Lobster Thermidor | The French Chef Season 6 | Julia Child
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- เผยแพร่เมื่อ 30 ธ.ค. 2023
- Julia Child shares an especially good recipe for this famous dish of lobster meat sauced and baked in its own shell, or in a reasonable facsimile.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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" I'm having the in-laws for dinner tonight and I decided to treat them like people" Ha hahaha
ive been watching the anti chef cuz i missed julias cheftasticness.
glad she is on the youtube.
I love how she explains things to a tee...she has a down to earth easy approach to explaining things for the common novice cook! And she doesn't rush through the process.
Watched this and had lobster for New Year’s Eve. With champagne , baguettes, Caesar salad and edamame peas . Garlic butter melted over small side steaks. What a feast!
Happy New Year 🥂
@@yoholmes273 Cheers!🥂
❤😊
Sounds PERFECT
This video tried its hardest to give me gout.
i have almost no happy childhood memories. except for julia. i spent months of my life watching her chef. thanks julia. love you.
Oh how I miss you Julia.
What a perfect dish to serve for a New Year's Eve party! Cheers, Julia!
This takes me right back to the sixties when my mom was a huge fan!
To get the meat out of the walkers, break off a segment and use a rolling pin to squeeze out the meat. I saw this on the American Test Kitchen while making lobster rolls. I do the same on the Blue Crab with the crab mallet.
Lord rest her soul! My mother discovered her in the early to mid '60s, and we laughed at her through the first few episodes, then realized just how fantastic a cook she was, and more importantly, she demystified cooking for all of us. Decades later, her book is and remains a bible in our home - I watched this episode over lunch of Julia's onion soup that I made. I've never done her thermidor. And I wouldn't have thought to use tarragon in the mushrooms or the cream sauce. I'm not a big tomalley or roe fan, and the white stuff is clotted lobster blood, but if Julia says to use it...
Actually, the white matter is whey fluid, not actually blood.
I watched her original show as a teenager and fell in love with her personality. I couldn’t cook then but loved the entertainment 😊
7 lb lobster was probably 100 y/o. Been watching lobster fisherman on TH-cam and I’m impressed just how big and old they can get. As a kid, we went out to a fancy restaurant once or twice a year. My dad always ordered lobster Thermidor and he would alway tell the waiter he wanted lobster Thermidor and not lobster Newburg
I wouldn't believe a TH-camr on that statement, but early settlers of the US wrote of lobsters over 4 feet long.
Yum❤ I remember these old Julia Child shows on WGBH as a child, my mother was a gourmet cook and often made wonderful recipes out of the NY Times cookbook, Bon Appétit from Arizona
Seeing Julia Child prepare a classy dish makes me hungry. 😋
Ever since playing The Sims 2, I've wondered what was in lobster thermidor. Now I know, and it looks wonderful!
Good GOD that looks incredibly GOOD!! Out of this WORLD good, in fact! Only Julia Child could EVER make it look easy AND terribly delicious all at the same time!
Boy that last one was gigantic.
Would be funny if it came to life.
I don't know how she got through that recipe without snipping one of her fingers off. I know it's Julia Child but I winced every time she used the shears.
All Hail Julia
I was four years old going on a Great Big Five Years Old in three months when this episode aired. I was lucky that my mother was a very good cook, but she never made this dish. I didn't think about it again until five years later when it was mentioned in Monty Python's "Spam" sketch. From that point onward, every time I heard the dish mentioned I wanted to add "...and Spam" at the end.
My poor single mom drove us to New Orleans from Mobile, Al. when I was about 10 and allowed me to order Lobster Thermidor at a fancy restaurant. All I recall was it was a rip off. Very little lobster and a lot of sauce and other stuff. Disappointed to this day ha ha…but it gave inspiration to become a decent cook for myself.
Wow loved it, national treasure for sure. Yummy
Me watching this a day after broiling halved lobsters for NYE.
You can’t buy giant lobsters like that anymore.
I wonder how much a 7 lb. lobster cost back then - and how much now?
And if you don’t have very good cognac, just leave out the cognac 😂
#Happy2024🥃🥳🥂🎉🎆🍾🍺
I can't watch this. Have to go find a dessert.
Always a weirdo. Grow a spine. Lol
That was a lot of work.
7 lb lobster? Wow! Different times.
I wonder how much those lobsters were per pound?
They'd cost an arm and a leg today.
When did this in 1950’s?
Her original show started in the early '60s and then her next set of very popular shows started in the early '70s after she'd written her 2nd cookbook - ran for several seasons.
Love the dame...just need three dishwashers.
she forgot the spam. Eccchhh!
New 21
Do you think if i showed a lobster this, it would start a series of cooking shows with human recipes
Sound volume is too low
26 minutes @425 sounds excessive. All the components are already cooked when it goes in the oven. Julia is the queen but recipes have changed since the 60s
Agreed. What temp/time do u think would be optimal? This may be on my radar..
I thought she’d say maybe 10 minutes since I find lobster or any delicate shell fish get tough and dry if cooked too much.
Seems like a solid time to me. I never oven cooked lobster before I would be horrified if I put in all this work and the stuff came out like rubber@@paulinemclean375
@@mitchmaipersonally I’d put them in a cast iron skillet and broil them (at 550F) for 2-3 minutes.
That seems like a solid move. Basically just brown the surface. Everything is already cooked. @@opwave79
overcooked methinks
Gordan Ramsay take notes.