Thank you to Un-Duz-It for Sponsoring todays video! ►Click here to try Un-Duz-It products, like the Non-Skid Deck Cleaner seen in this video: l.clpro.com/lso-03
Mate, that stock sounds amazing! I am from Australia and will try something similar with fresh water yabbies. Your recipes are becoming more elaborate and tastier every time! Well done!
I love Florida lobster...but, when I was in Maine and brought them up in a conversation, my hosts laughed and called them shrimp. "Oh you mean those shrimp?" "No, Florida lobster." "Nah, those are shrimp. Big shrimp. But still shrimp." "Haha, no they're really lobster." "Yo, get me a magnifying glass. Let me take a look."
The sweetness in a Maine lobster is definitely a big differentiator. I noticed that in Asia they like to have their spiny lobster as sashimi. Maybe that’s the way to go?
Vic I remember when I used to cringe and yell at the screen when u used lemon juice from a bottle. Didn’t know what redfish magic was …… You’ve come a long way. Very impressive!
If you want that little bit of meat out of those legs, use a small rolling pin. Start at the tip of the leg and just roll up to the end that attaches to the body and meat will push right out. Really easy.
For even better taste of your stock, you could take out the gills and stomach but leave the yellow or greenish “butter” in its head. The gills and stomach can give a bitter taste, but the butter is strong tasting goodness. Especially in females, there will be a bright red part in the head after cooking. That is undeveloped eggs, the “corail” in French. Tastiest part of the lobster. Also, if you crush all the Shells and legs before you leave it overnight, there is more taste to get out of it.
Nice work! Pro in kitchen ! Like the plating get it !!!! Favorite micro green place that will actually deliver to you and affordable Cahaba place -chef box is the best !!!
Another great show Vik and family! Really enjoyed it. Your dish presentation was impressive. I noticed your café Bustelo… perhaps you’ll brew some next time after enjoying a Cuban-style enchilado de langosta. Looking forward to viewing your Alaska show. Regards,
Vic you know what you need to get you is a light bar that when you make people's plates you can put their plate underneath it and it keeps it warm I guess it's a hot plate hot light that would be really cool inside your kitchen LOL
I live in montana. No idea why I've been binge watching your catch to dinner plate videos today. Good production I guess. I assume someone can or has done it for my neck of the woods but haven't found it.
How deep do you normally go out for lobster? I am looking to try it for my first time with snorkel gear either out of PE or down out of Biscayne. Any advice or spots to try would be hugely appreciated.
I like your pineapple in the background, 11:50 but you can peal off more base leaves, should take off 1/3 of the original.. anything smaller than a couple inches anyway. And thanks for all the videos, been watching you guys a lot and I appreciate it. Just giving my knowledge in text.
Dude, I only watch for the family reviews :) Seriously I thought the hero of the dish was a great stock and sauce and the stock could just have easily been done with prawns. Love your work in the kitchen.
Your nets and tickle sticks our game changers. I sent a comment to deermeatfordinner TH-cam channel probably never read it. But he's right in your backyard doing it with subpar gear and could be doing it better your gear is off the chain I get it proof is in the pudding. 😉👌👊
There's pro players. There's amateur players. There's even noob players. There's also hackers and Do you know what's worse than a hacker, Yep 0:47 CAMPERS
Victor, have you seen this video, titled "15 Foods You are Not Allowed to Eat In the USA" - by Amerikano? They are using your footage, implying that you do shark finning, when we all know that you DO NOT. If I knew how to message directly, I would. I do not want to drive views to that video. Delete this once you've seen it if you like.
Thank you to Un-Duz-It for Sponsoring todays video!
►Click here to try Un-Duz-It products, like the Non-Skid Deck Cleaner seen in this video:
l.clpro.com/lso-03
🤘🤘🤘🤘🤟🤟🤟🤟
Code?
Definitely need to come up with a recipe book
I’d use it for sure!
I second this victor ! Recipe book plz lol
I can back this. I need to cook more differently and new things
Awesome idea! 💡
Not only your food looks appetizing, it looks like a master piece. Eat with your eyes and let your taste buds run wild.
That Eagle Ray was tiiiighhhtt
So dope!
Vik!!! Been subscribed for a while. Gotta say, you are definitely stepping up your cooking game!!! Well done bro. It looked amazing,.
Love the channel Vic, you are a legend among men
lol thank you!
WORK OF ART........ Say No More...
Man that meal look amazing.
The plating looks 5-star Resturaunt 👍
The smell has got to be incredible in that kitchen.
yall are great, and have a great family. thanks for the content.
Thank you!
Mate, that stock sounds amazing! I am from Australia and will try something similar with fresh water yabbies. Your recipes are becoming more elaborate and tastier every time! Well done!
I legit just did this cause I was on vacation there from Minnesota!
My boy been getting buff I see you Vic
Thanks Again Vik.
I love Florida lobster...but, when I was in Maine and brought them up in a conversation, my hosts laughed and called them shrimp. "Oh you mean those shrimp?" "No, Florida lobster." "Nah, those are shrimp. Big shrimp. But still shrimp." "Haha, no they're really lobster." "Yo, get me a magnifying glass. Let me take a look."
I tell you what in terms of taste in rank them Maine>Shrimp>Florida Lobster hahaha. I love my Florida bugs, but Maine lobster is the pinnacle for me!
The sweetness in a Maine lobster is definitely a big differentiator. I noticed that in Asia they like to have their spiny lobster as sashimi. Maybe that’s the way to go?
Your food is always 5 star
Vic I remember when I used to cringe and yell at the screen when u used lemon juice from a bottle. Didn’t know what redfish magic was …… You’ve come a long way. Very impressive!
hahaha thank you!
Bro love your videos and I live in South Bend In and wish I could enjoy fresh lobster!!! Keep up your awesome videos Victor!!!!🤟🤟🤟
If you want that little bit of meat out of those legs, use a small rolling pin. Start at the tip of the leg and just roll up to the end that attaches to the body and meat will push right out. Really easy.
For even better taste of your stock, you could take out the gills and stomach but leave the yellow or greenish “butter” in its head. The gills and stomach can give a bitter taste, but the butter is strong tasting goodness. Especially in females, there will be a bright red part in the head after cooking. That is undeveloped eggs, the “corail” in French. Tastiest part of the lobster. Also, if you crush all the Shells and legs before you leave it overnight, there is more taste to get out of it.
Those are thee best nets.
Nice! we went out for opening day too out of south florida. We limited out! Great vid!
Amazing Chef!!
LOBSTER GUMBO SOUNDS GOOD TOO.
That dinner had my mouth watering. I had to look up Arboreal Rice. You. Constantly amaze at your inventive creations in the kitchen. E.
Thank you !
Amazing food and Vik is beefing up! Looking good man
Make a video 📹 with deer meat for dinner it would be awesome
Always happy to be here. What an exciting video yall.
Thank you !
Nice work! Pro in kitchen ! Like the plating get it !!!! Favorite micro green place that will actually deliver to you and affordable Cahaba place -chef box is the best !!!
you're killing me bra! that dish looks incredible!
Don’t know if I can watch your videos anymore! You need to open a restaurant, I can smell the cooking through the TV!!
Bro you came long way on the cooking game you mos Def inivating it keep it up vic 🔥🔥🔥🔥
Thanks Brotha!
Another great video from Vik and Brooky. Your culinary skills are exceptional. 👌🌈
Looks like simple green
They look like something out of Alien! lol
Awesome video Vic can’t wait to catch the next one
Good work Victor! You guys make it look easy!👍
Thank you !
Another great show Vik and family! Really enjoyed it. Your dish presentation was impressive. I noticed your café Bustelo… perhaps you’ll brew some next time after enjoying a Cuban-style enchilado de langosta.
Looking forward to viewing your Alaska show. Regards,
Cafe Bustello everyday baby!
Have you ever tried making cold lobster bisque soup.? It's delicious
Vic you know what you need to get you is a light bar that when you make people's plates you can put their plate underneath it and it keeps it warm I guess it's a hot plate hot light that would be really cool inside your kitchen LOL
Hahaha its hard to cook for that many people and especially fish. Fish is easily overcooked and loses heat so fast!
U do it man
Saffron would be hype in the risotto
Wow great food
Vik and Brook...please adopt me thanks :)
Awesome recipes!!! All I get to make up here in NC are crab cakes, Great video!! - - -Chris
🤤🤤🤤 This was a beautiful 📸. 💞
I live in montana. No idea why I've been binge watching your catch to dinner plate videos today. Good production I guess. I assume someone can or has done it for my neck of the woods but haven't found it.
Well thank you!
*proceeds to blast all of the flavor out of his lobster stock with a pressured hose*
Wow the tasting is the main part man.
Excellent
Love the vids bro. 👌 When the next shark cookout vid? Haha
Thank you ! Idk maybe this fall
I was a personal trainer for some years.. Vic is totally sneaking out to the gym.
He’s beefed up like, 12lbs of lean muscle mass in a year 😅 Dude’s gettin yoked 💪🏻💪🏻
i feel like veganteacher is gonna come after you for cooking fish and crabs
U r a good chef looks tasty my balkan bro
If you use a rolling pin or wine bottle you can squeeze the meat out of the legs quickly.
How deep do you normally go out for lobster? I am looking to try it for my first time with snorkel gear either out of PE or down out of Biscayne. Any advice or spots to try would be hugely appreciated.
I would love to go fishing with you.
you should do a catch and cook goliath grouper
Wow
I like your pineapple in the background, 11:50 but you can peal off more base leaves, should take off 1/3 of the original.. anything smaller than a couple inches anyway. And thanks for all the videos, been watching you guys a lot and I appreciate it. Just giving my knowledge in text.
Also, put it in some small sun : )
Wondering if they are out here in the east coast Bradenton. Now with Covid-19. But feeling better!
You didn’t need a food review that spoke for itself..That looked really awesome.
Dude, I only watch for the family reviews :) Seriously I thought the hero of the dish was a great stock and sauce and the stock could just have easily been done with prawns. Love your work in the kitchen.
Welcome to my state😁👍🏼
I feel cheated with no reviews 😕 love you guys
When is Fisher going to do his own Channel? He's Amazing!! He's like an Adonis of the Deep! Wow!
he has one! He's going to start posting again! th-cam.com/channels/NA_Q6egpl6MF1WWlQ1QBXA.html
I would destroy that food lol well done brother keep up the good work!
Do you have a recipe book? Website? Anything? Dishes look so good!
I already have cuz I live down in the keys
What do to think about the snare being used. I’ve never seen that
Delicious 🤤
Do you know if lobsters stay near any man made reefs
Really, Vic? Where’s Bryan and the fam to critique your meal this time? 🤨😒 Looked outstanding tho, btw 🤌🏼🤌🏼
🥰🥰🥰
Do catch and cook snook for season coming up
Will do!
I told my husband victor he’s my crush 😂 my husband say OMG 😆
hahah well thank you
@@LandsharkOutdoors Thank you for response makes me smile 😊🤣😂
Man you got to show it how to do that ☕
August 6th to March 31st ??? I’m confused 🤔
Super super babon ni uangnya suhuku
Damnnnnnnnnn 🤤🤤
how do u breath under water
That's what I'm saying
Relax, practice and other breathing techniques
I use my gills!
You can type floridalobsternet.com in web browser and it works. But your link in the description does not work
Fixed it thank you!
Something is wrong with you flnet link . Says it is a private page and may try to steal my info.
Whixh chater is that?
Your nets and tickle sticks our game changers. I sent a comment to deermeatfordinner TH-cam channel probably never read it. But he's right in your backyard doing it with subpar gear and could be doing it better your gear is off the chain I get it proof is in the pudding. 😉👌👊
Come on Vic, that’s not off the beach that’s off a boat. What I do is literally dive from off the shore and swim all the way out to the reef.
That’s awesome
There's pro players.
There's amateur players.
There's even noob players.
There's also hackers and Do you know what's worse than a hacker, Yep 0:47 CAMPERS
Man you been putting some weight on you been hitting the gym?
Lifting when I can!
all the dam videos are ads now..i wish my ad blocker would block these
It's pronounced "seeward".
Did you guys get married yet?
I can hear Gordon Ramsay screaming right now about that “risotto”. Risotto isn’t suppose to be mushy!
Victor, have you seen this video, titled "15 Foods You are Not Allowed to Eat In the USA" - by Amerikano? They are using your footage, implying that you do shark finning, when we all know that you DO NOT. If I knew how to message directly, I would. I do not want to drive views to that video. Delete this once you've seen it if you like.
Murder
Timmy Coleman
Take a hike!
@@ld5954 it's a joke fav fishing channel
@@tLouisvilleman6608
I apologize!
@@ld5954 you good I was born in the 90s
It’s risotto not risodo, you are not pronouncing it right.
1st
kau ni bnyk ckp sja
That deck cleaner is trash
Wow