Why is it English insist on mispronouncing certain words in contravention to clearly defined rules? The word is shal-lots, not sha-llots. Rhymes with ballots, because I know the don’t pronounce it as ba-llots.
I just watched this three times. Why prep it. Just cook it and save three steps. Add the shells remove the shells add the shell WTF is going on? Why don't you just cook or "blanche" each leg separate to add more time to the process. HAHA sea Vegetables?!?!? This can be done way faster…
32 Comments
Bacon 😅😅😅😅
Nailed it. The flavour from the head is incredible.
Looks delicious 👍
Cartouche?
question about "dispatching the lobster" what caliber should I use?
I like that idea of putting a spoon in for keeping it straight.
too much lemon, that's why I didn't give out a Star…too much acid not enough salt…pity
Amen
I trust this man's cooking. I normally would say hell no to cooked lobster head 😂
Doesn't cooking the lobster twice mean it's over cooked ?
Did you add the head meat in raw?
Blending the innards is such a dope idea man kudo to Fallow for that
Why are you guys telling us all your secrets?
add some SCHLOTTS
As a canadian i say very very no ! ! Im crying
This looks AMAZING!
Nah…
Why is it English insist on mispronouncing certain words in contravention to clearly defined rules? The word is shal-lots, not sha-llots. Rhymes with ballots, because I know the don’t pronounce it as ba-llots.
you don't cook the sauce again after hand-blending the lobster head ???
Never seen lobster so finely cut
Terrible. Cooking lobster with herbs and onions, it might as well be chicken breast. The flavor of the lobster is lost
hittler would frown at how inhumanely you killed that lobster.
Good, respectful dispatch
A Chef after my taste buds. So classic. Absolutely nothing better.
Quel massacre!
you blend the lobster brain into the sauce?
Imagine just chilling and then some giant alien comes along and twists you before tearing you in half
God damn
I just watched this three times. Why prep it. Just cook it and save three steps. Add the shells remove the shells add the shell WTF is going on? Why don't you just cook or "blanche" each leg separate to add more time to the process. HAHA sea Vegetables?!?!? This can be done way faster…
You have to add all kinds of other strong flavourings to mask the flavour of the head because in reality it's not very nice
Oh no I thought I could just make it without the tail but they’re really using the guts and sht
The body meat is the sweetest. At least in Maine lobster.