Catch, Clean and Cook Lobster - How to make Lobster Thermidor - The Fish Locker
video description
A side note, my garden this year has both shallots and chives in it, which I'm sure will be additions every year from here on out. the shallots are going to be HUGE when I harvest them.
Thanks for inviting us to your family dinner!
Date: 2022-05-03
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Comments and reviews: 9
Holy
This is one of my favorite retro dishes, hope you guys enjoyed the meal. I do have small one criticism though John. the red stuffing the tail is the roe/eggs (your lobby was a female) the tomiley is the green mushy stuff located in the head cavity. You can eat the roe as well as the tomiley (umami broth/shabu shabu hotpot or just from the cooked head) hope this is a friendly critique ----
(If you ever get scallops or queenie scallops they are lovely cooking in a champagne roux topped with duchess style mash served in the Shell, II I can find my note book I'll send you the recipe on intsa ---)
reply
This is one of my favorite retro dishes, hope you guys enjoyed the meal. I do have small one criticism though John. the red stuffing the tail is the roe/eggs (your lobby was a female) the tomiley is the green mushy stuff located in the head cavity. You can eat the roe as well as the tomiley (umami broth/shabu shabu hotpot or just from the cooked head) hope this is a friendly critique ----
(If you ever get scallops or queenie scallops they are lovely cooking in a champagne roux topped with duchess style mash served in the Shell, II I can find my note book I'll send you the recipe on intsa ---)
reply
Nick
John, Hannah and of course James (star of the show) I should not watch your catch and cook videos in the middle of the night on an empty stomach. I'll be amazed if you can't hear my tummy rumbling all the way from North Yorkshire. That lobster looked absolutely wonderful and the way Hannah and James make it look so simple, it makes me want to get my large posterior off my chair and squeeze into a wet suit to go snorkelling (150 mile round trip though. Thank you for the pleasure you give all your viewers and please please Keep Safe x
reply
John, Hannah and of course James (star of the show) I should not watch your catch and cook videos in the middle of the night on an empty stomach. I'll be amazed if you can't hear my tummy rumbling all the way from North Yorkshire. That lobster looked absolutely wonderful and the way Hannah and James make it look so simple, it makes me want to get my large posterior off my chair and squeeze into a wet suit to go snorkelling (150 mile round trip though. Thank you for the pleasure you give all your viewers and please please Keep Safe x
reply
blair
Another crackin video! Will try thermidor now but perhaps like you folks, i think simplicity works best with shellfish. Ha, just got crazy dental work done and fish be the softest thing to eat. Local lad delivered scallops and herring from the Loch Fyne area to me today! O and some marsh samphire: ) Cant thankyou enough for these videos. Already got some of my pals kids saving up for UV lights! Going out for night time sea trout over the weekend: ) Cheers and orabest Blair
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Another crackin video! Will try thermidor now but perhaps like you folks, i think simplicity works best with shellfish. Ha, just got crazy dental work done and fish be the softest thing to eat. Local lad delivered scallops and herring from the Loch Fyne area to me today! O and some marsh samphire: ) Cant thankyou enough for these videos. Already got some of my pals kids saving up for UV lights! Going out for night time sea trout over the weekend: ) Cheers and orabest Blair
reply
Iroxinping
I have heard if you bread and deep fry lobster that the legs are like tasty lobster chips: P same thing for jumbo prawns
the pronunciation is so interesting. here in California we say -SHALL let- instead of -shall LOT- different enunciation on the syllables very interesting i wish i studied etymology.
looks delicious.
my Crab suggestion is this: Crab Jeon. It is delicious. it is kinda like a crab omelet but korean style
reply
I have heard if you bread and deep fry lobster that the legs are like tasty lobster chips: P same thing for jumbo prawns
the pronunciation is so interesting. here in California we say -SHALL let- instead of -shall LOT- different enunciation on the syllables very interesting i wish i studied etymology.
looks delicious.
my Crab suggestion is this: Crab Jeon. It is delicious. it is kinda like a crab omelet but korean style
reply
daniel
Hi the fish locker would you be interested in bringing your boat up to the Solent/Southampton water for a two or three day trip with myself and two friends and my dad for a good catch clean and cook would be grand if you could do this also I-ve got some venison we can have as well hope you get back to me as be a grand two-3 days worth of fishing
reply
Hi the fish locker would you be interested in bringing your boat up to the Solent/Southampton water for a two or three day trip with myself and two friends and my dad for a good catch clean and cook would be grand if you could do this also I-ve got some venison we can have as well hope you get back to me as be a grand two-3 days worth of fishing
reply
aporiac
Pronunciation of Gruyere was close enough. My late father, who was from Switzerland, used to hep his dad make it in his village dairy when he was a boy. Phonetically, it's pronounced 'grew-yeah'. It's expensive, but has a very distinctive flavour and for some recipes, like Thermidor, nothing else will do (and you don't usually need a lot of it.
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Pronunciation of Gruyere was close enough. My late father, who was from Switzerland, used to hep his dad make it in his village dairy when he was a boy. Phonetically, it's pronounced 'grew-yeah'. It's expensive, but has a very distinctive flavour and for some recipes, like Thermidor, nothing else will do (and you don't usually need a lot of it.
reply
michael
LOVE the video Hannah- a simple, clean recipe for the sauce: ) Pleas tell me that was just a snack for you folks. I have to eat at least two 1 1/2 lb lobsters for a meal: ) I am going to try this recipe this up and coming Friday when i buy my lobsters. My best for NJ USA
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LOVE the video Hannah- a simple, clean recipe for the sauce: ) Pleas tell me that was just a snack for you folks. I have to eat at least two 1 1/2 lb lobsters for a meal: ) I am going to try this recipe this up and coming Friday when i buy my lobsters. My best for NJ USA
reply
robyn
Lovely dish. thank you for sharing. I imagine you could use any seafood with that sauce. in a casserole dish. and have a nice meal as well. Wonderful to see Chef James adding his touch on the meal. Thank you for sharing your lifestyle with us. Much appreciated, always.
reply
Lovely dish. thank you for sharing. I imagine you could use any seafood with that sauce. in a casserole dish. and have a nice meal as well. Wonderful to see Chef James adding his touch on the meal. Thank you for sharing your lifestyle with us. Much appreciated, always.
reply
colintraveller
Nom nom nom nom.
Gruyere - Swiss cheese, You can also use Brandy instead of white wine for the sauce. if you don't have any in the house,
PS Their was folk that got arrested for digging up cockles at a Protected Beach down at Fairlie
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Nom nom nom nom.
Gruyere - Swiss cheese, You can also use Brandy instead of white wine for the sauce. if you don't have any in the house,
PS Their was folk that got arrested for digging up cockles at a Protected Beach down at Fairlie
reply
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