HELLO, I'M
JULIA CHILD. WELCOME TO
MY HOUSE... AND TO
MY KITCHEN... AND
TO ANOTHER CULINARY
ADVENTURE WITH ONE
OF AMERICA'S
MASTER CHEFS. JOINING ME TODAY IS MY FRIEND AND NEIGHBOR,
JASPER WHITE CHEF/OWNER OF "JASPER'S,"
RIGHT HERE IN BOSTON. JASPER WHITE IS
GOING TO MAKE US A REAL NEW ENGLAND
FISH "CHOWDA." DID I PRONOUNCE
THAT RIGHT? YOU DID IT GREAT. GOOD, HOW DO
WE START? WELL, WE START BY MAKING
A STRONG FISH STOCK. AND THE WAY THAT I
MAKE MY FISH STOCK IS WHAT WE CALL
THE "SWEATING" METHOD. AND I WOULD START WITH
A LITTLE BIT OF BUTTER. JUST ENOUGH TO COOK
THE VEGETABLES. SO HERE WE HAVE MIREPOIX,
ONIONS, CARROTS, AND CELERY. THINLY SLICED SO THAT
IT COOKS QUICKLY. BAY LEAVES, WHOLE PEPPERCORNS,
PARSLEY STEMS, AND THYME. AND THEY GO ALL
INTO THE POT... EVERYTHING GOES
INTO THE POT. AND THAT'S GONNA COOK
SLOWLY I GUESS, ISN'T IT? YOU CAN HEAR
IT GOING... WE'RE JUST GONNA
SIMMER THESE. WE DON'T WANT
TO BROWN THEM -- BUT WE WANT TO GET
THEM COOKED THROUGH... THE HERBS... AND THAT'S WHAT GIVES
THAT LOVELY FLAVOR. AND THEN ALSO
THE PEPPERCORNS. THE VEGETABLES
ARE SOFT ENOUGH THAT I CAN EXTRACT
SOME FLAVOR FROM THEM -- BUT I DON'T WANT
TO BROWN THEM UP... I DON'T WANT TO HAVE
A REAL BROWN STOCK. I'M GONNA SPRINKLE
A LITTLE BIT OF WINE AND NOT A LOT, JUST
ENOUGH SO I HAVE... THAT WASN'T MORE
THAN A TABLESPOON. ...FOR STEAMING. I'M GONNA ADD
THESE FISH BONES. WHAT WE GOT
IN HERE? THIS IS
A HADDOCK... ...THAT'S A
HADDOCK HEAD? ...YEAH, THAT'S
THE WHOLE HEAD. AND THE HEAD'S GOT
GREAT FLAVOR... JUST MAKE SURE YOU
TAKE THE GILLS OUT BECAUSE THE GILLS
WILL BE VERY BITTER. AND THEN SPREAD THE
BONES AROUND EVENLY. I GUESS THE MORE YOU
HAVE, THE BETTER... SURE, THE STRONGER
THE STOCK. AT THIS POINT,
I'M GONNA COVER THIS AND LET THIS STEAM
FOR ABOUT 10 MINUTES AND WHILE IT'S STEAMING,
IT'S GONNA EXTRACT ALL THE JUICES
OUT OF THE BONES AND THEN I'LL COVER IT
WITH A LITTLE WATER. WOOHH. THAT'S A
WONDERFUL SMELL. DOESN'T THAT
SMELL GREAT? NOW WHAT WE'VE
DONE IS... ...WE'VE STEAMED
THE FISH BONES AND IT COOKS
ALL THE WAY THROUGH AND WE'VE REALLY
EXTRACTED A LOT OF FLAVOR. SO I'M JUST ADDING
JUST ENOUGH LIQUID TO JUST BARELY
COVER THIS... YEAH, WAS THAT
BOILING WATER? THAT WAS
HOT WATER... ...REALLY
HOT WATER JUST TO KEEP
EVERYTHING GOING AND YOU CAN SEE NOW WE'VE
JUST POURED THE WATER ON IT AND IT ALREADY
LOOKS LIKE A STOCK. AND BASICALLY IT
ALREADY IS A STOCK. BUT WE'LL SIMMER
THIS FOR 10 MINUTES... TURN IT OFF, AND LET
IT SIT FOR ANOTHER 10. AND THEN THAT'S IT! WE'VE GOT A GREAT STOCK,
A GREAT STRONG FISH STOCK. OKAY, THE CHOWDER NOW. I'M GONNA START WITH
A LITTLE SALT PORK. IT HAS THE RIND ON IT,
SO I CUT IT OFF. AND THEN I'M GONNA
DICE IT INTO ABOUT... ...A QUARTER TO
A HALF INCH DICE. YOU CAN'T HAVE A CHOWDER
WITHOUT SALT PORK. NO, YOU CAN'T... I THINK BY DEFINITION
THAT'S ONE OF THE FEW INGREDIENTS
THAT YOU CAN'T DO WITHOUT. OKAY, WE'LL GRAB A POT AND WE'LL ADD
THIS SALT PORK. ABOUT HOW MUCH
DO YOU HAVE THERE? A LITTLE MORE THAN
A QUARTER OF A POUND. SO WHILE THIS SALT
PORK IS RENDERING I'M GONNA START PREPPING
THE VEGETABLES FOR THIS... ...FOR THE REST
OF THE CHOWDER. I'LL WATCH THE
PORK FOR YOU. THANK YOU, THANKS. THIS IS SUMMER SAVORY,
AND I LIKE IT A LOT. I LIKE THE FLAVOR OF
IT IN CHOWDER A LOT. IN FACT, I'M GONNA USE A
LITTLE BIT OF THYME, TOO. A LITTLE COMBINATION OF THE
TWO HERBS WOULD BE NICE. OKAY, SO THOSE ARE
THE HERBS I'M GONNA USE. AND THEN
THE ONIONS... BEARING IN MIND AGAIN,
THIS IS A STEW AND NOT A SOUP. I'M GONNA CUT THESE IN
PRETTY GOOD SIZE CHUNKS. TWO GREAT
BIG ONIONS. IF YOU HAVE SMALLER ONIONS,
USE THREE OR FOUR ONIONS. OKAY, AND THEN
THE POTATOES... WITHOUT POTATOES
IT'S NOT CHOWDER EITHER... ...NO. YOU KNOW,
NOTHING FANCY... I'M NOT SQUARING THEM
OFF OR ANYTHING LIKE THAT. JUST PEEL 'EM AND CUT 'EM
INTO UNIFORM-SIZED PIECES. YOU SEE, THEY'VE PICKED
UP A NICE GOLDEN COLOR AND WE'VE RENDERED
MOST OF THE FAT OUT. SO AT THIS POINT, I'M GONNA
TAKE THEM OUT OF THE FAT AND WE'RE GONNA SAVE
THESE CRACKLINGS FOR LATER AND WE'LL GARNISH
THE SOUP WITH THEM. BUT WE'LL LEAVE
THE FAT IN THERE. ALRIGHT, NOW I'LL
BRING THIS OVER AND I'M GONNA
ADD THE ONIONS AND ALSO THE FRESH HERBS
THAT I'VE CHOPPED UP. A LITTLE MORE BUTTER... AND A FEW BAY LEAVES AND I PUT THE HERBS IN
AT THIS POINT BECAUSE WHEN THEY COME IN
CONTACT WITH THE FAT IT EXPANDS
THEIR FLAVOR. ...LIKE INDIAN
COOKING WHERE... THE SAME WAY... ...THE SPICES COME IN
CONTACT WITH THE FAT AND YOU GET AN
EXPANDED FLAVOR. NOW WE THESE TILL
THEY'RE SOFT... NOT BROWN AGAIN,
BUT JUST NICE AND SOFT... SWEATING AGAIN... AND SWEET... ...AND SWEATING. AND AT THIS POINT THE STOCK,
THE FISH STOCK IS READY. I'M GONNA TURN
THAT OFF... AND WE'LL JUST LET IT
SIT FOR A FEW MINUTES. THE ONIONS
ARE SOFT AND THEY'RE GETTING
A LITTLE SWEET AND I DON'T WANT TO
CARAMELIZE THEM TOO MUCH... SO NOW IT'S TIME
TO ADD THE POTATOES. I WOULD RECOMMEND PEELING
THEM AND NOT WASHING THEM WE WANT THEM NOT ONLY
FOR FLAVOR AND BULK -- BUT WE WANT
THE STARCH, TOO... ...BECAUSE THAT GIVES
A SLIGHT THICKENING. SO AT THIS POINT, I'M GONNA
STRAIN THE STOCK OVER IT AND I'M GONNA ADD JUST ENOUGH
STOCK TO COVER THE POTATOES. THAT LOOKS
SO RICH... ...AND YOU CAN
SMELL THE RICHNESS. THIS IS GREAT
TO KNOW ABOUT. THIS WILL BE A VERY
RICH, CONCENTRATED... REALLY, A FISH STEW
ISN'T IT? ...IT REALLY IS. AND THERE'S MORE IN THERE, BUT
THAT'S ALL WE NEED TO DO THIS. THAT LOOKS LIKE
A NICE RICH BREW. NOW IF YOU DIDN'T
HAVE A LOT OF MONEY YOU COULD EAT IT
THE WAY IT IS -- BUT WE'LL ADD FISH
AND CREAM TO IT LATER. WE HAVE TO WAIT,
15, 20 MINUTES FOR THE POTATOES
TO GET SOFT. YEAH. NOW WE'LL CHECK
THE POTATOES AND MAKE SURE THEY'RE
NICE AND SOFT... AND... ...AND HOT,
YEAH. AND AT THIS POINT ALSO,
BEFORE I ADD THE FISH I WANT TO SEASON
THIS UP A LITTLE BIT... A LITTLE SALT AND PEPPER AND THIS ISN'T THE
FINAL SEASONING -- BUT I WANT TO SEASON
IT A LITTLE BIT NOW BECAUSE ONCE I
ADD THE FISH -- I WANT TO MOVE IT
AS LITTLE AS POSSIBLE. I DON'T WANT TO
KEEP STIRRING IT... YOU DON'T WANT IT
ALL BROKEN UP... ...I WANT NICE
CHUNKS OF FISH. SO NOW I'M GONNA
ADD THE FISH AND WE'RE USING HADDOCK WHICH I THINK MAKES
THE VERY BEST CHOWDER. OF ALL THE COD FAMILY,
IT MAKES THE BEST. YOU CAN ALWAYS TELL
TRUE HADDOCK FROM THIS BLACK STRIPE
GOING DOWN THE SIDE HERE AND THAT'S WHY YOU BUY
IT WITH THE SKIN ON... I SEE, SO YOU
REALLY KNOW... ...HADDOCK IS MORE
EXPENSIVE THAN POLLOCK AND ONCE THE SKIN IS OFF,
YOU COULD BE TRICKED. YOU NEVER
WOULD KNOW. AND YOU'D BE PAYING
TWICE AS MUCH. TAKING THE SKIN
OFF IS EASY. YOU JUST GRAB A HOLD
OF THAT TAIL... MAKE A SLIT
IN THERE... AND THEN JUST FOLLOW
THE LENGTH OF THE... HADDOCK IS EASY... IT DOESN'T HAVE
ANY HIDDEN BONES. PEOPLE ARE ALWAYS
AFRAID OF THEM. HADDOCK HAS NO
HIDDEN BONES. THERE'S A ROW
OF BONES HERE AND I CUT THOSE OUT
WITH A LITTLE V-CUT AND YOU MIGHT CHECK
ALONG THE SIDES. LITTLE BITS THAT
WE CAN TRIM THERE. AND NOW THE
OTHER THING... NEVER, NEVER, NEVER,
CUT UP THE FISH. OH, YOU NEVER DO. I ALWAYS THOUGHT YOU
CUT IT INTO NICE CHUNKS. WHY IS THAT? BECAUSE IT'S GONNA BREAK UP
ANYWAY IN THE CHOWDER... SO WHY CUT IT. AT THIS POINT
WHEN WE ADD THE FISH... THAT'S
FASCINATING. ...PUT THE WHOLE
FILETS IN. WELL, I NEVER
KNEW THAT. AND NOW AT THIS POINT... I TURN OFF THE CHOWDER AND WE LET IT
SIT FOR... AS LONG AS YOU WANT,
UP TO AN HOUR IT'S WON'T OVERCOOK BECAUSE
THERE'S NO MORE HEAT ON IT. IT'S JUST GONNA
BARELY COOK THROUGH. WHEN IT SITS FOR A HALF HOUR
IT BECOMES CHOWDER. AND THAT SITTING
IS REALLY IMPORTANT... ...OH, BECAUSE THEN
IT ALL MELDS TOGETHER. IT GIVES IT AN INTENSELY
SINGULAR FLAVOR, AN IDENTITY. OKAY, SO THE FISH
IS SET, YOU KNOW... AND IT'S REALLY
ALL COOKED THROUGH. IT'S MUCH NICER
NOT HAVING... ...BECAUSE IT'S CHUNKS
RATHER THAN SLICES... RIGHT, LIKE WE TALKED
ABOUT IT BEING A STEW AND WE WANT IT
TO BE LIKE A STEW. SO I'M GONNA
ADD THE CREAM. HOW MUCH CREAM DID
YOU PUT IN THERE? ABOUT A CUP AND
A HALF OF CREAM. I THINK IT'S GOT
PLENTY OF SALT... ...OH, PLENTY. MORE PEPPER...? A LITTLE MORE, YEAH. THAT'S LOTS
OF PEPPER... ...LOTS OF PEPPER. SO TO DISH IT UP... FIRST THING, I TRY
TO FIND THE POTATOES AND PUT THOSE ON THE
BOTTOM IN THE CENTER AND THEN LOOK FOR SOME
NICE CHUNKS OF FISH. THAT'S SUCH A GOOD IDEA
OF NOT CUTTING IT UP. YOU CAN REALLY MOUND
THE FISH UP THERE. THEN WE'LL LADLE
SOME BROTH IN. WE'LL SPRINKLE IT WITH
SOME CHOPPED CHIVES. AND A LITTLE PARSLEY... ...YOUR ITALIAN
PARSLEY. AND THEN TO
FINISH IT OFF... WE PUT SOME
COMMON CRACKERS... ALL AROUND
THE OUTSIDE... OH, YES. THESE WERE BUTTERED
AND TOASTED IN THE OVEN. WELL, THAT'S A
PRETTY PRESENTATION. OKAY, AND THEN LAST,
BUT NOT LEAST. THE CRACKLINGS THAT
WE MADE EARLIER. JUST SPRINKLE THOSE
OVER THE TOP. THAT IS A REAL
DINNER, ISN'T IT? AND IT'S...YEAH. NOT WHAT YOU CALL
HEART HAPPY... BUT IT'S STILL GONNA
MAKE YOU HAPPY THOUGH. IT'S SOUL FOOD. ...NEW ENGLAND
SOUL FOOD. IT'S ABSOLUTELY
BEAUTIFUL, JASPER AND I'M DELIGHTED TO KNOW
HOW TO MAKE THE REAL ONE. CHEF JASPER IS NOW
GOING TO DO FOR US HIS WONDERFUL
PAN-ROASTED LOBSTER THAT'S A GREAT DISH,
I JUST LOVE THAT ONE. I'M GLAD YOU DO. AND I'VE COOKED
IT FOR YOU BEFORE SO THIS WON'T
BE THE FIRST. YES, YOU HAVE
MANY TIMES AND I'M DYING TO
KNOW HOW YOU DO IT. I'M GONNA START WITH THE
IMPORTANT PART OF THE DISH... THE LOBSTER... SURE,
THE LOBSTER. WHAT ARE THOSE,
ARE THOSE TWO POUNDERS? THIS GUY'S ABOUT
TWO POUNDS IN SIZE. I'M CLEANING OUT
THE HEAD SAC AND CHOPPING OFF
THE TIP OF THAT. I'M BREAKING
THE CLAW. I'LL LEAVE A LITTLE
TOMALLEY IN THE HEAD SAC. AND WE'RE TRIMMING
THESE UP IN THE FRONT AND THE INTESTINAL
TRACT COMES RIGHT OUT AND THEN I CUT IT
IN FOUR PIECES. THAT HAS ROE IN
IT TOO, DOESN'T IT? THIS HAS... ...THAT'S JUST THE
COLOR OF THAT TOMALLEY IT DOES LOOK A
LITTLE BIT LIKE ROE. LOOKS AS THOUGH
YOU'VE DONE THIS BEFORE. I'VE DONE THOUSANDS,
THOUSANDS OF THESE. BOILING WATER. THE CLAWS ARE BLANCHED
FOR ABOUT THREE MINUTES. OKAY, THAT'S BEEN
THREE MINUTES NOW SO WE REMOVE
THESE CLAWS. JUST BY
BLANCHING THEM YOU HAVEN'T
FULLY COOKED THEM? THEY'RE GONNA LOOK
FULLY COOKED... BUT THEY AIN'T... BUT THEY'RE NOT, THEY
COULD COOK LONGER... AND THIS WAY THEY
DON'T OVERCOOK. THESE ARE A LITTLE
HOT SO YOU MIGHT... ...YOU MIGHT LET
THEM COOL OFF A BIT. YOU'VE GOT TO DEVELOP
ASBESTOS FINGERS... ...IT HELPS. OF COURSE THERE'S WATER
IN THERE FROM COOKING. LOOSEN THEM UP AND
LET THE WATER DRAIN. AND IT'LL COOL
FASTER, TOO. TO KEEP THE
CLAW WHOLE... TWIST IT FROM
SIDE TO SIDE AND WITH ANY
LUCK AT ALL... YOU SEE THE WAY
THAT CAME OUT... THAT ALWAYS IS A REAL
TRICK TO GET THAT. AND IT DOESN'T
ALWAYS WORK BUT MOST
OF THE TIME IT SHOULD COME OUT
IN ONE PIECE. THAT'S LOVELY. THE TRICK TO THAT
AGAIN IS... NOT THIS WAY,
BUT THIS WAY... AND IT DOESN'T
ALWAYS WORK, BUT... I WANT TO SEE
IF I CAN DO ONE. AND GIVE IT
A GOOD TUG. YUP,
GOT IT... I DID IT,
HOORAY. THAT'S A
GOOD TRICK. AND THEN JUST
CRACK THAT SHELL. THAT'S LOVELY. YOU CAN SEE
THE TEXTURE. IT'S COOKED, BUT NOT
THOROUGHLY COOKED. THEY'RE STILL
A LITTLE SOFT. AND THEN
THE KNUCKLES... ...I LOVE
THE KNUCKLES... ...SO DO I. THE TASTIEST PART
OF THE LOBSTER... ...BEST MEAT,
NUM, NUM. TAKE THAT OUT
IN ONE PIECE. NOW IT'S TIME TO PAN
ROAST THE LOBSTER. WE START BY
GETTING THE PAN AS HOT AS YOU
CAN GET IT I DON'T THINK YOU
CAN HAVE IT TOO HOT. I'M ADDING
A LITTLE PEANUT OIL -- CLARIFIED BUTTER
WILL ALSO WORK. I PUT THEM
SHELL DOWN. AND THESE ABSORB
A LOT OF HEAT, SO... IT'S INTERESTING, ALL
THAT MUSCLE REACTION. IT LOOKS AS THOUGH
THEY WERE STILL ALIVE. IT'S JUST CONTRACTING
FROM THE HEAT. AND THEN MOVE THEM
AROUND JUST ENOUGH... ...TO KIND OF GET
IT SEARED EVENLY. I'M MORE CONCERNED WITH
THE BODY THAN THE TAIL. THE TAILS ARE GONNA
COOK ON TIME. THAT BODY HAS SUCH
WONDERFUL MEAT IN IT. AND THIS...THERE'S
WONDERFUL MEAT IN THERE AND BY GETTING
THIS DONE EVENLY THE WHOLE LOBSTER
WILL COOK MORE EVENLY. AND THE LOBSTER WITH
THE TOMALLEY IN IT... I DID LEAVE
A LITTLE TOMALLEY AND THAT'S THE WONDERFUL
PART ABOUT THIS LOBSTER -- ANYTHING THAT FALLS
FROM THIS POINT ON... ANYTHING THAT ENDS
UP IN THAT PAN... ANY JUICE, ANYTHING
THAT FALLS IN... IT'S ALL GONNA
BE IN THE SAUCE. SO THAT'S WHAT
I'M LOOKING FOR... AND YOU CAN SMELL
THAT CARAMELIZATION. DID YOU DEVELOP
THIS RECIPE? I KIND OF INVENTED
THIS RECIPE I WAS INSPIRED BY
WATCHING THE CHINESE COOK THE LOBSTERS
IN A WOK AT THE RESTAURANT
NEXT TO MINE. THAT TECHNIQUE REALLY
GIVES YOU A NICE LOBSTER. AT THIS POINT,
I'M GONNA WALK IT OVER... IF YOU HAVE A BROILER
PUT YOUR BROILER ALL THE WAY OR OTHERWISE PUT IT IN THE
HOTTEST OVEN THAT YOU CAN FIND. HOW LONG DOES IT
STAY IN THERE? FOR ABOUT TWO MINUTES,
MAYBE EVEN THREE. AND THE IDEA IS, THIS IS THE
ROASTING PART OF THE RECIPE AND I USE THE BROILER BECAUSE
IT MAKES FOR A VERY HOT OVEN. IT SIMULATES THAT,
AND IT REALLY IS ROASTING. OKAY, SO NOW WE'RE GONNA
TAKE A LOOK AT THESE BABIES AND YOU CAN SEE THAT THEY
GOT THAT LITTLE CHAR AND THERE'S THAT UNDENIABLE
AROMA YOU CAN'T CATCH ON FILM BUT IT JUST FILLS UP
THE WHOLE KITCHEN AND I KNOW IT'S AT THE RIGHT
POINT TO PUT BACK ON THE STOVE. SO I'M GONNA COME ACROSS
AND PUT IT ONTO THE STOVE. AND REMEMBER THAT HANDLE'S
HOT FROM BEING IN THERE. YOU CAN DEFINITELY
SMELL LOBSTER. I'M GONNA
ADD SHALLOTS AND I'M GONNA TRY TO PUT
THEM ONTO THE BOTTOM. I'M GONNA TAKE A LITTLE
COGNAC AND SPRINKLE IT ON THAT. OH, THAT'S
ALWAYS FUN. DOES THE BURNING
MAKE MUCH DIFFERENCE? OR IS IT JUST
FUN FOR THE COOK? WELL, THE BURNING,
IT'S FUN YEAH, ... THE BURNING BURNS
OFF THE ALCOHOL. I THINK IT GIVES IT
A SOFTER FLAVOR. IT GIVES THE SHELLS
A LITTLE EXTRA CHAR. SO I LIKE A LITTLE
BIT OF FLAME ON THERE. WELL, IT'S MORE
FUN ANYWAY. IT IS MORE FUN. AS SOON AS THE
COGNAC BURNS OFF ADD A LITTLE BIT
OF WHITE WINE. THAT WAS HARDLY
A SPRINKLE. THE LOBSTER IS
PRETTY WET ALREADY... SOME LOBSTERS
WILL BE MORE DRY... SOME WILL RELEASE
MORE LIQUID. I CAN ADD MORE, BUT
I CAN'T TAKE IT AWAY. I'M JUST GONNA LET
THESE FINISH COOKING AND I'M TRYING TO
FINISH THE BODIES. I'LL TAKE A LOOK
AT THE TAIL... IF IT LOOKS COOKED,
WHICH IT DOES I'LL FLIP IT OVER
ONTO THE SHELL -- BUT I'LL LEAVE
THE BODIES FACE DOWN. BECAUSE THEY TAKE
A LITTLE LONGER... BECAUSE THEY TAKE
A LITTLE LONGER THERE'S YOUR
NICE CLAW MEAT. ...THE TAILS AND
CLAWS ARE REHEATING. OH, THAT SMELLS
AWFULLY GOOD. AND JUST LET
THAT REDUCE. IT'S A PRETTY QUICK
RECIPE ISN'T IT? VERY QUICK,
START TO FINISH... NO MORE THAN SIX MINUTES
FOR A TWO POUND LOBSTER. HERE'S SOME SAUTEED
SUMMER SQUASH AND ZUCCHINI. THAT'S PRETTY. AND THE VEGETABLE... DEPENDING ON THE
TIME OF THE YEAR. GREAT IN THE WINTER
WITH SAVOY CABBAGE. MUSHROOMS IN THE FALL,
PEAS IN THE SPRING. I'D STICK TO SQUASH
IN THE SUMMER. I TRY TO RECONSTRUCT THE
LOBSTER JUST A LITTLE BIT... I PUT THE BODY... ...IN FRONT,
KIND OF SIDE BY SIDE. AND NOW... I ADD THE CHOPPED
CHERVIL AND CHIVES. IT LOOKS DRY SO I START
START ADDING BUTTER. WHAT'S THAT
ABOUT A STICK? YEAH, CLOSE
TO A STICK. AND THEN I'M GONNA
SWIRL THIS TOGETHER. BY DOING THAT IT
THICKENS THE SAUCE. AND IT'S IMPORTANT THAT
THE BUTTER IS REALLY COLD OR IT'LL BREAK AND LOOK
LIKE DRAWN BUTTER INSTEAD. I TAKE THESE CLAWS
AND PUT THEM ON TOP. AND THE KNUCKLES... ...THE LOVELY
KNUCKLE MEAT. I'M GONNA TAKE
A LITTLE TASTE. I DIDN'T ADD ANY
SALT TO THIS RECIPE... UHM,
IT'S LOVELY.
...IT HAS PLENTY
OF SALT OF ITS OWN. VERY RARE THAT YOU ADD
SALT, BUT IT COULD HAPPEN AND YOU SHOULD
TASTE IT FOR SALT... BUT THAT WOULD
BE UNUSUAL. IT'S DELICIOUS. THE COLOR COULD BE
FROM THIS TO A PINK. DEPENDING ON
THE ROE IN IT... THAT ALSO
AFFECTS IT. AND JUST SPOON THAT
ALL OVER THE LOBSTER . AND IT REALLY COMES DOWN
TO LOBSTER WITH BUTTER WHICH IS THE
GREAT TRADITION. IT'S NOT A DISH YOU'RE
GONNA EAT EVERYDAY. NO, THIS IS NOT
FOR EVERYDAY,
IT'S SPECIAL. IF YOU'RE GONNA DO IT,
DO THE WHOLE HOG. THAT'S BEAUTIFUL. AND YOU HAD VERY
LITTLE WINE IN THERE. I GUESS THE HERBS
ARE GIVING THAT
LOVELY PERFUME TOO. YEAH, AND I DON'T
WANT TO CHANGE THIS. I STILL WANT IT TO
TASTE LIKE LOBSTER... YEAH, WHICH IT
VERY DEFINITELY DOES. I USE LITTLE TINY
BITS OF EVERYTHING. I'LL ORDER IT AGAIN
THE NEXT TIME I COME IN. IT'S KIND OF YOU TO
SHARE YOUR GREAT RECIPE. WELL, IT'S GREAT TO BE
IN YOUR KITCHEN, JULIA. THANK YOU,
JASPER. EVERYBODY DESERVES
A GOOD MEAL. EVERYONE AT EVERY
PRICE LEVEL, TOO. EXACTLY. AND THERE'S NO EXCUSE FOR IT. IT DOESN'T COST ANY MORE
TO MAKE GOOD FOOD THAN IT COSTS
TO MAKE BAD FOOD. WELL, JASPER, YOU'VE
BEEN VERY GOOD TO COME AND WE'RE JUST VERY
HAPPY TO HAVE YOU. IT WAS A GREAT
DAY. THANK YOU. <i> BON APPETIT.</i>
