oh that's cruel. It seems like such an awesome chef-and these lobsters unfortuneatly suffered. Some good chefs quickly dispatch and kill the lobster quickly before cooking. I hope this great chef practices this in the future for his dishes and the animal in question. Cheers.
You simply cannot be serious!? Those animals had not been despatched before being killed by steam? The first rule of cheffing is to ALWAYS RESPECT YOUR INGREDIENTS.
What is “water lodge” ? I’ve been cooking lobster for 13 year here at Delmonico’s in Manhattan. As a matter of fact 110 years ago we perfected lobster Thermidor and Lobster Newberg, later lobster winberg. A lobster has the ability to poison itself if it knows it’s about to be destroyed by another animal or it is about to meet its death. It releases a specific hormone that makes it very foul to whatever is about to eat it. The way a real chef Will dispatch a lobster is to take a knife with a sharp point and go right between the eyes approximately midway down and quickly make one deep incision. The lobster will die instantly. If the lobster has a chance it will poison itself the very moment it senses doom!
Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking.
Ya eat shit like him. Not how it's done I was born in Maine 1 mile from shore I fished a bunch. He is eating lobster shit like human shit . You clean out the shit then eat
Many Pilgrims died over the first winter, most from starvation. Ironically lobsters washed up on nearby beaches due to a bad storm. Eating them was taboo b/c they were considered filthy, much as we might feel about eating earth worms. I’m going to add my two cents to this video. First, always remove the bands before cooking lobster. Second, kindly dispatch it before cooking. There are two ways of killing it instantly: before removing the bands, place the tip of a sharp knife on the top of the head just below the eyes and swiftly hit the end of the knife so that it penetrates through the lobster, or place the lobster with the tail pointed toward you. Slide the knife above the tail and under the body and move it from side to side. IMO, steaming is a much better method than boiling for several reasons. There is much less water inside the shell of the cooked lobster and, generally lobster is less expensive the larger they are and when boiled the meat is tough and rubbery. But if steamed, it’s as tender as a chicken lobster (1-1 1/2 pound). I used to buy a 5 pounder at my local fish market in eastern MA. It was plenty big enough for both my husband and me. Also, there’s more meat per pound on larger ones, especially in the head area around the sides of the shell- sometimes enough to make two lobster salad sandwiches. With smaller ones, I find it easier to take the detached tail, cradling it in my dominant hand and squeeze it with both hands, then pull the two sides apart (you won’t get stabbed by the sharp points along the sides of the tail). As for deveining, I simply gently pull the top part of the tail completely off and the poop shoot is fully exposed. These are just tips/suggestions from an old New Englander who has enjoyed lobsters for decades-I’m 80 years old and still going strong at putting a dent in the lobster population! PS: you can safely store a live lobster overnight BUT don’t put it in the sink with fresh water. The best place to store it is in the crisper basket of your fridge, putting it on a wet paper towel or newspaper and laying another wet paper towel on top. When you get ready to cook it, it will look dead when you take it out of the fridge. Just put it in your empty sink or a platter and as it warms up, it will become active. Bon appétit!
Lobsters are actually members of the cockroach family. I’m not trying to be funny this is actually true and that is why the Indians did not eat them and taught the pilgrims that they were nasty and they were insects , just like scorpions.
@@NCCCulinary The salt will penetrate due to the fact that the shell is not a sealed environment or case. If you have air escaping the shell it must and is replaced with water from the pot .
You were a chef until you tried to remove the body. Any Maritime or Atlantic Canadian could do a much better job at removing the meat. What are all the tools for? Some of the best meat is in the body of the lobster with you threw into the pan for the sauce.
I see what you mean but he did say he was going to make a bisque with the remaining parts of the body. You need that for a bisque and also the insides are used to make very flavorful sauces to be used in dishes. What he's demonstrating and telling us is how to incorporate maximum usage of the lobster as a chef.
Хобби
I have no idea why I’m watching lobster videos at 3am.
Lmao it’s happend to me too.
Same
5:30 am I guess only true Lobster Lovers are up at all hours .
It's almost 2 in the morning for me😅
My reaction was to take those lobsters from the steam..Why could they not of been dispatched 1st?
Thanks.
Magnificent. Just marvelous. TQ Chef Carlo.
You are welcome.
oh that's cruel. It seems like such an awesome chef-and these lobsters unfortuneatly suffered. Some good chefs quickly dispatch and kill the lobster quickly before cooking. I hope this great chef practices this in the future for his dishes and the animal in question. Cheers.
Thanks.
that lone lobster in the back..is
like WTF!
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Wow steaming looks better after it's cooked as well. I'm definitely going to try this next time vs boiling.
Thanks. Give steaming a try. You will not regret it
Ya and cook it then eat the shit you should clean out. Pull the back strap clean out shit wash then eat
U wanna know how I know the Lobsters were mad? Because they were steamed ha
THANKS FOR SHARING. 🇺🇸👍🏻
You are welcome.
Put yer lobster in the fridge for an hour before steaming.
This is best! Pain free☺😊
Yes sir!
Awesome.2.5 lbs is my favorite plenty of meat, don't need dynamite.learned the leg trick a couple of years ago,beer bottle works too.
He says these are one pound and a half!
Thanks.
You simply cannot be serious!? Those animals had not been despatched before being killed by steam? The first rule of cheffing is to ALWAYS RESPECT YOUR INGREDIENTS.
Thanks
Totally agree with you on that one!!!
“Thanks” LMAO
What is “water lodge” ? I’ve been cooking lobster for 13 year here at Delmonico’s in Manhattan. As a matter of fact 110 years ago we perfected lobster Thermidor and Lobster Newberg, later lobster winberg. A lobster has the ability to poison itself if it knows it’s about to be destroyed by another animal or it is about to meet its death. It releases a specific hormone that makes it very foul to whatever is about to eat it. The way a real chef Will dispatch a lobster is to take a knife with a sharp point and go right between the eyes approximately midway down and quickly make one deep incision. The lobster will die instantly. If the lobster has a chance it will poison itself the very moment it senses doom!
@@daveshondel5108 That's a total Myth! FALSE! MY FAMILY HAS BEEN IN THE LOBSTER BUSINESS FOR 150 YEARS. AND YOU'RE WRONG.
thank you for the video, i followed exactly the instruction, and all 4 lobsters were done and shelled in 40 min
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Why do the lobsters? Have to be live! When you steam them! Is there a reason why? Thank you
Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking.
Thanks for your very informative video! I bought two lobsters this morning.
Ya eat shit like him. Not how it's done I was born in Maine 1 mile from shore I fished a bunch. He is eating lobster shit like human shit . You clean out the shit then eat
CRUE STEAMED ALIVE
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Why the hell do you cook them alive? So much cruelty just for a little better taste? Imagine yourself being thrown alive in a steamer.
Thanks for your comment
wow ! You cook with those rubber restraints on????
Yes.
What's that green tomaly coming out of the lobster tail is it bile are what..
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You should always take the rubber bands off before cooking. They flavor the meat and can’t be good for your health.
Thanks.
Awe the third one was still fully alive :(
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So... not removing the poop shoot from the tail?
Thanks
Where is the presentation chef?
Hi rob, we are just showing the process. Thanks
To not put a knife the lobsters head before steaming is just bizzare and cruel
Thanks
is this the guy that was on gordon ramsey
I wish
“Bad boys” ?? Heehee
Hehe!
15 min or 50
Wilma McDermott 15 minutes
👏👍🏼👏👍🏼👏
Thanks.
In England, it is illegal to steam or boil lobsters alive. How about your country?
All good here. Thanks.
I'm a huge meat lover but this is a cruel way of killing it
Thanks for your reply. What method would you use?
Stick the knife directly in the brain and then steamer. It's more humane
@@NCCCulinary , the proper dispatch method, look it up? Its law in the UK
Gordon Ramsay even kills the lobster before cooking so a 2 bit chef like you should
And put them right in the trash.
What a waste 😥.
Never cook lobster with the bands on unless you like the taste of rubber.
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Many Pilgrims died over the first winter, most from starvation. Ironically lobsters washed up on nearby beaches due to a bad storm. Eating them was taboo b/c they were considered filthy, much as we might feel about eating earth worms.
I’m going to add my two cents to this video. First, always remove the bands before cooking lobster. Second, kindly dispatch it before cooking. There are two ways of killing it instantly: before removing the bands, place the tip of a sharp knife on the top of the head just below the eyes and swiftly hit the end of the knife so that it penetrates through the lobster, or place the lobster with the tail pointed toward you. Slide the knife above the tail and under the body and move it from side to side. IMO, steaming is a much better method than boiling for several reasons. There is much less water inside the shell of the cooked lobster and, generally lobster is less expensive the larger they are and when boiled the meat is tough and rubbery. But if steamed, it’s as tender as a chicken lobster (1-1 1/2 pound). I used to buy a 5 pounder at my local fish market in eastern MA. It was plenty big enough for both my husband and me. Also, there’s more meat per pound on larger ones, especially in the head area around the sides of the shell- sometimes enough to make two lobster salad sandwiches.
With smaller ones, I find it easier to take the detached tail, cradling it in my dominant hand and squeeze it with both hands, then pull the two sides apart (you won’t get stabbed by the sharp points along the sides of the tail). As for deveining, I simply gently pull the top part of the tail completely off and the poop shoot is fully exposed.
These are just tips/suggestions from an old New Englander who has enjoyed lobsters for decades-I’m 80 years old and still going strong at putting a dent in the lobster population!
PS: you can safely store a live lobster overnight BUT don’t put it in the sink with fresh water. The best place to store it is in the crisper basket of your fridge, putting it on a wet paper towel or newspaper and laying another wet paper towel on top. When you get ready to cook it, it will look dead when you take it out of the fridge. Just put it in your empty sink or a platter and as it warms up, it will become active. Bon appétit!
Lobsters are actually members of the cockroach family. I’m not trying to be funny this is actually true and that is why the Indians did not eat them and taught the pilgrims that they were nasty and they were insects , just like scorpions.
Yuck! I love them. 🦞
Thank you.
I wish the chef would have gotten a BAD stem BURN on both his hands for slowly steaming the HELPLESS lobsters😢😭😞😖
you should see what he does to cats ;-)
Thank you for your reply.
Thanks
HELP LOBSTER PEOPLE OF ZOIDBERGS PLANET IN FUTURAMA WANT TO COOK ME AND THEY SAY THEY CANT WAIT UNTIL THEY SEASON ME AND EAT ME
Chef not chef you knowLobster has to be boiled in salt water thank you
Thanks for your reply. It is very debatable if to boil on salted water or not. We do it without, the salt will not penetrate through the shell.
@@NCCCulinary
The salt will penetrate due to the fact that the shell is not a sealed environment or case. If you have air escaping the shell it must and is replaced with water from the pot .
Lobster can be boiled, steamed, or grilled. Boiled in ocean water, salted tap water, or no salt at all.
Green stuff tastes HORRIBLE😣😣😤😤😤😣😣😣
Thanks
You were a chef until you tried to remove the body. Any Maritime or Atlantic Canadian could do a much better job at removing the meat. What are all the tools for? Some of the best meat is in the body of the lobster with you threw into the pan for the sauce.
I see what you mean but he did say he was going to make a bisque with the remaining parts of the body. You need that for a bisque and also the insides are used to make very flavorful sauces to be used in dishes. What he's demonstrating and telling us is how to incorporate maximum usage of the lobster as a chef.
Thanks. Do not forget to check out the other videos in our channel.
Neat to see, but glad I am a vegan. Ugg..
Thank you very much. Do not forget to check out the other videos in our channel. Let us know what else you want to see