Gordon Ramsay Demonstrates How To Cook The Perfect Lobster | Season 7 Ep. 6 | MASTERCHEF

Please be careful, because this one here is a super sharp fast claw. This one is to crush. Do not get your fingers in there, OK. Now, you got to kill it quickly. We'll do this as safe and as humane as possible. There's the cross line there. Across there, knife in, and down through, and that is it. Straight into the water, a touch of salt, and that is in there for two minutes. We're not cooking it all the way through. We're just poaching it to release the meat from the shell. So, I'm taking mental notes in my head right now like I'm a student in one of my classes. I'm memorizing every step he does because I'm going to de-shell this lobster exactly how Gordon's doing it. Now snap off the claws. Get down to the knuckles and twist and off. And then from there, straighten out the tail and twist. So you've got all that meat left in there. Open up the tail and then just press the shell very gently. Don't crush it. Now, once you've gone 2/3 of the way through, press here and shake, and carefully pull out the tail. Now, claws snap off the knuckles, twist and pull. You get that blade out there. OK, the blade comes out. And we want these claws intact. Just gently pries out that claw, and then open up the knuckles. But some of you stop at that point. There's more meat in here-- the eight legs that the majority of the population forget about. I am not going to let these legs go to waste. You start from thin end. You place that down there, and you literally push and roll. Wow. That's awesome. What? Now, how do we present that? Let me show. You take your tail and you just gently slice, and this helps it flatten out. That sits on your board. Your claws go on, and then your knuckles, and then very carefully your legs. We're not done. Take this beautiful head. Pull that off. Open it very carefully. And then you take your scissors and I'm going to trim the shell. Now, that should stand up usually. And then finally take a little touch of extra virgin olive oil, just very carefully brush. That gives it a nice sheen. Wow. Oh, my God. That is how you extract every ounce of lobster from your shell. Got it? Wow. [applause]

Channel: MasterChef On FOX

Views: 32,677,916

Rating: 4.8415151 out of 5

Keywords: everything, ounces, yummy, demonstarte, how to, gordon ramsay, challenges, food, cooking, cuisine, competition, masterchef, season 7, outtakes, happy birthday masterchef, MasterChef (TV Program), FOX BROADCASTING, contestants, whitney-bray, Hells Kitchen, Masterchef (TV Program), Cooking, Gordon ramsay, chef, celebrity, dining, challenge, recipe, cooking show

Id: -W37TDK6dBM

Length: 3min 0sec (180 seconds)

Published: Wed Jul 06 2016

Reddit Comments

[u/FreudJesusGod]

Holy shit that editing is obnoxious.

I could watch Gordon all day since he's a master of his craft, but the editing made me want to kill every single one of those people within 2 minutes.

Jesus H. Christ. TV is fucking terrible.

[u/[deleted]]

A master of his craft. You should see him filet a fish.

[u/gnomeChomskii]

Being from Maine, I found this to be a pretty stupid little segment. First, I wouldn't eat that tail before taking out the poop trail. That's so fucking gross. Gordon, come on man! Also, I would have picked apart the body a lot more to get all the delicious meat out of there. So no, he didn't do a very thorough job at all, and left the poop in. C- Gordon.

[u/[deleted]]

Shouldn't you remove that vein thing on the top? The black line in the center? One of you folk can prove me wrong, surely, but with lobster and shrimp I always figure get rid of any of those lines on the bottom or the top because they are nasty shit from the vessels or bowels of a bottom feeder. Yeah?

[u/MilesGates]

I love Gordon. but he's a hypocrite. He always mocks people adding inedible stuff to plates as if some sort of joke but then puts a lobster's head on my plate as if I'm supposed to kiss it before my meal.