Lobster Thermidor: A Step-By-Step Guide | Chef Jean-Pierre

Hello There Friends, Lobster Thermidor is a Classic and very Special Dish. Now I know it can be quite expensive so serving it for a special dinner is sure to impress anyone. Follow this Step-By-Step Guide to make this amazing dish and let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/seafood-recipes/lobster-thermidor/
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❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Set-of-3_p_1206.html
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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Well hello there friends we’re returning to the 70s and we’re gonna make a classic Lobster terminal remember thumbs up if you like the video subscribe to the channel and ring that Bell stay tuned friends we’re doing it right now together [Applause] well hello there friends you’ve been

Asking for this recipe for a long time at first I didn’t want to do it because it’s an involved recipe but it has so many time I decide I’m gonna do it so we gotta we have to have a live lobster friends live it’s the only way to get him

So if you don’t want to kill a lobster I don’t blame you I don’t like doing it either but you can’t make this recipe unless your fishmonger can do it for you but then right after he kisses he’s got to put it in hot water immediately

You can’t first I put out a freezer she’s been in the freezer for about 15 minutes so she’s sleeping now uh and then we’re going to kill it real quick and then we’re gonna put it in in boarding water immediately the cooker and then we’re gonna put a nice water to

Cool it all right so it’s a very simple process and um and I’m going to do it quick and for those of you that don’t want to watch don’t watch go do something it’s for a few minutes okay for those of you that want to know how to do it it’s very

Simple friends you see right there this is between the head and the body there’s a line right there and there’s a line right there it’s kind of like a cross if you will all you really have to do is put your knife straight down and cross it and it’s dead and

Put it in boiling water put it in boiling water and that’s all you got to do my friends put it in water for about 10 minutes immediately go get some ice water because it’s gonna take a long time for that Ash water to uh to cool and um

After 10 minutes we’re gonna put a nice water and we’re gonna let it cool for 10 minutes in the ice water okay that’s all we’re gonna do I’ll be back to take it out to put in the ice water okay folks after you uh I’ve been in boiling water

You make sure you have it right in in a nice bath and this is going to stop the cooking process my friends it’s very important you do that okay put it in nice water and uh and after that we’re gonna cut it in half and we’re going to clean it and

I’m going to show you how to do it all right so we’re gonna wait about 10 minutes make sure it’s cold and then I’ll take another cutting board and I’ll show you how to do it okay be back in a few minutes okay friends it’s cold

And so stop the cooking process which is very important and then we’re going to cook it up and finish it up anyway so here we go friends now we’re going to go back to the the point where we started a minute ago and we’re going to put our Knife Down

And then we’re going to cut it in half now we have to be careful make sure the knife is nice and straight because if your knife is nice it’s not straight you’re not going to be able to cut it nice see you want to give it a really

Good good cut in half and I do it on the uh on a on a kitchen rag or or some kind of a towel so then um it doesn’t move all the way around it okay so now look and so when you pick it up on the inside

Like that you’re gonna go wow what is all that stuff in here this is the the tamale you want to save this this is beautiful folks you can put this in a sauce so we’re gonna save it right here okay that we want to save it you may not

Think it looks cool and uh and you and you’re right it doesn’t look that great but it tastes wonderful my friend so you want to save it we want to get rid of the stomach sack right there that we want to get rid of it the stomach suck right there

We got away to this guy right there in the corner okay this we clean okay but we’re gonna save the tamale right there we’re gonna put it in the sauce okay and then we want to clean the um the the intestines and normally there’s a vein going through

Uh oh it goes in that bucket right there and you see right there and we’re going to get rid of it and see if it’s on the other side and it’s not it’s good it’s good we put it clean the rest of it is clean you see

So what we’re going to do now friends we’re going to take the meat out of there and you can certainly use a spoon to help you again but if you do it slowly illicum it doesn’t really matter if you break it because we’re going to cut it

In pieces anyway friends so it doesn’t really matter if we break it you see and and this we’re going to clean that you see this we’re going to just take it and we’re going to clean it and then this is going to be our uh a serving uh vessel

If you will you see there’s a there’s not much per uh half right so at this point we want to take the big claw and we’re going to use the big cloud clean it we’re going to clean the big claw the big claw there you go we’re going to take it

Now those I’m going to take and I’m going to clean them this right there I’m going to show you how to take the meat out of there friends you want to take the back of the knife not the front of the knife you’ll destroy your knife

And you give it a bamma Mia this is a this is a tough one let me tell you it’s a big one it’s a big one I may have to to take a bigger knife and and this one is uh is giving me a hard time

So we’re going to take a bigger knife we always got a bigger one here friends and we’re gonna take it out well guess what it’s really not participating it but we’re gonna get it we’re going to take this out we’re going to get the the tendon out of there and

Voila he didn’t want to come but it finally came in one piece beautiful okay this is a two and a half pound Lobster so it’s pretty oh this is hard as a rock and then we’re going to do the same thing over there we always have the right toy eventually

To pull the meat out try to do it in one piece but it doesn’t matter because we’re going to Chuck we’re going to chop it you see we’re going to chop it up wins and we’re going to put it in a sauce all right we’re going to do with that

Over there same thing on the other side let’s see if this guy does a little better there you go and we’re going to do the same thing here let’s get the cartilage out and we’re gonna get it out of there there you go all right so we got one piece here

And we’re the other piece it’s in there somewhere all right here we go that’s not the piece that’s the ice right here there you go all right we’re gonna go in all right friends I’m gonna continue cleaning all this I’m going to chop it up and when I come back

See look at that look at beautiful meat right there and uh I’m gonna clean up all this and then I come back we’ll make the sauce and we’ll do the whole finished product I’m going to wash them they’re going to be beautiful I’ll be back in a minute okay friends

The shell I’ve been uh The Vessel we’re gonna serve the Lobster in has been cleaned the the the the lobster has been cut in in little pieces remember you want them small you don’t want them too big because if they’re too big they um you’re gonna have a tough time uh

Putting them inside here so they have to be small pieces the tamale is right here we’re going to add that to the sauce so let’s start let’s start I’m gonna do it in two parts Forks because it’s easier for me to do it in Tupac uh and so we’re gonna make

The sauce here and the sauce is a is a Monet sauce with gruyere swiss cheese make it with whatever cheese you want but if you want to do it close to uh to uh to uh classic classical way of doing it then it would be with gruyere all

Right we’re gonna we’re gonna oh a lot of people a lot of chefs don’t believe in adding mushroom to a um a terminal I had a few of them it’s up to you friends you don’t have to just a few sliced mushroom we’re just gonna get rid of the water

Uh I think it’s delicious you don’t want a mushroom don’t out of the mushroom not a problem let’s put some salt right away that’ll help us get away to some of that water from the uh from the mushroom right and uh and then right there so we’re gonna while those guys are cooking We’re gonna get rid of the water Let’s Do It Let’s uh let’s get them going we’re gonna make the sauce right here and the sauce friends is uh is butter right there and I write the exact recipe for you so you love it uh underneath the video

It looks like a lot of butter it’s not butter is good for you friends don’t worry and then we’re going to saute some shallots you see I’m gonna make the roux but I’m gonna make a little bit I don’t need all those Shadows right here this

Is with a huge jar of this little banana shallots you know I get those huge banana shots of the French and um so we’re gonna saute the shout outs a little bit and then we’re going to put a flower and then we’re gonna put hot milk

And uh and then we’re gonna put the cheese a child could do this with supervision with supervision like I said friends the um the lobster it’s something you um you you don’t do all you’re not going to do all the time because it’s expensive okay that two and a half pound Lobster

By the way like two and a half pound Lobster my friends besides the fact that it was so expensive I take a second mortgage on a house um it uh it only yield nine ounces of meat can you believe that nine and say the meat of of uh excuse me nine ounces

Of meat and uh and and two and a half pound Lobster that’s incredible isn’t it uh so it’s very expensive you can add some shrimp to it if you wanted to okay so look we’re gonna take the meat right there and we’re gonna finish cooking it a little bit okay

We’re gonna let them do their thing and then I’m gonna deglaze it with white wine the sauce friends flour we make in the roof we got a rule right there we’re making a flower and again I write the exact recipe for you so you love it this is our route

You see and then we’re going to put the milk very simple a child could do this and then we’re going to add the tamale some people don’t add it in you certainly don’t need to what else we got fresh cargo you know don’t worry for the time in there it’ll be just fine

Ready let’s watch for the milk not to burn okay I’m cooking the flour a little bit here friends you see let’s see what we got here see it makes it easy it smells amazing here if you could be here my friends you would love it I promise you look look

We’re gonna put the milk in there you see then we’re going to put the milk and then we’re gonna mix it up really good and the milk is hot so it works right away you see now in this sauce right there friends we’re gonna put the tamale we’re gonna put the cheese

Let me get all my equipment right there I got the gruyere cheese I may have to add just a little bit more milk we’ll see we’ll see we’ll see we’ll see I am going to put a touch of lemon juice remember wherever you put fat you want to put a little bit of acid it helps just a little bit

Now look look at this you see that looks beautiful doesn’t it in a minute friends I’m gonna do the reduction I’m going to do white wine reduction a little bit of white wine reduction it smells amazing just a little bit of white wine we’re going to let it reduce

You see we’re going to add all this to the sauce in a minute we’re going to put just a touch more milk just a touch more milk friends you see I wanted you to see so you can see it’s a little too thick so you keep the milk handy

And you can also add a little bit of cream you see just a little bit you can see it it just needs to just a little bit that’s all and you see always keep a little bit of cream on the set up boom that’s it just for X Y richness

Now we’re getting there you see look look look look now we’re getting there a little bit of mustard I’m using a Dijon mustard with a seeds on it it’s called a country master of demo mustard if you don’t have that just use regular Dijon it’s fine

A little bit of cayenne the wine is reducing it’s looking good you don’t have Cayenne use a hot sauce it’s okay but Cayenne is traditional it’s a little heat in the background when I finish oh I can smell the mustard let me sure I don’t forget nothing

Yeah don’t forget the cheese jump here there you go yeah now we got a morning you know what it is this recipe I was thinking the other day it’s like a macaroni and cheese with lobster and now we’re going to take this friends this whole reduction right there and

We’re going to put it in there so the wine is reduced let me make sure it is why don’t we do this I’m going to add a little bit of cream sherry up just a little bit you don’t have it don’t put it in that’s really simple

Right I know I always have extra sauce but I like better to make X y’s and not enough oh wow look at this book little cognac same thing you don’t have it don’t put anything else cognac he can’t replace it for instance I hate to tell

You that but he can’t replace it with nothing else if you don’t drink alcohol don’t put it in don’t worry you don’t miss it you don’t drink it right and then right there my friends we’re gonna finish it up with the whole thing right people say what do I replace it with nothing

Nothing my friends you don’t need to replace it with nothing because you don’t drink it now if you need a little moisture you can add a little stock you could add like a little chicken stock you could add a little vegetable stock you got a little Seafood

Stock if you add it we’re gonna let this cook for a second I’m gonna let it reduce just for a second let it get thick just for a minute and then I’m gonna fill up my shelf and then I’m gonna put more cheese on the top okay

And that’s all there is to it so we’re going to wait a minute just for this to reduce a little bit to come back to a boiler all right we’re going to wait a second I’ll be back in one second okay so as you can see friends it reduced enough so now

What I’m going to do is I’m going to take it and actually you know what let me not change my other camera so you guys can see what I’m doing because I don’t want it to be too messy when I go in there and the pot is quite

Hot so let me try to figure out a way to do it correctly how about here you go right there friends so now this is a this is a little time consuming if we want to take the time to do it right and uh we want to make sure there’s enough for both

Of the meat I know I’m gonna have plenty of sauces because I always make extra sauce you know what we need to do here with sauce friends or macaroni yeah we’re back at all macaroni in here because we have definitely extra sauce a little macaroni and we do a lobster macaroni and cheese

With this right there my friends and this is going to be amazing fill it up the maximum then you can and don’t worry about it because we’re going to take it out of the the cooking vessel and uh we’re gonna cook it out of there take it out of there

And serve it on a nice platter so even if this cooking vessel looks a little messy which he does more than I like it’s okay now we’re going to put the um I got Parmigiano-Reggiano parmigiano right there and I also have some more gruyere that I uh Shredded thin you see

And then we’re going to put into the broiler now if you made it in advance it’s been in your fridge and it’s cold you’ll want to bake it you see now if it’s hot like it is right now all I want to do is just get it

Golden brown on the top so that’s why I’m just going to brawl it so remember if you eat it right away broil it if you’re going to make it in the morning and at night you’re gonna have dinner then you want to bake it and you want a

Bacon until the an internal temperature where the digital thermometer is about 145 150 which is the temperature you can eat at if you don’t want it hotter than that because then you can’t eat it hotter than that all right my friends we’ve got a pepperm in the oven

And then we’ll come back with serving them in a platter when a nice and beautiful golden brown all right and this I’m going to make macaronis and we’ll be delicious lobster macaroni and cheese be back in a minute okay friends you see Nirvana doesn’t take very long

They don’t take very long at all my friends they’re gorgeous they’re beautiful and I’m glad I got something left for the mac and cheese that’s going to be my after dinner uh let me take a spatula and then I’m gonna put him in a platter they’re hot be careful

So you know this morning at this those this did those beautiful carrots on the stem and I add the uh the the the the leaves the leaves the farm whatever you call them of the uh of the the carrots and uh and I’m gonna put them as a base

That’s how I’m going to serve him you see my friends look look how beautiful that is look at this oh the whole thing is very hot very hot very hot very hot very hard you got to be careful we got to be careful we don’t want to disturb it when I want

To disturb it I’m gonna see I’m here how are you gonna do this I do it this way I do it this way I do it uh you know what I’m gonna make them look at each other what do you think Maybe not maybe yes maybe yes there you

Go however you want to do it Oh Mamma Mia look at this so friends I’m not gonna oh you know what I’m gonna put a little bit of uh a wind in there this is a decoration green but there is a Togo in there so put a little tarragon

Because we want the tiger maybe a little uh lemon in there just a blank and friends I’m not gonna eat it right now because I promise you this is very hot I’m gonna clean this way good I’m going to take some photos and then I come back

And I’ll get into it when it’s not so hot so I don’t burn myself so I’ll be back in a minute they smell amazing I’ll be back in a minute okay friends you see we laid them out a little different when we did the thumbnails for you guys to see it and I

Like it I like it like that it’s like an open Lobster hey the best part my friends is uh I gotta test it and you see it’s beautiful look at this look at that sauce you see it’s not not too liquid it’s perfect it’s it’s perfect

Why am I taking a big bite like that I’m not going to be able to talk um oh my friend after a big bite um it is amazing um you can test the I love to enjoy that you can test the the cognac a little bit in the back one

The cheese the everything is there it’s fantastic remember making in advance and at the last minute just popping in the oven and finish cooking it I hope you enjoyed it remember thumbs up if you liked the video subscribe to the channel my friends and ring that Bell thanks for watching