good food. But what brand are those cool looking knives?
I’ve seen some people make a bisque with rice in it, assuming to thicken it up, is that traditional?
Great standup routine. We're still laughing!
I wish I had the discipline to do everything you just did… So I'm going to have to find somewhere some amazing restaurant in the whole of the southwest (I'm in Arizona) that serves something like this.