stevescooking I've never cooked Lobster before so I'm a little nervous about that and I have a few health issues that does not allow me to enjoy such a pretty piece of meat, but I love to watch cooking and I enjoy cooking a lot so I would if I could because it looks damn good! TFS such tasty looking food. :)
This will be my Valentines Day dinner for hubby tonight, it looks absolutely delicious! I'm also going to 'try' to make the oyster rockefeller, dessert being the white & dark chocolate pudding parfait.. wish me luck & thank you for this recipe / video! Happy Valentines Day~
Just watched a couple of your vids they are amazing! Straight to the point and just couple min long. I subscribed to your channel. Keep up the great work! ! Thank you so much!
Awe! I was waiting for you to cut into that delicious steak and enjoy pure bliss. I have never made lobster but I love it. Can you remove the vein like in shrimp before you cook it? Obviously, I'm a lobster amateur,lol.
I've been thinking for awhile, debating whether if I should use a béarnaise sauce or a bordelaise sauce. Which of the two do you think fit best with lobster and steak?
AMEN! Somebody finally figured out that drawing or clarifying butter if fine if you need to make it more heat tolerant, but for flavorig,,,it loses so much by taking out the milk solids.Thats why we eat or lobster, crab legs and steamed clams at home...who likes to dip their expensive seafood in hot oil?!
i Just went to a cooking class, I think the Bearnaise sauce is nice, but it shouldn't be on the steak, since it could be overpowering the steak. I prefer it on the side and you could dip into it with your vegetables or steak and etc. We did grilled asparagus instead with a sprinkle of grape seed oil and chocolate sea salt which is really nice. But i love your cooking Steve I learn a lot from your channel
Nguyengj lol I love overpowering. I’m not always eating a expensive/fancy cut for flavor I’m eating it for texture and tenderness. And I’ve had great steak so many times with salt, pepper and butter, with garlic herb butter medallions, chimichurri all kinds of things. Why not treat yourself with a different sauce?
Well done, my friend. That Bearnaise sauce is not for a beginner, though. Trying to judge the right temperature has to be a challenge. Any tips on how that can be done without spoiling the sauce a few times before getting it right?
I think judging the temperature is the hard part. I'm a pretty patient cook (that's about all I'm patient with!), but I have a feeling it will take me a few tries to get this right. I tried hollandaise sauce once and I had a problem getting it right. French cooking is wonderful, but requires practice...a LOT of practice. That's why I admire Julia Childs to this very day. She was so determined to master French cooking at a French school that was a man's world at the time. I'm sure she never showed any trepidation like I do.
Looks incredible Steve. I will make this! If you get a chance check out my Valentines Day video for the oyster recipe - it isn't mine, I just cooked it from a recipe on Epicurious, but I can't even tell you how good it is. Would pair amazingly with this meal.
Steve, how does a Bearnaise differ from a Hollandiase. I see that you added the shallots, herbs and peppercorns, but it still seems to be an emulsion. Is it the sequence of adding the ingredients?
You did welcome Trolls :) so correct me if I wrong but isn't a Sabayon usually a sweeten beaten custard flavoured with wine sugar rather then what you made. Your recipe akin more to béarnaise sauce which to me is to is a more glorified more rich mayonnaise however béarnaise sounds a heck of lot more fancy & palatable then mayo slop on meat but I'm digressing because your sauce is more savoury then sweet so how then would it therefore be a Sabayon? Hey it doesn't take anything away from your glorious dish - nothing melts a woman's heart more then then lobster and Filet mignon hard to forget the guy who pays or cook that for you and yours by my eyes can see is a dish not to be forgotten that looks immensely appetising from where I am sitting even without the fancy French labels which I think only confuses the novice to fine food and cookery arts. Well it's Filet mignon & lobster I get you'd be forgiven to want to up dial fancy meter but remember if your going for sophistication if technically incorrect you loose the effect is all I am saying. -And yes those of us who can't cook teach lol! - But whoever your Mrs she's on lucky gal!
This is the most beautiful meal I've seen any RUclips chef make. I can taste the flavors just by watching!
Short and sweet and to the point. Brilliant! Thanks!!
Looks fabulous steve. Great meal.
This is the best Bearnaise sauce how-to I have seen. Well done.
Thanks very much :)
This is awesome, I personally think this is great for a valentine's day type of occasion. Thanks Steve!
Oh yeah definitely for valentines :) your welcome :)
Amazing presentation and flavor!
Great looking dish! Beautiful plating and the sauce looks to die for! YUM! TFS :)
Kelly Carpenter Thank you, give it a go :)
stevescooking I've never cooked Lobster before so I'm a little nervous about that and I have a few health issues that does not allow me to enjoy such a pretty piece of meat, but I love to watch cooking and I enjoy cooking a lot so I would if I could because it looks damn good! TFS such tasty looking food. :)
OMG this absolute the best yet!!! I cooked it and it was delicious !!!! Thank you for sharing this!!!!
That is just wow! Beautiful! Great as always!
This will be my Valentines Day dinner for hubby tonight, it looks absolutely delicious! I'm also going to 'try' to make the oyster rockefeller, dessert being the white & dark chocolate pudding parfait.. wish me luck & thank you for this recipe / video! Happy Valentines Day~
Sounds delicious and I hope it was delicious :)
Gorgeous presentation! I'd probably want to take 5 or 10 photos before I sliced into that filet.
thank you so much for sharing your amazing dishes. ..Cheers :-)
SO AMAZING! Great Job!
Just watched a couple of your vids they are amazing! Straight to the point and just couple min long. I subscribed to your channel.
Keep up the great work! !
Thank you so much!
esmeralda sandoval Thank you very kind, I appreciate the sub :)
Your welcome, yes its a lot of butter just don't have it everyday :) Thank you for giving it a go :)
That looks absolutely beautiful man.
Very kind of you to say, glad you found me and keep watching for more recipes :)
That sauce looked so velvety and delicious. I am going to try this one for my lovey
Kira Rigual Thank you, hope its delicious :)
They're very tasty ...I will certainly put it on the list :)
thats a beautiful recipie x x
Made this last year, making it again this year!
Thank you very much Lyndsay.....sure, I will check it out :)
little bit different way for that béarnaise than im used to, but it looks smooth and silky none-the-less.
Is the butter salted or unsalted. Your dish looks amazing.
This is just beautiful, I'm going to make this for my girlfriend at valentines day!
Thank you for the recipe.
Hope its delicious, good times :)
Thats one amazing plate! Mouthwatering :)
Love! Just subscribed! Hope you can demo how to do a cheesy prawn thermidor. Havent seen a decent tutorial online :')
Faye Carmona Thank you for the sub :)
Awe! I was waiting for you to cut into that delicious steak and enjoy pure bliss. I have never made lobster but I love it. Can you remove the vein like in shrimp before you cook it? Obviously, I'm a lobster amateur,lol.
Very kind words, thank you :)
Very Good!!
Nice!
Glad you enjoyed it :)
Glad you enjoyed it...the filet was fantastic :)
Your spot on, I never do au sec, and by reducing the liquid to about 1/4 cup..you have more flavour. Sure, you can make it that way...thank you :)
Awesome video........thanks
***** Cheers Barry :)
Looks delicious! What is your time recommendation for a medium rare doness?
That looks fucking divine. Just discovered your channel, great work. Clear and concise videos. Thanks for sharing your talent.
Very kind, thank you 👍🏻
Thank you very much, glad you liked :)
I can believe it, hope it turns out great for you..thank you :)
Amazing. i'm starving
I've been thinking for awhile, debating whether if I should use a béarnaise sauce or a bordelaise sauce. Which of the two do you think fit best with lobster and steak?
+wongfeihung1847 Bordelaise sauce = Steak ;)
thank you ;)
Yum ❤🦂 &🐂 !
AMEN! Somebody finally figured out that drawing or clarifying butter if fine if you need to make it more heat tolerant, but for flavorig,,,it loses so much by taking out the milk solids.Thats why we eat or lobster, crab legs and steamed clams at home...who likes to dip their expensive seafood in hot oil?!
Glad you liked it :) thanks
i Just went to a cooking class, I think the Bearnaise sauce is nice, but it shouldn't be on the steak, since it could be overpowering the steak. I prefer it on the side and you could dip into it with your vegetables or steak and etc. We did grilled asparagus instead with a sprinkle of grape seed oil and chocolate sea salt which is really nice. But i love your cooking Steve I learn a lot from your channel
Nguyengj lol I love overpowering. I’m not always eating a expensive/fancy cut for flavor I’m eating it for texture and tenderness. And I’ve had great steak so many times with salt, pepper and butter, with garlic herb butter medallions, chimichurri all kinds of things. Why not treat yourself with a different sauce?
what brand knife you are using for cutting?
very kind, thank you :)
Thank you, hope you make it..glad you found me :)
Nice keep it up
great video's mate, one of the few cooking channels worth watching.Can i ask what camera you use to take the stills?
james borrell I appreciate it James, thank you. I used a "Canon Rebel T3i"
Thank you very much :)
Thanks :)
Depends on the restaurant, also the quality of the produce. I would say between $25-40. thank you
Well done, my friend. That Bearnaise sauce is not for a beginner, though. Trying to judge the right temperature has to be a challenge. Any tips on how that can be done without spoiling the sauce a few times before getting it right?
mysterytrain3 just take your time and be patient, dont rush and dont try to do 3 things at once :)
I think judging the temperature is the hard part. I'm a pretty patient cook (that's about all I'm patient with!), but I have a feeling it will take me a few tries to get this right. I tried hollandaise sauce once and I had a problem getting it right. French cooking is wonderful, but requires practice...a LOT of practice. That's why I admire Julia Childs to this very day. She was so determined to master French cooking at a French school that was a man's world at the time. I'm sure she never showed any trepidation like I do.
Fantastic, glad you like my food :) thank you
And thank you for trying it....your welcome :)
what is the diffrence between shalots and onions?
thanks ;)
Looks incredible Steve. I will make this! If you get a chance check out my Valentines Day video for the oyster recipe - it isn't mine, I just cooked it from a recipe on Epicurious, but I can't even tell you how good it is. Would pair amazingly with this meal.
I did a savory sabayon without adding sugar. :)
Steve, how does a Bearnaise differ from a Hollandiase. I see that you added the shallots, herbs and peppercorns, but it still seems to be an emulsion. Is it the sequence of adding the ingredients?
Its the shallots and taragon that make the difference.. chervil is very good with bernaise sauce aswell.
Hi Steve. How come you put the lobster in icy water? Would you re heat it in the microwave then ? Thank you so much
To shock it and stop the cooking. Otherwise, it may overcook
Thank you so much Andre Sewell☺
+Olive Boggust My pleasure :)
the herb is so strong... i do not like but love the dish.. whith out those strong herbs. they i think are over powering..
Its all about balance of flavours, just be careful how much you add to the dish :)
Shallots are smaller, sweeter, milder in flavour... cross between an onion and garlic. :)
I'm going to dry to make this for my husband tonight :)
Kenia Rodriguez well how did it go? Are you still married? Lol
what restaurant do you work at, are you the executive chef or line cook?
I hope he likes it :) thanks for watching
I will on the next video :)....sure, you can remove the vein before cooking or after :) thank you
Love this! Perfect for date night!
xo @TheHotPlate1
Thanks for the vain part.
Aneel Anjum No probs :)
I've actually done a meatball dish with tomato sauce :)....its on the video list, check it out :) thank you
You did welcome Trolls :) so correct me if I wrong but isn't a Sabayon usually a sweeten beaten custard flavoured with wine sugar rather then what you made. Your recipe akin more to béarnaise sauce which to me is to is a more glorified more rich mayonnaise however béarnaise sounds a heck of lot more fancy & palatable then mayo slop on meat but I'm digressing because your sauce is more savoury then sweet so how then would it therefore be a Sabayon? Hey it doesn't take anything away from your glorious dish - nothing melts a woman's heart more then then lobster and Filet mignon hard to forget the guy who pays or cook that for you and yours by my eyes can see is a dish not to be forgotten that looks immensely appetising from where I am sitting even without the fancy French labels which I think only confuses the novice to fine food and cookery arts. Well it's Filet mignon & lobster I get you'd be forgiven to want to up dial fancy meter but remember if your going for sophistication if technically incorrect you loose the effect is all I am saying. -And yes those of us who can't cook teach lol! - But whoever your Mrs she's on lucky gal!
What's budder?
i thought it was buddha haha
3-4 minutes each side
Does anyone else think that he sounds like Gordon Ramsay? LOL
Y boil the lobster
Eat lol but thank you ;)
"MAC"
Ha ha, If you make this....guaranteed :)
not a great fan of cooking, with things hanging from your hands/wrists, which can get into /touch the food/prep or surface