Jacques Pépin's Lobster with Couscous | KQED
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- เผยแพร่เมื่อ 19 เม.ย. 2022
- In this episode of Today's Gourmet, Jacques Pepin makes a New England favorite: lobster with couscous and an herb reduction sauce. You'll be an expert in lobsterology by the end of this video, as Jacques shares tips on how to tell a male from a female lobster and his technique on how to break down and clean a lobster. For the side dish, Jacques prepares a simple spinach veloute soup, followed by elegant citrus soufflé crepes for dessert.
In This Episode:
00:00
1:00 How to thicken soup broth for spinach veloute
1:18 How to identify a female lobster
3:24 Spinach soup recipe continued
5:35 How to make couscous
7:20 Jacques Pepin's technique for cleaning lobster
11:56 Lobster with couscous and herb reduction sauce
15:57 How to make a gorgeous citrus fruit soufflé crepes
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 26, 1991. Lobster with Couscous
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos. - แนวปฏิบัติและการใช้ชีวิต
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Couscous is one of the best words to say out loud.
Haha 🙂
The food so nice they named it twice!
There is no other word you can say repeatedly that retains its meaning better than “Couscous”.
True story
Wow, so many techniques and lessons in less than 25 minutes. This series really should be on DVD. Thanks KQED for releasing again and for producing them in the first place.
Thanks for watching!
Lol who uses DVD's anymore boomer
@@Flashblade Lol! I have hundreds of DVDs, thousands of CDs and records and even cassettes, and I am long going to outlive you. Thanks for your support. Jerk.
@@Flashblade YOUR the “boomer”…. Boomer.
a genius in the cooking world is jacques pepins the french accent adds to the recipes
truly appreciate the continued jacques pepin content. i really never get tired of it. also don't feel like you gotta cut out that beautiful intro with jacques on his bike going out to pick mushrooms haha
The tomalley is absolutely DELICIOUS. We used to cook it and spread it into the grains too, gives it so much flavor. We sometimes even do it half cooked so it stays runny.
Be careful though if you don't eat lobster often. Check your local state fishery advisories. When the water quality isn't great, the tomalley (which is the liver) can accumulate a lot of bad gunk you don't want to eat.
That's great advice. Thanks for sharing.
Thanks to KQED for raising the money and producing these cultural documents in 1991. Wonderful to have Jacques’ passion & skill available on demand here at TH-cam.
My grandmother was French. She was always around the kitchen saying the same words with same French accent! Her food was also some of the best I've ever had - authentic French cuisine. She passed a while ago. Brings back memories :)
I love how he keeps his chopping space neat.
These videos come out, I drop whatever I’m doing to watch. Love KQED and chef
I've been watching since the 60's as a Boston kid, Julia and himself, I learned a lot about cooking from both. Thanks for video. 🙏
Jacques is such a great chef and love watching these videos. Just remember if you’re cooking lobster this way make sure to take off the bands from the claws before steaming them. Also you don’t need much water to cook lobster, you want to steam not boil
That tip about peeling citrus is really great
You never cease to amaze me. What a beautiful presentation and recipes for lobster. Thank you …..you are a kitchen genius.
Jaques Pepin, living legend
JP, Hello, now you have outdone yourself, we used to have 2 lobsters a few times a year, but HAD NOT since I lost my wife, but all the other stuff never had , however I will give your method a try, THANKS !! 🇫🇷🇫🇷🇺🇸🇺🇸
Pure class Jacques. 👍
Mr. Pepin. Thanks so much for this beautiful lesson
He is brilliant 🥇☀️🙏
The man is just brilliant 👏 👌
He is SO freaking FAST!
Citrus fruit crepes. Let me guess, apricot jam is involved?
Nope. Not even grand marnier
Apricot jam is usually a safe bet with Jacques.
Nope. Fresh grapefruit and zest.:-)
He shines his shoes, with apricot jam.
I was shocked 😂
Flavorful dish and beautiful presentation.
I'm not sure about Chef, but people who had a rustic/poor life. Always use everything ❤
Hard to believe he had to start out in the U.S. at a Howard Johnson's with his prior experience.
Amazing how times change. Now just dumping the lobster in a pot is considered inhumane. Instead they recommend the knife to the brain technique which does it instantly and painlessly, but still not for the squeamish.
I'm squeamish......and a whimp.
I love lobster but there is no way I'd ever cook a live lobster, I'd be too busy screaming! Otherwise overall this meal looks absolutely fantastic. Thank you chef!
If you let your live lobster soak in a large pot of wine for a long time BEFORE cooking him it is thought that there is less pain for him. . . .
that or he won't care. 😊
@@joannaedwards6325 .....gives a whole new meaning to "dead drunk".
There's an easier and quicker and accepted as more humane way to do it that is known to be painless. But you have to use your knife and you have to place it properly.
@@daphnepearce9411
😄😄😄😄😄 !!
You're cute. 😊🍷🍷
@@paulwagner688
Blade in the brain? Takes strength too I presume.
Diplodocus 😂
"The female lobster is more tender"
Oh that could be understood in so many ways.
Even he did not know to not use metal utensils in nonstick pans back in the day.
Lobstersaurus.
This is why I only eat lobster tails 😟
Ah yes, thank you. The rest of the lobster is having a happy healthy life somewhere.
Also, what a waste. I have seriously seen people throw out the entire lobster and only eat the tails. It should be a crime. The rest of the lobster has so much meat.
Remind me never ever to eat lobster again…. 😟😖
did you think after you ate it, it lived happily ever after? What's the point of not eating it anymore, like Jacques said it's dead whether you kill it or someone else does
Personally I don't eat crabs, lobster or shirp because they are nothing more than ocean roaches and thats just nasty. Also, they taste nasty anyway. Sorry folks.
Why comment then? Lol
"We used to do it with butter." Master Chef Pépin, I still do it with butter.