GRAPHIC: 4 Ways to COOK LOBSTERS, Sous Vide vs Boiled!
ฝัง
- เผยแพร่เมื่อ 6 ม.ค. 2019
- Today we were lucky enough to cook several lobsters to compare the best way to cook them Sous Vide, since we had more I decided also to cook a few traditional by boiling one and compare also. By us doing this experiment we now know which way is the best way too cook lobsters sous vide.
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HOW TO COOK LOBSTERS SOUS VIDE
I cooked it for 1hr @ (140°F / 60°C)
* For more information on boiling or steaming your lobster please check the link below.
www.mainelobsternow.com/?utm_...
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1 Stick of unsalted butter
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To skip the GRAPHIC part please fast forward to 5:16 on this video.
Sous Vide Everything hey I’m not offended by it but you do it again near the end without warning. It seems like you care so thought I’d say it! Also great content
Your the best guga love your videos
guga, i noticed in the last couple of years, since there are so many videos of butchering and killing live animals for cooking, the disslikes and stupid comments have gone extremely down. a few years ago, this video would have at least 1/3 thumbs down. i guess many people have understood that an animal needs to be killed before it ends up in a hot dog or on our plate ;)
AMAZING EPISODE, as always
You left a lot of good meat in the legs. Also another humane way to kill one is to slide the knife into the slit in the armor on the back of the neck. That let's you keep it whole, all you have to do after that is remove the guts and give it a quick rinse.
Where is the wagyu lobster
XD
Oh boy... 😂😂😂
Wagyu Lobster Lion tail
Is that a lobster fed only Picahna and Beer ?
@@mkllove plus a good massage every time. 😂
The Wagyu of lobster is from Canada ;)
How do I apply for Ninja's job?
I wanna apply Mao Maos one lmfao
play fortnite and stream it, lol
Definitely ninjas job ! all he has to do is show up like a rockstar, eat, and then Fork drop. Mao Mao has to take the time to film and edit to earn his tasting
funny how everyone thinks ninja gets paid for this
Depends , how loud and long can you say DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE
Guga in 2050:To make sure this experiment is as reliable as possible,i cloned this lobster 4 times to ensure the only variables of the result are the seasonings
I can actually see that happen
And we will watch.
It would only be salt, pepper and garlic powder lol
More like witha alien
2050 cloning wow
“It’s cooked exactly the same but different” wise words from Guga
Very wise~
My mom was born in Nova Scotia. Her whole family were lobster fishermen. She told me was sick of it after she had to deal with jarred lobster day after day. She could pick one clean in no time. When I was a kid we bought every live lobster at al local grocery store. They had a sale as no one was willing to buy them. It was amazing. She passed in September, but I still love shellfish to this day.
Sometimes I think I can hear Maumaus thoughts, "Hurry up stop talking so I can try it too" LOL
That is exactly RIGHT! 😂😂😂😂😂😂😂😂😂
YES!!! Finally some sympathy for my plight here!! but now you got me paranoid that I might be whispering that... 🤔
@@SVEMauMau It definitely slips out occasionally.
Mau Mau needs to try several of these foods first. Please?
“WOOOOOOOOOOOOOOOOOOOOW”
R.I.P headphones
Ryan Kay I’m screaming because same 😂😂💀💀💀
😂
my earrrrssss LOL
lmfaoo
more like my ears
I've literally been binge watching all of the Sous Vide Everything and Guga's videos. I've mastered steak and wagyu now onto Lobster and make my own.
Agreed, I used to over cook steaks. Now, I am proud to serve to it to guests.
gross
100 day dry aged wagyu lobster from japan.....im waiting hermano
😂😂😂
YES
If you dry age lobster you die, just saying.
do the lobster from HIMYM the Kobe Lobster that only got fed with Kobe beef his whole life xD@@SousVideEverything
Dry aged wagyu lobster picanha brisket.
Coming up next - Lobster Pichana?
😂😂😂😂😂😂😂😂😂
Dry aged lobster pichana!?
Lol
Dry Aged Wagyu Iberico Lobster Picanha
I don't even know what am I talking about
@@SousVideEverything 60 days wagyu lobster brisket 🤣
Anyone cringed when the lobster was rubbing against the box😬😬
Nice profile picture
I had to skip lol
Yes
ME
That sound😖😖😖
me and my siblings chilling in the living room
our aunt after not seeing us for 10 years : 0:47
😂😂😂
Thats a good way to put it XD
Lmao
11:25 it's deeeeelicious!!! Don't lower the volume ! .. DEEELICIOUS ! Lol im weak 😂😂
I feel like watching these without actually eating what he's preparing counts as some form of masochism
I guess we are all masochists then.
This made me laugh so hard I legit cried
In my country fon t sell lobster so you are rigth
I need it bb :c
🤣🤣🤣
I appreciate that you show how to kill the lobster. A lot of people don’t show it and I’m just like well how do I do it without making the animal suffer 🤷🏽♀️
unlike being in a styrofoam box in the sky across the country
except that cooking a dead lobster is not good. They develop ammonia from decomp. right way. Thats why dropping them in alive is the best way. They also die instantly when boiled.
crustaceans don't feel pain if that makes you feel better
Vinegar Legate this is not true at all. Stop spreading bullshit. I love lobster but I also love animals. If you don’t dispatch the lobster the way Guga does, you’re doing something incredibly cruel.
@@JAL_EDM they dont die instantly from being boiled. they scream all the way to death. that aint the water making that noise.
I love that ninja breaks my ears at the beginning and guga talks so softly that I can’t hear anymore it’s like he’s taunting me
I love mamao he’s my favorite describing the food. And ninja makes everything fun. But this ain’t possible without the almighty Guga and his skills!!! Y’all should bring this to tv!
Imagine sitting here with 3€ left for the rest of the month and watching 3 guys eating lobsters.
Hope you all stay healty, love your videos ♥
The Lobster be like, "My time has come".
More like "My time has ended"
I love how ninja says: My favourite number is (insert any letter from the alphabet here)
Is 18:20 wait there is a BAIN
He says number because he is talking in terms of hexadecimal notation
Nerd
@@tacotuesday4357 your hate feeds me :)
@@tacotuesday4357 Btw, the comment is 1 year old... get over it ;)
Mau mau has a lot of patience.. I wouldn’t be able to wait as long as he does when it comes to trying the food😂
I love how guga actually puts the effort in to describe the dish not like other people who just eat and say nothing.
It brings me a little joy that I've had bigger lobsters, mostly since I'll probably never buy those super high end steaks he gets so many of lol.
There are several factors leading to your variances found here. Look to the size and age of the lobsters. The larger the lobsters, the more varied their diet can be. Larger lobsters can take down bigger prey. While you know they came from Maine Lobster Company, the actual waters they were harvested from is unknown and probably varies per shipment. This will also have a great deal to do with the taste and texture. Different diet and colder waters makes a difference. The only way you will get a close comparison would be to use the meat from one lobster for your comparison. My friends in Boston cook 100 to 150 lobsters for a huge dinner on Christmas Eve every year. We found that blanching the tails and claws separates the meat from the shells without cooking it. We would then butter poach the meat with garlic, rosemary and thyme or with tarragon and fresh ginger and lemon zest. Ninga would take one bite and come out speaking in tongues! Simply blanch the claws in boiling water for 2 minutes and the tails for 3. Immediately submerge into an ice water bath. I'm talking serious ice slushy water here! Stop the cooking process dead in it's tracks, and firm the meat. Then simply cut and pull the meat out of the shells. Keep all the head and shells for amazing lobster stock!
Completely agree! When I saw him extracting the tail meat straight after killing the lobster I kind of cringed. I think it completely destroyed the meat. I worked at a 2 michelin star restaurant (not trying to brag at all), and we blanched the lobster not in boiling water, but in a water bath at about 67.5º Celsius for about 15 minutes (but it depends on the weight and size of the lobsters), stop the cooking process in an ice bath and then we would extract the meat. The meat would come out super easy and the tails were beautiful and not completely mashed. But boiling them for a short period of time like you said will still work perfectly
I was waiting for someone to comment on keeping the shells and stuff for stock! Once I learned to make stock I never throw shells away ever again.
Who are your Boston friends because I think I need to make them MY Boston friends. Hahaha
Nerd
@@kappi4887 shut up nigga
Thank you for delivering a consistently superior cooking channel. Your scientific approach of trial and error has made me better at sous vide cooking. Friends and family have reaped the rewards. Much appreciated.
Always ALWAYS ALWAYS! , SAVE all the shells and body and everything to make LOBSTER BISQUE. ALWAYS ALWAYS. YOU WILL THANK ME FOREVER.
*Guga was serious about learning how to do it more humanely after his hurricane steak and lobster video. Great job Guga.*
"Coño que rico!!!" should 100% be Ninjas new phrase in the rare occasion where he thinks its more than DEEEEEEEEEElicious.
"Using my Caesars I removed all the spikes" AAAAAHAHAHAHA I love it!
Depending on what the lobster eats it can change the texture, color and flavor of the meat. So that is most likely the very reason for the difference.
Ninja "Can we talk about this after" LOL Hahahahaha!!!!
the best part is when Ninja took out the cutting board and smashing the claws, I busted out laughing!
That made the video the best of all time to date.
Ha ha,I thought it was a circuit bat!
Bought my own sous vide kit after watching these vids, the steak I made was wonderful, thanks guga 👍👍👍👍👍
Nice! Glad to hear... its hard to beat a Sous Vide Steak!
Sous Vide Everything I agree, it is the best, thank you Guga for the response also, it is very appreciated 👍👍👍
Same thing and I'm not looking back ahhahaha
I did too, but I need a better searing method besides the cast iron skillet.
For those watching this late (like me), here's a tip to getting more of the meat out of the tail: before trying to pull the tail meat out, break off the little flaps at the end of the tail. They attach to the meat, especially the middle one.
Thanks!
Finally someone that shows everything many censor it but i like to see how you have to do it and even if it looks hard thats how it goes and i like it that he shows it
I live in Ohio, and I recently started buying from Maine Lobster Now, I have been extremely happy with everything I have purchased from them.. The lobster macaroni and cheese is amazing.
Great video as always!
OMG lobster and Macaroni that sounds like HEAVEN!!!
It is! I have wondered if it would be possible to sous vide pasta. Love your channel, and always look here first when I want to prepare something new! @@SousVideEverything
Sous Vide Everything it's AWESOME mayn
6:43 when the fly lands on the Lobster Tail
I Don't even like lobster i just love watching Guga making stuff. He's got such a positive vibe
I LOVE YOU GUYS!!!!
I don’t even care what you’re cooking!!!!!!!
Wait...
Let’s DO IT!!!
Me sitting here with my shellfish allergy jealous as hell!
Kamen-Het survival of the fittest
You are not missing that much.. its overrated.
Same
For reall
Lobster really isn’t even that great. I’m pretty sure all of these guys just really like lobster 🦞
1:13 RIP headphone users🙏🏼
Oof
Oh wow! Im a new subscriber to guga and I didn't realize this is you too! Guess I'll have to binge watch these now too so I can learn what the difference is between the two channels! 🙌
Hi Guga! I just wanted to tell you that I follow both your channels and they are both awesome. I spent a wonderful day watching many of your videos and you are such a positive and cool guy and a wonderful cook! Awesome! :)
Best editing and cinematography so far. You guys keep improving.
You guys eat like kings. To get the meat out of the tail clean and without waste pour boiling vinegar water over the lobster and let it sit for 2 minutes. In my restaurant days, we used to clean lobsters every morning for sous vide preparation. Thanks for your great video. I’ll keep my eyes peeled for more.
MORE LOBSTER EXPERIMENTS! Absolutely my favorite video so far, blessings
I love how they talk like they've know each other for years ( probs have)
It's official, I'm starving for some lobster now!
Also, thanks for dispatching them this time guys.
Ninja, needs to be on the Guga foods channel. He's a treasure.
Joshua ogedegbe why did you add a comma after Ninja?
Joshua ogedegbe please no, i hate his annoying screeching
Deathlygrim667 and constant acting for the camera. he seems a little skeevy idk
I love the energy of this video, you guys are awesome!
great content!! all your videos are so nice. so much work
Ninja was so happy when opening that box.
😂😂😂
Guga never hesitate when he’s dispatching prey
As a New Englander it was very strange to see Maine lobsters coming out of a styrofroam box. Nothing quite beats getting them fresh from the ocean for half the price.
I have not laughed this much in a long time!!! Well done guys and God bless everybody!!!!
FYI if you put the lobsters in the freezer for about 20min it lowers their metabolism to the point where they are anesthetized. Also you threw away some good meat. The legs contain some really tasty meat.
And that lobsters don't have limbic system, so they don't feel pain...
@@sophiacristina umm, that's not accurate at all....
@@drzoidberg71 By what i know know, animals need a limbic system to associate damage electrical discharges as pain and to create trauma over emotions...
Sophia Cristina yeah this is absolutely not true. The fact is we don't know whether or not they can suffer. But it's likely they do because aversion to pain is incredibly beneficial evolutionarily. You might as well assume they can in case they suffer
Joe K it’s scientifically shown that they cannot feel pain. They do not have a brain, therefore they do not have pain-receiving nerves. As said, they do not have a limbic system which means they do not feel pain
3:43 "So glad to finally be on the show"
*shunk*
*ded*
the energy in your videos are amazing
Wow guys thx again for another amazing episode!!
you should try making a lobster butter by taking the cooked lobster shells, with salted melted butter (optional to use a butter that you've sauteed some shallots or garlic in on a low temp for more flavor) in a food processor, once the shells get completely pulverized take the butter and strain it through a fine mesh strainer, its great.
You guys are hilarious, and I love your videos! I’m from Maine, and though I am totally sold on the Sous Vide method of cooking in general, I’m a purist with my Maine lobster and always boil in sea water. Also, I never tried garlic, we always use lemon & extra salt in the melted butter, and we don’t put the butter over the lobster, we dip the lobster in the butter. And nobody uses a knife a fork. Fingers only! Finally, when you dispatch them, you can put them to sleep first. stand them on their noses, and make a tripod with the claws, run your finger down their back and between their eyes, then just put them in the pot. You guys are great though!!!!
GUGA! I love your shows, Sous Vide and your grilling shows. I have learned SO MUCH from ya!
I really appreciate you dispatching lobsters as humanely as possible - and when I was a young girl, I learned from my uncle (RIP), that he would put his lobsters in a sink of beer!! 🤣 those lobsters would be so chill lol they feel no pain: and the meat is sooooo tender!!
Anyways just a suggestion - keep ‘em coming, I love them!! 💜💜
Just found Guga on recommended and I'm binge watching most his vids and I just found this other channel too cz
Guga!!! I will move out of state and drop everything I got going on just to be fed this delicious food and be in your videos! 💯🤣🤣
The first thing I said when he opened the sous vide container was “did he sous vide the plate”
You guys had so much fun eating fantastic sea food. Thanks for sharing!
Buys ocean lobster
Takes them out of the bag after cooking: "it smells like the ocean everybody" 🤣🤣
i know right its not like he bought a land lobster
Makes a comment calling them "ocean lobsters" like he expects there to be land lobsters or something? Or sky lobsters lol.
Maybe he thought he bought space lobsters 😂
Next video idea guys, Wagyu A5 lobster, cooked sous vide, smoked with a touch of heaven's dust
It’s always fun to watch these guys hahahaha very entertaining, good comparison and informative...
The cinematography is always amazing!
Where can I find a friend that will feed me expensive food
No one:
Ninja: DEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELICIOUS
No one:
You: no one:
How is this a joke at all. So unoriginal.
Gawd I love this channel. Guga, you rock.
Im not interested in cooking shows one bit, but for some reason i find myself binge watching both channels all the time😂😂
Ninja almost became: "Nine-finger-Ninja!"
Allergic to lobster, clicks video anyways...
I can't believe how much my mouth is watering
Guga's passion for the craft is so wholesome
It would be fun to try a side-by-side of Maine lobster vs. Florida lobster (both sous vide, of course).
Super Geek it’s no comparison, Maine lobster is waaayy better
I’ve literally just boiled and prepared 3 lobster! I’m so lucky! I have a fish merchant husband so I’m first in the queue to get them when the boats land! Scotland is a beautiful place!
I always seem to just do them a couple different ways but ur video has gave me inspiration! Sou vide machine on order!!
Try steaming them instead
J Smith thank you. I’m definable going to try this.x
@@peachesjackofski8363 In Maine we use the ocean water to steam them in
J Smith that’s exactly what my father in law says to do, he says you really notice the difference compared to just making the water really salty
What a great chemistry you guys had
You crack me up bro. This is so much fun.
Ninja had me rolling🤣
Getting the meat out of the shell is part of the experience of eating shellfish
AMAZING VIDEO GUGA!
I live in Maine and have had lobster several different ways. I never even dreamed of sous vide lobster. I will try it next time. Thank you Guga
As a native New Englander, I cried watching this. I've done sous vide lobster using Kenji Lopez-Alt's method on 10 lobsters for a family gathering. Butter. Taragon. Done.
Nice!
When he talks it reminds me of the cat in the hat scene of his cooking show
Cooked exactly perfect to the perfect amount of perfection... Perfect
I feel like these blokes would be heaps of fun to hang out with!
Best video of 2019!! Haha
Thanks Marc, I appreciate that.
Very good use of the word "dispatch".
Ninja hits us with "que rico!!"
Great video Guga!
Nice, glad you notice that Blake. Thanks brother.
Your camera quality and video angles/editing is incredible
I can just sit down and watch your videos all the time. I can't stop :D
“number c”
1:44 at that exact moment my blood pressure went low AF just watching how close that was 😂, he could have lost a finger 😰
Only been on your channels the past month or so men and have to say you guys are wonderful i love everything you guys do i would work for you guys for free. Everyone should have a good channel to learn from when cooking in sous vide and bbq.
dude, the quality of the camera and filming is 100/10, amazing
i cracked up when MauMau did the Deeeeelicious!!!
hahahhahaahah