French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

You're not supposed to grab his body. I already cut my hand today because of one of these guys. There are more than 80 species of

lobster

on earth. No, yes, it's for you. I'll be a

lobster

all the time and I'm sure every one. They are all delicious in their own way, they look wonderful, the Canadian lobster seems to get all the attention, is this what it feels like to fall in love? Well, I see there's a new champion in town. These are known to be very aggressive, a larger, angrier and more aggressive version. Even more expensive, look at this guy, today we are hunting one of the most unique species of lobster in the world.

It's called a

spiny

lobster for a reason with an edible anatomy unlike any lobster you've ever seen before after paying hundreds of dollars just for one. lobster, we will see a French

chef

prepare it in four

ways

using every part of the body, ready, come on, boom, welcome back to another fun seafood video and today we return once again to Kalisa, one of the best seafood wholesalers in Saigon , only imports top quality seafood, yes. We've seen that they have Canadian lobsters, but we're here to see a different species. Spiny lobsters get their name from the forward-pointing spines that cover their bodies.

They vary in shape, color and size, but there is one found in western coastal waters. Australia and New Zealand glowing a bright blood red. The red lobster's weight probably exceeds seven pounds, but all of that weight will be on its body because it has no claws. We're talking about a huge lobster tail. excited, you're excited, let's come in and get to know our meat every time we come here. I'd like to give you a little tour and show you some different seafood that you may not have seen before right here, huge tub. Full of these brown crabs, stabbing me, look at their super sharp feet, how are you holding this up?

He knows I have soft, meaty hands, okay, hold it like this, it's like little knife legs, the edges look like a cake, should we eat? this in a future episode let me know in the comments below here damn australian abalone these are huge it has changed shape basically to the shape of the basket this is a giant muscle that it uses to move and suck it also looks like this it will sell for about 33 a piece, a little expensive, but it is a premium meat. I think if you ate just two of these you would be completely full and that is what we are here for.

I'm not talking, I'm going to throw. one right now a beautiful creation okay, I have to buy the antenna a gift from God to humanity come here it's worth it so look at this guys this is a red lobster it has legs almost like crab legs it's not going well oh, it's not going well oh it's scratching me not right, lesson learned sorry, never pick up a lobster by its body or shell, it's covered with sharp, prickly barbs that can and will hurt you, look how big it is, instead, grab it here, so this one here is. seven pounds these legs look like the alien creature if you put your face there they are going to screw you the lobsters test with their legs through chemosensory hairs that identify food they can even regenerate legs or antennae lost during their molt point, this is a lot of meat leg, it really reminds me almost of a king crab.

These large hands can be used to tear different animals into small pieces so you can eat them. Their food contains a wide range of elements such as caroline algae mollusks. and crustaceans, these are mouth arms, can you imagine if you had little mouth arms right here, you could eat a lot more food? However, they can also be eaten by octopods, large fish and the most dangerous predator of all, man,

rare

giant-sized and premium shellfish like this one. It has a price, this guy cost 277 dollars, we'll tag them and head to a restaurant, I'm so excited, you're ready buddy, let's do this, I'm standing next to the very tall

chef

Julian, thank you very much. for joining me today it is my pleasure, here is the red lobster, have you ever heard of this?

Yeah, oh, can we do another take where you're like, oh my God, no, no? I'm at Fifteen Saigon, a restaurant serving modern European cuisine. The time I was here, Chef Julian prepared some tempting delicacies using local caviar. OMG this is so good it makes me angry. Today he brought him a monster lobster that he will prepare four

ways

. It's a good slap. Yes, this is three to four times more. The size of a lobster that Julian would normally serve at his restaurant. I'm just afraid to cut it enough. Is so big. More size means more meat.

You could try soaking it in ice for a while, but it also means a thicker shell and a fiercer appearance. creature with a lot more fight in its belly, I should tell you about five minutes ago this lobster escaped into an ice prison I filmed it with my phone the lobster has been under the ice for about 10 minutes now we hope we don't get hurt and reduce the amount of hostility coming For this particular lobster, let's see if the ice really worked. This might be too much for Julian to handle. He's still quite aware of what's going on.

Well, I never doubted it. It's a lot of meat. It is almost translucent. glassy, ​​you can see through it a little bit, let's see how much just the tail is a complete dinner right there, the legs are gigantic, it's like hanging loose as soon as you break it, it tightens, this has even more meat in the front. of the lobster and then he just scooped out the beautiful butter upside down some people call it a tamale we'll do a quick Google search and it's true, the tamale is a gland that helps with digestion, kind of like a liver and a pancreas combined, ah, that's right and then we'll get an alternate edition, that's right, oh isn't it now that we've completely broken down the lobster, we've got the legs, we've got the body, we've got the tail, all the dishes use different parts of the lobster and they'll all be delicious. , that's a plan, I'm looking forward to it.

Julian can't wait, let's do it. Horse one comes from the tail. Look at that, oh, it's got layers of fat on top. That is incredible. He is giving it the Japanese treatment, lightly salting and wrapping. seaweed for a short time kombucha, which is a Japanese technique to cure them quickly, the result is fresh, juicy sashimi slices. What's really interesting is that I was expecting you to cut the sashimi like you know, regular, big, thin, wide slices, but this almost looks like a scallop. I wanted the texture and not a thin slice on top, a touch of tamale oil, then Thai seafood dressing made by mixing a lot of powerful flavors together, garnish with a thin slice of fried garlic and it's ready to eat, oh that texture is crazy, it's so solid. stringy but not chewy or anything, this green sauce is super spicy but has a fresh, intense, salty, intense spicy kick, the way it breaks down in your mouth is super unique, it's an experience you can't get from a smaller lobster that you just ate. having those big tail muscles is like an angry skeleton like an angry scallop, yes of course two legs of a Canadian or main lobster, would usually be discarded, but this

spiny

lobster has huge thick legs similar to a king crab, oh, it looks amazing, it has a small handle, this is lobster-like tempura, they are blanched in hot water and then the meat is meticulously removed from the shell when I bite into it, I guess there will be a tendon in the middle, oh no, oh , do you think that?

It's just pure meat, yes, coated in a mixture of rice flour, cornstarch and soda, fried and then served with truffle aioli, a slice of lemon, a pinch of salt and truffle flakes on top, cheers, wow, That sauce is to die for, it is equally delicious. and super light and fresh at the same time and then this is super crunchy, you know, when you get a Japanese shrimp tempura, there are so many extra fried bits that create a really satisfying texture. What happened to the other eight legs? Are you talking about how we're just warming up for the real deal?

So we actually have two lobsters that are being prepared and used in different ways. This one is about to die in this pot of hot water, so I'm. I'll hide behind you and you can take it off, shoot with caution, it might still flap, is that right? Yes, I'm totally ready, there's no movement, I think it's a wrapped lobster, it's in the hot water, being blanched right now, how long are you going to keep it? there for five to six minutes, so it is not enough to cook it completely. Hopefully it will get rid of the meat from the shell easier and will also allow for more even cooking when we grill our second halved lobster for our two mains. the dishes first, the lobster pie when it comes to French cuisine, it's all about technique first, the filling, the tail is removed, seared and seasoned with salt and butter, mixed with leek fondue and valate sauce, This is a velvety sauce made of roux and a light sauce. stem, wrap the mixture in boiled chard and let it cool in the freezer now to seal the deal, so ptv we use puff pastry, this is for the base, a little beaten egg, take out the mixture we made before and wrap it, try to remove the air. bubbles inside let's make a small chimney so that the steam can escape now beat egg also give it more protection and give it a nice golden color here we are going to bake in the oven for 15 minutes then we serve with parsnip remoulade and we put pieces of lobster tail on top extra seared served alongside an emulsion made by extracting the flavor from the lobster shell that was fried and simmered with other flavorful ingredients for two hours and here's what I don't know much about French food, but what I do know It's just that whenever they can wrap bread around something like some kind of puff pastry they will do it and that's what he's done here oh that looks good this is a lobster dip I think this is the tail I'll let's give this sauce a little smack try it oh the meat is wonderful, firm but juicy, this sauce is so rich and so delicious, just thick, salty and so satisfying, we have to mash some of this dough, let's try it all together, I have never done it.

I had this kind of pie, the dough is a little flaky and a little doughy and it really absorbs all these juices and just draws them in, you feel like there are chunks of lobster inside, but actually most of the flavor comes from this amazing sauce oh, you could pour it over a shoe and it would still be pretty good you're a refreshing, citrusy parsnip remoulade it's a perfect way to balance this really nice heavy meal with something lighter next horse feed me more dish four the final dish a cooking method timeless that will really highlight the enormous size of this lobster: it is seasoned with salt and a drizzle of olive oil and left on the grill for three minutes.

Do you think that for some people who dine out, lobster simply represents luxury food when cooked, its rich red color makes a style statement like few other seafood can have. Certain label, you eat lobster, so it's worth it. Julian elevates this luxurious piece of meat to new heights by seasoning it with a divine blend of onion, rosemary, garlic, Japanese seven flavor powder, lemon zest, a squeeze. of lemon and chives and then add the most precious part of the lobster, the tamale, give it one last plate to burn and serve. Do I think lobster is overrated? Yeah, am I going to complain if you put three and a half pounds of lobster in front of it?

I no no no that's good, I'm fine with that, I'll get to this real soon here, this is the claw of a spiny lobster, a typical lobster like you can find in Thailand or something like that that I don't think they even have I'm going to try it. This is very different from what we ate this morning. I mean, the sashimi was slightly spicy, refreshing. This one is smoky and sweet. He's collected a ton of that charcoal goodness. Wow, there's so much meat moving around. As for the body, this is the tamale, very rich, fatty and some people call it head butter, super rich, creamy, that's why we have some bread here, it smells amazing, smoky, fragrant, aromatic, looks horrible, to be honest, it seems like it almost has that bit of mineral to it.

It has an aftertaste like you would expect from a liver, that's interesting, I think the last thing you can eat here is the tail, oh yeah, it's working, look at this, just layers of meat are falling off, this is the sirloin of the lobster, I'm just going to take a bite of that, oh it's like the cheesecake of the ocean, so rich and smoky and fatty and powerful, when was the last time you saw a lobster tail that huge? If you look closely, there are just big hulking muscles breaking down here, it basically has ripples. Abs even here on the body there is more meat.

I have eaten other large lobsters in the past. I wasn't always impressed with the meat, it got a little tough here. A great balance of delicious, tender, excellently textured meat with very bold flavors, I think that's why I'm probably supposed to put a little lemon on it? That's the right balance, that's how you turn a seven-pound lobster into several dishes. I am very impressed with himwork Julian did today. It's cool to see this whole creature in reality. two of them were turned into a bunch of different dishes where every part of the body was used, from the paws to the claw, the tail, the liver and the body, and even the peel was used, boiled and the flavor was extracted .

So each piece is used in a different and interesting way, super creative, absolutely worth it, woke culture, it's annoying unless it's food. Are you open to eating all creatures and cuisines? So, my friend, you are culinary awake. Link description. Come on, we actually have a giant one. They reserved it just for us look youtuber this is known as a brown crab this one is especially eager to be eaten he has arms in his mouth what weird man would you ever wish he had arms in his mouth no or your clients how about you well how about your clients?

Hey no no, if your customers had melted that would be nice. They would be eating so much food it would seem like feeding a predator, it's only about 138 which seems like a good deal. I've been hanging out too much with Ellen and Oprah and now I recently discovered that you can actually use them as food, yes. not just drugs, yes, yes, he needs water. I'm going to give him a little bath. Come back to life, bring me back to life, so today is about the challenge of seeing how many different ways you can prepare yourself. This creature I don't expect perfection well, no, yes, no, I'm just kidding, so I can't concentrate.

Everything reminds me of my wife today. That's why I don't belong in a high-end restaurant. Sorry, I have a dirty mind, guys, that's all. Thank you so much for watching, see you next time, oh right.