I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment. This dish was inspired by that memory, so thank you Gordon.
To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole.
For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth.
Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later.
I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step.
I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor.
It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.
Its freaking me out that the lobster was reconstructed on top of the dish lol, maybe its just my arachnophobia playing up. Gorgeously presented regardless.
39 Comments
I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment. This dish was inspired by that memory, so thank you Gordon.
To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole.
For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth.
Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later.
I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step.
I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor.
It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.
Thx for kill it before 🙏🏼
does this hurt the lobster ?
너무 슬퍼서 군침이 나는군
❤
Tension na le madarchod Tu bhi aise khi khaya jaega
I don't know why, but something feels wrong. Like, I feel evil just watching this.
Gotta try this dish some day. 😋
Impressive 🎉
Gastronomico serial 😱
A damn serial killer😂💀
Why9?
😢
👍👍👍
Congratulations, you are a killer, but with a style 😎👌
Animal cruelty 😢
Wow just wow
No hacía falta que mostrará como la mata
💀💀💀💀
This man channel just pop up on my fyp and instantly get a sub
Art
😢
Im eating all of that in one bite
where to buy that transparant bowl?
sometimes animal abuse is necessary for hunger
bro, 9/10 ? really omg
Với lượng bơ+phomai này đảm bảo ngậy
😢🦞
Bravo for taking the extra step of killing it quickly and humanely despite most people just boilong them alove
Its freaking me out that the lobster was reconstructed on top of the dish lol, maybe its just my arachnophobia playing up. Gorgeously presented regardless.
Allah'ım az önce sanki bir cinayete tanık oldum sanki fazla bu bir cinayetti ama en lezzetli cinayet kendimi bir günahkar gibi hissediyorum ಥ‿ಥ
Darkside of lobster💀
Brutal 💀
U MADE ME WANT EAT THAT SO BAD😭😭😭
Food Chiropractor
That's $2.345, sir!!
This is a beautiful piece of art
Poor guy
Magnifica pasta al forno ❤❤❤