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Recreating Snoop Dogg's Lobster Thermidor From Taste | Bon AppÚtit

Feb 27, 2020
hey guys this is Karla I'm here in the Bone Appetit test kitchen today to have a secret conversation about Chris Morocco once again we're going to put Chris' super

taste

r abilities to the test this is Snoop Dogg's Lobster Thermidor , we are challenging Chris to recreate this exact dish with all the ingredients in two days he will be allowed to

taste

it, smell it, touch it, but at no point in this process will he be allowed to look at this dish at the end of the second day. I'll retest your final creation and I'll be the judge if it happened it smelled like

lobster

uh huh I feel like there are lots of parts and lots of skinny parts going on all over I feel a crushing claw on a pretty big damn

lobster

I don't know how to do this without making a total mess all by myself I'm spreading the claws I'm trying not to disturb everything that's going on here there's a section of the tail so the lobster looks like it's been split in half there's no sauce on this plate it looks like I've removed it and put it back on the plate peel and then covered in some sort of breadcrumb II like some that have a bit of a garlic flavor in the breadcrumb they are a very creamy sauce a taste like there is a b├ęchamel that has turned into a mornay sauce with the addition of parm i don't get any heat or anything like very obvious i feel like there's another flavor with those breadcrumbs it's a very soft breadcrumb it's not very hard in texture i don't know if it's just kind of softening a bit because of l the action of the steam of the type of humidity under him or our friend mr. brioche is ok i have something in there that feels like a very large scallion or scallion it just has that parm like umami and very concentrated strong aroma and intense flavor this is very rich i definitely want to fully explore if we are talking about milk or cream or a combination here in my mind like that's the kind of thing I would put in like a pinch of cayenne pepper and not so much to make it spicy but just to wake up the flavor a little bit but is there ever a setting on in the that another lobster has been cooked so you can fill this one doubly full of meat.
recreating snoop dogg s lobster thermidor from taste bon app tit
I'm like really stumbled upon these like onion, you know, like scallions or whatever. what will be in the claw. - up lobster meat there I feel like I'm fine here I don't know if I like to think it through there's no real perceptible acidity I didn't feel a lemon or anything on the plate that I would somehow have expected and couldn't really choose any other items from the sauce, the meat, the garlic, the breadcrumb, I mean it's chives, but that's it. The only thing I can think of is

thermidor

lobster. you know apart from gordon i love you gordon there's nothing that looks very trendy definitely not guy fieri probably not montigue absolutely no idea this one i stay silent just like the shopping list i mean it was like a 2 pound we got sauce lobster butter flour milk and/or cream and then I'm going to order parm I put aside the question of is there any amount of pepper any amount of cayenne any amount of paprika anything in the world I'm going to call that chives Not really I was thinking about how the breadcrumbs were made We're toasting that butter Throwing some garlic in there What are we doing there?
recreating snoop dogg s lobster thermidor from taste bon app tit

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recreating snoop dogg s lobster thermidor from taste bon app tit...

Let's call it garlic butter Question mark I need some bread options this is all I have this is an alarmingly short list that definitely makes me wonder if I've missed something if I have it's not very obvious at least I'd say let's go shopping I'm going going to get some scallions i really think i had a chive but security chives i'm just going to get some garlic and then i think we're done in this section i think the garlic is in the breadcrumbs and not in the sauce itself farm of two years don't sell lobsters here the rest of the team is buying a couple of lobsters for me never forget then what's that over there?
recreating snoop dogg s lobster thermidor from taste bon app tit
I bought dairy no come on you don't need to see this you guys just want to like it make sure you get some likes. close shots of me screwing up and I don't appreciate it. I poured some heavy cream into the basket. We have milk in the kitchen, so it's no problem. farm, is it possible that there is something other than Parm there? I absolutely don't want to go fishing in the cheese department looking for the right one you know Swiss cheese you know alpine something the last thing I'm really thinking about is the bread the breadcrumbs were very soft it's not super open it's not super hard and crunchy it tastes like it has a little bit of richness in there maybe a little bit of butter maybe egg whatever i do it will probably be a little off but first and foremost i need to make sure i get the flavor right i'm going to check we're back from the market and the first thing i I'm going to do is cook the lobster, so this is a bigger lobster.
recreating snoop dogg s lobster thermidor from taste bon app tit
You know you want to make sure your lobsters are alive. You don't want to cook and eat a lobster that has already died. I'm wrong. the side of just giving them like a very quick kill you know hopefully painless before you put them in any water so that's my take on that and it's done usually I stop my lobsters but we have a good pot of boiling water ready to use. I don't want it to be fully cooked here, but you must cook the meat inside so that it comes off the program after the seven minutes.
I'm going to put it in an ice bath for a minute just to cool it down. I want to be able to choose. this meat right away ok so we have a minute left nice colors and reds he's trying to think of quantity ok maybe there's a second lobster how is it a pisces strategy is to cut it in half without name it entirely as meat. it's opaque, it's firm, but it hasn't gotten rubbery or anything, but it's going to separate beautifully from the overall shell. I'm happy with the time we cooked it. Actually, I had never done this before.
This is not a good time to mention it. so i just want to clean these halves. I guess the question is how much of this stuff is only one taken out and then here is the tail meat that will turn out great. What he had this morning was a claw attached to his knuckles. attached to the lobster body and then with our sa ucy lobster situation inside of there with the breadcrumb on top and then I'm assuming it's baked for some time I'm going to cut this into bite size pieces here not a lot of meat It's not like what I was tasting was chock full of lobster, there was actually a bit of sauce in there.
The next thing we need to do maybe even before the sauce is. We need to talk. Red crab breadcrumbs are infinitely variable. Everything I was getting flavor wise. they were maybe butter, garlic and salt, so I'm making white bread side by side and then brioche. I'm probably overthinking this that it feels off like powdered brioche straw. white bread again like it's fracturing into nothing, what if we toast it and then shell it? I don't know, I'm going to toast some of these things side by side in the oven, dry them out, and then in the meantime we'll work on our sauce d Don't worry about that, you got nervous, okay, let's move on to the sauce.
The plan is to start with a roux, turn it into a b├ęchamel. You have a very powerful blender like a Vitamix instead of grating the cheese with a grater, simply cut up pieces of Parmesan cheese, throw them into the blender and blend until it is a pebble-like consistency. He wondered why Parmesan cheese and why now. it has so much flavor it has so much Amami it has that kind of really sharp nutty quality I just don't know what other cheese would give me that my brain tells me parm here my heart tells me parm blender parm Ok I'm going to start with a couple tablespoons of butter to our roux.
A roux is a mixture of fat, it doesn't have to be butter and flour. When you add liquid to your roof the starch in the flour is activated by the heat that's applied and and that's it it's going to melt all the butter before we're putting our flowers on so I'm going to do three tablespoons of butter for two tablespoons of flour . I'm 83% sure this is the right direction to take with that sauce. This is a cup of milk. I'm going to make a cup of cream. I can always add a little more starch at this stage if I feel like I need to make the sauce thicker as you can see even though it looks pretty runny in the pot it's going to be a little tight here so we're going to throw in a pinch of salt there in the back of my head I'm still wondering if there's maybe I just don't know I just want it to be there I don't know if I tried it in there a pinch of cayenne like does it feel weird to me to put Parmesan on the lobster like absolutely this I really don't like feeling amazing right now it's going to taste a little doughy hearing all that fat from the cream like it really takes a little bit of other flavors to get to the front of that so I don't want to overwhelm it but during all these years no, as you know, you put things in the oven and completely forget about development.
They're a little dark, but you know there's sugar in this bread, so it's going to darken. What are you going to do? I think I'm getting close. I still feel like maybe I'm missing something that I would have loved if there was something obvious like a lemon or something in the original dish. I just want to be aware of not projecting my own cooking onto it. baggage please I'm going to try this I like the color a little better the breadcrumb is something I'm going to be paying close attention to during the second tasting today so I'm just going to sit on a little bit of this little Shit, I mean, this is like a way people make breadcrumbs, so I'm going to heat up some butter in that pan just to get these breadcrumbs crispy and also put some garlic in there to make them crisp. breadcrumbs I felt like I could taste you taste in my mind like they were the size I gave I didn't taste garlic bits but I tasted garlic therefore I'm just making a crushed whole clove that I can fish out later like this that these will see a little more heat in the oven but I imagine most of the color we'll ever get on them is going to be right here the texture feels a little firm Top Gun this is brioche for this version, what I'm going to do is cut it into a few pieces and then p Starting from that point, I can divide it further, do we agree that at that point I will move on? they're going to start to happen a lot faster from this point we're just making a little bit of butter we're going to toast them crisp up a pinch of salt to go with our garlic we should start to see some color coming through pretty soon and then Basically I'm going to toss some lobster in some damn sauce on a lobster carcass maybe I use about half of this lobster goes into the sauce it feels like it wanted to be really covered there was a lot of sauce in there but no i know now it all seems crazy to me the technique is to put the lobster in the sauce in this shell it looks a little crazy right now.
I wonder if the breadcrumb continues now or if the breadcrumb could continue as later. I think it would probably continue now just given how soft and all it was. I really don't love breadcrumbs to be totally honest. I'm going to put this in the oven. I suppose you could keep the lobster in the sauce, sprinkle in the breadcrumbs and chives, but there was just something about the interplay between the bread. the lobster crumb and sauce that made me feel like it had all been reheated together I mean bigger breadcrumbs definitely hold up a little better overall I mean have I seen crazier stuff yeah I'll just go in this by the gram okay anyway I mean it definitely seems sketchy to me some chives don't take care of that you might have a big problem here.
I'm going to bet on chives for a minute because that's mostly what I got the last time I nearly fell. hole to ram pocalypse I'm leaning towards this only because it held up so much steadier yeah I'm done this is the plate this is my first attempt at looking at it I still have that glitch I just don't feel complete in my eyes i have left unresolved the question of if there was some paprika chili flower, something may be going on there, the cooked lobsters, actually, they are not overcooked at that point, i felt like i was putting a lot of sauce on our little buddy here I don't know, it doesn't seem like a crazy amount of sauce at all.
Good garlic in the breadcrumbs, possibly starting with the firmer bread knowing it will then soften in the oven when this is reheated, that might be the way to go. to go I'm getting the butter g Throwing the garlic, Parmesan cheese on the lobster is a little annoying, but it's also kind of delicious. I'm fine with the Pullman. I will rethink. You know, the workflow on the bread that Klaus baked. percent of the ingredients I fancy there's something lurking somewhere that I don't have I'm going down to 72 percent for technique because I feel like someone is steaming something or maybe they're not reheating everything in the oven really hard without looks, something still feels a little incomplete, but I'd say 75% from an appearance standpoint is a two pound lobster, you know, split in half, filled with, you know, Mornay lobster meat , breadcrumbs, chive flavor.
In fact, I'm giving myself 85. I feel good about the Parmesan here. I feel pretty good about the breadcrumb. I feel good about the fact that it's a lobster and that has to count for something, right? Guys I'ma little cold at 77%, but this first taste always leaves a lot of I doubt a lot of uncertainty and I'm definitely looking forward to trying the original dish again right now. See you in a few. Oh God. I don't have spoons. spring onion Well thanks for the heads up guys you haven't picked any lemons yet. There's something in those breadcrumbs, although I'll call it black pepper.
I have chives. I have breadcrumbs. it was put in the breadcrumbs or if it's an extra garnish besides the scallion wow it's cheesy i think this is cheesy the same way mine is it's just maybe i need to go up to the parmesan. I definitely need to incorporate parsley somehow the possibility of cayenne is really what I'm picking up from the non-spicy sauce but there's a heat I don't know if the garlic just disappeared or if I made it up with the breadcrumbs I made with the brioche such maybe i feel a bit closer to being right its not as far off as maybe i thought my brain was maybe theres some kind of alcohol in there you really wouldnt add white wine to your roux unless you were adding a lot of it from us otherwise the roux might kind of make you clumpy and clumpy so i don't know if i still feel good about the parmesan if i'm wrong i'm wrong but i still feel good about the parm a few things to think about tonight as always i'll be posting this tells carla mid afternoon tomorrow so the clock is ticking to find out what some of the things are you know i was feeling really good yesterday about the even split between whole milk and cream Ma, I think I'm going to keep rolling with that.
I could see adjusting the sauce at the end just a little dash of something like makan yak or Madera came to mind it's kind of nutty not super shiny it could be white wine but then the question is when are you putting it so if you put it on top of the roux the roos will immediately thicken and could get very lumpy i'm going to break down the sauce do some tests in there just making my roux yesterday i used half milk and half cream i'm going to do the same thing again i'd rather spend a bit of time playing around with alcohol i split this in two with the goal of putting two tablespoons in a pot of white wine so that by the time the cream in the milk is boiling the wine is there so it has as much chance as possible to burn the alcohol making me very uncomfortable so I'll split it further after the cheese has been added try maybe a little bit of Madeira and another a little bit of the cognac and the other just as a final element so I just tried a little cayenne pepper ito and each one was sticking to the cheese it felt good tasted good I'm just seasoning this with salt here turn it up a little the flavor is amazing how boring and flat it tastes without the salt it could be right there so that's parm in this sauce.
I just want to try the sauce first without wine and then I want to see what makes sense in terms of adding alcohol to it. so this is the sauce that has no wine or alcohol of any kind yet so I'm just pouring a little bit into each of these you know this is going raw and it's not actually cooking in this bowl that we have our mornay sauce with cognac and in this bowl we will soon have our mornay sauce without white wine or with a bit of Madeira Madeira is a very light fortified wine that oxidizes, so it has a very nutty quality to it.
I feel like it's like maybe closer to liking a sherry it hasn't really added any kind of acidity and that quality of the wood like the walnut is adding to it this kind of almost like a floor reality is a little annoying this is our hustler we're just not going to talk about it, I'm not going to tell you anything about it, just try that 19th century France, that kind of drunken ending. I really don't want it in any of my meals. It tastes better and more balanced than any of the other alcohols. but i'm just going to reveal that this is with white wine it feels like e on top of brian harman there's parm in there and but then there's more on top i don't think so i don't think i don't think so new show idea what alcohol is this just like a People like to put a glass of something in front of you you gotta figure it out don't worry it'll be me at Delaney oh yeah okay thanks for coming man right I feel like white wine is the answer with just a hint of acidity and a hint of balancing effect in the sauce as far as the bread goes.
I'm going to try a little bit of this AB bag. The bread I tried yesterday seemed to have a somewhat high ratio of crusts. There are clearly some like very thick irregular pieces. Here we are. I'm going to nuke this these look better on the second tasting yesterday I wasn't picking a ton of garlic this smells like some kind of sourdough I get I was just going to add like a little bit of the gooey fun thing but I don't really want in this, let's go for texture and overall look and feel see and sounds nice yeah this is so nice you know how certain things sound and then the tone starts to change as they get a little bit crunchier and darker I mean I think this It's all for me, I don't know how, I'm not sure.
I will not sit here making breadcrumbs all day. Confidence. I'd say I'm 84 right now. I feel good. I'm going to start my sauce. and a family meal of waffles there but i don't mean to spoil it yesterday i felt like i tasted black pepper for a second there's something in those breadcrumbs oh i'll call it black pepper it's not super french to put black pepper in a creamy white sauce. I just haven't decided what I want to make, okay, a little known fact in the kitchen. The faster you go, the less chance you have. You have less time.
Frankly, I'm going to make mistakes. put it in an ice bath just to stop the cooking on my roux. I'm going to add a cup of milk a cup of heavy cream we're going to keep a quarter cup of white wine it's all going to come together Wow the sourdough surrounds me we're going to have to redo that for the one I make for Carlo later you just wear shorts as it's getting hot the alcohol is starting to come out it feels a bit bad not to reduce the white wine independently simmer quench the heat i'll let it go for a pair. min let's deal with our lobster here I think it's probably safe to remove the rubber bands at this point so yeah we're a little under here most of the tail is perfectly fine we're just taking out the bits and bobs that we don't need it here now i've made a bigger cavity which is potentially going to work against me just since i haven't cooked any extra lobster this is like a moderate clean up i'm just trying to hollow out the cavity get rid of those gills i'm a little worried i'd like to have taken out that I might have a little more lobster leaks, okay let's season our sauce A pinch of cayenne pepper A third of a cup of Parm cheese seasoning I felt like I tasted black pepper yesterday. lobster sized pieces of lobster just not much game it just looks a little sparse now I wonder if I shouldn't have removed the gills from the lobster just to not open up extra space and I also wonder if I need to cook another one slightly smaller lobster on the side.
I have some leaks here, which is something I was afraid of. You know messing with the inside of the body so we're doing our breadcrumb and at 375 only those breadcrumbs are hot toasted lobsters okay before you look at this just know I feel like I've already addressed the fact that we had a lobster escape it only got worse ok so it won't look like your passport to flavortown or anything in clipping outside the inside of the balloons there's just too many separate things in general like looking at this one in particular like it's not so bad , the parsley that's maybe I was responding to and thinking maybe there was something like the lemon zest yea I just tossed off a bit now I'm just doing scallion rounds the rind doesn't seem full enough , so I'm not going to empty it next time okay so this is version two this is what I'm doing with these breadcrumbs they are definitely crunchier than what I had at the end of the day yesterday.
I think I'm happy with the sauce. I think the white wine is working. Black pepper is a bit imperceptible. it was like god it felt so abrupt you know but he's good to me it's cooked i think i'm going back to a less hollowed out lobster body no sourdough i feel good about my decision to put in the black pepper. just in the breadcrumb I think white wine was the right move here I don't think I'm missing anything in the sauce there can always be a sneaky little pinch of this pinch of that you know but if you can't taste it and which one it's the point, okay, ingredients 83% technique 78 here Appearance wise, 85 is like my spirit number.
It's a solid B. you showed up You have done your job. I'm about to make the latest version, the one I need to serve Carla. I have to make this count, so I'm going to do it. I refuse to use that sourdough bag yet so I have to use our old stale bag gap which is pretty old and pretty sad we're gonna make it work and then start getting into this okay because if I needed a baguette and If they were willing to go out and buy me one instead of just having one because that's like what they're using in the back to make the original dish, what does that say?
Are they just playing like a true long game? me here you know like try not to let me get any kind of information about what's going on back there for sure we'll get you a loaf of bread and we have to head out like we're going down the street you know 20 minutes each way costs upstairs you know but sure that's what you want you know I'm Sam okay I got a stop Oh taste wise this is going to be better than sourdough I don't know like breadcrumb all the time yeah it bummed me out right now i felt like i really like it i bare my soul about it a minute ago black pepper just goes on top of the breadcrumb it doesn't go on the sauce next i'm going to make this sauce or three tablespoons of butter i have my dairy there and then white wine a quarter cup still feels a little off I'm not going to deviate and start doing something else ok sauce oh I feel like an 83 I'm requesting a second lobster I can push it up a bit, so this is a good size lobster. that guy is kind of weird so i'm going to fit this guy in here.
It wasn't like the biggest. one of the kids' lobster, so the lobster one is the one we're basically cooking together. removing any of the gills and all that stuff, how is it so complicated? Can you imagine cooking like 2,000 of these in one day? Now they're decomposing lobster number two. but it's like a weird situation happening spongy cayenne pepper which is parmesan in salt nothing else goes here great here we go saut├ęing it's about half our sauce here we go down so much now it seems like there's too much but it's is it's month it seems moderately to me more I mean it doesn't look crazy or anything that's why you came here is then to make some sauce to coat the eyeball a little you know what I'm saying it's like it's all good now I feel like the crumb of bread was probably like never before. on toast it was probably kind of thrown in there but great i feel good about that ten minutes oh the suspense no leaks the saw stayed in place the breadcrumbs are crispy looking nice golden brown.
I think these claws will certainly cook, but I just wanted to make sure. everything heated up for carla dinah i know who did this btw diane other than monte like i ever got close probably not ok oh guy fieri ok maybe its jacques p├ępin that would be my hell mary what did we say about direction of the claws guys got into my head okay not much chive parsley rain meet Jacques p├ępin Lobster Thermidor or something or someone else's something or maybe not even Lobster Thermidor I'm going to call this a 84 that's kind of where I felt like I was last time this one feels simple in a way that some of the other dishes I didn't feel like I had to top some bets but overall I think I feel pretty good about it.
I certainly don't hate it. I'm not having a crisis about it or whatever I did right or wrong. This is the dish that I have to present to Carla. I think she's on her way here, so we'll see what a lot of pain feels like behind these eyes right now. Guess whose recipe it is. I named Jacques Pepin hah lobster Thermidor the second part is good yeah yeah okay okay okay mm-hmm Cranston I want to introduce you to Snoop Dogg don't be stubborn or stop oh my god I know they look pretty identical. mine smells like weed, although it's a cracker or something, isn't it a Ritz cracker?
Snoop Dogg like you got days just make lists and less days Karla yeah month and even I don't think I would have had either they look amazingly similar yeah that's really cool so I'm just going to refresh on the cutouts yeah it's kind of funny, what is Thermidor even translates as well, very cheesy, very cheesy, very cheesy. i'm gonna try yours yours is so much sweeter this one is so much stronger so much easier cheesy foreshadowing what we're going through here nothing man tell me tell me well in the morning there's a little garlic and shallot in the butter before the flower is gone ok first test yesterday i got garlic and that's why i put it inthe bread crumb and then you also have a little bit of black pepper in your crumb and there's black pepper in this morning I put cayenne in the morning because you often see a little bit of Cayenne in the fashion L kind of base sauce and you were picking and i was picking this up like that little J heat i was like a friend she put black pepper and a white sauce never ever literally member but

snoop

dogg

no french thats w he wants you missed a whole cheddar no you got a cold race?
Now you've got it, it's equal parts parm and grier, which is also shocking, but I think it also explains some of the texture, the sharpness, there's also a bit of dry mustard in the morning. cracker crumbs breadcrumbs you were going a little crazy about the texture i was a little bit but this i like to read as toasted baguette crust and it tasted like butter ok so i put butter butter so there is white wine in this there is white wine en is a lobster, yeah that seemed a little sparse to me so you used extra lobster meat.
I did it. I appreciate it. you got the lobster you got the lobster nailed and that's a main ingredient I feel like we have to wait for these ingredients a little bit for them to stir there are 15 greens yes there are 15 ingredients correct you missed four of them completely you missed the Greer I missed a garlic and the shallot and you misplaced the Cayenne, but for the most part it was there. I'm going to give an 80 on the technique of the ingredients I mean with the exception of overstuffing the lobster and spending too much time with the snoo crumbs says the step of rinsing the lobster shell I've thought about it at what point are you rinsing the flavor now that you've introduced water today so good for technique ok 95 Wow really appreciated that extra almost identical lobster look the biggest thing I think is the croutons yeah I feel good now at 80 again ok Wow , that is not a number that I expected, did you think that it was going to go down more? air is so prominent that its absence makes a big difference in flavor even though it only represents one, lets say 80 again okay okay I'm back I'm back in my place so 80 80 90 580 gives us 84 84 it's like not being anymore - i can live with it you know this i think there are some things that could have gone my way or touched my way yeah white wine definitely went my way yeah hurt , you know, the presence of a fair amount of damage, it wasn't like there wasn't permanent, but like the Greers, you know that tasting certain cheeses is blind, yes, by themselves.
I know it's very difficult, yes. I think you did a great job. board out of it exactly not knowing what you do now you have a higher opinion of

snoop

or a lower one or you just stay the same higher higher because your face is coming in yeah he just left this part out of the song it's how you got your Rollie on grass major shot dodged you're eating lobster

thermidor

that would have really helped me but that's ok like some b side stuff i just haven't gotten into yeah great job ok thanks me no i don't know if i would ever have g no It's cool that the belief I'm kicking myself for is just complicated, but overall I mean I'm not like I don't hate myself for this, you know, guessing the dish, getting most of the ingredients right, get the overall look. true, that's huge.
I feel like it's always going to be something always crook to cook platinum recipes from the head dogs kitchen. service but then the chef was telling me something I should try Lobster Thermidor and I'm like ok bring it I tell you nephew she's good nephew that's one thing

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