Pro tip: toast your flour in a dry pan before combining to make a roux. Low heat to medium heat... Keep it moving... and you're just looking for it to darken a couple shades. That lobster was absofuckinglutely EPIC!!! Great tip for cracking the tail out. Spot on, finishing it off poached in butter!
A kindly culinary suggestion from gastronomic Belgium : when making a roux ( or béchamel sauce) better to use a metal whisk, you’ll see that it literally goes so much smoother. I admire the investment in imported Swiss cheese. Even here it costs more than regular cheese. Great channel, super learnings, nice adventures, I cannot wait to go spearfishing in the tropics again.
For the lobster we usually chuck them in the freezer for 30-45 min to go to sleep then they're dead, or if you flip them upside down and in the middle part of the legs you put a knife through it, it kills them as that's where their nervous system is and then chuck them in boiling water if your boiling them. Good vid as always, love blue water footage but hate going through the bluewater grind cause its sooooo boring haha
Ah that food looked so great Sam. Ryan awesome videos as usual! Also congratulations on your guys engagement, my wife and I got married this month. It’s amazing how much I feel blessed by God being married. Looking forward to you guys experiencing it too!
You should always kill it first. Right before you drop it in the water. It will relax the muscles. Just like the Japanese do with ikejime. Cook it 9 minutes per kilogram. Remove from the water and don’t shock it in ice right away. Allow to rest for 3 minutes and than place in the refrigerator until cold. Your lobster will be the most tender and moist it has ever been. Shocking it in ice cause the muscles to contract in which it forces out moisture. I love your channel.
My idol, killed it again brotha. I always want to do blue water dive but no one wanna go do that with me. Yes I know sharks here are crazy, but I just want to try it.
Hey Guys Trick I learned is to grate onion 🧅 pulp into bechamel with a micro plane so you get the flavor but not crunchy onion. Also, Dijon and goat cheese give the mornay a nice tang. Still add the cheddar ✌️
When you scale fish, try and save the scales in your freezer and throw that with you chum.
Pro tip: toast your flour in a dry pan before combining to make a roux. Low heat to medium heat... Keep it moving... and you're just looking for it to darken a couple shades.
That lobster was absofuckinglutely EPIC!!! Great tip for cracking the tail out. Spot on, finishing it off poached in butter!
A kindly culinary suggestion from gastronomic Belgium : when making a roux ( or béchamel sauce) better to use a metal whisk, you’ll see that it literally goes so much smoother. I admire the investment in imported Swiss cheese. Even here it costs more than regular cheese.
Great channel, super learnings, nice adventures, I cannot wait to go spearfishing in the tropics again.
BW is boring until it’s not, but I think I’ll always prefer reef diving 🤙🏼
Might just be me but I will generally always put lobsters/crays to sleep in the freezer prior to cooking.
For the lobster we usually chuck them in the freezer for 30-45 min to go to sleep then they're dead, or if you flip them upside down and in the middle part of the legs you put a knife through it, it kills them as that's where their nervous system is and then chuck them in boiling water if your boiling them. Good vid as always, love blue water footage but hate going through the bluewater grind cause its sooooo boring haha
I’m loving Sam’s subtle “fold in the cheese” 💗🤣🤣 great video guys!! Loved it!
Ah that food looked so great Sam. Ryan awesome videos as usual!
Also congratulations on your guys engagement, my wife and I got married this month. It’s amazing how much I feel blessed by God being married. Looking forward to you guys experiencing it too!
Had me cracking up at the end, "Sam you've done it!"... and then you crack open the old bay immediately after, no hesitation 🤣
Yeah that was hilarious mans loves his o-bay can’t blame him though shits good 😂
love your content man. I live in South Africa and the tips that you share in your videos have helped me progress a lot as a spearfisherman.
I'm also in Cape Town. Love your videos mate!
That topdown shot of them all chewing early in the vid is sick 🤘
So fast!!!!
you need to head over to aus, our normal dive day starts at 4, 2 hr run to the reef in the water as the sun comes up
Right on Rmx. Time to go dive.. b safe
Ending was amazing 😂.great vid
You should always kill it first. Right before you drop it in the water. It will relax the muscles. Just like the Japanese do with ikejime. Cook it 9 minutes per kilogram. Remove from the water and don’t shock it in ice right away. Allow to rest for 3 minutes and than place in the refrigerator until cold. Your lobster will be the most tender and moist it has ever been. Shocking it in ice cause the muscles to contract in which it forces out moisture. I love your channel.
My idol, killed it again brotha. I always want to do blue water dive but no one wanna go do that with me. Yes I know sharks here are crazy, but I just want to try it.
Ok so I am Drooling here!! Dammmmm I can almost taste that.
Nice fishing , watching here from Philippines.
But wait... where was the cream???
Loved the episode and am looking forward to the next one!
Shout Out sir Ryan.
from Philippines 🇵🇭.
BORACAY ISLAND SPEARO ♥️
Yum food there! “And now it’s just postER and lobstA?” Hehehe yeah I heard that
"You won't catch any lobsters during the day" bro now I HAVE to try
lol waking up at 5am is what you call early
Lol awesome that's my brother inlaw and my nephew in that other boat catching fish 🤣
Monstah Wahanui lol. Lehi Imposter 😂 7:25
Mannnn..lets trade life...u can keep the $$$$$$....🤣🤣🤣🤣🤣great videooo...hi chef Sam 🤗....
Lobster Mash toooooooo
I was just thinkn to myself throw sum old bay in there and boom! u did it hehe nice lobster too
U can make asparagus with that chesse...For the goats cheese sandwiches too....Cave age cheese kind like guyere chesse
Hey Guys
Trick I learned is to grate onion 🧅 pulp into bechamel with a micro plane so you get the flavor but not crunchy onion. Also, Dijon and goat cheese give the mornay a nice tang. Still add the cheddar ✌️
You should have kept the water you boiled the lobster to use for boiling the mac
Do you feel the 110 gives you the ability to take reef or blue water. I was thinking of getting a 90 for the reef and a 120roller for blue water.
Yessah cuz that’s how we are Braddah Yessah nice vid cuz keep um up and blue water is good bra you just gotta know the ways Braddah
Nice One My Friend,,Wish you could post a video everyday Man,,🇱🇨👊🏿👍🏿♥️
you gotta put some sauce on those burgers man common, great video tho
Looks like too much fun lol. As if that can happen.
Next time bring an ahi
Nice....
I’m a Cajun baby! Rouix don’t require milk, better off without. Not hatin but my Cajun ancestry wanna chastise you for it
take the end tip of the tail off then pop the meat out the other side. you do not have to smash the tail like that.
These guys eat so well. Fresh seafood 🦞🦞!! Love it.
mama sam. papa ryan
That’s a wahanui not lehi
first comment
+
R☯️S
Not keto friendly, and you should brain the Lobster 1`st