This is what I made as a personal chef in Beverly Hills. Butter poached lobster!

Y’all want that recipe?

Butter poached lobster tail
Lemon-chive beurre blanc
Garlic chive oil
Eggplant parmesan
Asparagus
Warm fudge chocolate brownie cake.

#cooking #food #personalchef #privatechef

this was my day as a personal chef in Beverly Hills First things first I want you to look at my chives I started the marinara for the eggplant parm Simply sweat down some diced onions and olive oil and a bit of salt After a few minutes when the onions have softened I add in some crushed garlic and tomato paste This is something I’ve always got to reiterate Please caramelize your tomato paste Give it time to caramelize those sugars and to get rid of that harsh metallic raw tomato flavor It makes an absolutely massive difference Also be careful to not let it burn Then add tomato pada which is basically just pureeed tomatoes I seasoned it with Italian seasoning and let that cook for as long as possible If you’re wondering why these eggplants are so skinny that’s because these are Japanese eggplants They’re skinnier have less seeds and tend to be less bitter than regular Italian eggplant You can probably skip this step but I like to do it I toss them with kosher salt and let them sit overnight to pull out any excess moisture And the next day have some old chives and garlic chives So I trimmed them blanched them and shocked them in ice water to preserve that color Squeeze out any excess water then cut them into smaller strands and blend with avocado oil to make a super flavorful green chive oil And I put it through a fine mesh strainer and just let that slowly go through And then a second time through a paper towel If I was smarter I would have bought some cheesecloth but unfortunately I’m not that smart Now this marinara has probably simmered for a combined 4 hours at this point so it’s basically ready to go But I did add a bit of baking soda to lower the acidity salt to season and sugar to sweeten My clients do like their eggplant parm on the sweeter side I also made them their favorite dessert the brownie cake I’ll make a separate video for this one but honestly I’m not that much of a baker After an hour of cooking I just finish it with a handful of fresh basil off heat and let that wilt into the sauce I don’t really like cooking fresh herbs I find that it changes their flavor Then for my least favorite thing in the world breading I season my po breadcrumbs with Italian seasoning and grated Parmesan cheese I won’t bore you with this part It’s just flour egg wash then panko I put them on a rack spray them down with olive oil and bake them until golden brown and crispy To arrange the eggplant parm I just layer sauce crispy eggplant parm more sauce mozzarella and repeat Cover with aluminum foil and bake in the oven Then for the last 10 minutes I remove the aluminum foil and let that cheese get golden brown We’re about 2 hours out until dinner so it’s time to prep the lobsters I stick my spoons in through the stomach and out the butthole so that they stay straight when I blanch them Boil them for 90 seconds just to set the outside and shock in ice water to stop the cooking I want these basically raw on the inside Then remove the spoons and gently remove them from the shells For the burblanc I sweat some minced shallots and butter Delaze with white wine Cook off that alcohol and start whisking in cold butter to create an emulsion A little bit at a time so it doesn’t get too cold And throwing in butter if it starts getting too hot If you go to either extremes you’ll end up with a thin oily broken sauce I bag the lobsters with the burblanc and vacuum seal it I hold it up like this so that it will seal without all that butter pouring out Now that the guests have arrived that means it’s caviar time 2 ounces of that oetra caviar per couple While they’re snacking on that caviar I pull out the eggplant parm which is now beautifully golden brown so that it can rest for 10 minutes After those 20 minutes I drain the lobsters and get ready to plate I finish the burblanc with lemon juice to brighten it up Plenty of those chives and I whisk in that chive/garlic chive oil Spoon some marinara on the bottom of the plate Nice hefty chunks of that eggplant parm butter poached lobster tail pan roasted asparagus and healthy spoonfuls of that lemony herb blanc on top of the lobster and asparagus Off they go And finally for dessert that warm fudgy brownie cake with some vanilla ice cream