French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

you're not supposed to grab its body i already cut my hand today because of one of these guys there are over 80 species of lobster on earth no yeah it's for you i'll it's a lobster the whole time and i'm sure each of them delicious in their own way looks gorgeous the canadian lobster seems to get all the attention is this what it feels like to fall in love well i see there's a new champ in town these are known for being very aggressive bigger more angry aggressive version and even more expensive look at this guy today we're hunting down one of the most unique lobster species in the world it's called a spiny lobster for a reason with edible anatomy unlike any lobster you've seen before after paying hundreds of dollars just for one lobster we'll see a french chef prepare it four ways using every single body part you ready let's go boom welcome back to another fun seafood video and today we are returning once again to kalisa one of saigon's best seafood wholesalers they only import premium seafood yes we've seen that they have canadian lobsters but we're here for a different species spiny lobsters get their name from the forward pointing spines that cover their bodies they vary in form color and size but there is one found throughout the coastal waters of western australia and new zealand that glows a bright blood red the weight of the red spiny lobster is probably over seven pounds but all that weight is gonna be in its body because it doesn't have claws we're talking a huge lobster tail i'm pumped you're pumped let's go inside and meet our meat every time we come here i'd like to give you guys a little bit of a tour and show you some different seafoods that you maybe haven't seen before right here a huge tub full of these brown crabs ah stabbing me look at his super sharp feet how do you hold this it knows i have soft fleshy hands okay hold it like this ah it's got like little knife legs the edges it kind of looks like a pie should we eat this in a future episode let me know in the comments down below here freaking australian abalone these are ginormous it has changed shape to basically the shape of the basket this is a giant muscle that it uses for moving around for suctioning it also looks like uh this is gonna sell for around 33 per piece kind of expensive but it's a premium meat i think if you ate just two of these you'd be freaking full and this is what we're here for i'm not talking i'm gonna pull one out right now a beautiful creation okay i gotta buy the antenna a gift from god to mankind come here worth it so check this out guys this is a red spiny lobster it has legs almost like crab legs it's not going well oh it's not going well oh it's scratching the out of me no okay lesson learned sorry never pick up a lobster by its body or carapace it's covered with sharp thorny spikes that can and will injure you look at how huge this is instead grab it here so this one right here is seven pounds these legs they look like the creature from aliens if you put your face right there you're going to be effed lobsters taste with their legs by way of chemo sensory hairs that identify food they can even regrow lost legs or antennae during their molting period this is a lot of leg meat it really it reminds me almost of a king crab these big hands can be used for ripping different animals apart into little pieces so you can eat them their food contains a wide range of items such as caroline algae mollusks and crustaceans these are mouth arms can you imagine if you had little mouth arms right here you could eat so much more food however they can also be eaten by octopods large fish and the most dangerous predator of them all man rare premium giant size seafood like this comes at a price this guy cost 277 dollars we're going to tag them up and we're heading to a restaurant i'm super excited you ready buddy let's do this [Music] i am standing next to the very tall chef julian thank you so much for joining me today my pleasure right here it is the red spiny lobster have you ever heard of this yep oh can we get another take where you're like oh my god no no i'm at quince saigon a restaurant serving modern european cuisine last time i was here chef julian prepared some tantalizing treats utilizing local caviar oh my god this is so good it makes me angry today i brought him a monstrous lobster that he'll prepare four ways that's a nice slap yeah this is three to four times the size of a lobster julian would usually serve in his restaurant i'm just scared to cut it enough it's so huge more size means more meat i might try to dip it in ice for a while but it also means a thicker shell and a more fierce creature with a lot more fight in its belly i should tell you about five minutes ago this lobster escaped into ice prison i filmed it on my phone the lobster has been under ice for about 10 minutes now we're hoping to not get hurt and to reduce the amount of hostility coming from this particular lobster let's see if the ice actually worked this might be too much for julian to handle it's still pretty aware of what's going on all right well i never doubted it that is a load of meat it's almost translucent glassy you can kind of see through it a little bit let's see how much just the tail alone that's a whole dinner right there the legs are gigantic it's like dangling loose as soon as you break it off tightens up this is even more meat on the front of the lobster and then he just pulled out the beautiful head butter some people call it tamale we'll do a quick google search is that right tamale is a gland that helps with digestion sort of like a liver and a pancreas combined ah that's right and then we'll get alternate edit is that right oh it's not right now that we've completely broken down the lobster we have the legs we have the body we have the tail all dishes using different parts of the lobster and all of them gonna be delicious that's a plan i'm looking forward to it julian can't wain let's do it horse one comes from the tail look at that oh he's got layers of fat on top that's awesome he's giving it the japanese treatment by lightly salting and wrapping in seaweed for a brief time kombucha which is a japanese technique to really flash cure it the result fresh juicy sashimi slices what's really interesting is i expected for you to cut the sashimi just like you know normal thin big broad slices but this almost looks like a scallop i wanted the texture and not a thin slice on top a touch of tamale oil then thai seafood dressing made by blending a host of powerful flavors garnish with a thin slice of fried garlic and it's ready to eat [Music] oh that texture is crazy wow it's so solid fibrous but not chewy or anything like that this green sauce is super spicy but it has a fresh powerful intense salty spicy punch the way it breaks down in your mouth it's super unique it's an experience you can't get from a smaller lobster you just have to have those big tail muscles it's like an angry skeleton like an angry scallop yeah course two the legs on a canadian or main lobster these would usually be discarded but this spiny lobster has huge thick legs similar to a king crab oh it looks awesome it's got a little handle this is lobster-like tempura they get blanched in hot water then the meat is meticulously removed from the shell when i bite into this i'm assuming there's going to be like some tendon in the middle oh not oh you think they're just straight meat yes coated in a mixture of rice flour corn starch and soda deep fry then serve with truffle aioli a slice of lemon a pinch of salt and truffle flakes on top cheers [Music] oh wow that sauce is to die for it's equally like heavy rich and super light and fresh at the same time and then this is super crunchy you know when you get like a japanese shrimp tempura there's like just so many extra fried little bits that make a really texture that's really satisfying what happened to the other eight legs what are you talking about we're just getting warmed up now for the real deal so we actually have two lobsters they're being prepared and used in different ways this one is about to meet its demise in this hot pan of water so i'm gonna hide behind you and you can take it away shoot with caution it could still flap is it yeah i'm totally ready no movement i think that's a wrap lobster is in the hot water being blanched right now how long are you going to keep it in there five to six minutes so that's not enough to cook it all the way hopefully we'll ditch more easily the meat from the shell and also it will give more even cooking when we barbecue our second lobster is cut in half for our two main courses first the lobster patie when it comes to french cooking it's all about technique first the filling the tail is removed pan seared and seasoned with salt and butter mix with a leek fondue and valate sauce this is a velvety sauce made from a roux and a light stalk wrap the mixture in boiled swiss chard and let it chill in a freezer now to seal the deal so ptv we use puff pastry this is for the base some egg wash take out the mix we did before and we wrap it try to remove any air bubbles inside let's make a little chimney for the steam to get out now egg wash as well give it more protection and give a nice golden color here we go bake in the oven for 15 minutes then plate with parsnip remoulade and to take it over the top extra seared lobster tail pieces [Music] served alongside an emulsion made by extracting flavor from the lobster shell which was fried and simmered with other flavorful ingredients for two hours and here's the thing i don't know that much about french food but what i do know is that anytime they can wrap bread around something some kind of a puff pastry they're gonna do it and that's what he's done here oh that looks nice this is a lobster immersion i believe this is the tail i'm gonna give that a little bit of a swish in this sauce try it out oh the meat is wonderful firm but juicy this gravy it is so rich and so delicious just thick and savory and so satisfying we gotta hammer through some of this pastry let's try it all out together i've never had this kind of a pot pie the pastry is a little bit flaky and a little bit doughy and it really soaks up all these juices and just draws them in you feel there's pieces of lobster inside but really most of the flavor is coming from this incredible gravy oh you could pour that over a shoe and it would still be pretty good you're a parsnip remoulade refreshing citrusy it's a perfect way to balance out this really rich heavy food with something more light next horse feed me more course four the final dish a timeless cooking method that'll really show off the massive size of this lobster be seasoned with salt and a drizzle of olive oil and sets it on the grill for three minutes do you think for some people who dine out lobster represents just luxury food when cooked its rich red color makes a style statement like few other seafoods can some etiquette you eat lobster so you worth it julian elevates this luxurious meat slab to new heights by flavoring it with a godly mixture onion rosemary garlic japanese seven flavor powder lemon zest a squeeze of lemon and scallion then adding in the most prized part of the lobster the tamale give it a final torching plate and serve do i think lobster is overrated yeah bid am i going to complain if you put three and a half pounds of lobster in front of me no no no that's good i'm fine with that i'm gonna get to this very soon here this is the claw of a spiny lobster a typical spiny lobster like you might find in thailand or something i don't think they even have that i'm gonna try that out this is so different from what we had this morning i mean the sashimi was light spicy refreshing this one is like smoky and sweet it's picked up a ton of that charcoal deliciousness wow there's so much meat in there moving on to the body this is the tamale very rich fatty and some people call it head butter super rich creamy that's why we have some bread here smells amazing smoky fragrant aromatic it looks awful to be honest it just looks like [Music] it almost has that a little mineraly aftertaste to it like you would expect from a liver that's interesting i think the last thing to eat here is the tail oh yes it's working look at this there's just layers of meat falling off this is the sirloin of the lobster i'm gonna just take a bite of that [Music] oh it's like the cheesecake of the ocean so rich smoky fatty and powerful guys when is the last time you saw a lobster tail that huge wow if you look closely there's just big hulking muscles in here that break apart it basically has rippling abs even here in the body there's more meat i've had other big lobsters in the past i was not always impressed with the meat it got a bit tough here a great balance of delicious tender great textured meat with a very bold flavors i think that's why i'm probably supposed to put some lemon on there is that right balance so that is how you turn a seven pound spiny lobster into several several courses i'm super impressed at the work julian did today it's very cool seeing this whole creature actually two of them being turned into a ton of different dishes with every part of the body being used from the legs to the claw to the tail to the liver to the body and even the shell the shell was used it was boiled and he extracted flavor from that so every piece utilized in a different interesting way super creative absolutely worth it woke culture it's annoying unless it's in regards to food are you open to eating all creatures and cuisines then you my friend are culinarily woke link description go we actually have a giant one they reserved just for us see youtuber this is known as a brown crab this one is especially eager to be eaten it has mouth arms what the freak man do you ever wish you had mouth arms no or your customers how about your well how about your customers huh no no if your customers had melted that would be pretty they'd be eating so much food would look like feeding predator it's only about 138 that seems like a pretty good deal i've been hanging out with ellen and oprah too much now i just found out recently you can actually use these for food yeah not only drugs yeah yeah does it need water i'm going to give it a little bit of a dip come back to life bring me back to life well so today is all about kind of the challenge of seeing how many different ways you can prepare this one creature i'm not expecting perfection well no yeah i am no i'm just kidding so i can't focus everything reminds me of my my wife today um this is why i don't belong in a high-end restaurant i'm sorry i have a dirty mind guys that is it for this one thank you so much for watching we will see you next time apiece oh right

Channel: Best Ever Food Review Show

Views: 1,193,122

Rating: 4.9338522 out of 5

Keywords: Best ever food review show, befrs team, sonny side, Spiny lobster, seafood series, asian food, Vietnamese food, unique cooking, sea creature, unique food, bizarre sea creature, Saigon, weird creature, challenge chef with seafood, Rock lobster, what to eat in a spiny lobster, how to cook Lobster, French chef, Quince saigon, Red lobster, Red Rock lobster, Red crayfish, western australia lobster, LOBSTER Sashimi, LOBSTER LEG TEMPURA, lobster anatomy, LOBSTER PITHIVIER

Id: NBELKvAWHsU

Length: 16min 29sec (989 seconds)

Published: Wed Apr 07 2021