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Today we learn that the secret to making an insanely good Lobster Risotto is starting with homemade lobster stock. Here’s how to make it.
Recipes:
Lobster Risotto with Homemade Lobster Stock
https://www.notanothercookingshow.tv/post/lobster-risotto-with-homemade-lobster-stock
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34 Comments
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For people who are looking for the most humane way to kill lobsters, you have to first study them to find out what they love best: cold flowing water, as cold as you can find. If they could live in water at 0.5 degrees above freezing temps they would live their absolute best life. So I tried every single method over the last 30 years or so and I found out that if you plunge them in cold sea salted water in a large insulated container with the top removed, then put them in a large "hunter style" freezer with a very dim soft blue light and wait a few hours, you will see they seem almost as happy as if they had found their paradise even though it's obviously an artificial habitat. I even put a GoPro in the freezer many times to watch them until there is no movement anymore, until you think they are dead in fact, but they are not, they are just asleep really. If you try it and you put them in normal tap-cold water in the sink one hour after they fell asleep they will eventually wake up. So why is it the most humane way to kill them you might ask? Because this way you can plunge them in extremely hot water before they even wake up. They are still alive but very profoundly asleep by the cold that they love so much. They actually die while they are asleep. Who wouldn't wish for such a great death?
Just tried it out, hell yes…❤
Your pronunciation of risotto makes my teeth itch!!
What is the reason for non-boiling low heat cooking for stock?
quick question – I thought Italians say you shouldn't add cheese to seafood dishes as it sullies the flavour – is this just a personal preference?
Easily the best risotto recipe I’ve ever seen… making this!
A good lobsterman I know says throw them right in pot is just as humane to kill them.
I'm moving to a new house that I spec'ed out with Induction. That high sided pan will be perfect as a replacement for my traditional Wok, which just won't get enough heat due to the smaller base.
Excellent. I really like the seafood dishes. Keep em coming!!
Omygoodness this looks so good. Need to make this asap! Thank you! ❤🙏🇮🇹
I made this today, My Italian Wife and I loved it!
I did that yesterday, it was crazy good. Thanks !
This is the first video I've clicked on of yours. You, my friend are one of the premier cooking channels. Well done! New sub.
The huge amount of meat wasted in the body and legs by this (and most western) cook(s) is aggravating. As well as his ridiculous waste of tomalley. All of which should have been in the dish.
this is amazing and everything was done to perfection, gonna have to make this some time!
Made this the other night, its ridiculous
Rizoohtow
Everytime I click on a recipe link it’s not available 😞
My Sicilian Grandmother used to grab the body and suck all the Tamale out with her head tipped back, no Joke, 95 years old…damn I miss her
You can use a rolling pin to remove the meat from the legs. Just push down with a good bit of pressure. Then roll from one end to the other.
Your the Lex Fridman of cooking, you rock, no pretense, way to go! 👍
Next time, try putting the lobsters in the freezer for about 15 minutes. They go to sleep. Great Recipe
Looks good but you boiled the rubber bands and I couldn’t stop thinking about it
For the last result of your cooking showing different risoto that you add some saffron. But when. U cook risoto with lobester stock
Its so different the colour
I'm so glad you say no to tomali because so many ppl say it's the best part. I agree it's not clean and I won't compromise that for "green crap flavor" lol
should deglaze around the edges of the pan, as not to add the alcohol on the food. You want it all to sit at the bottom and cook out not on the food.
What brand of pans do u use??
O I did try the pasta ouvo and was delicious
Gordon Ramsay would be proud of this risotto
Why didn't you remove the rubber bands over the claws before boiling the lobster? Lol I'm sure that stock had a nice rubbery carcinogen flavor.
Wow! Just WOW! Another stellar creation from Stephen Cusato. THIS is how it’s done.
(One exception: I prefer technique + Correct rice to create the creaminess of the risotto w/o adding any cream, mascarpone, etc. You’ve got the technique and the rice
carnaroliadding the marscapone to me is like adding cream to carbonara. Just my opinion.)😂😂 I just rub them between the eyes before I stab them …… lmao recipe 🔥 thou !!!
Can't wait to give this one a shot thanks!