GRAPHIC: 4 Ways to COOK LOBSTERS, Sous Vide vs Boiled!

[Music] that's a giveaway guys that the queue won't wait welcome back to severe everything guys thanks to Maine lobster now for sponsoring this video gentlemen today we have lobsters and we apparently have a bunch of it look that comes with instruction and everything on how you could boil it how you can prepare directly at home as you can see five bucks well scan this thing's gigantic holes it in skinny guys anyway enough talking let's open it I'm excited to find out what's inside we just got in here your lobster now do it like a man boom we just got the shipment right now oh got the size of these monsters they're still like a first in our life what I mean of course that's what it's all about live lobsters hundred percent live loves look at the size as you can see comes with gel pack look at that whoa and this is the little one look at that let me get the big one for you guys look at the size of this thing how many how many pounds man this is nice that's like three or four pounds laughs I love they are big lobsters they replied that they don't play around look at that put it there so we can hang about a month did you think it anything bingo that's see if you're a man I heard it's not that painful look this one is not that painful and the other one is the crusher so this one is just a picture come on do it dad yes like that yeah bro don't be scared bro okay bro don't miss my mom it's not that bad because I'm a ninja I'm the real ninja here okay all right enough talking guys how about we do an experiment and we prepared three different ways maybe this Lobster I don't get this not cook I don't care well okay that's good let's do it however you want very good it is time to cook this beautiful lobsters let's do it this is the Maine lobster they all arrive a hundred percent live and it is one of the guarantees of Maine lobster now your lobster will always arrive live guaranteed this is a six pounds lobster and he has humongous claws which is great meat and the tail is pretty huge as well now even though they have much larger than that first Soviet I thought it was perfect size and today I am going to be preparing it three different ways the next part will be graphic as I will dispatch the lobster humanely as you can see I added a time stamp if you'd like to skip this process dispatching the lobster is a part of life and it is our food if you don't mind watching it it is time to prepare it so check it out it is important to use a proper knife do not use a chef's knife or a regular thin knife this is a stiff and strong knife as the shell is very very hard if the claws do not have a rubber band I recommend putting a towel around it to ensure that you won't get pinched when this patching goes straight down as hard as you can and then push your knife forward do not hesitate this kills the lobster almost instantaneously and it is the most of humane way to do it then I removed the tail and for this preparation I'm going to de-shell it completely I chopped up the flappers and removed all the flesh for the claws using the back of my knife I just hammered it down as much as I could and remove the flesh as well then I added everything to icy water so I can prepare the next one after dispatching I also removed all the clasp i splitted the body in half removed all the legs since the head was full of spikes I had to remove it and there we have the second preparation now just let it hang out on the ice bath and prepared a third one after The Dispatch I removed all the claws as well took out the tail using my scissors I removed all the spikes including the ones from the tail once that was done the job was done the easiest preparation of all of them was this one took no time at all then like always I just let it hang out on the ice bath once I put it in the ice bath I realized that joints has way too many spikes so I just put a towel around it broke it apart to call the meat out and I was gonna cook it that way this will ensure my bag will not get broken and there you have it this is the meat for three lobsters the first one with no shell whatsoever the second one I'm gonna be cooking the tail split it in half and the third one I'm not doing anything to it I'm just gonna cook the tail as is and we're gonna find out which one tastes best as I mentioned previously you don't want any spikes on your bag so I'm removing the extras from this one I also made a quick simple and easy basting and dipping butter remember exact amount on the description down below just add room-temperature butter garlic salt and sugar mix it well and your garlic butter is done then I season them with salt and pepper I bagged everything up and it was ready to cook sous vide if you are wondering I did double back all of them I'm cooking everything together in the same container at a hundred forty degrees Fahrenheit for one hour [Music] we got our lobsters ready it's time to take it out let's do it [Music] it smells like the ocean everybody it is fantastic to know that your Lobster is perfectly cooked you know when you boil it there's some variations that might be a little overcooked and so forth but with the Suvi method it is perfectly cooked to perfection there's really no searing with the lobster you don't want to overcook it because then you'll become a little bit rubbery so the plan is I am going to open this one up a little and I am going to expose the flesh and what I'm gonna do is put a little bit of butter and melt the butter right on top it looks good but we're gonna make it look even better let's do it [Music] all right we have our beautiful lobsters are you ready my friend I'm so ready bro I'm excited now we have a different things going on here can we go quick roll yeah well go fast we have a shell presentation here directly on the suti gonna try it yeah we're gonna try it we have the split it in half obviously and then we have it completely out of the shell I can use that one in the pond I know that's awesome me so here's what we're gonna do we're gonna see if there's any difference in flavor profile I can tell you right away right away that the easiest preparation is this one here because you just pull it out and there's nothing else to do and leave it in the severe obviously you have a little bit of danger because of the spikes but as long as you cut them out you'll be fine and make sure you do double bag it this one here same scenario this one here is just a lot more work and it is also less meat because let me stay stuck a little bit in the show enough talking let's try hell yeah let's do it let's take it out [Music] [Music] what are you doing bro what are you doing bro cottaging you I can see that you're getting every last bit you can another blame you know how much medicine here man that's the thing everybody when you use it the shell you can really pick up the little mini beauties but when you de shell it completely there's a good amount right there enjoy already try to ask you if it's good enough stay huh morning hello I gotta finish the video bro tranquilo alright I'm gonna put it to the side alright put it over there okay so I've noticed right away when I cut them there's a few difference this one was on the shell and it's firmer don't we talk about this after okay yes all right let's try it I'm gonna enjoy this thing so give me a break go for the first one Tommy all cooked at the same temperature different style okay I can't wait too much how is it tell me and this thing is awesome I have a feeling it's gonna go on for a while Wow all right well you know I don't know hmm this is our lake you saw that I put on top with the butter oh my god has a little crunch to it Wow that is incredible this one is pretty firm but it's not gummy X on the flavor excellent taste the garlic butter if you guys don't know that follow that recipe incredible you know sometimes when you overcook the lobster is gamy it's not gaming not gamey not gamy chewy he's not chewy it's not true it's perfect because not chewy is now gamey it's not okay love this excitement which they want us to try the second one the second one is not very different I can help you with that okay go for it again tell me about the texture in English I want to know this one is weird this one looks very different not out of date is there lobster Fork cook exactly the same but different tell me oh my god still delicious this one is don't load the volume it's like that but it's different than the other one is the touch is a creamy it's really creamy try that thing bro Danya texture you can tell right away that is completely different it's really creamy mint is different is weird Cheers Wow is it a creamy when I was taking it out of the shot thought it was not going to be good because it's so creamy awesome good Wow completely different texture it's like a cream but in the inside is just a little hard same flavor say awesome flavor Wow Oh hmm it's a little bit softer so it's a little bit okay you know I think they'll be perfect on a lobster bisque he'd hit the goal I can't believe that there's different texture even though it was cooked at the same temperature your thing is because the different Lobster no I think it's because this one here had more surface so he cooked probably less because it has to cook all the way it kept the form of this yeah and then since this one was smaller you should have been cooked for a little bit less I mean that's my theory guys what do you guys think you know are you ready for the last one okay let's go what a question bro go okay oh oh you got a big piece Oh hurry up because I want to tell you what happened joy Abel I'm in heaven right now tell us this one is for you and that is what is beyond delicious are there guys okay so and this one is a combine of these two is creamy but it's not as creamy as Darwin and it's a little harder than that one but not as hard at this one it's awesome bro before you say anything my my it's your turn and then the last one and then the last one from what I can tell it's like the ninja say it's a combination of the first one and the second one it's firmer than the second one but not as firm as the first one there's only these three tails that's it I need more there's no fight we are family bite we don't do for me one for you guys oh boy here we go that's how it is how you like that I saw my mouth delicious all right we haven't even finished the video in the face almost over already you could tell that it's great hold on we have to determine a winner so here's the deal this one here I think because it was on the Shelf it had more surface to cook so he kept more together and it's firmer the second one is just creamier because you're smaller I think it was a little bit like he just the texture of it just like deform and it's creamy with the middle it's still you know it has a little bite to it the last one is just perfect all the way around I don't know how to explain it which one is your favorite okay this is the only problem have here okay my favor is number C but if you're gonna just lose a little bit like this when you're throwing out that shell I would go with number a because I will suck every piece of meat out of that show I think I have to agree with you even though the last one dish out is a little bit better here you have a lot more to work with not to work with to eat it do you see how much made I got out of this yes I agree with you so I think it's better to do it with the shell on and not to mention it is a lot easier to prepare as well and preparing it easier is better I'll use your finger bro you fainted bad thing is that he said not a meeting there since we determined the last one winner I have a surprise and you're gonna get really happy the only thing that can make me happy right now no more lobsters or laughter yes that make me happy so I also prepared one traditionally everybody where I took it and obviously i dispatched it put it in boiling water prepared it and then we're gonna give it a try now we're going to compare the real Soviet versus the boiling one that sounds really interesting to me okay that's a beauty look at that huh alright I think it's enough talking about it and let's try it let's see how good it is let's try the tail because we try don't even tell everything else to make it a fair comparison I'm Mata oh yeah I'm bothered to mind over them oh this one's yours and that's all you get and that's also just to make a fair comparison a little bit of salt mmm okay okay enough because I just want to try it go for it need to tell me which one do you prefer friend Oh boys want us off this awesome huh the salt guys use the flaky salt use it floor the sound it is incredible Wow ninja we need to know the answer tell us why don't you ask him too much I want to know which one is better the so v1 are the real deal Wow the real deal no the boil the Boy Wonder or the traditional which was matter solely our traditional go do you do another one on the grill no that's it that's it well I have to tell you ok again I would go with number I will go with number 8 number 8 yeah I changed my mind don't Percy's awesome but I think your waist made in that room ok so this one is what is awesome this was some baby see don't get shy about it because it's awesome and this one artist you should also deveined it a little bit see here you ate with the vein and everything let me see it has a bayonet yeah you should be vein it anyway my turn that's all so what let me tell you something use that salt so what all right that butter huh that blood is awesome wow it's awesome I said that this one is fantastic you know is it like traditional lobster the sous-vide one adds some creaminess to it which one I prefer I Dennis we add the the torch add a little beat just a little bit more flavor to it that's what I think it is maybe you're right yeah you gave it a little burn flavor your charcoal flavor yeah awesome I still prefer the sous-vide oh I'd like to say which number the same one is you know buddy yeah number a is better because you won't lose any meat and trust me you don't want to lose the meat go for a my mouth Wow okay mama which one is best I like that the Sufi leaves it a little bit creamier but don't take me wrong I'll wait this any time out all right guys as you can see we all prefer the sous-vide one and the reason only is for two things he added some type of creaminess and on the on the flash itself and the when you porch it a little bit you also added like a little chocolate a little burn flavor which is fantastic and definitely use that fleur de sel and that garlic butter your body make that thing let me tell you it is good that salt is awesome I don't know it's good it's a good song anyway guys I hope you enjoyed this video thank you so much Maine lobster now if you guys are interested on getting lobsters just like we did please check out the description down below in the video I'm gonna put a link and you guys are able to experience the same thing we just did it does not matter how you cook it it's fantastic either way the difference is sous-vide is a little creamier I can't think I can eat that thing wrong with the bane I don't care I don't care about the veiny now I'm down for the rain to a momma is a biggie one yeah he's the only diver here that can actually go down and get it and he picky about the vein who cares about me mo when you're gonna go get some Maine lobsters oh yeah that's going to be cold anyway nice thank you so much for watching Maine lobster now thank you so much guys we'll see you guys on the next one so here's the deal ninja we gotta get this crackin right we're cracking we got a crack in the crack how do you anyway American so I have a few options because we don't have a you know a thing to a little bit yeah I'm a Leo I don't thing that cracks it so we have a spoon and we have this which is my knife sharpener and then we have knife obviously so we're gonna find out which one is best oh my god you know what because you had that great idea you're welcome now I'm not gonna feed you but yeah that one is so V Wow this one is sort of Oh Maya hold on bro I gotta step up be careful bro don't break the office check it out on the su v1 it came out nice and clean on the boiled one which is this one you're gonna give me a hard time are you much harder to come out much much harder it seems like this one is a little bit overcooked there you go oh yeah you see it's not as easy to take it out as the other one in your body get to a mono bro who is it good mama I'll let you have a Biden vision no it's okay for you to compare compare tell us we need to know which one is better no I wanted to be that wanted to hear my mom well it was supposed to be a little bite okay Wow he took the whole thing you see what happened when you trusting my mom their lobster like me we wanted to come with me yeah yeah I'm gonna home ah which one is better we want to know from the claw what that one better I like it the claws specifically I like it a little bit firmer firmer so it is kind of overcooked it is a little bit overcooked yes but it's for this one this big steak over here I like this one a big steak there you go guys he does not matter how you cook it is gonna turn out good no matter what please do not use that what he just did you not recommended thank you so much for watching and we'll see you guys on the next one take care please Lobster open it this Lobster opener is available for sale online love you

Channel: Sous Vide Everything

Views: 1,433,426

Rating: 4.8325477 out of 5

Keywords: how to cook lobsters, lobster experiment, sous vide lobsters, steam lobster, boiled lobster, boil, steamed, lobster recipe, butter, garlic butter, langosta, lagosta, Омар, αστακός, 龙虾

Id: BbIOLqXSM0Q

Length: 24min 23sec (1463 seconds)

Published: Mon Jan 07 2019