Thank you..... thank you..... thank you. Finally someone like u. Makes the best and simple recipe of lobster mornay. That was quick to make. I'm savin this video. Nd will write down your recipe in my collection of recipes. I've kept over the years. 👍🖐️
Mornay is made from the basic French sauce Bechamel which you made very nice with butter, flour and milk, and I also agree 100% on the proportion 100, 100, 1000 gr. nutmeg and salt. Mornay is called when you add the cheeses (very correct), and egg yolks. Your recipe is very good. If you add sauted shallots and mushrooms in butter, and add the bite size lobster then you have the original classic Lobster Thermidor. I gave you a like and your dish is very nice. Additionally, in the early 70s we added some pommes duchese around the shell using an icing bag to make it more beautiful. Regards from Cyprus EU, chef Andros.
instantly fell in love with this channel. i really enjoyed watching this, im not a fan of seafood myself but this makes me want to start cooking seafood
Xenny glad you have tune in, thanks for your feed back, lots more on our channel for your enjoyment. Remember NEW CLIPS every Friday for all to enjoy. We need your help to share our clips and get your mates to subscribe to our channel. th-cam.com/users/TheHookandTheCook as it will help us film more for all to enjoy. Thanks for your support. Regards Scotty & Paul
HI Chef Hook and Cook, In Vietnam. I am trying to learn and understand how to cook good and delicious Tom Hum pho mai. means Lobster Thermidor baked. and You are the best tube I have found. thanks for tutorial and sharing.
Yes it was good, another treat from The Cook, more to come. Thanks for tuning in and please subscribe to our channel and share with as many friends as you can and ask them to subscribe also as it will help us film more all all to enjoy, th-cam.com/users/TheHookandTheCook thanks for your support. Regards Scotty & Paul
I haven t prepared this one , y e t ! Lobster is my favorite theme ingredient. Thermidor, stew, newberg and and and. Mornay is teasing me for a try! Atlantic lobster always. For me. Great job with your production and video! Wonderful inspiration!
One for the Cook great question thanks. New clips every Friday. To help The Hook and The Cook grow their channel so we can film more for all please share our clips and join the family by subscribing today to our channel and get all you mates to join as we have lots for all to enjoy. A big thanks for your support. th-cam.com/users/TheHookandTheCook Regards Scotty & Paul
Thanks for tuning in and your feed back, New clips every Friday on The Hook and The Cook th-cam.com/users/TheHookandTheCook Please subscribe to our channel and share with your mates, Thanks Regards Scotty & Paul
It looks freaking delicious. My only problem? I’m such a lobster fanatic that guys like me want to taste the LOBSTER, and many of us in the states won’t even go near Mac and Cheese with Lobster, which is hugely popular here, or a lobster roll smothered in mayo. I would love to try doing a Mornay, or a Thermidor, but I just know that after all that work, I’m gonna wish I just steamed a lobster and had clarified butter to dip in it. Okay, call me boring.
That six minutes went in 30 seconds ? I learned a big big big lot :) Thank you "Wow" my guess is you've played before ? ;) and with my "earlier-Subscribes" I didn't hit that bell to get email advises, now I have; Again Thanks :) :)
Yes a great feed right there, thanks for tuning in glad you are enjoying our shows weekly, New clips every Friday. Help us reach 20K SUBSCRIBERS by the end of August. Please subscribe and get all your friends to. th-cam.com/users/TheHookandTheCook Thanks for your support. Regards Scotty & Paul
VAiNY 🙏 thank you VAiNY I am happy you enjoyed the clip regards Paul. We have a great clips loading up every Friday. Have you checked out our full shows yet?
Thanks for your support. Thanks for tuning in and remember to subscribe to our channel for all your fishing & Cooking tips & Tricks every Friday. th-cam.com/users/TheHookandTheCook Please share with your friends as it will help us film more for all to enjoy. Regards Scotty & Paul
Not shore on that mate interesting. Close to 20K SUBSCRIBERS, give us a hand share with all your friends Please subscribe and get all your friends to. th-cam.com/users/TheHookandTheCook Thanks for your support. Regards Scotty & Paul
That's the real deal right there thank you for the video will definitely be using the recipe
Cheers Robert 👍
Thank you..... thank you..... thank you. Finally someone like u. Makes the best and simple recipe of lobster mornay. That was quick to make. I'm savin this video. Nd will write down your recipe in my collection of recipes. I've kept over the years. 👍🖐️
Thank you it makes it all worth while when I get comments like this regards Paul
Mornay is made from the basic French sauce Bechamel which you made very nice with butter, flour and milk, and I also agree 100% on the proportion 100, 100, 1000 gr. nutmeg and salt. Mornay is called when you add the cheeses (very correct), and egg yolks. Your recipe is very good. If you add sauted shallots and mushrooms in butter, and add the bite size lobster then you have the original classic Lobster Thermidor. I gave you a like and your dish is very nice. Additionally, in the early 70s we added some pommes duchese around the shell using an icing bag to make it more beautiful. Regards from Cyprus EU, chef Andros.
Thanks glad you enjoyed. Regards Scotty & Paul
Q
I used to dive the Warnambool harbour when I lived in Terang in the mid 70s, I love the place. Top job on the Cray mate!
Thanks Frank 👍
Thank you, at last a proper chef, cooking a classic dish, perfectly, with love and skill, I knew I was in the right place when he studded the onion...
Thanks for your feed back, tune in every Friday thanks. Regards Scotty & Paul
instantly fell in love with this channel. i really enjoyed watching this, im not a fan of seafood myself but this makes me want to start cooking seafood
Xenny glad you have tune in, thanks for your feed back, lots more on our channel for your enjoyment.
Remember NEW CLIPS every Friday for all to enjoy.
We need your help to share our clips and get your mates to subscribe to our channel.
th-cam.com/users/TheHookandTheCook
as it will help us film more for all to enjoy. Thanks for your support.
Regards Scotty & Paul
Thank you Xenny
HI Chef Hook and Cook, In Vietnam. I am trying to learn and understand how to cook good and delicious Tom Hum pho mai. means Lobster Thermidor baked. and You are the best tube I have found. thanks for tutorial and sharing.
Thank you so much for your comments happy I could help cheers Paul
Very yumie lobster 🦞 😘 xx
God bless a wonderful recipe only wish could've been there to taste it yummy 😋
+Shawn Nesbit thank you for watching Shawn regards Scotty & Paul 👍
Good stuff Paul, looks delicious!
Yes it was good, another treat from The Cook, more to come.
Thanks for tuning in and please subscribe to our channel and share with
as many friends as you can and ask them to subscribe also as it will
help us film more all all to enjoy, th-cam.com/users/TheHookandTheCook
thanks for your support.
Regards Scotty & Paul
LunaRendezvous thank you 🙏 Paul 👍👍👍
No probs LunaRendezvous
Regards Paul
Thank you
How long you need to cook the lobster in the oven and the temperature please ?
Thank you sir, very good class!
Dominic our pleasure mate thanks for tuning in and remember new clips weekly on The Hook and The Cook. Regards Scotty & Paul
Do you have a cookbook for sale? Love your recipes! (Jules from NZ)
Sorry I don’t atm thank you for your kind words thanks for watching regards Paul
'Thumbs up for that one mate.' Indeed!
Geffrey yes hard to beat, have you cooked this dish before.
Regards Scotty & Paul
I haven t prepared this one , y e t ! Lobster is my favorite theme ingredient. Thermidor, stew, newberg and and and. Mornay is teasing me for a try! Atlantic lobster always. For me. Great job with your production and video! Wonderful inspiration!
+Geffrey Bolster thank you for your kind comments let us know when you give it a goo cheers Scotty & Paul 👍
Geffrey thanks mate, Thermidor stew sounds interesting.Regards Scotty & Paul
I'm going to make this tomorrow. Got couple of fresh lobsters from working mate!
Thanks let us know how it turned out, Regards Scotty & Paul
great recipe!!! is this not considered thermidor?
One for the Cook great question thanks.
New clips every Friday. To help The Hook and The Cook grow their channel
so we can film more for all please share our clips and join the family
by subscribing today to our channel and get all you mates to join as we
have lots for all to enjoy. A big thanks for your support.
th-cam.com/users/TheHookandTheCook
Regards Scotty & Paul
Delicious 😘
Thanks for tuning in and your feed back, New clips every Friday on The Hook and The Cook th-cam.com/users/TheHookandTheCook Please subscribe to our channel and share with your mates, Thanks Regards Scotty & Paul
It looks freaking delicious. My only problem?
I’m such a lobster fanatic that guys like me want to taste the LOBSTER, and many of us in the states won’t even go near Mac and Cheese with Lobster, which is hugely popular here, or a lobster roll smothered in mayo.
I would love to try doing a Mornay, or a Thermidor, but I just know that after all that work, I’m gonna wish I just steamed a lobster and had clarified butter to dip in it.
Okay, call me boring.
+Ira Rather thanks for watching yes sometimes simple is best 👍👍👍cheers Scotty and Paul
No lemon for garnish?
you can serve it on the side thanks for watching
5:20
yes that's what its about
love that
👍
That six minutes went in 30 seconds ? I learned a big big big lot :) Thank you "Wow" my guess is you've played before ? ;) and with my "earlier-Subscribes" I didn't hit that bell to get email advises, now I have; Again Thanks :) :)
+John Skiggs thanks John Much appreciated.
👍
+TheHookandTheCook cheers Scotty & Paul
That's a big Lobster, unseen in these Parts.
Glad you enjoyed, thanks for tuning in Regards Scotty & Paul
Im hungry now
Yes a great feed right there, thanks for tuning in glad you are enjoying our shows weekly, New clips every Friday.
Help us reach 20K SUBSCRIBERS by the end of August.
Please subscribe and get all your friends to.
th-cam.com/users/TheHookandTheCook
Thanks for your support.
Regards Scotty & Paul
Only half way through but what was the point of warming the milk with half an onion in it?
+Nikita Webber infused the milk hope this helps 👍
Thank you.
I really love how u humanely manage to kill the lobster without making them 'suffering' in a way. Thumbs up!!!👍🏼👍🏼👍🏼
VAiNY 🙏 thank you VAiNY I am happy you enjoyed the clip regards Paul. We have a great clips loading up every Friday. Have you checked out our full shows yet?
TheHookandTheCook Sure will. I already subscribed to ur chanel! Yes sir!👍🏼😀👍🏼
Thanks for your support.
Thanks for tuning in and remember to subscribe to our channel for all
your fishing & Cooking tips & Tricks every Friday. th-cam.com/users/TheHookandTheCook
Please share with your friends as it will help us film more for all to enjoy.
Regards Scotty & Paul
Ducati I don’t think lobsters feel pain as we do. Oh well
Is this how Chinese weddings make the lobsters?
Not shore on that mate interesting.
Close to 20K SUBSCRIBERS, give us a hand share with all your friends
Please subscribe and get all your friends to.
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Bahannya susah chef 😔
they are crayfish. Not lobsters
lobster have pincher claws.
Thanks Regards Scotty & Paul
This is more tasty than lobster with the claws, and in most of the world they call this lobster.
I would stress too if I was thrown in boiling water aware that I was thrown in boiling water!
+Panda Grylls thanks for the comment tune every Friday for new clip cheers Scotty and Paul 👍👍
Those are not lobsters their crays
Thanks for tuning in, enjoyed your feed back.
Regards Scotty & Paul