Thanks again to Bright Cellars for sponsoring this video and for the limited time offer! Click here bit.ly/BrightCellarsNACS2 to get 50% off your first 6 bottle box!
On the same boat with you buddy! I also did radiation so it burnt away all my taste buds! Its torture but I cant wait to start cooking again, this will do for now lol. Hope the rest of your treatment goes well.
Made this for my wife’s birthday today! Served with some old champagne, it was amazing. Starting with live lobster was an experience - it really makes you respect, and want to tribute them. Flavor was amazing - would of never even tried this without this channel. Cheers!
@@torreyholmes7205 As I said above, lobsters aren't filter feeders. The concern is with them eating shellfish that are infected with paralytic shellfish poisoning, which only occurs when there's a population explosion of specific poison-producing plankton, called "red tide". If you know where your lobster was sourced, and there were no shellfish bans in place, tomalley is perfectly fine to consume.
Brother pisan, love your tallent. I just keep watching you and I have taken my cooking to the next level. Appreciate you! You have a great story of how you worked your ass off to get where you are today. Thanks for sharing these great recipes.
I'm moving to a new house that I spec'ed out with Induction. That high sided pan will be perfect as a replacement for my traditional Wok, which just won't get enough heat due to the smaller base.
Great show. Made your pepper pasta sauce last week, my family and I enjoyed it very much. If I may, just a little tip I learned in South Korea while stationed there. Use kitchen shears to extract crab and or lobster meat. Less stabbing accidents.
I’m allergic to shell fish, but my family loves lobster and this video just blew my mind. I’m going to definitely cook this for them! I tried your spicy tuna recipe last week and It was amazing 10/10
Looks delicious. Very similar to the recipe I got from a restaurant in Kansas City, of all places. Homemade seafood stock is relatively easy. Don't call me crazy, but my freezer has a bag of shrimp and lobster shell pieces waiting for the next batch of broth.
I'm so glad you say no to tomali because so many ppl say it's the best part. I agree it's not clean and I won't compromise that for "green crap flavor" lol
Wow! Just WOW! Another stellar creation from Stephen Cusato. THIS is how it’s done. (One exception: I prefer technique + Correct rice to create the creaminess of the risotto w/o adding any cream, mascarpone, etc. You’ve got the technique and the rice -carnaroli- adding the marscapone to me is like adding cream to carbonara. Just my opinion.)
I would suggest not adding ice directly to it to keep the little bit of flavor that is in the stock But to instead at the bowl directly on top of some ice cold water
would LOVE to see something similar with scallops as I'm allergic to crustaceans but not molluscs! looked amazing though I may just risk some hives for a bite of this
Hmm in this case I think you should give octopuses and calamari a try. Octopus stock especially is very tasty and it should make a nice base for the risotto
Solid demo, I’ve have neither cooked lobster nor risotto before. This looks high end but accessible, fair play. Just curious what you’d make with the extra stock after you freeze it? I love making my own broth and stock as well, makes everything better
Aside from working with the rather poorly written and verbose recipe (lots of issues! 😥) in the link, this turned out to be a LUXURIOUS and EXTRAVAGANT INDULGENCE. ❤ Using four tails vs whole lobsters worked out just fine, and I'd definitely make it again!
Lobsters aren't filter feeders. The concern is with them eating shellfish that are infected with paralytic shellfish poisoning, which only occurs when there's a population explosion of specific poison-producing plankton, called "red tide". If you know where your lobster was sourced, and there were no shellfish bans in place, tomalley is perfectly fine to consume.
Another rissto recipe in my backlog now, I live in the bay area so I'll sub in fresh crabbys maybe this will be a side dish for Christmas when I make chippino
Lovely recipe indeed and great execution…as always - one small criticism: as a chef, a professional cook or even foodie (do hate that title lol), one ought to have a good, basic foundation and understanding in the sense of grape varietals, appropriate wine choices where certain wines are famously produced (wines are global but origin/terroir snd vinification is paramount). Chardonnay is a predictably bad choice for such a dish but if going for that try a robust Muscadet or Chablis! Sauvignon Blanc is always good with anything that has scales and fins
Amazing. Will do it but not with lobster but with another sea food because doing the lobster stock would be to much work and lobster is just annoying and messy to prepare. Also, I will add saffron. I love saffron in risottos. However I cant wait to try the mascarpone trick.
For people who are looking for the most humane way to kill lobsters, you have to first study them to find out what they love best: cold flowing water, as cold as you can find. If they could live in water at 0.5 degrees above freezing temps they would live their absolute best life. So I tried every single method over the last 30 years or so and I found out that if you plunge them in cold sea salted water in a large insulated container with the top removed, then put them in a large "hunter style" freezer with a very dim soft blue light and wait a few hours, you will see they seem almost as happy as if they had found their paradise even though it's obviously an artificial habitat. I even put a GoPro in the freezer many times to watch them until there is no movement anymore, until you think they are dead in fact, but they are not, they are just asleep really. If you try it and you put them in normal tap-cold water in the sink one hour after they fell asleep they will eventually wake up. So why is it the most humane way to kill them you might ask? Because this way you can plunge them in extremely hot water before they even wake up. They are still alive but very profoundly asleep by the cold that they love so much. They actually die while they are asleep. Who wouldn't wish for such a great death?
@@NOTANOTHERCOOKINGSHOW great choice Campanini! If you want to extract more flavour, you can try to put in a food processor the boiled exterior of lobster with boiled vegetables and then strain it. I do the same for crabs and shrimps risotto or pasta.
Thanks again to Bright Cellars for sponsoring this video and for the limited time offer! Click here bit.ly/BrightCellarsNACS2 to get 50% off your first 6 bottle box!
Can we use Garlic Butter insted of regular or black Truffle Butter?
Link for recipe not working. also thanks for the video
Do a veal saltinbocca!
Great video. Is that a NYC way to say risotto?
The link for the recipe doesn’t seem to be working, hoe much Chardonnay do you use? Excited to try!
1 milli by the end of 2022!!
Your videos are my favorite to watch during chemo. They inspire me to try new recipes after I get out of the hospital.
This will be added to the list!
Hope you get out of there soon and start Cooking! 🤗
I wish you a quick recovery :)
I’m sitting here in the same boat Rick, can’t wait to get home from
the hospital and start trying some recipes. Wish you a speedy recovery.
cheers to that rick! hope you are out of the hospital soon!!
On the same boat with you buddy! I also did radiation so it burnt away all my taste buds! Its torture but I cant wait to start cooking again, this will do for now lol. Hope the rest of your treatment goes well.
Made this for my wife’s birthday today! Served with some old champagne, it was amazing. Starting with live lobster was an experience - it really makes you respect, and want to tribute them. Flavor was amazing - would of never even tried this without this channel. Cheers!
Never really wanted Risotto until this. Looks amazing
This. Is. Amazing. Other channels show me how to make food I'd eat every day. You show me food I can serve to guests and those I love.
Cooking for loved ones deepens the bond, for sure
This is the first video I've clicked on of yours. You, my friend are one of the premier cooking channels. Well done! New sub.
I made this today, My Italian Wife and I loved it!
This is by far my favorite cooking channel. Always has good recipes and makes me love cooking even more. Thank you
It's my favourite too and I have watched dozens of them. I mean, it's not even close for me.
“Smooth mellow oceanic flavors” 🙌🏻
Most brilliant recipe I've seen from you! A true gem!
All you need to say is "lobster risotto" and I'm all-in. This recipe looks truly divine.
Where are your dinner plates from?! I love the white with the black rim! ❤️
Dude, the tomalley (sp) is a delicacy!
Tomalley does taste good, but under certain circumstances, it can be considered a health hazard.
@@torreyholmes7205 As I said above, lobsters aren't filter feeders. The concern is with them eating shellfish that are infected with paralytic shellfish poisoning, which only occurs when there's a population explosion of specific poison-producing plankton, called "red tide". If you know where your lobster was sourced, and there were no shellfish bans in place, tomalley is perfectly fine to consume.
I did that yesterday, it was crazy good. Thanks !
Brother pisan, love your tallent. I just keep watching you and I have taken my cooking to the next level. Appreciate you! You have a great story of how you worked your ass off to get where you are today. Thanks for sharing these great recipes.
Thanks for this, mate - a clear-cut way to make delicious food nore humane.
Oh man, cutting board inside a sheet tray is so smart, I've never thought of that. Looks crazy good though.
I'm moving to a new house that I spec'ed out with Induction. That high sided pan will be perfect as a replacement for my traditional Wok, which just won't get enough heat due to the smaller base.
Great show. Made your pepper pasta sauce last week, my family and I enjoyed it very much. If I may, just a little tip I learned in South Korea while stationed there. Use kitchen shears to extract crab and or lobster meat. Less stabbing accidents.
I’m allergic to shell fish, but my family loves lobster and this video just blew my mind. I’m going to definitely cook this for them! I tried your spicy tuna recipe last week and It was amazing 10/10
Looks delicious. Very similar to the recipe I got from a restaurant in Kansas City, of all places. Homemade seafood stock is relatively easy. Don't call me crazy, but my freezer has a bag of shrimp and lobster shell pieces waiting for the next batch of broth.
Just absolute yum 😋. Looks so delicious.
I love how you talk about food.
Excellent. I really like the seafood dishes. Keep em coming!!
this is amazing and everything was done to perfection, gonna have to make this some time!
Looks insanely good, and I admire your ability to not devour those two lobsters immediately
OMG! If only I was younger, thinner, single and lived on the east coast. ♥️
I've seen lots and lots of cooking channels
This guy is very skilled and really knows how to cook..
Much appreciated 🙏
Can't wait to give this one a shot thanks!
I'm so glad you say no to tomali because so many ppl say it's the best part. I agree it's not clean and I won't compromise that for "green crap flavor" lol
My mouth jets just took off! This looks delish!!
I love when he says: then you’re gonna do this n that, im just watching for the awesome foodporn value. ☺️
This is a work of art. Truly inspiring. All your work is very good, this is your best yet!
Easily the best risotto recipe I’ve ever seen… making this!
Wow! Just WOW! Another stellar creation from Stephen Cusato. THIS is how it’s done.
(One exception: I prefer technique + Correct rice to create the creaminess of the risotto w/o adding any cream, mascarpone, etc. You’ve got the technique and the rice -carnaroli- adding the marscapone to me is like adding cream to carbonara. Just my opinion.)
I don’t see an edit feature. “Carnaroli” should not have a strike out. Maybe the channel doesn’t recognize it?
Your the Lex Fridman of cooking, you rock, no pretense, way to go! 👍
it's "you're" and no, lex is b. Stephen is not.
Oh my goodness, it looks divine!
Yum yum yummo!! I’ve never cooked lobster before or made stock, but I will now!! Thanks!!
Oh yeah man.......that's exactly what Willis was talking about! 👍👍👌
You are my favourite Chef now 👌
restaurant quality recipe and tips here bravo!
I would suggest not adding ice directly to it to keep the little bit of flavor that is in the stock But to instead at the bowl directly on top of some ice cold water
would LOVE to see something similar with scallops as I'm allergic to crustaceans but not molluscs! looked amazing though I may just risk some hives for a bite of this
Hmm in this case I think you should give octopuses and calamari a try. Octopus stock especially is very tasty and it should make a nice base for the risotto
octopuses and calamari too sentient of creatures to eat and I eat meat
“It’s just **stupid** good” 😂😂😂
For real though bro, I make crab risotto all the time and this recipe fkn slaps homie
You can use a rolling pin to remove the meat from the legs. Just push down with a good bit of pressure. Then roll from one end to the other.
Great episode man
My two favorite foods, lobster and risotto!! *drools*
I've never tried Risotto, but I think it's time!
oh wow i am salivating
This is really impressive! It looks amazing!! I'm a big fan of your videos and this one looks like your greatest recipe
This dish is absolutely beautiful ❤️
Dude.. 50% off of anything is a solid discount. Well done. This might be the first paid promotion I partake in.
Solid demo, I’ve have neither cooked lobster nor risotto before. This looks high end but accessible, fair play.
Just curious what you’d make with the extra stock after you freeze it? I love making my own broth and stock as well, makes everything better
Just tried it out, hell yes…❤
You rock man. Truly amazing.
That looks just unbelievable
Love love love this!
Looks incredibly good
That looks absolutely incredible! Thank you so much for this recipe.
That looks incredible.
Dope video brother💪🏻💪🏻
I like how he says it’s stupid good, because that’s how my son compliments something he likes that I cook.
Will be trying this for sure. Awesome job
Aside from working with the rather poorly written and verbose recipe (lots of issues! 😥) in the link, this turned out to be a LUXURIOUS and EXTRAVAGANT INDULGENCE. ❤ Using four tails vs whole lobsters worked out just fine, and I'd definitely make it again!
This look phenomenal!!! 😋
Looks incredible!
Really well made.
Lobsters aren't filter feeders. The concern is with them eating shellfish that are infected with paralytic shellfish poisoning, which only occurs when there's a population explosion of specific poison-producing plankton, called "red tide". If you know where your lobster was sourced, and there were no shellfish bans in place, tomalley is perfectly fine to consume.
Rip Leon
Another rissto recipe in my backlog now, I live in the bay area so I'll sub in fresh crabbys maybe this will be a side dish for Christmas when I make chippino
Omygoodness this looks so good. Need to make this asap! Thank you! ❤🙏🇮🇹
You are an artist 😍
good stuff, as usual.
Looks amazing 👏....you are so organized 😍
Looks amazing! 😍
Another artistic recipe!
Perfection✨
This might be the recipe i ball out on and make
Damn phenomenal.
Great recipe.
Damn bro. U the risotto king. Bet.
one of the simplest and best explanations of broth vs stock ive heard, as i always forget if there even is a difference
Lovely recipe indeed and great execution…as always - one small criticism: as a chef, a professional cook or even foodie (do hate that title lol), one ought to have a good, basic foundation and understanding in the sense of grape varietals, appropriate wine choices where certain wines are famously produced (wines are global but origin/terroir snd vinification is paramount). Chardonnay is a predictably bad choice for such a dish but if going for that try a robust Muscadet or Chablis! Sauvignon Blanc is always good with anything that has scales and fins
Amazing. Will do it but not with lobster but with another sea food because doing the lobster stock would be to much work and lobster is just annoying and messy to prepare.
Also, I will add saffron. I love saffron in risottos. However I cant wait to try the mascarpone trick.
Great Lobsterrisotto 🙏🙏🙏
nice recipe, I will definitely try it, but one question tho. why did not you use the meat of the legs too?
Tomalle and egg roe is the best part brah.
For people who are looking for the most humane way to kill lobsters, you have to first study them to find out what they love best: cold flowing water, as cold as you can find. If they could live in water at 0.5 degrees above freezing temps they would live their absolute best life. So I tried every single method over the last 30 years or so and I found out that if you plunge them in cold sea salted water in a large insulated container with the top removed, then put them in a large "hunter style" freezer with a very dim soft blue light and wait a few hours, you will see they seem almost as happy as if they had found their paradise even though it's obviously an artificial habitat. I even put a GoPro in the freezer many times to watch them until there is no movement anymore, until you think they are dead in fact, but they are not, they are just asleep really. If you try it and you put them in normal tap-cold water in the sink one hour after they fell asleep they will eventually wake up. So why is it the most humane way to kill them you might ask? Because this way you can plunge them in extremely hot water before they even wake up. They are still alive but very profoundly asleep by the cold that they love so much. They actually die while they are asleep. Who wouldn't wish for such a great death?
cooking the elastics, cue Costanza; ohhhh, PACO!
Tamale is the best part brother
You can get the lobsters pretty cold before you dispatch it and they won’t feel it and basically be asleep for it
To die for!
Great video
thanks for humane treatment of the lobster....and for another amazing recipe
I would love to see this cat on a show like Chopped.
O I did try the pasta ouvo and was delicious
Looks great and I'd love to try it but the link to the recipe is not working for me.
Looks fantastic! Can't find the recipe on your website.
Your sponsor sounds amazing. IN THE USA. How about that place called Canada.
Campanini, is my favorite rice!
Next time, if you want the best risotto ever, try Vialone Nano Campanini rice.
I used it in the mushroom
Risotto video. Both very good
@@NOTANOTHERCOOKINGSHOW great choice Campanini!
If you want to extract more flavour, you can try to put in a food processor the boiled exterior of lobster with boiled vegetables and then strain it.
I do the same for crabs and shrimps risotto or pasta.