Wow! I can smell the briny essence of the sea that is captured from those shells in a luxurious lesson with a few simple steps. Thank you and keep your best, Chef 👍🏻👍🏻👍🏻
Hi there fellow chef, nice to come across your channel lots of awesome recipe contents. Just saw my analytics and this video bring little % traffic to my lobster video and I'm happy so happy about that Cheers for us
Hello Robert, thank you for taking the time to share this news with me. I am glad that my videos bring some traffic to you. I guess we both love cooking and sharing so lets keep it up :)
Thanks for the video, looks delicious! What was the dark colored liquid that your lobster shells were sitting in before you added them to the stock pot? Also, is it ok to make the recipe with lobster shells that are already orange from being steamed? Thanks in advance.
Hello Ashley, The black liquid is just the oxidation of the sea water and juices of the lobster shells after being defrosted... I do not cook with it ..I discard it as it is too dark.... You can use already steamed shell but will loose a lot of Intense flavours I hope it helps 😄
Wow! I can smell the briny essence of the sea that is captured from those shells in a luxurious lesson with a few simple steps. Thank you and keep your best, Chef 👍🏻👍🏻👍🏻
Miss Vie you are totally correct about the smell and the essence of this stock... I am pleased you enjoy it 😄
this looks incredible!!
Thank you... try it if you have left over shells
I love your tutorials! Keep making these- so informative
Cheers Jesse, your channel rocks.. Keep up the good work
What a Gorgeous Lobster Stock 🦞😍 Phenomenal Job Chef 👏🏽🙌🏽👌🏽
Thank you so very much... I am so glad you enjoyed it... what are you going to prepare with it ?
Yummy! I'm making it for Christmas 🎄 dinner 🍽️ thank you chef!
How was it?? Did you enjoy it?
Hi there fellow chef, nice to come across your channel lots of awesome recipe contents. Just saw my analytics and this video bring little % traffic to my lobster video and I'm happy so happy about that
Cheers for us
Hello Robert, thank you for taking the time to share this news with me. I am glad that my videos bring some traffic to you. I guess we both love cooking and sharing so lets keep it up :)
Thanks for the video, looks delicious! What was the dark colored liquid that your lobster shells were sitting in before you added them to the stock pot? Also, is it ok to make the recipe with lobster shells that are already orange from being steamed? Thanks in advance.
Hello Ashley,
The black liquid is just the oxidation of the sea water and juices of the lobster shells after being defrosted... I do not cook with it ..I discard it as it is too dark....
You can use already steamed shell but will loose a lot of Intense flavours
I hope it helps 😄
*Cooking with Frenchy -Cooking and Baking made easy* Which location you liked the most ? ♥️
I'm not sure I understand your question about locations ?
I've been looking for a simple stock recipe for my 1 leftover shell.
Frenchie: For this, you will need Cointreau & Oranges.
Hello Gary, Cointreau and oranges gives a good base flavour for your stock if you want to make a bisque out of it....
@@cookingwithfrenchy Ne me meprend pas, je comprend et acquiesce. Je suis simplement etonne!
Have a good one, Frenchie.
@@garyoak4175 pas de problem Gary 😁
I wouldn’t peel the carrots.
Why wouldn't you?
Too long, sorry. I'm sure it is excellent, but who has time.
🤣🤣🤣🤣
3 minutes of bullshit at the beginning made me switch off.
Thank you for taking the time to express yourself 👍🏻