Chef I have to applaud you firstly for being brave enough to despatch that Lobster "live on air" without cutting away, and secondly for doing it the RIGHT, most humane way. I've seen Lobsters and Crabs just get thrown into the pot and it isn't pretty. I've seen it done without freezing them first and yeah, not nice. You're so right about this recipe bringing us back to the 70's. Great job!
When I was a kid some 70 years ago, we just threw the crabs we caught into boiling water. Didn't know there was any other way. Now I know, in case I cook a crab or lobster again, which I rather doubt. Thanks for the lesson.
Quick question tho: do u think marine predators put crabs or lobaters in the freezer before they get killed? Also, death is part of life. If you can't handle when a lobster dies, how will you handle your own, when the time comes? That said, it is always good to do things the professional way and the chef gave us the good instructions.
@@Dinnye01 we're not holding marine predators to the same standards as humans are we? I hope we're not, because we don't have time for that. I haven't seen many marine predators film themselves hunting and cooking a Lobster, have you? No I'm just being sarcastic to show you how ridiculous your comparison is. It's called humane slaughter for a reason.
@@janfrey3431 but now you know there is a better, more humane way of doing it than making things die in pain. So I'm glad you've learnt something. Get over your ignorance.
I love when you do "involved recipes," Chef! Of course, I also love when you do simple recipes as well (and understand that it's more likely that people will make a simple recipe than an involved one). But showing us how to make something a bit more involved every once in a while (in case we want to really challenge ourselves) is awesome and I appreciate that you do both.
@@madrabbit9007 Yes! I was expecting it to be much more difficult to make! It took some prep and several ingredients, but there was nothing difficult about it...well, not being able to taste it was pretty hard on me! lol
Chef, thank you for bringing back a passion that I was born for, I haven't made this dish since the 70's while working under my father who was the executive chef at Ellingson Court of La Jolla, a semi-retirement home from back in the day and until I seen you on RUclips, I forgot how much I love being in the kitchen. And the best part is you bring back so many memories of my father, you remind me of my pops with your style and with your love for cooking and love of teaching other's, oh and for your love for Chef Justin Wilson (may he rest in peace) looking forward to working under you and learning what I had forgotten over the years. May God Bless you and your family
Chef, it's always the biggest highlight of every video to see your reaction after you taste the delicious dishes you just prepared. The genuineness of your love not only for cooking, but of your enjoyment of the food, is priceless. Sincerity is one of your greatest attributes as a gentleman and a teacher. Merci beaucoup, Chef Jean Pierre. Cheers!
This looks so delicious that I can hardly wait to try it. Thank you for showing us how to make it. I am glad you added mushrooms. I love to add them to many dishes. I love their taste.
Tonight I made bechamel sauce with a pinch of cayenne, parmesan, gruyere, a touch of terregon vinigar, and a bit of cream sherry. I then used fresh parsley and a squeeze of lemon at the end. WOOOEEE! I could have put it on a shoe and made the shoe taste great. Instead I used it on a fresh salmon filet and some home grown green beans. Jean-Pierre, I would have never thought of this without your wonderful videos. I'm eating like a King because of you. Thank you, thank you, thank you!!
I saw another chef Jean-Pierre died. I were getting worry. So good that you are still around. God Bless you and you cook so well. Love watching your cooking show. Steph in Alaska
I never tire of your videos, Chef! I live in Iowa, so as you can imagine, live lobster is quite expensive here. I won't be making this for a while, but I just love watching you cook - the joy that you take in preparing good food is so obvious to see, in every single video that you put out. That joy is contagious!
You are the GOAT! Awesome to see you my friend !! I am stoked to find you on RUclips. After being a customer of your Cooking Classes in Ft. Lauderdale for years. I have taken cooking class 101, 201 and countless individual hands on Saturday specialty classes like Key lime pie, Chocolate meringue, Cutlery, and more. I have been to numerous Thanksgiving dinner classes, Wine tastings, as well as dozens of regular dinner classes. You have never failed to deliver a wonder experience and I want to thank you for your passion and professionalism is unmatched. I love the RUclips format and only wish it did your personality and humor justice, bringing a group of 30 people to a roar of laughter time and time again, even if we knew it was coming.. that takes huge talent and personality! I was a total beginner without a clue on where to start a meal, your teaching has transformed my inability to a very good cook who often hears something like; "Wow, that is the best Cordon Bleu I have ever had", or "dang, are you a chef?", I say nope, I am a pretty good hand in the kitchen now but it all started right here; and I show them the most valuable single product (among hundreds of products) I purchased from you The Signed Cook Book; COOKING 101 with 5 videos. It is seriously the most bang for the buck, even after years and years I still love to review and use, especially if I am doing a big meal like Thanksgiving; and there are several family members around that want to help. I say ok, you are making the Cranberry Sauce, go watch this video and here is the ingredients. They love having the visual aid and step by step instructions. Well, its Holiday time again and I just made 2 Bacon Wrapped Meat loafs, hotel size half pans, 8 lbs each to feed a dinner party of 15 people. Every single person loved it and wanted 2nds, and then to take some home! Really? Yes Happy Holidays to ALL !!
My doctor told me my cholesterol was excellent the other day. I told him we get through 1/2 lb of butter a week. Proving that JP is right. Butter is good for you.
Год назад+2
Butter won't raise your cholesterol, but it will raise the triglyceride levels in your blood. It's certainly more healthy than most other fats, but it is still fat, so moderation is necessary.
Hubby and I ate keto for a while and I had loads of butter daily in coffee and tons of bacon and cheese..lost sooo much fat! Was in the best shape of my life while lifting weights and I felt amazing! Crazy amounts of energy and a clear mind! Problem is... I'm half Russian half Ukrainian and potatoes run in my blood😂 not to mention I'm addicted to growing all sorts of them!! 180 lbs+ grown this year and I still have a fall harvest coming up on my small metro city lot🤣
My 15 year old niece just got accepted to a culinary school. In Europe it's a high school level. She was so excited. I need to tell her to follow this channel.
I live in Maine, 30 minutes from the coast - where all those great cold water Maine lobsters live! They're practically roving around my yard. Nothing better! Love the recipe! Thanks again and Happy Holidays!
Saw a vid down in the bayou where I woman thought she had a rat in her cupboards: it was not a rat, it was I mudcrab! Apparently she brought it outside and it would click on her doors for weeks trying to get back in. Long story short, I imagined roof-lobsters in Maine.
@thomasmorelli9271 I'm so jealous! I would move to maine just to eat lobster all the time if I could. Sadly with my advanced arthritis the harsh winters won't work for me. Enjoy!!!😋😋
I bought a homard at the market in Mulhouse a few years ago for a christmas dinner. When my daughter came into the kitchen an saw the animal she told me that her only christmas wish was to led the homard alive. We then had pasta for dinner with a simple sugo. And we brought the homard back to where it was coming from. It was written on the box. We also got instructuons from the vet on how to keep the animal moist and remove the rubber band and after securing its not neophyte. It was an unplanned but exciting christmas break in the Bretagne and I will never forget the cold water of the Atlantic Ocean in late December. I have never had lobster ever since. But it looks delicious.
4:22-4:37: I’ve never seen anyone on RUclips, during a lobster preparation vlog, mention removing the vein. Thanks for providing this detail. 7:06: 😳😅 Good dramatic effect 10:28-10:57: Great recommendation and thank you for showing us the price to yield percent
Okay. So. My 2 year old daughter LOVES you chef. So much so that when I scroll RUclips in the evening after work she stops me every time for your thumbnails. She surprised me last week by quoting you. I caught it on video today. You’ve GOT to see it lol. Wonderful recipes, wonderful method… Respect
In the 70's I was too poor to afford this. By the time I could afford it, it went away. So thanks for this. I think I'll make it for a throw-back Saturday night for me and my wife.
Offensive comment! How dare you assume we all identify as "people"? This is highly offensive to our trans-species friends! Even right next door to us, our neighbor identifies as a South African dung beetle. We are open-minded, tolerant, and accommodating, so we gift him fresh cow droppings during holidays and celebrations. His pronouns are hard to pronounce though. But we do our best. Everyone should think and behave exactly as we do, or....they are EVIL! Pure unadulterated evil! And must be denied freedom of speech! At least until they conform. Me personally, I'm triple-trans, fyi. I am trans-gender, trans-race, and trans-age. I identify as an elderly Asian man with a limp, though I was biologically a 16 year black old girl until I saw the light. And you WILL address me as such, or face consequences! Peace and Happy New Year to you all! ...unless you disagree with anything I believe in and refuse to play along!
Philippines 1975 while on RR from Vietnam, there was a wonderful restaurant that specialized in lobster Thermidor. To die for. They would bring out the fresh lobster and you would choose the size. I always chose the big one. I think it was $9 plus a brandy at the end. Amazing. Thanks for the memories chef. 🙏💪🌏🌎🌍❤️🇺🇸🖖
Chef, laughed when you said, "friends, If you do not want to kill a lobster, you cannot make this recipe"... Worth including that line in your end- of-year best of Jean Pierre
Bonjour chef Jean Pierre!! J’adore vos recettes et votre personnalité… ce soir moi et mon mari allons cuisiner cette recette de homard… surtout qu’il est en saison en ce moment!!! Merci de nous faire découvrir votre cuisine!!!
🦞🦞🦞While I can’t begin to imagine preparing this myself, I am certainly, as usual, enjoying your enthusiastic presentation; no one does it better! Dazzling and delicious! Thank you, Chef Jean-Pierre!🦞🦞🦞
Wonderful. Beautiful presentation as always. My parents took me out for dinner on my 18th birthday in 1966. That is what I ordered. My father started to bluster about the price. I actually heard my mother's shoe hit his shin to hush him up.
I think I'm going to try your sauce with a nice steak, like steak oscar, but in this instance a "steak thermidor" Chef. How could it go wrong? Hey Chef JP, I want to thank you for all of your instruction that you've given me, my kitchen game is through the roof these days, I mean it has really changed the way I look at everything I cook. Having the basic basis of how and why and when has increased my ability to create things 100 fold, and I very much appreciate it, and want to make sure I acknowledge you and your instruction for making it so. Thank you SO MUCH, my family and friends thank you. You are a beautiful man, God bless you!!!
@@ChefJeanPierre No, thank you Chef, from the bottom of my heart. I cook for my family every night, and I am very careful to feed them homemade food stuffs that is cooked with care and love, to keep them healthy and strong, and so every night they have a dinner that makes them feel warm and full with love. You have made that so much easier and better. It's not easy for me to run a large company, then shop, then cook, thankfully my wife cleans the kitchen for me, but I love to cook for them, it brings me joy... Aloha Chef, a hui hou.
Thank you so much for making this. My dad used to make this for me when I was a little girl in the seventies. I really messed up By not having him teach me This and other things he cooked before he passed. Thank you for teaching me now So I can share this with my sons.
not a particularly simple recipe, but still very much appreciated. people might not cook it, but the pieces of knowledge is valuable. chef, I personally don't mind watching a two hour long video where you tell your past stories while you're waiting for the cooking process. your stories are often very educative, and the way you convey them is very entertaining as well. and please explain more about why certain things need to be done in the cooking process. we enjoy your videos! we love you, chef JP!
So true. I bought a nice 7 inch high carbon butchering knife for my kitchen. I use it for everything. Gotta take care of it and keep it sharp but it is amazing for all kitchen tasks. Makes life so much easier.
Watched the you tube twice, made it next day, wow it was great. I had one complaint though from my 13 yr old son, that it was not enough! But it was loverly. I told him it was coming out of his school fees. Going to make this for our annual Christmas Jersey dinner for 12! Premade and grill later. How can I get hold of the full recipe, I’m sure I missed a couple of ingredients out like the sherry and mustard.
I am a new subscriber and Iove the way you educate and make the dishes simple enough for everyone. This looks very delicious...the best part is when you taste the food, wiggle your fingers, and the expression, makes the food seem absolutely delectable.
I made this for Christmas Eve and WOW, such great flavor!! I still have extra sauce leftover too that I will, as Chef said, turn into macaroni!! YUM!! Thank you, Chef for yet another A-MAZING DELICIOUS recipe!
This is my absolute favorite dish. When I was a child I would order this and the chef would serve it with toast. He said thermidor was with mushrooms and to order as Lobster Newburgh if I did not want the mushrooms, but I always did. I am too cheap today to order or even prepare it myself, but I think after this excellent video I will have to. Compliments to you Chef Jean-Pierre. Another marvelous video.
Dear Chef Jean-Pierre, what a fantastic presentation! 😋 How much You love what You do is mesmerizing! J'enlève mon chapeau! How lucky Your students must be to see You life! All the best to You and your team
@@ChefJeanPierre Chef, you are so neat and clean in the kitchen. I recently watched an instructional video regarding lobster preparation, and the instructor had the liquid all over the place. Then.....when he went to cut the lobster, part of it shot out across the kitchen. 🤣 I was very surprised at this particular instructor who is very well known. Poor lobster! Poverino!! And, on another note, I received your book and Cds. I can't wait to get started. Thank you for autographing it. Merci` 😇
I'm an FCI graduate and professional Chef. Chef JP is my FAVORITE RUclips chef. Although I don't agree with everything, I learn more with every video and ALWAYS am entertained. Merci, Chef JP!!!
I just found your channel about two weeks ago and I'm hooked. It's such a joy to watch a true culinary master at work. Thank you JP for sharing your talent and knowledge with us "my friend". God bless you.
Chef this is amazing. Looks so yummy and the best part is that you make it look so simple and easy. I never bought a lobster only becoz I did not know how to cook it. Now with you recipe I am going to try it out. Thank you once again for sharing it.
I can't thank you enough for making this recipe! My dad was a chef and I have his list of ingredients but no steps to follow and never having seen him make this, no idea where to start. Your cooking so reminds me of his, classic. I am a huge fan and i still make your coq au vin recipe from one of your first cookbooks. Thank you for doing what you do every day! You are welcome at my table if you are ever in NY!
This is my favorite cooking channel on RUclips. And that's saying a lot because there are millions of cooking channels. I'd watch this guy make cereal.
I live in Alaska and plan to make this with King Crab. Beautiful presentation and the sauce looks delicious. I look for your recipes everyday. You are the best!
Boy does this bring back memories. Cooked a lot of those and so many other variations of this while living down there in Florida. One of my favorites. Thanks Chef Jean..
How could anything so grotesque looking taste soooo good? Years ago I always ate lobster stuffed and baked until I found heaven in steamed lobster, not dried out and yielding more stuffing than meat. And the clarified butter was the icing on the cake! Who invented this recipe? I also prepare it your way, got it from the Le Cordon Cooking School book. Very humane.
Looks amazing! Made your meatloaf last night with mashed potatoes and mushroom sauce. So good! Going to try this lobster for my birthday. Been telling everyone I know to watch you. Thanks for the videos.
Since I'm only cooking for myself and Lobster isn't in my budget I'm going to try making a casserole version using Argentinian red Shrimp with some Lobster Base in the sauce, the Better Than Bouillon company makes a Lobster base, I've also got a bright red 2qt baking dish to put it in. Thanks for all your videos Chef Jean Pierre.
So quick and clean cut with intent. Very humane. Everyone needs to see this. Dead meat always goes through this process, we just don't know how quick and clean it is done. This was a good dispatch.
Chef I will applaud you for saying that you don`t need to use alcohol if you don`t have it or drink it, because not all chef think of that when they make these videos And then I Will also applaud you, as many others in here, on making it simple to follow your recipes
This looks fantastic! I love your videos very easy to understand and do this is something my husband has been asking me to make him and now I am going to make it! Thanks for a great video!
I have been cooking lobster for nearly 60 years. No need to boil a full pot of water to cook a lobster. One inch of salted water will do and the lobster will be steamed. This is how most people do it here in SW Nova Scotia. Besides that, you remove the rubber bands because they will impart a rubber taste to the meat. (you wouldn't cook broccoli with a rubber band, would you?)
Loved your tutorial, you just made me so hungry lol I'm definitely making thar recipe,, tomorrow,,,, I love sea food specially lobster,,,thank you, artistry just too, place Zoe
I made this today using lobster tails and some jumbo shrimp. Instead of Gruyere I substituted Brie. I baked it in ramakins because I didn't have the body. On the plus side I didn't have to kill the lobster or clean out the shell. Second time in my life I have had this dish and I made it myself. As the chef says "It was AMAZING!"
Dear Chef, so happy you made Lobster Thermidor, I was just today suggesting to my wife that we have Lobster on New Years and that I would have to look it up on RUclips ....and hear your are my favorite Chef showing us how to prepare the perfect Lobster 😜and it looks AMAZING thank you 👍👍
I was born and raised in Atlantic Canada where lobsters were in abundance and cheap, but we only had them boiled. This I have to try as part of my bucket list, thanks for another great recipe. 👏
Chef I have to applaud you firstly for being brave enough to despatch that Lobster "live on air" without cutting away, and secondly for doing it the RIGHT, most humane way. I've seen Lobsters and Crabs just get thrown into the pot and it isn't pretty. I've seen it done without freezing them first and yeah, not nice. You're so right about this recipe bringing us back to the 70's. Great job!
When I was a kid some 70 years ago, we just threw the crabs we caught into boiling water. Didn't know there was any other way. Now I know, in case I cook a crab or lobster again, which I rather doubt. Thanks for the lesson.
Please get over it. I do bushels of crabs at a time all lively in the steamer they go.
Quick question tho: do u think marine predators put crabs or lobaters in the freezer before they get killed?
Also, death is part of life. If you can't handle when a lobster dies, how will you handle your own, when the time comes?
That said, it is always good to do things the professional way and the chef gave us the good instructions.
@@Dinnye01 we're not holding marine predators to the same standards as humans are we? I hope we're not, because we don't have time for that. I haven't seen many marine predators film themselves hunting and cooking a Lobster, have you?
No I'm just being sarcastic to show you how ridiculous your comparison is. It's called humane slaughter for a reason.
@@janfrey3431 but now you know there is a better, more humane way of doing it than making things die in pain. So I'm glad you've learnt something. Get over your ignorance.
Indeed, a Child could do this! I just watched Julia prepare it on PBS.
I love when you do "involved recipes," Chef! Of course, I also love when you do simple recipes as well (and understand that it's more likely that people will make a simple recipe than an involved one). But showing us how to make something a bit more involved every once in a while (in case we want to really challenge ourselves) is awesome and I appreciate that you do both.
Now I (we?) know how. I just never will. Thx Dr. CJP for the vid
He truly is the greatest person on the internet.
@@Batvolle I didn't know there was a contest; but heck, why not C JP?
Its involved but at the same time so simple a child could do it...with supervision.
@@madrabbit9007 Yes! I was expecting it to be much more difficult to make! It took some prep and several ingredients, but there was nothing difficult about it...well, not being able to taste it was pretty hard on me! lol
Not all dinners need to be quick and easy. I think most of us will agree, we love complex dishes too, and hearing your stories! Thank you, Chef JP!!!
it's so easy, a child can do this.
@@BobRooney290 figure of speech
I am a chef in Germany. In our Country its not allowed to kill the lobster by knife. We are killing in boiling water.
Chef, thank you for bringing back a passion that I was born for, I haven't made this dish since the 70's while working under my father who was the executive chef at Ellingson Court of La Jolla, a semi-retirement home from back in the day and until I seen you on RUclips, I forgot how much I love being in the kitchen. And the best part is you bring back so many memories of my father, you remind me of my pops with your style and with your love for cooking and love of teaching other's, oh and for your love for Chef Justin Wilson (may he rest in peace) looking forward to working under you and learning what I had forgotten over the years. May God Bless you and your family
🙏🙏🙏👍
Every minute is jampacked with cooking education. I am a great cook now, because of chef John Pierre, and I am so grateful.
Chef, it's always the biggest highlight of every video to see your reaction after you taste the delicious dishes you just prepared. The genuineness of your love not only for cooking, but of your enjoyment of the food, is priceless. Sincerity is one of your greatest attributes as a gentleman and a teacher. Merci beaucoup, Chef Jean Pierre. Cheers!
I feel Chef JP gives us a lot of tricks many chefs don't. Thank You, Chef.
Even the minor mistakes that We learn from(likely edited elsewhere).
This looks so delicious that I can hardly wait to try it. Thank you for showing us how to make it. I am glad you added mushrooms. I love to add them to many dishes. I love their taste.
mushrooms also give the mouth feel that there is a large portion of meat in the dish
You are a great human being with great attitude. Thank you so much for your teachings.
This was basically a classic French cooking class for free! Always love your videos!
That's practically this whole channel lol
Chef you have the most infectious enthusiasm. Always glad to see a fresh video from you.
I've has lobster Thermador while in France and OMG...it's probably the best meal I've ever had
This man is a treasure. I always laugh out loud at least once in every one of his videos because of the funny editing or his "dad joke" humor
I 100% agree
Same! I just discovered him over the weekend and I’m hooked. I love his sense of humour. 😊
Tonight I made bechamel sauce with a pinch of cayenne, parmesan, gruyere, a touch of terregon vinigar, and a bit of cream sherry. I then used fresh parsley and a squeeze of lemon at the end. WOOOEEE! I could have put it on a shoe and made the shoe taste great. Instead I used it on a fresh salmon filet and some home grown green beans. Jean-Pierre, I would have never thought of this without your wonderful videos. I'm eating like a King because of you. Thank you, thank you, thank you!!
I love 70’s recipes REMEMBER the dinner parties…..😁 I recreate them now for my family…..they love it..
Hi Suzanne how are you doing, hope you having a good weekend 😊
Nice comment
Hope you don’t mind me saying. Hello 👋
if you find this message embarrassing, please forgive my manners, have a safe day.🌼🌼
I saw another chef Jean-Pierre died. I were getting worry. So good that you are still around.
God Bless you and you cook so well. Love watching your cooking show.
Steph in Alaska
I never tire of your videos, Chef! I live in Iowa, so as you can imagine, live lobster is quite expensive here. I won't be making this for a while, but I just love watching you cook - the joy that you take in preparing good food is so obvious to see, in every single video that you put out. That joy is contagious!
Is Iowa still in the USA?
@@onesri6108 Right in the very middle of the country. At least 1,800 miles from the ocean on either coast.
This recipe works well with frozen lobster as well.
As a former East Coaster I can assure you that the farther you get from the east or west coast the closer you are to the real America🤠
You are the GOAT! Awesome to see you my friend !! I am stoked to find you on RUclips. After being a customer of your Cooking Classes in Ft. Lauderdale for years. I have taken cooking class 101, 201 and countless individual hands on Saturday specialty classes like Key lime pie, Chocolate meringue, Cutlery, and more. I have been to numerous Thanksgiving dinner classes, Wine tastings, as well as dozens of regular dinner classes. You have never failed to deliver a wonder experience and I want to thank you for your passion and professionalism is unmatched. I love the RUclips format and only wish it did your personality and humor justice, bringing a group of 30 people to a roar of laughter time and time again, even if we knew it was coming.. that takes huge talent and personality! I was a total beginner without a clue on where to start a meal, your teaching has transformed my inability to a very good cook who often hears something like; "Wow, that is the best Cordon Bleu I have ever had", or "dang, are you a chef?", I say nope, I am a pretty good hand in the kitchen now but it all started right here; and I show them the most valuable single product (among hundreds of products) I purchased from you The Signed Cook Book; COOKING 101 with 5 videos. It is seriously the most bang for the buck, even after years and years I still love to review and use, especially if I am doing a big meal like Thanksgiving; and there are several family members around that want to help. I say ok, you are making the Cranberry Sauce, go watch this video and here is the ingredients. They love having the visual aid and step by step instructions. Well, its Holiday time again and I just made 2 Bacon Wrapped Meat loafs, hotel size half pans, 8 lbs each to feed a dinner party of 15 people. Every single person loved it and wanted 2nds, and then to take some home! Really? Yes Happy Holidays to ALL !!
My doctor told me my cholesterol was excellent the other day. I told him we get through 1/2 lb of butter a week. Proving that JP is right. Butter is good for you.
Butter won't raise your cholesterol, but it will raise the triglyceride levels in your blood. It's certainly more healthy than most other fats, but it is still fat, so moderation is necessary.
Hubby and I ate keto for a while and I had loads of butter daily in coffee and tons of bacon and cheese..lost sooo much fat! Was in the best shape of my life while lifting weights and I felt amazing! Crazy amounts of energy and a clear mind! Problem is... I'm half Russian half Ukrainian and potatoes run in my blood😂 not to mention I'm addicted to growing all sorts of them!! 180 lbs+ grown this year and I still have a fall harvest coming up on my small metro city lot🤣
My 15 year old niece just got accepted to a culinary school. In Europe it's a high school level. She was so excited. I need to tell her to follow this channel.
I live in Maine, 30 minutes from the coast - where all those great cold water Maine lobsters live! They're practically roving around my yard. Nothing better! Love the recipe! Thanks again and Happy Holidays!
Saw a vid down in the bayou where I woman thought she had a rat in her cupboards: it was not a rat, it was I mudcrab! Apparently she brought it outside and it would click on her doors for weeks trying to get back in.
Long story short, I imagined roof-lobsters in Maine.
@@akaroth7542 wow that's funny (and maybe scary!) Fortunately the lobsters are not QUITE that bold (but tasty!)
@thomasmorelli9271 I'm so jealous! I would move to maine just to eat lobster all the time if I could. Sadly with my advanced arthritis the harsh winters won't work for me. Enjoy!!!😋😋
I bought a homard at the market in Mulhouse a few years ago for a christmas dinner. When my daughter came into the kitchen an saw the animal she told me that her only christmas wish was to led the homard alive. We then had pasta for dinner with a simple sugo. And we brought the homard back to where it was coming from. It was written on the box. We also got instructuons from the vet on how to keep the animal moist and remove the rubber band and after securing its not neophyte. It was an unplanned but exciting christmas break in the Bretagne and I will never forget the cold water of the Atlantic Ocean in late December. I have never had lobster ever since. But it looks delicious.
4:22-4:37: I’ve never seen anyone on RUclips, during a lobster preparation vlog, mention removing the vein. Thanks for providing this detail.
7:06: 😳😅 Good dramatic effect
10:28-10:57: Great recommendation and thank you for showing us the price to yield percent
Okay. So. My 2 year old daughter LOVES you chef. So much so that when I scroll RUclips in the evening after work she stops me every time for your thumbnails. She surprised me last week by quoting you. I caught it on video today. You’ve GOT to see it lol.
Wonderful recipes, wonderful method… Respect
In the 70's I was too poor to afford this. By the time I could afford it, it went away. So thanks for this. I think I'll make it for a throw-back Saturday night for me and my wife.
chef jean pierre c est un plaisir de voir ton show .. je me regale ..merci . God bless Jean pierre
Love it when we get the classics. So much to learn from them!
Even a child could do it. I love it when chef says that!
supervised of course.... that part took me
If everybody had Chef JP’s attitude, people wouldn’t be mad ever.
My mistress is always in a bad mood 😒
And the world would such a wonderful place
@Ithecastic You unfortunately overestimate human consciousness and sensibility.
Offensive comment! How dare you assume we all identify as "people"? This is highly offensive to our trans-species friends! Even right next door to us, our neighbor identifies as a South African dung beetle. We are open-minded, tolerant, and accommodating, so we gift him fresh cow droppings during holidays and celebrations. His pronouns are hard to pronounce though. But we do our best. Everyone should think and behave exactly as we do, or....they are EVIL! Pure unadulterated evil! And must be denied freedom of speech! At least until they conform. Me personally, I'm triple-trans, fyi. I am trans-gender, trans-race, and trans-age. I identify as an elderly Asian man with a limp, though I was biologically a 16 year black old girl until I saw the light. And you WILL address me as such, or face consequences! Peace and Happy New Year to you all!
...unless you disagree with anything I believe in and refuse to play along!
How abput if you were to give them canned mushrooms?
Philippines 1975 while on RR from Vietnam, there was a wonderful restaurant that specialized in lobster Thermidor. To die for. They would bring out the fresh lobster and you would choose the size. I always chose the big one. I think it was $9 plus a brandy at the end. Amazing. Thanks for the memories chef. 🙏💪🌏🌎🌍❤️🇺🇸🖖
Respect for the animal is everything! Super recepie JP!
You are a beauty. I love how you cook and explain your cooking to someone like me whose English is not my first language. Cheers! from Oceania
Chef, laughed when you said, "friends, If you do not want to kill a lobster, you cannot make this recipe"... Worth including that line in your end- of-year best of Jean Pierre
Bonjour chef Jean Pierre!!
J’adore vos recettes et votre personnalité… ce soir moi et mon mari allons cuisiner cette recette de homard… surtout qu’il est en saison en ce moment!!!
Merci de nous faire découvrir votre cuisine!!!
🦞🦞🦞While I can’t begin to imagine preparing this myself, I am certainly, as usual, enjoying your enthusiastic presentation; no one does it better! Dazzling and delicious! Thank you, Chef Jean-Pierre!🦞🦞🦞
Hi Nancy how are you doing, hope you having a good weekend 😊
Nice comment
Hope you don’t mind me saying. Hello 👋
if you find this message embarrassing, please forgive my manners, have a safe day.🌼🌼
Wonderful. Beautiful presentation as always. My parents took me out for dinner on my 18th birthday in 1966. That is what I ordered. My father started to bluster about the price. I actually heard my mother's shoe hit his shin to hush him up.
I think I'm going to try your sauce with a nice steak, like steak oscar, but in this instance a "steak thermidor" Chef. How could it go wrong? Hey Chef JP, I want to thank you for all of your instruction that you've given me, my kitchen game is through the roof these days, I mean it has really changed the way I look at everything I cook. Having the basic basis of how and why and when has increased my ability to create things 100 fold, and I very much appreciate it, and want to make sure I acknowledge you and your instruction for making it so. Thank you SO MUCH, my family and friends thank you. You are a beautiful man, God bless you!!!
THANK YOU!!! 🙏🙏🙏😊
@@ChefJeanPierre No, thank you Chef, from the bottom of my heart. I cook for my family every night, and I am very careful to feed them homemade food stuffs that is cooked with care and love, to keep them healthy and strong, and so every night they have a dinner that makes them feel warm and full with love. You have made that so much easier and better. It's not easy for me to run a large company, then shop, then cook, thankfully my wife cleans the kitchen for me, but I love to cook for them, it brings me joy... Aloha Chef, a hui hou.
Thank you so much for making this. My dad used to make this for me when I was a little girl in the seventies. I really messed up By not having him teach me This and other things he cooked before he passed. Thank you for teaching me now So I can share this with my sons.
not a particularly simple recipe, but still very much appreciated. people might not cook it, but the pieces of knowledge is valuable.
chef, I personally don't mind watching a two hour long video where you tell your past stories while you're waiting for the cooking process.
your stories are often very educative, and the way you convey them is very entertaining as well.
and please explain more about why certain things need to be done in the cooking process.
we enjoy your videos! we love you, chef JP!
Chef, I can't emphasize how enjoyable it is to watch you cook. Remember folks.. nothing solves your problems like a bigger knife!!
So true. I bought a nice 7 inch high carbon butchering knife for my kitchen. I use it for everything. Gotta take care of it and keep it sharp but it is amazing for all kitchen tasks. Makes life so much easier.
Or more butter!
Watched the you tube twice, made it next day, wow it was great. I had one complaint though from my 13 yr old son, that it was not enough! But it was loverly. I told him it was coming out of his school fees. Going to make this for our annual Christmas Jersey dinner for 12! Premade and grill later. How can I get hold of the full recipe, I’m sure I missed a couple of ingredients out like the sherry and mustard.
I love this dish, merci J.P! Your classic dishes never disappoint and it is truly a privilege to observe how this one is done by a master chef.
Chef Jean-Pierre has happy, doting uncle vibes. ❤️ Watching these videos lifts my spirits.
Killer 🦞 recipe. Work of art.
I am a new subscriber and Iove the way you educate and make the dishes simple enough for everyone. This looks very delicious...the best part is when you taste the food, wiggle your fingers, and the expression, makes the food seem absolutely delectable.
My two favorite Chef JP mannerisms are the finger wiggles, and the "Blub, blub, blub" when he talks about boiling something....lol
i am a new subscriber too. and this chef is exceptional.
I made this for Christmas Eve and WOW, such great flavor!! I still have extra sauce leftover too that I will, as Chef said, turn into macaroni!! YUM!! Thank you, Chef for yet another A-MAZING DELICIOUS recipe!
This is my absolute favorite dish. When I was a child I would order this and the chef would serve it with toast. He said thermidor was with mushrooms and to order as Lobster Newburgh if I did not want the mushrooms, but I always did. I am too cheap today to order or even prepare it myself, but I think after this excellent video I will have to. Compliments to you Chef Jean-Pierre. Another marvelous video.
That lobster looks delicious. Thanks chef for sharing your recipe recipes 👏🙏
Dear Chef Jean-Pierre,
what a fantastic presentation! 😋
How much You love what You do is mesmerizing!
J'enlève mon chapeau!
How lucky Your students must be to see You life!
All the best to You and your team
Thank you so much 😀
Chapeau Chapeau c'est bien vrai . what a great show he offers. Bravo Jen Pierre
@@ChefJeanPierre Chef, you are so neat and clean in the kitchen. I recently watched an instructional video regarding lobster preparation, and the instructor had the liquid all over the place. Then.....when he went to cut the lobster, part of it shot out across the kitchen. 🤣 I was very surprised at this particular instructor who is very well known. Poor lobster! Poverino!!
And, on another note, I received your book and Cds. I can't wait to get started. Thank you for autographing it. Merci` 😇
Très délicieux Chef et ça me fait venir de l’eau à la bouche et j’aime bien ça et votre façon de faire la cuisine 🧑🍳
I'm an FCI graduate and professional Chef. Chef JP is my FAVORITE RUclips chef. Although I don't agree with everything, I learn more with every video and ALWAYS am entertained. Merci, Chef JP!!!
What's FCI?
Chef is a national treasure, I know it's said often but this man brings joy to so many. Love him!
I just found your channel about two weeks ago and I'm hooked. It's such a joy to watch a true culinary master at work. Thank you JP for sharing your talent and knowledge with us "my friend". God bless you.
Chef this is amazing. Looks so yummy and the best part is that you make it look so simple and easy. I never bought a lobster only becoz I did not know how to cook it. Now with you recipe I am going to try it out. Thank you once again for sharing it.
I can't thank you enough for making this recipe! My dad was a chef and I have his list of ingredients but no steps to follow and never having seen him make this, no idea where to start. Your cooking so reminds me of his, classic. I am a huge fan and i still make your coq au vin recipe from one of your first cookbooks. Thank you for doing what you do every day! You are welcome at my table if you are ever in NY!
Bon appétit 😋 yummy 😊
This is my favorite cooking channel on RUclips. And that's saying a lot because there are millions of cooking channels. I'd watch this guy make cereal.
I live in Alaska and plan to make this with King Crab. Beautiful presentation and the sauce looks delicious. I look for your recipes everyday. You are the best!
absolutely fantastic.thank you so much.your recipe was the real Thermidor recipe.
thats it chef ! im making this for newyear's eve as a starter, and for mains i make a delicious moose steak :) best wishes for 2023 !
I made this sauce tonight and put it over some steaks and baked potatoes Chef, OH MY GOODNESS!!! God bless you Chef JP, that was amazing!!!
Boy does this bring back memories. Cooked a lot of those and so many other variations of this while living down there in Florida. One of my favorites. Thanks Chef Jean..
How could anything so grotesque looking taste soooo good? Years ago I always ate lobster stuffed and baked until I found heaven in steamed lobster, not dried out and yielding more stuffing than meat. And the clarified butter was the icing on the cake! Who invented this recipe? I also prepare it your way, got it from the Le Cordon Cooking School book. Very humane.
Looks amazing! Made your meatloaf last night with mashed potatoes and mushroom sauce. So good! Going to try this lobster for my birthday. Been telling everyone I know to watch you. Thanks for the videos.
I can't wait to try his meatloaf!
Since I'm only cooking for myself and Lobster isn't in my budget I'm going to try making a casserole version using Argentinian red Shrimp with some Lobster Base in the sauce, the Better Than Bouillon company makes a Lobster base, I've also got a bright red 2qt baking dish to put it in.
Thanks for all your videos Chef Jean Pierre.
Love, love, love this Chanel! Love the longer timed videos! Thank you ❤
So quick and clean cut with intent. Very humane. Everyone needs to see this. Dead meat always goes through this process, we just don't know how quick and clean it is done. This was a good dispatch.
I only had this dish one time, in the mid 70s in Portland, Maine. It was out-of-this-world fantastic.
Thank you for the blast from the past!!! Excellent Sir!!! God bless, take care and stay healthy!!!
You can't do this to me chef, it's too good!
Chef I will applaud you for saying that you don`t need to use alcohol if you don`t have it or drink it, because not all chef think of that when they make these videos
And then I Will also applaud you, as many others in here, on making it simple to follow your recipes
This looks fantastic! I love your videos very easy to understand and do this is something my husband has been asking me to make him and now I am going to make it! Thanks for a great video!
Hi Jami how are you doing, hope you having a good weekend 😊
I was in Nantes one summer and the host family served me Bretagne lobster thermidor. It was amazing!!
I have been cooking lobster for nearly 60 years. No need to boil a full pot of water to cook a lobster. One inch of salted water will do and the lobster will be steamed. This is how most people do it here in SW Nova Scotia. Besides that, you remove the rubber bands because they will impart a rubber taste to the meat. (you wouldn't cook broccoli with a rubber band, would you?)
Dear Chef, I so enjoy watching you in the kitchen! I especially like seeing your “happy fingers” dance! 😎
Fabulous ! I;ve never tried making this myself. Now I know how! Thanks CJP , another great video !
Hi
Great demonstration and rendition of the dish
Thank you for the video friend lovely recipe glad you killed it quick and painless have a great weekend chef
Love it Chef! Please make more of these "involved" recipes! I love all your videos but especially the more complicated ones.
Loved your tutorial, you just made me so hungry lol I'm definitely making thar recipe,, tomorrow,,,, I love sea food specially lobster,,,thank you, artistry just too, place Zoe
I enjoy the more complex videos as much as the shorter ones, especially when featuring popular dishes from the past.
I made this today using lobster tails and some jumbo shrimp. Instead of Gruyere I substituted Brie. I baked it in ramakins because I didn't have the body. On the plus side I didn't have to kill the lobster or clean out the shell. Second time in my life I have had this dish and I made it myself. As the chef says "It was AMAZING!"
Beautiful presentation! Looks amazingly delicious.
Dear Chef, so happy you made Lobster Thermidor, I was just today suggesting to my wife that we have Lobster on New Years and that I would have to look it up on RUclips ....and hear your are my favorite Chef showing us how to prepare the perfect Lobster 😜and it looks AMAZING thank you 👍👍
I would never make a dish like this, but It looks fantastic.... I'm a meat and potatoes guy!!!! Wooooooo.
Lobster !!! Oh how I miss living on the east coast of Canada.....drooling here Chef!
I've been wanting to make lobster thermidor, now chef Pierre to the rescue!
The best video you ever made yet... and I already loved all your videos 💘 😻
Oh my! looks delicious! I want this for my birthday! I love lobster and cheese ❤
Hi how are you doing, hope you having a good weekend 😊
If one is able to afford it~ it really is a great meal for a festive holiday or special event dinner. Touché !
I can't imagine preparing this myself, I was stunned at the killing of the lobster, but I love your step by step instructions. It looks amazing!!!!!!
They would be too busy eating great food !! He's amazing. Makes me happier every time
Love your videos and energy chef! Recipe looked absolutely delicious!
Chef now your talking in my language ! this one i love and now thanks to you i know how to make it my selfe !
Mouth watering! I have never had lobster thermidor, but now I must try!
Go from any other chefs videos then to this fella and you will realise how awesome this fella is! A total pleasure to watch and always cheers me up!
I was born and raised in Atlantic Canada where lobsters were in abundance and cheap, but we only had them boiled. This I have to try as part of my bucket list, thanks for another great recipe. 👏
Superb Chef Jean-Pierre, thank you for sharing!
This is Gordon Ramsay's nice brother
LOL!!!😂