Tossing the shells in the trash reminds me of the time you dumped out the vanilla pod seeds. I'm very sorry, but the look of horror on your face when you realized your mistake was priceless.
After watching your original attempt and this one, I now completely understand why Lobster Thermidor is one of the highest level recipes to learn in old-school The Sims.
I love these second chance videos. You’re showing people that if they make mistakes or fail at challenging things, like French cooking, learn new skills and try again.
I had the delight of cooking a lobster dinner with Julia back in the 1980's. Twenty=four lobsters scattered through the kitchen being sequentially steamed. she had me rubbing their little heads to quiet them, she didn't prekill, and insisted that a happy (sleeping) lobster was a tasty one! Great fun up in Maine back then.
😂😂 what do you think about the shack that is testing out getting the lobsters high before cooking them??? I wonder if Snoop and Martha are the tasters 😂😂😂😂
I'm so glad you told this story! What a wonderful experience it must have been! Wow!! And I also want to comment about the cooking of lobsters, not that I have much experience in that department. Still, I spoke with a chef about his technique for it, in a small restaurant where, more than once, I enjoyed the tastiest, most tender lobster. He placed the lobsters in cool water salted like the sea, to relax them and then added heat very slowly, lulling them, like a warm lagoon, to sleep before increasing the heat, and so, one imagines, the death experience is much less of a shock to the creature. I can testify that none of his lobsters, served in their shells, showed any of the tastless ucky white stuff that often coats the pink flesh. The taste and texture was always simply perfect. I think Thomas Keller employs a very similar technique...? (Just gotta add, nice finger cot Jamie!)
Being a french guy I find funny seeing you fail (screaming uselessly watching your vidéo) but then when you discover why it's so good, it's refreshing.
The bay leaves moment. It made me smile as I finished it in my head. "Cause we're not driving!" I love how you make all these recipes so relatable and less scary. It really makes you think, 'Hey, I think I could do that too now.'
I just wanted to let you know how proud of you I am. Not only are you honest and leave your mistakes in your videos you share your triumphs like this dish with us too. I have binged most of your backlog of videos, recently; I find you endearing and a delight. Your lady is a lucky woman and I hope for your continued success. Also, grats on sponsorship for your video.
I agree with you lauri! But how pissed is his lady going to be when she finds out he made Lobster Thermidor and ate all of it and didn't have any for her to enjoy? 😂 Especially right after Valentines Day? Honestly, I have made this dish several times over the years to Julia's recipe and it is challenging. Not anything I would do for myself, but geez, it's definitely a showstopper when you want to impress a date or at a dinner party!
Yeah, pretty much all of the lobster thermidors I've eaten have been at big events/banquets and been terrible. Lord knows what kind of canned/frozen lobster goes in there, and it's never served while it's still the correct temperature to eat. I suspect the general disdain for the dish stems from similar experiences. Problem with lobster is that quality means fresh and fresh means paying filet mignon prices and still having to kill and butcher the animal yourself.
Great as always! I also want to thank you for getting my little cousins to eat more adventurous food. Your enthusiasm is apparently enough to make them curious despite their fussy tastes (practically a beige diet). They’ve asked their parents and I for several of the dishes you’ve made and all have gone down well. So, I thank you for the introduction of many more veggies and fish into their diet, and two pairs of extra little hands in the kitchen. 😊
hi Jamie, any chance of your series about the most known dishes of every country done alphabetically ever coming back ? I miss it ! Thanks and keep up the learning and improving
Lobster thermidor was a classic 60’s and 70’s special- event restaurant dish, even though its origins date back to the 1890’s. It conjures images of table-side preparation of Cherries Jubilee, or Crêpes Suzette!
Yeah, that's come up in comment sections before, along with the point that even if the cream or milk layer coats evenly, it's still altering the composition of your sauce by adding additional moisture. Jamie's not wrong that the comment section here is like a whole cooking class unto itself.
Jamie, the voluté can be kept heated over a low temperature double boiler to prevent solidifying and needing to be reconstituted. That dish looked incredible, even though I don’t like lobster.
@@bondfoolI find it very hit or miss for me. ✔️ Sometimes it's sweet, succulent, and delicious, and sometimes it just taste like a dirty eraser that reeks of an old seafood crate left too long in the sun. 🤢 I think a lot depends on if it's been frozen, "flash frozen," or fresh...the handling techniques after being caught, how it's been stored, the dexterity / knowledge/ ability of the chef, etc. Nothing worse than bad lobster, especially when your wallet, taste buds, and tummy all pay the price! 🦞
Yesssssss!!!! Way to go, Jamie!!! Your original Lobster video killed me to watch, but that's what I love about you. You will repeat until you succeed. I'm so happy seeing you're amazing growth as a chef! You inspire me not to give up and to try new things.
Jamie thank you for among other things showing us how to dispatch the lobster. A lot of videos censor the actual event. I love lobster but find the idea of cooking it alive distasteful like many people so seeing this gives me more confidence to try this.
Jamie!!! You’re ready for your own cookbook!! And imagine someone will be cooking in their kitchen with your very own cookbook!! Order up!!! Love to love you!!!🥰
I second this opinion. He could make MUCH clearer instructions than Julia did. A lot of his failures have been due to poor instructions in Julia's cookbooks.
@@faithsrvtrip8768You create characters in the sims and have them live their lives. Like a dollhouse, almost! You have them practice stuff to get better at it and cooking is a skill you can learn. And Lobster Thermidor is a dish that requires very high skill in cooking in the game. Your sim has to be extremely good at it, in order to make one of “spectacular” quality (and have ingredients of high quality, often from fishing the lobster yourself and farming the other stuff). It’s a fun game!
Lobster Thermidor has a very good spot in my memory, the love of my life treated me to a birthday weekend in Paris, inc a river cruise and dinner on the Seine
Oh yeah, another character arc episode! Look how much you've grown. I remember watching you rinse the coffee grounds out of the shell and both wincing and thinking "hashtag relatable".
As one who’s wearing a splint on my left index finger for the next six weeks due to a torn tendon, I appreciate your one-handed challenge. Heal well, Jamie. After I watched your first attempt at this, I decided that this was one of Julia’s recipes in Mastering 1 and 2 that I wouldn’t try (both books are on the end table to my right at the moment). Now, I might try it. One problem: I’ve never seen fresh lobster here in Berlin, but once in a while I can get frozen, cooked whole lobsters. Not sure of the quality, but at least it would solve the problem of somehow killing/cooking a live lobster. Aside: I was about 10 when my Midwestern family went camping in Maine in 1968. First time I tasted lobster, and I loved it. We brought a large pot of water to a boil on our Coleman stove and plunged the lobsters in head first. Didn’t really like the thought of it, but I took comfort in the fact that they went in that way. Don’t know if it made any difference, though. Is “a hoot” a typical Canadian unit of measurement. I surely doubt that Julia would have ever used it, but I love it.
Any time you're hydrating a roux or something thick, doing it slowly with a whisk is a good idea. When a mixture is thick, internal shearing forces from mixing help break up the clumps, but once you've got 2 distinct thicknesses (clump and liquid) you're kind of screwed. Works well with all kinds of things: doughs and batters, hot chocolate, sauces, you name it. Just loosen it slowly and while mixing thoroughly and you won't have many issues with clumps.
Looks lovely, man, great job. You called the correct audibles away from the book where it was necessary. As someone who has followed the channel for a long while, it's awesome to see how good you've gotten at this.
this is why we love Jamie: he goes through so much heartache to kill the lobster humanely.... but then forgets to take off the rubber bands when he eventually puts it in the pot. 😆😅😂🤣 Not only that but he leaves the mistake IN the video. Not many cooks, on RUclips or otherwise, would do that.
I so love this channel! You’re an inspiration! 💕 I truly love how Julia spares no expense with all of her recipes! Food isn’t just fuel, it’s a nourishment of the heart and soul!
I very much appreciate your humane and responsible handling of lobsters and other animals. Did you ever think you'd be doing ads for Made In!! I love reading the comments...funny fans:)
I am so glad that you had a redemptive experience here. I feel like there’s a part of the culinary world that I will never know because I am so allergic to shellfish. And yet I still watch all the shows.😂
Wow you have come a long way since the white kitchen era of cooking. I remember watching a video from when you were in your white kitchen and I literally couldn't finish the video and almost didn't subscribe. I think you replied to my comment and then i checked out your newer videos which was in this kitchen and loved it so much. I am glad you're learning and improving and I can't wait to see what else you make :) :)
Joyous to watch you revisit Lobster Thermidor. It's all the better to have watched your earlier attempt where I shared your disappointment. Now we see further change and growth, your confidence, your adaptability and your understanding. What hasn't changed is your compassion towards a creature about to be killed, and that expression of human decency contributes to your excellent channel and I think, makes the world a better place
Thank you for posting about your thumb next week as I do not have instagram or twitter or any of those. Only a pc in a small room we use for smoke breaks.
Truly an example of how your confidence and skills have improved Jamie! You must have needed some Pepto after that rich dinner! Ha ha ha....it amazes me how rich Julia's foods were! Love the new cookware even though I seriously covet your Le Creuset...please send to me if you aren't using them anymore!!!! (seriously)...although postage from Belgium would be astronomical....lol
I made Julia's recipe and my reaction was the same when I tasted the first spoonful. It is soooo insanely freaking good I couldn't stop eating it and the texture is crazy good. I ate so much of it in one go because I know this sounds stupid but it was so easy to eat like textually it was like eating a fluffy yet solid cloud? It had just the most perfect feel to it. 10/10 would recommend to everyone
Congrats on redeeming this lobster thermidor! In comparison to when you made it the last time, you have grown so much as a cook. Keep up the good work, keep cooking, and you will get better as you see. The fact you challenge yourself, and keep practicing even after you screw up is paying off! Keep going!
You now have my 4yr old saying “order up!!” Every time we cook or feed the horses/dogs/chickens/goats😂😂 I asked him where he got that from & he said “that cooking guy”😆😆
Nice job! I feel that I wouldn't like that much cheese + butter + cream, but it looks like it turned out as it was supposed to, this time. Keep it up! Love to see it!
Made this for my Anniversary. Although it was a bit pricey ,it was definitely less expensive than a dinner out, and tasted so much better. Best of all prepared it the day before then just put in the oven the day off. Served with simple steamed asparagus and Julia's chocolate mousse for dessert!.
I love your videos, your cooking, I LOVE Julia Child, I love your video editing (bravo!) and I love Made In cookware. I bought some via your coupon to help your channel out and made some fantastic steaks with my new pan last night. Excellent quality!
Good to see you enjoy the creation. My two thoughts though - 1) damn that's a lot of cook time for the lobster meat, and 2) I am reminded that I used to like crab imperial, but prefer my crab (and lobster) less 'dressed up' these days.
Tossing the shells in the trash reminds me of the time you dumped out the vanilla pod seeds. I'm very sorry, but the look of horror on your face when you realized your mistake was priceless.
I constantly remember the vanilla seeds fiasco. It always makes me laugh.
Yeah, the vanilla pod fiasco was hilarious. I was shouting at the screen "Noooooo." 😂
Omgosh, I'm STILLLL not sure I am over the vanilla incident!!
I remember him doing that 😁 I was like NOOOOOOOOOO 😂
😂😂😂😂
The fact that you knew how to bring that velouté back to life is a testament to how much your cooking skills have flourished.
I know!
One weird thing this show has taught me by accident is how many cooking sins can be wiped away by passing a dish through a fine mesh siv.
😂 very true.
Your comment made me laugh because, yes…many sins can be fixed this way!
After watching your original attempt and this one, I now completely understand why Lobster Thermidor is one of the highest level recipes to learn in old-school The Sims.
I love these second chance videos. You’re showing people that if they make mistakes or fail at challenging things, like French cooking, learn new skills and try again.
2 bay leaves because I'm not driving
Put this on merch!
I've started saying this when I cook
I was so happy to be able to answer that when he said "....you know why..."
@@sarahwatts7152me too
@@sarahwatts7152me too! Lol
I had the delight of cooking a lobster dinner with Julia back in the 1980's. Twenty=four lobsters scattered through the kitchen being sequentially steamed. she had me rubbing their little heads to quiet them, she didn't prekill, and insisted that a happy (sleeping) lobster was a tasty one! Great fun up in Maine back then.
My friends don't even pre kill now. I doubt they even do head rubs.
😂😂 what do you think about the shack that is testing out getting the lobsters high before cooking them??? I wonder if Snoop and Martha are the tasters 😂😂😂😂
I'm so glad you told this story! What a wonderful experience it must have been! Wow!!
And I also want to comment about the cooking of lobsters, not that I have much experience in that department. Still, I spoke with a chef about his technique for it, in a small restaurant where, more than once, I enjoyed the tastiest, most tender lobster. He placed the lobsters in cool water salted like the sea, to relax them and then added heat very slowly, lulling them, like a warm lagoon, to sleep before increasing the heat, and so, one imagines, the death experience is much less of a shock to the creature. I can testify that none of his lobsters, served in their shells, showed any of the tastless ucky white stuff that often coats the pink flesh. The taste and texture was always simply perfect.
I think Thomas Keller employs a very similar technique...?
(Just gotta add, nice finger cot Jamie!)
Thank you for sharing that! It seems a wonderful memory, and helping Julia!!! 👏🏻👏🏻
Being a french guy I find funny seeing you fail (screaming uselessly watching your vidéo) but then when you discover why it's so good, it's refreshing.
The bay leaves moment. It made me smile as I finished it in my head. "Cause we're not driving!"
I love how you make all these recipes so relatable and less scary. It really makes you think, 'Hey, I think I could do that too now.'
I just wanted to let you know how proud of you I am. Not only are you honest and leave your mistakes in your videos you share your triumphs like this dish with us too. I have binged most of your backlog of videos, recently; I find you endearing and a delight. Your lady is a lucky woman and I hope for your continued success. Also, grats on sponsorship for your video.
90% of Jamie's audience are thirsty cat ladies.
YES!!!!!!! 👏🏻 🎉❤
I agree with you lauri! But how pissed is his lady going to be when she finds out he made Lobster Thermidor and ate all of it and didn't have any for her to enjoy? 😂 Especially right after Valentines Day?
Honestly, I have made this dish several times over the years to Julia's recipe and it is challenging. Not anything I would do for myself, but geez, it's definitely a showstopper when you want to impress a date or at a dinner party!
"So that's what it's supposed to taste like!"
Yeah, pretty much all of the lobster thermidors I've eaten have been at big events/banquets and been terrible. Lord knows what kind of canned/frozen lobster goes in there, and it's never served while it's still the correct temperature to eat. I suspect the general disdain for the dish stems from similar experiences.
Problem with lobster is that quality means fresh and fresh means paying filet mignon prices and still having to kill and butcher the animal yourself.
The one time you're not trying to flambé, you flambé.
Great as always! I also want to thank you for getting my little cousins to eat more adventurous food. Your enthusiasm is apparently enough to make them curious despite their fussy tastes (practically a beige diet). They’ve asked their parents and I for several of the dishes you’ve made and all have gone down well. So, I thank you for the introduction of many more veggies and fish into their diet, and two pairs of extra little hands in the kitchen. 😊
I seriously can’t believe you don’t have a million subs. The amount of effort and time you take to make these videos. I never skip any of them
hi Jamie, any chance of your series about the most known dishes of every country done alphabetically ever coming back ? I miss it ! Thanks and keep up the learning and improving
Lobster thermidor was a classic 60’s and 70’s special- event restaurant dish, even though its origins date back to the 1890’s. It conjures images of table-side preparation of Cherries Jubilee, or Crêpes Suzette!
Classics for a reason 💯
Instead of a layer of cream on top of the velouté, just use cling film, like you would on a pudding to avoid forming a skin.
Yeah, that's come up in comment sections before, along with the point that even if the cream or milk layer coats evenly, it's still altering the composition of your sauce by adding additional moisture. Jamie's not wrong that the comment section here is like a whole cooking class unto itself.
Jamie, the voluté can be kept heated over a low temperature double boiler to prevent solidifying and needing to be reconstituted. That dish looked incredible, even though I don’t like lobster.
Jaime, your PLATING skills have increased stupendously!! BRAVO!!!
Not crazy about lobster but loved watching this so much.
Afterwards you get to wash every pan you own!❤
Well done 👍
Yeah… lobster is just too insect-y for me.
@@bondfoolI find it very hit or miss for me. ✔️
Sometimes it's sweet, succulent, and delicious, and sometimes it just taste like a dirty eraser that reeks of an old seafood crate left too long in the sun. 🤢
I think a lot depends on if it's been frozen, "flash frozen," or fresh...the handling techniques after being caught, how it's been stored, the dexterity / knowledge/ ability of the chef, etc.
Nothing worse than bad lobster, especially when your wallet, taste buds, and tummy all pay the price! 🦞
There is no way to say this without sounding patronizing but I am so proud of how far you have come. Bon appetite!
This was great Jamie. Thanks! Im loving the intro with the "welcome to my home and your home for the next little while". Very cozy.
Thank you for being kind to that lobster! Respect
Yesssssss!!!! Way to go, Jamie!!! Your original Lobster video killed me to watch, but that's what I love about you. You will repeat until you succeed. I'm so happy seeing you're amazing growth as a chef! You inspire me not to give up and to try new things.
I love these redemption videos. Really shows how much you've learned over the years
Jamie thank you for among other things showing us how to dispatch the lobster. A lot of videos censor the actual event. I love lobster but find the idea of cooking it alive distasteful like many people so seeing this gives me more confidence to try this.
Jamie!!! You’re ready for your own cookbook!! And imagine someone will be cooking in their kitchen with your very own cookbook!! Order up!!!
Love to love you!!!🥰
I second this opinion. He could make MUCH clearer instructions than Julia did. A lot of his failures have been due to poor instructions in Julia's cookbooks.
I believe this is the most beautiful presentation of all of your episodes to date. C’est magnifique! ❤
Yeah, it's not just showing off how much his cooking skills have improved, but also his plating skills.
I made Lobster Thermidor for Valentine's Day ❤. Oops, I meant Lobster Newberg. It's cool to see how far you've come as a cook!
As a Sims 4 player, I WANT this one to be spectacular!
I was just thinking about that game while watching lol
I don't get it. Do you cook in a video game? Or eat? That's weird.
@@faithsrvtrip8768This is one of the recipes your sim ; character can cook and eat
@@faithsrvtrip8768You create characters in the sims and have them live their lives. Like a dollhouse, almost! You have them practice stuff to get better at it and cooking is a skill you can learn. And Lobster Thermidor is a dish that requires very high skill in cooking in the game. Your sim has to be extremely good at it, in order to make one of “spectacular” quality (and have ingredients of high quality, often from fishing the lobster yourself and farming the other stuff). It’s a fun game!
@@faithsrvtrip8768 depends on which video game you are asking
Lobster Thermidor has a very good spot in my memory, the love of my life treated me to a birthday weekend in Paris, inc a river cruise and dinner on the Seine
Excellent. Veloute looked a little thick. Maybe less flour? Hold it in a warm spot or in a warm water bath and it might not clump.
Look at you! Learning and improving and getting better and better.
Oh yeah, another character arc episode! Look how much you've grown. I remember watching you rinse the coffee grounds out of the shell and both wincing and thinking "hashtag relatable".
10:08 you have truly come a long way since then. You're amazing
"I don't think there was one thing I did correctly in that video"
Well, you did get a lobster...
Score! Nice work, Jamie. The spirit of Julia moved you once again 😂 ❤
Been around since the first lobster thermidor, and I am grinning ear to ear watching you make this one. C’est magnifique, Jamie!
*puts claws on top to show them off*
*immediatly pours opaque sauce on top of them*
As one who’s wearing a splint on my left index finger for the next six weeks due to a torn tendon, I appreciate your one-handed challenge. Heal well, Jamie.
After I watched your first attempt at this, I decided that this was one of Julia’s recipes in Mastering 1 and 2 that I wouldn’t try (both books are on the end table to my right at the moment). Now, I might try it. One problem: I’ve never seen fresh lobster here in Berlin, but once in a while I can get frozen, cooked whole lobsters. Not sure of the quality, but at least it would solve the problem of somehow killing/cooking a live lobster.
Aside: I was about 10 when my Midwestern family went camping in Maine in 1968. First time I tasted lobster, and I loved it. We brought a large pot of water to a boil on our Coleman stove and plunged the lobsters in head first. Didn’t really like the thought of it, but I took comfort in the fact that they went in that way. Don’t know if it made any difference, though.
Is “a hoot” a typical Canadian unit of measurement. I surely doubt that Julia would have ever used it, but I love it.
Any time you're hydrating a roux or something thick, doing it slowly with a whisk is a good idea. When a mixture is thick, internal shearing forces from mixing help break up the clumps, but once you've got 2 distinct thicknesses (clump and liquid) you're kind of screwed. Works well with all kinds of things: doughs and batters, hot chocolate, sauces, you name it. Just loosen it slowly and while mixing thoroughly and you won't have many issues with clumps.
I agree. It was painful watching him mix the roux using a wooden spoon and not a proper whisk.
A whisk makes all the difference.
I love your videos! Thanks for being authentic! 💕
Looks lovely, man, great job. You called the correct audibles away from the book where it was necessary. As someone who has followed the channel for a long while, it's awesome to see how good you've gotten at this.
You did one great job with this one. Watching from the outside, one can see the incredible improvement in your skill. You give us all hope, Jamie!
this is why we love Jamie: he goes through so much heartache to kill the lobster humanely.... but then forgets to take off the rubber bands when he eventually puts it in the pot. 😆😅😂🤣 Not only that but he leaves the mistake IN the video. Not many cooks, on RUclips or otherwise, would do that.
I love seeing how much your skills have improved.
I once had lobster thermidore in a fancy French restaurant. It was absolutely incredible. I'm glad to see you also get the same experience.
I so love this channel! You’re an inspiration! 💕 I truly love how Julia spares no expense with all of her recipes! Food isn’t just fuel, it’s a nourishment of the heart and soul!
Jamie vs lobster. Only one will win. I'm betting on Jamie.
I'm betting on the lobster.
He had to kill that lobster to win!
I very much appreciate your humane and responsible handling of lobsters and other animals. Did you ever think you'd be doing ads for Made In!! I love reading the comments...funny fans:)
Oh, my goodness. Watching the evolution of your work on this recipe has been amazing.
I am so glad that you had a redemptive experience here. I feel like there’s a part of the culinary world that I will never know because I am so allergic to shellfish. And yet I still watch all the shows.😂
Wow you have come a long way since the white kitchen era of cooking. I remember watching a video from when you were in your white kitchen and I literally couldn't finish the video and almost didn't subscribe. I think you replied to my comment and then i checked out your newer videos which was in this kitchen and loved it so much. I am glad you're learning and improving and I can't wait to see what else you make :) :)
Always enjoy your videos!
Even though I'm not a fan of French cuisine, I enjoy watching you trudge through the complex recipes.
Redemption episodes are so good
Lobster at 2:00 mark, aw hell nah. Monologue over the murder weapon and board while lobster is steaming, priceless.🦞🔪💳
Joyous to watch you revisit Lobster Thermidor.
It's all the better to have watched your earlier attempt where I shared your disappointment.
Now we see further change and growth, your confidence, your adaptability and your understanding.
What hasn't changed is your compassion towards a creature about to be killed, and that expression of human decency contributes to your excellent channel and I think, makes the world a better place
This is one of my bucket list dishes I haven't crossed off yet, fun watching you cook it!
Thank you for posting about your thumb next week as I do not have instagram or twitter or any of those. Only a pc in a small room we use for smoke breaks.
Same here. Looking forward to finding out what happened next week.
Truly an example of how your confidence and skills have improved Jamie! You must have needed some Pepto after that rich dinner! Ha ha ha....it amazes me how rich Julia's foods were! Love the new cookware even though I seriously covet your Le Creuset...please send to me if you aren't using them anymore!!!! (seriously)...although postage from Belgium would be astronomical....lol
Well my friend, that looks like a winner! 🎉 great Job! 👏
I made Julia's recipe and my reaction was the same when I tasted the first spoonful. It is soooo insanely freaking good I couldn't stop eating it and the texture is crazy good. I ate so much of it in one go because I know this sounds stupid but it was so easy to eat like textually it was like eating a fluffy yet solid cloud? It had just the most perfect feel to it. 10/10 would recommend to everyone
god i’m so grateful for these videos
Second chance videos are my favorite. Too soon for orange cake?
Beautiful plating! 🦞
That looked beautiful! Good job.
When it came out of the oven at the end I actually drooled. It looked delicious!
it's so great to see how far you have come since starting this odyssey. thanks for posting.
Love to watch you evolve and grow in your journey. My only complaint is that I want more videos!!!
Looks 10000xs better than last time, good job
I love how your cooking skills have blossomed.
Congrats on redeeming this lobster thermidor! In comparison to when you made it the last time, you have grown so much as a cook. Keep up the good work, keep cooking, and you will get better as you see. The fact you challenge yourself, and keep practicing even after you screw up is paying off! Keep going!
Wow1 Thank you so much! First time I've ever seen this prepared. Would make a great appetizer for Thanksgiving next......
Honestly i'm impressed, you are doing better and better.... congrats, soon to be a chef ;-)
Love the cookware I bought from Made In based on your recommendation.
You now have my 4yr old saying “order up!!” Every time we cook or feed the horses/dogs/chickens/goats😂😂 I asked him where he got that from & he said “that cooking guy”😆😆
Beautiful job, Jamie. Julia would be proud. Looks absolutely delicious. Great job.👍❤️✌️🌼
I love this before and after idea. Great content as per usual!
wow, this time it was fantastic, I swear I smelled that lobster from here! good job Jamie!
Nice job! I feel that I wouldn't like that much cheese + butter + cream, but it looks like it turned out as it was supposed to, this time. Keep it up! Love to see it!
Gorgeous. Excellent job!
One of my all-time favorite old-school dishes. Get it at Daniel's in Sandycove Dublin Ireland!
That looks delicious! 🤤🤤🤤
Nice job Jamie!
Made this for my Anniversary. Although it was a bit pricey ,it was definitely less expensive than a dinner out, and tasted so much better. Best of all prepared it the day before then just put in the oven the day off. Served with simple steamed asparagus and Julia's chocolate mousse for dessert!.
I watched the first video 😂 this one was so much better 😉 but again when you and Julia argue it's funny 🤣😂
I love your videos, your cooking, I LOVE Julia Child, I love your video editing (bravo!) and I love Made In cookware. I bought some via your coupon to help your channel out and made some fantastic steaks with my new pan last night. Excellent quality!
This time you almost made it look easy. Almost. Congratulations.
OMG that looked so freaking good Jaime. 😮
flambe was the reason it was so good. that was perfect!
My good sir, i absolutely love your channel.
LOVE YOUR CONTENT 😊😊😊😊❤❤❤❤
Absolutely excellent looking dish my man.. but you already knew that.
Already one of my favorite videos bc you mentioned my favorite movie!!!!!!!
Good to see you enjoy the creation. My two thoughts though - 1) damn that's a lot of cook time for the lobster meat, and 2) I am reminded that I used to like crab imperial, but prefer my crab (and lobster) less 'dressed up' these days.
Gosh that looks AMAZING. I am drooling. What would you serve with that?
Lobster redemption; congrats Jaimie!👏🏻👏🏻👏🏻
@2:48 the lobster is completely out cold... Buh-dum-chh
I always smile a little as I imagine new viewers trying to figure out why we're doubling the bay leaf when Jamie is so matter-of-fact about it. :D
‘So,,that’s what it’s supposed to taste like…’
Made my day, I’m still laughing!!