I made this and served it for dinner. 6 people. Happy people. Absolutely delicious and definitely took my kitchen to the next level. This was quite a challenge for me on a great many levels. But I sucked it up, obeyed the rules and it paid off big time! Beef cheeks next challenge!
Made this for the third time. I’ve shared this recipe with my friends and they all talk about it. Everyone who has eaten it at my home keeps talking about it. It’s sensational...
Bruno, I made this last week with chicken, shrimp and regular mushrooms , it was fantastic, tomorrow i am making it with coquilles, lobster, chanterelles, and wild mushrooms, I reduced the sauce Americaine' to something out of this world. Merci Chef. Bonne Noelle
I made this with prawns, including the sauce americaine and it was my first time ever to flambé anything so felt like a real chef! It looked like the picture and served it to friends and we all agreed it needed a little kick so will be adding some cayenne pepper to the mix and sauce to make it more perfect to our taste next time but this was probably because I did not have tomalley and roe as he said it added a lot of flavor. Also, may seem obvious but make sure to remember to defrost the phyllo dough in refrigerator the night before as I was delayed trying to get my phyllo dough to defrost on counter and it is not noted on recipe. I will definitely make this again. Not the easiest but elegant and delicious.
I feel so blessed that I found your channel and very honored to watch your cooking videos. 😘😘😘😘 Where have you been all my life? 😂 Please keep sharing your incredible recipes.
Lucky me. I only need to drive a few miles for fresh lobster soon! I will definitely make this. You said you can make it with scallops instead of chicken? Sounds excellent.
Your methods are very similar to those I learned from a Zurich trained chef when I was young. Love your methodology! In my career, the biggest challenge was dealing with CIA grads who couldn't tell a béchamel from reduced cream. Bravo! The country pate' is exactly as I learned but we were poor and used aluminum foil for the chimneys. Best Regards, Craig Ernst
First of all thank you for your video! Looks delicious and impresive, but how do you know that the chicken puree is cooked? With so many layers of fyllo pastry It seems to me that the chicken remained raw after only 8 min. Again great work!
Ιωάννης Κοσμαδάκης Nope. it is cooked. Do not compare a plain breast with a chicken mousse mixed with cooked meat and mushrooms rolled up in a small diameter surface. Follow instructions as directed and you'll be rewarded.
Looks fantastic bruno but with all due respect I see this as more of a professional recipe and a bit hard for home cooks. Don't know if I'm the only one thinking this but I would love to give it a try. Thanks for sharing with us
Yes it looks so professional but I guess it could be really easy to make. Just sautéed mushrooms, processed chicken meat and store bought precooked lobster meat,, roll in and bake....
Nana Raef That's why I did mention this option if don't feel comfortable dealing with live lobsters.. The problem is that too simplistic recipes offer simplistic results and for a special occasion it does make a difference :)
I have a question can you used turkey in place of chicken? The recipe looks good I will try it. Is this also an appetizer? I am getting reading for Thanksgiving and I have to bring my A game on. I have tried several of your recipes and I have been successful thus far. The family love your recipes.
OMG Chef!! Unfortunately I have a SEVERE consumption allergy to lobster. So This can be done with Shrimp as well? How about King Crab? I really need to try this for the theater!!
how do you know the chicken mousse will be cooked all the way through? also...is it safe to practically marinade the lobster and mushrooms with that raw chicken mousse....what about salmonella?
I made this and served it for dinner. 6 people. Happy people. Absolutely delicious and definitely took my kitchen to the next level. This was quite a challenge for me on a great many levels. But I sucked it up, obeyed the rules and it paid off big time! Beef cheeks next challenge!
Bruno..you are the most awesome chef alive......
Made this for the third time. I’ve shared this recipe with my friends and they all talk about it. Everyone who has eaten it at my home keeps talking about it.
It’s sensational...
Moogy Banna Hilstopaflingon indeed 😋
Oh my word, I would die happily after having this as my final meal!
Bruno, I made this last week with chicken, shrimp and regular mushrooms , it was fantastic, tomorrow i am making it with coquilles, lobster, chanterelles, and wild mushrooms, I reduced the sauce Americaine' to something out of this world. Merci Chef. Bonne Noelle
I made this with prawns, including the sauce americaine and it was my first time ever to flambé anything so felt like a real chef! It looked like the picture and served it to friends and we all agreed it needed a little kick so will be adding some cayenne pepper to the mix and sauce to make it more perfect to our taste next time but this was probably because I did not have tomalley and roe as he said it added a lot of flavor. Also, may seem obvious but make sure to remember to defrost the phyllo dough in refrigerator the night before as I was delayed trying to get my phyllo dough to defrost on counter and it is not noted on recipe. I will definitely make this again. Not the easiest but elegant and delicious.
I feel so blessed that I found your channel and very honored to watch your cooking videos. 😘😘😘😘 Where have you been all my life? 😂 Please keep sharing your incredible recipes.
Love love your cooking .. looks so easy & clear to follow .. I enjoy less talk but more work ..
Fantastic dish. Made the strudel and the sauce as an entree for 6 people. Everyone loved it.
If you can get white truffle...oh my God it is sublime, supreme, perfecto...the flavour is extraordinary! Thank you Bruno!
I live in Maine. I grew up here and lobster is one of my favorite foods. We mostly eat it straight from the lobster dipped lin melted butter.
How beautiful!
Perfect!
Lucky thing! 👍
Oh man. I have allergies, but this made my mouth water.
You are a marvel, taking culinary skills and recipes to another level..
Outstanding. Thank you for your recipe, and demonstration.
Lucky me. I only need to drive a few miles for fresh lobster soon! I will definitely make this. You said you can make it with scallops instead of chicken? Sounds excellent.
MY GOD!!!
i want you to be my private chef!!! you are so talented!!
Your methods are very similar to those I learned from a Zurich trained chef when I was young. Love your methodology! In my career, the biggest challenge was dealing with CIA grads who couldn't tell a béchamel from reduced cream. Bravo! The country pate' is exactly as I learned but we were poor and used aluminum foil for the chimneys. Best Regards, Craig Ernst
Ahlalaaa je n'avais pas vu cette recette, c'est tellement beau! ça a l'air absolument délicieux! Merci Chef.
I really love your cooking show, thanks for teach.
Espectacular, una maravilla! 😍, besos desde Barcelona! 😍
Your dish is so beautiful. You khow what Bruno, I love the way you garnish the dishes
I love seafood keep making more seafood videos!!!
Man this looks so freaking good.
This looks divine!! Most def going to try it
Awesome recipe! Is the. Chicken left uncooked? And only baked for 8 minutes? Thanks
You need your own cooking show!
Like it 🍗🍗🍗🍗🍗
every single video by you makes me so hungry and now i want to taste it D:
thank you so much from Singapore !! Keep video coming.
Thank you for sharing this glamour recipe, u r amazing
This looks sensational! I'm going to make this with a scallop mousse :-)
Dear mr.Albouz could you kindly make roast beef with yorkshire puddings?
Wow! I can wait to try this recipe...Merci beaucoup pour le partage
I don't even like seafood. But that looks amazing.
This was fantastic. It will be my at the top of my appetizer list for sure. Thanks!
Delores Barrett Mommy!!!! :)
Stunning
I feel like crying that I can't eat this right now.
Such a great idea. If only he had shown us his strudel technique rather than just fill dough.
Can you pls upload recipe of the Sauce Americaine? My number one channel on youtube, thanks for sharing with us your wonderful recipies
This looks beyond amazing !! unfortunately most of the ingredients aren't available here :( nevertheless this is my favorite savory recipe by far !!
Fabulous recipe, Bruno!
im starving now, this looks amazing
It really does look sensational!!!
🤗👍We are inspired. Thank you.
Would this still be really good without the lobster?
I live in Maine, have friends who run a lobster boat, and yet I do not like lobster.
First of all thank you for your video! Looks delicious and impresive, but how do you know that the chicken puree is cooked? With so many layers of fyllo pastry It seems to me that the chicken remained raw after only 8 min. Again great work!
Ιωάννης Κοσμαδάκης Nope. it is cooked. Do not compare a plain breast with a chicken mousse mixed with cooked meat and mushrooms rolled up in a small diameter surface. Follow instructions as directed and you'll be rewarded.
You're a beast Bruno! So happy I subscribed to your channel!
Again my RESPECT to you Bruno Another *MASTERPIECE* ☝
*SENSATIONAL JOB* 🎊🎉
Best and perfect cook !!
New subby. Your entrées are love on a plate.
would you please show how you sharpen your chef's knife?
Hi chef , really you are awesome 😘
Superb...
Who's your camera man? Btw what cameras do you use? Thanks!
Never thought of preparing lobster 'streudel' style. Can I substitute shrimp for the lobster?
Thats an outstanding dish!
Bruno, you are amazing.
Looks fantastic bruno but with all due respect I see this as more of a professional recipe and a bit hard for home cooks. Don't know if I'm the only one thinking this but I would love to give it a try. Thanks for sharing with us
Yes it looks so professional but I guess it could be really easy to make. Just sautéed mushrooms, processed chicken meat and store bought precooked lobster meat,, roll in and bake....
True ! Just looks so good how he makes it mine wouldn't look the same lol
Nana Raef That's why I did mention this option if don't feel comfortable dealing with live lobsters..
The problem is that too simplistic recipes offer simplistic results and for a special occasion it does make a difference :)
FitAnge S Don't be scared.. halloween isn't today
thanks Bruno it would be easier to just hire you LOL
Man you are the KING !
Oh my goodness this looks amazing! I can't wait to try it out. :D
Oh my question on the appetizer was just answered. Sorry for the repeat.
What do you prefer? Scallops or chicken?
Ishy Barbz both.. chicken tends to offer a smother texture though..
Very yammy , I love your cooking show great Chief .
Can you please show us how to make beef consomme?
Lastima que no tenga subtitulos en español
Just perfect..
Nice! Looks great
I hate u so much right now... the dish looks amaaaazing I can actually taste it :D
c'est sûr Arthur que ça change du Strudel allemand/alsacien aux pommes et la cannelle !!!
You should start a tv show.
Every dish ,I am like OMG...
I have a question can you used turkey in place of chicken? The recipe looks good I will try it. Is this also an appetizer? I am getting reading for Thanksgiving and I have to bring my A game on. I have tried several of your recipes and I have been successful thus far. The family love your recipes.
adina40m Turkey is too tough.. keep it simple use chicken or scallops.
Bruno , you're the best.
magnifique!!!!!!
So Good !!
OMG Chef!! Unfortunately I have a SEVERE consumption allergy to lobster. So This can be done with Shrimp as well? How about King Crab? I really need to try this for the theater!!
I made it with spider crab and it was absolutely amazing
I guess you can use any crustaceans
Hey chef, can i use store bought phyllo pastry for this recipe?
"sensationnel" pour sûr !
I guess using sushi bamboo sheet could be easier when you make the roll?
No, the filo dough is too fragile. Nori seaweed can handle the bamboo mat because it gets tough as it absorbs the humidity of the rice
So the chicken breast was cooked at first or not?
No it will be cooked in the oven .it was raw
Bruno's on FIRE :)
you'll be popular soon bruno really popular
Super chef
Always perfect!
:-)
Perfeito!
Super.
I could see you watching food network for the need to laugh at those puppets
He totally sounds like the narrator from Jane the Virgin (It's a TV Series)!
***** it's me
Are you for real???!
Whoaaaaaa.............
De la bombe!
how do you know the chicken mousse will be cooked all the way through? also...is it safe to practically marinade the lobster and mushrooms with that raw chicken mousse....what about salmonella?
Mein Gott, how much did it cost to do that, Bruno?.
I'm starving!!!! :Q____
Top chef 👏👏👏👍👍
Super, Thank you :)
Hi are you in San Diego where your restaurant I will visit San Diego coming Feb
Delicious! :)
Super Cooper strudel I'm gonna cook it. You are perfect!!!want to meet in person.
Must need that but don't know how to make
Dude just pureed chicken meat.
👏👏👏👏👏👏
no chopping up that strudel log in pieces, bruno. i'll eat that whole thing, thanks!