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!
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...
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
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!
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
The York Harbor Inn serves a special stuffed lobster with Thermidor sauce. The stuffing contains crab meat, scallops and shrimp (as I recall) and it is excellent.
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.
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.
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.
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.
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
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
FYI the irony of this show is that during this period of time, people could not cook worth a shit. These recipes are so way over the head of even most people today, in the 60s and the 70s this was not possible
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ive been watching the anti chef cuz i missed julias cheftasticness.
glad she is on the youtube.
Oh how I miss you Julia.
" I'm having the in-laws for dinner tonight and I decided to treat them like people" Ha hahaha
i have almost no happy childhood memories. except for julia. i spent months of my life watching her chef. thanks julia. love you.
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.
This takes me right back to the sixties when my mom was a huge fan!
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.
What a perfect dish to serve for a New Year's Eve party! Cheers, Julia!
Seeing Julia Child prepare a classy dish makes me hungry. 😋
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 😊
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
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!
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.
Ever since playing The Sims 2, I've wondered what was in lobster thermidor. Now I know, and it looks wonderful!
The York Harbor Inn serves a special stuffed lobster with Thermidor sauce. The stuffing contains crab meat, scallops and shrimp (as I recall) and it is excellent.
All Hail Julia
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.
Boy that last one was gigantic.
Would be funny if it came to life.
Wow loved it, national treasure for sure. Yummy
This is the first time watching Julia Child. I had just watched chef Jean Pierre's version and l like his better.
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.
For a time these were behind a pay wall. Thanks for removing the wall. You can learn a lot from this delightful woman. Rest in peace Julia Child.
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.
Me watching this a day after broiling halved lobsters for NYE.
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 😂
You can’t buy giant lobsters like that anymore.
#Happy2024🥃🥳🥂🎉🎆🍾🍺
i am not a crook..i am not a crook!
Black and white food tastes best.
I can't watch this. Have to go find a dessert.
Always a weirdo. Grow a spine. Lol
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.
7 lb lobster? Wow! Different times.
That was a lot of work.
But was that towel Impeccably Clean?
Love the dame...just need three dishwashers.
I wonder how much those lobsters were per pound?
They'd cost an arm and a leg today.
Big $$$
Sound volume is too low
she forgot the spam. Eccchhh!
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
pull up a chair and let a giant secret agent teach you how to cook.
Headcannon that this is Clarckson's mom.
A lazy way to eat them! Oh have times changed!
overcooked methinks
Gordan Ramsay take notes.
those 3 lobsters in 2024 would probably cost well over 500.00 - those are what they call hard shell - the top of the line lobster
FYI the irony of this show is that during this period of time, people could not cook worth a shit. These recipes are so way over the head of even most people today, in the 60s and the 70s this was not possible