Recreating Snoop Dogg's Lobster Thermidor From Taste | Bon Appétit

hey guys it's Karla I'm here in the bone Appetit test kitchen today to have a secret conversation about Chris Morocco once again we're gonna put Chris's super taster capabilities to the test this is Snoop Dogg's Lobster Thermidor we're challenging Chris to recreate this exact dish with every ingredient in two days he'll be allowed to taste it smell it touch it but at no point in this process will he be allowed to look at this dish at the end of the second day I'll come back to taste his final creation and I'll be the judge has it happened it smelled like Lobster aha I feel like there's like a lot of parts and a lot of like spindly bits happening all over the place I am feeling a crusher claw on a pretty big friggin Lobster I don't know how to do this without making a total of mess I'm just separating the claws I'm trying not to disturb everything that's happening here's a section of tail so the lobster seems to have been split in half there's no sauce on this plate it seems like the meat has been removed and put back in the shell and then topped with some kind of bread crumb II such some getting some garlic flavor in the bread crumb they're very creamy sauce a taste like there is a bechamel which has been turned into a sauce Mornay with the addition of parm I'm not getting any heat or anything like real obvious I feel like there's another flavor going on with those bread crumbs it's a very soft bread crumb it's not super hard in textural I don't know if it's just kind of softening a little bit because of the steam action of the kind of moist underneath it or our friend mr. brioche okay I got something there that felt like either very large chive or a scallion it's just got that parm like umami and very focused sharp aroma and intense flavor this is very rich I definitely want to explore fully whether we're talking about milk or cream or a combination here in my mind like that's the kind of thing that I would put like a little pinch of cayenne and not so much to make it hot but just to kind of wake up the flavor a little bit but is there ever a scenario in which another lobster has been cooked so that you can fill this one double full of meat I'm like really tripped up by these like onion you know like chives or whatever what's gonna be in the claw what's in the club and we've got straight-up lobster meat in there I feel like I'm good here I don't know am I like under thinking it over thinking it there's no real discernible acidity I didn't feel a lemon or anything on the plate which I kind of would have expected and I couldn't really pick out any elements other than sauce meat garlic bread crumb I want to say it's chive but that's it the only thing I can come up with is Lobster Thermidor it's like beef wellington it's like Oh beef wellington yeah of course but like who's had it who actually still serves it you know aside from Gordon love you Gordon there's nothing that seems very modern about it it's definitely not Guy Fieri it's probably not montigue no idea absolutely no idea this one I'm keeping silent right like the list for shopping I want to say that was like a 2 pounder we have lobster sauce butter flour milk and or cream and then I'm getting parm I'm leaving to the side the question of whether there is some amount of pepper some amount of cayenne some amount of paprika anything in that world I'm gonna call that for a chive I wasn't really thinking about how the breadcrumbs were made are we toasting that butter throwing a little garlic in there what are we doing there let's call it garlic butter question mark I need some bread options this is all I've got this is a pretty alarmingly short list definitely making me wonder if I've missed something if I have it's not super obvious at least I'd say let's go shopping [Music] I'm gonna get some scallions I really think I had a chive but safety chives I'm just gonna get some garlic and then I think we're done in this section I believe the garlic is in the breadcrumb and not in the sauce itself two-year old farm they don't sell lobsters here that rest of the team is sourcing a couple of lobsters for me never forget then what's that over there I bought dairy no come on you don't need to see this you guys just like want to like make sure you get some like tight shots of me screwing up and I don't appreciate it I slipped some heavy cream in the basket we've got milk at the kitchen so that's no problem butter alright anybody got a problem with that butter I didn't taste anything other than farm is it possible there's something other than parm in there absolutely I don't want to go fishing around in the cheese Department looking for the right you know Swiss cheese you know Alpine something the last thing that I'm really thinking about is the bread the bread crumbs were very soft it's not super open it's not super hard and crunchy it tastes like it's got a little bit of richness in there maybe a little butter maybe egg whatever I do it's probably gonna be a little bit wrong but first and foremost I need to make sure I get the flavor right I'm gonna check out [Music] we are back from the market and first thing I'm going to do is cook the lobster so this is a bigger Lobster you know you want to make sure your lobsters alive you do not want to cook and eat a lobster that has already died i err on the side of just giving them like a very quick very you know hopefully painless death before putting them into any water so that's my that's my take on that and it's done usually I Steve my lobsters but we have a nice pot of boiling water ready to go here I don't want it to be fully cooked but you need to cook the meat inside in order to get it to release from the show after the seven minutes I'm gonna put it in ice bath for one minute just to kind of cool it down I want to be able to pick this meat right away all right so we got one minute left colors nice and red it's trying to think about like the quantity well maybe there is a second lobster what that it's like a Pisces strategy is to cut it in half without completely naming it the meat is opaque its firm but it hasn't turned like rubbery or anything yet this is gonna separate beautifully from the shell overall I'm happy with how long we cooked it I've never actually done this before not a good time to bring that up so just want to kind of clean out these halves I guess the question is like how much of like this stuff just one take out and then here's the tail meat that will just pop right out nicely nice what I had this morning was claw attached to knuckles attached to lobster body and then with our saucy lobster situation inside of there with the bread crumb on top and then I'm assuming it was baked for some amount of time I'm just gonna cut this into sort of bite-sized pieces here it's not a lot of meat it's not like what I was tasting was packed with lobster there was actually quite a bit of the sauce in there next thing we need to do maybe even before the sauce is we need to talk red crab breadcrumbs are infinitely variable all that I was getting flavor-wise from them was perhaps butter garlic and salt so I'm doing side by side white bread straight up and then brioche I'm probably way overthinking this that feels wrong like all that like powdery brioche chaff I find that extremely upsetting so this is pulsing up the white bread again like it's just kind of fracturing into nothingness what if we just toast it and then kind of blitz it up I don't know I'm gonna toast some of these things side by side in the oven get them dried out and then in the meantime we'll work on our sauce don't worry about it you got nervous okay so we're moving on the sauce the plan is start with a roux turn it into bechamel add some cheese which makes it a mornay do you guys know about blender parm blender parm is where if you have like a very powerful blender like a Vitamix rather than grating the cheese with a grater you just cut pieces of parm throw it in the blender and you blend it until it becomes even kind of pebble like consistency a question was asked why parm and why now it's got so much flavor it's got so much Amami it's got that really sharp kind of nutty quality to it I just don't know what other cheese would give that to me my brain is telling me parm here my heart is telling me parm blender parm done I'm gonna start with a couple tablespoons of butter for our roux a roux is a mixture of fat doesn't have to be butter and flour when you add liquid to your roof the starch in the flour activates with the heat being applied and it and that's all gonna melt all the butter before putting in our flowers so I'm gonna do three tablespoons of butter to two tablespoons of flour I am 83% confident this is the correct direction to take with that sauce this is a cup of milk I'm gonna do a cup of cream I can always add a little bit more starch at this stage if I feel like I need the sauce to be thicker so like as you can see even though it looks pretty fluid in the pot there it's gonna set up somewhat tight here so let's throw a pinch of salt in there in the back of my head I'm still thinking about whether there's maybe just I don't know I just I want it to be there I don't know that I tasted it there a little pinch of cayenne like does it feel weird to me to be putting parmesan on Lobster like absolutely this doesn't really like feel awesome to me right now it's gonna give it a little pasty taste hear all that fat from the cream like really takes quite a bit of other flavors to kind of get out in front of that so I don't want to overwhelm it but for all these years no still like you know to shove things in the oven and it's totally forget about development these are a little bit dark but you know there's sugar in this bread so it's gonna get dark what are you gonna do I think I'm getting closer I still feel like maybe I'm missing a little something I would have loved for there to been some obvious kind of like a lemon or something in that in the original dish I just I really want to be aware of not projecting on to it my own culinary baggage if you will I'm gonna just try this I like the color a little bit better the bread crumb is something I'm gonna be really paying attention to during the second tasting today so I'm just gonna sit out some of this little crap I mean this is like a way that people do make bread crumbs so I'm just gonna heat some butter in that skillet just to crisp these bread crumbs up and also get a little bit of garlic in there so the bread crumbs that I felt like I could taste you know in my mind like they're that size I didn't taste pieces of garlic but I tasted garlic hence I'm just doing a whole clove smashed up that I can fish out later so these are gonna see a little bit more heat in the oven but I imagine most of the color we're ever gonna get on them is gonna be kind of right here texture feels a little firm I don't know about these I'm just gonna dry this out a little bit there's another piece of little brioche bun have I mentioned my favorite film is Top Gun this is brioche for this version what I'm gonna do is I'm just gonna cut it into some pieces and then from that point I can break it down further shall we just agree that at that point I'll move on things are gonna start to happen a lot faster from this point we're just doing a good bit of butter we're gonna toast these up get them crispy pinch salt go with our garlic we should start to see some color appear pretty soon and then we're gonna basically drop some lobster into some friggin sauce into a lobster carcass maybe I will use about half of this lobster is going into the sauce feels like it wants to be very coated there was a lot of sauce in there but I don't know now everything's like looking crazy to me the technique is you put the lobster in the sauce in this shell it's looking a little bit crazy right now I'm wondering if the bread crumb kind of goes on now or if the bread crumb might kind of go on like after I think it would probably go on now just given how like soft and everything it was I don't really love either bread crumb to be totally honest I'm gonna get this in the oven I suppose you could keep the lobster in the sauce scatter the breadcrumb over and the chive but there was just something about the interaction between the bread crumb and the sauciness of the lobster that made me feel like they had kind of everything had sort of been reheated together I mean the bigger breadcrumbs definitely hold up a little bit better overall I mean have I seen crazier things yeah I'll just get in this for the gram okay anyway I mean it definitely looks incomplete to me some chive doesn't take care of it you might have a big problem here I'm going all in on chive for the minute because that's mainly what I perceived last time I almost went down a dark hole to ram pocalypse I'm leaning towards this just because it stayed way firmer yeah I'm done this is it this is the dish this is my first pass at it looking at it I still have that failing of it just not feeling quite complete to my eyes I've left unresolved the question of whether there was a little bloom of chili paprika something may be happening in there lobsters cooked it's actually not overcooked at the time it felt like I was putting a lot of sauce into our little friend here I don't know it doesn't seem like a crazy amount of sauce at all good garlic in the breadcrumb possibly starting with the firmer bread knowing that it's then gonna soften in the oven when this thing heats back up that might actually be the way to go I'm getting the butter getting the garlic the parmesan in the lobster is like slightly upsetting but it's kind of delicious too I'm cool with the Pullman I'm just gonna rethink you know the work flow on the bread there Klaus cooked I'd say I'm 78 percent on ingredients I feel like there's there's something lurking around somewhere that I that I don't have I'm gonna bump myself down to 72 percent for for technique because I feel like either somebody steaming something or maybe they're not reheating the whole thing in the oven really hard to no appearance something still feels a little incomplete but I'd say 75% from the standpoint of look it's a lobster two pounds you know split in half filled with you know kind of Mornay lobster meat breadcrumb chive taste actually I'm giving myself 85 here I feel good about the parmesan I feel pretty good about the bread crumb I feel good about the fact that it's a lobster and that's gotta count for something right guys coming in a little cool at 77% but this first tasting always leaves a lot of doubt a lot of uncertainty and I'm definitely looking forward to tasting the original dish again right now see you guys in a few oh god I don't have any spoons wait hold on cut action I need spoons thank you so I guess it is scallion after all thanks for the heads up guys still not picking up any lemon there's a little something going on those breadcrumbs though I'm gonna call it black pepper I've got scallion I've got breadcrumb okay okay parsley I'm wondering if that was put into the breadcrumb or if it's an additional garnish in addition to the scallion wow it's cheesy I think this is cheesy in the same way that mine is it's just maybe I need to go up in the parm I definitely need to incorporate parsley somehow the possibility of cayenne is really what I'm kind of picking up from the sauce not hot but there's a warmth I don't know if like the garlic has just disappeared or if I made it up the breadcrumbs that I did actually with the brioche maybe feel a little bit closer to being correct it's not as far off as maybe I thought my brain went to maybe there's some kind of like alcohol in there you wouldn't add white wine really to your Roux unless you were adding like a big quantity us otherwise the roux could kind of tighten up and get lumpy on you so I don't know that it's that still feeling good about parmesan if I'm wrong I'm wrong but still feeling good about parm some things to think about tonight as always I'll be putting this up her Carla middle of the afternoon tomorrow so clock is ticking on figuring out what some of the stuff is [Music] ya know I was feeling pretty good yesterday about the even split between a whole milk and cream I think I'm gonna keep rolling with that I could see adjusting the sauce at the very end just a little dash of something like makan yak or Madera came to mind is something kind of nutty not super bright it could be white wine but then the question is when are you putting it in so if you put it in on top of the roux the Roos gonna thicken up right away and could get really clumpy on you I'm gonna break down the sauce do a few tests there just making my roux yesterday I used half milk and half cream I'm going to do the same thing again I'd rather spend a little bit of time messing around with the alcohol I split this into two with the objective being that I put two tablespoons into one pot of white wine so that at the moment that the cream in the milk are coming up to a boil the wine is in there so that it has the greatest possible chance of kind of burning off the alcohol doing that makes me feel very uncomfortable so then this one I'm gonna divide further into after the cheese has been added try maybe a little bit of Madeira and one a little bit of cognac and the other just as a finishing element so just doing a tiny little taste of cayenne and each sticking to the cheese it felt right it tasted right I'm just seasoning this with salt here bring the flavor up a little bit it's incredible how boring and flat it tastes without the salt that could be it right there all right so that's parm going into this sauce I just want to taste the sauce first without wine and then I want to see what makes sense in terms of an alcohol addition to this one so this is the sauce that does not have wine in it or any alcohol of any kind yet so I'm just pouring off a little bit into each of these you know this is going in raw and it's not really being cooked in this bowl we have our mornay sauce with cognac and in this bowl we are soon to have our mornay sauce no white wine in either with a little Madeira Madeira is a very light fortified wine that is oxidized so it has like a very nutty quality I feel like it's like maybe closest to like a sherry hasn't really added any acidity whatsoever and that like nutty quality of the madera is adding this kind of almost like a floor ality to it it's a little bit upsetting this is our con yakin we're just not going to talk about that I'm not going to tell you anything about it just taste that one 19th century France that kind of boozy finish I don't really want it in any of my food this does taste better and more balanced than any of the other alcohols but I'm just gonna reveal this is with white wine feel like top the Brian Harman there is parm in there and but then there's more on top I don't think so no I think I don't think so new show idea what [ __ ] alcohol is this just like people just like put a glass of something in front of you you got to figure it out don't worry it's gonna be me in Delaney oh yeah all right well thanks for coming over man right I'm feeling like white wine is the answer having just a touch of acidity and a touch of balancing effect on the sauce when it comes to the bread I'm gonna try some of this bag AB the bread that I was tasting yesterday seemed to have a somewhat high proportion of crusts there are clearly some like very coarse irregular pieces here we're gonna blitz this up these are look in better in the second tasting yesterday I was not picking up a ton of garlic this smells like a sourdough guy get I was just gonna add like a little bit of you know tackiness and funkiness but I don't really want in this let's go for texture and overall appearance and feel very pleasing sounds yeah this just like so pleasing you know the way like certain things sound and then like the pitch is sort of starts to change as they get a little bit like crispier and get darker I mean I think this is it for me I don't know how like I'm not clear I'm not gonna sit here making breadcrumbs all day confidence I'd say like I'm at 84 right now feeling good I'm just gonna start my sauce in the meantime there's some chicken and waffle family meal happening over there but I don't intend to mess it yesterday I felt like I tasted black pepper for a second there's a little something going on those breadcrumbs oh I'm gonna call it black pepper it's not super French to put black pepper in a white creamy sauce I just haven't decided what I want to do yet okay a little-known fact in the kitchen the faster you go the less chance you have the less time you have frankly to make mistakes I'm gonna put it into an ice bath just to stop the cooking into my roux I'm going to be adding a cup of milk a cup of heavy cream we're gonna stick with a quarter cup of white wine all that's gonna come up together Wow the sourdough surround me off we're gonna have to remake that for the one that I do for Carlo later you just use shorts as it's heating up the alcohol starting to come out of that it just feels a little bit wrong not to independently reduce the white wine let's get it down to a simmer calm the heat down I'm gonna let that go for a couple minutes let's deal with our lobster here I think it's probably safe to take the rubber bands off at this point so yeah we're just a little bit under in here most of the tail is is perfectly fine we're just taking out the bits and bobs that we don't need here I've now made a bigger cavity which is potentially gonna work against me just given that I have not cooked extra lobster this is like moderately cleaned up I'm just trying to kind of hollow out the cavity get rid of those gills I am a bit worried that like having taken that out I may get a little bit more lobster leakage all right let's get our sauce seasoned up pinch of cayenne third of a cup of parm season it up [Music] felt like I tasted black pepper yesterday I'm gonna hedge my bets to do that these are just bite-sized pieces of lobster it's just not a lot of game it just looks a little skimpy now I'm wondering if I should not have taken you know the gills of the lobster out just for the sake of not opening up extra space and I'm also just wondering whether I need to cook another slightly smaller lobster on the side I am having some leakage over here which is something that I feared you know messing around with the inside of the body so we're doing our bread crumb and at 375 just to those bread crumbs are toasty lobsters hot ok before you see this just know that I feel like I already addressed the fact that we had some lobster leakage it only got worse okay so it's not gonna look like your passport to flavortown or anything in trimming out the inside of the lobster have a few too many things kind of separated out overall like looking at this one in particular like that's not half bad the parsley that is what I sort of maybe was responding to and thinking that like maybe there was some like lemon zest yeah just threw me off a little bit now I'm just doing scallion rounds the shell doesn't seem full enough so I'm not gonna hollow it out next time all right so this is version two right here is what I'm going with these breadcrumbs are definitely crispier than what I have at the end of the day yesterday I'm think I'm feeling happy with the sauce I think the white wine is working black pepper is kind of indiscernible I'm just getting like a mouthful of that scallion it just was like God it just felt so abrupt you know but he's good to me it's cooked I think I'm just gonna go back to a less hollowed-out lobster body not use sourdough I feel okay about my decision to put the black pepper just in the breadcrumb I believe white wine was the right move here I don't think I'm missing anything in the sauce there can always be that like sneaky little pinch of this dash of that you know but if you can't taste it and what's the point right okay ingredients 83% technique 78 here appearance-wise 85 that's like my spirit number it's a solid B you showed up you've got your job done you didn't make a complete ass of yourself tastes 90 total score averages out to an 84 which I'm still calling a B I'm about to do the last version the one that I need to serve to Carla I got to make this one count so gonna get to it I refuse to use that sourdough bag yet so I have to use our old stale set bag gap which is quite old and quite sad we're gonna make it work and then it starts to get into this thing right because like if I needed a baguette and they were willing to go out and buy me one as opposed to just having one because that's like what they're using in the back to make the original dish what does that say are they just playing like a real long game here you know like trying to not let me get any kind of insight into what's happening back there sure we'll get you a baguette and we have to walk out like go down the street you know 20 minutes each way uphill you know but sure that's you want you know I'm Sam all right I got a stop Oh flavor-wise this is gonna be better than the sourdough I don't know like the bread crumb is always yeah mess me up right now I felt like I like really expose my soul about it a minute ago black pepper only going on the bread crumb not going into the sauce next I'm gonna do this sauce or three tablespoons of butter got my dairy there and then white wine a quarter cup still feels a little wrong I'm not gonna wander off and go to start doing something else okay sauce oh I feel like an 83 I'm requesting a second lobster be able to poke it up a little bit so this is a pretty good sized lobster whoa he's he's mobile that guy a little weird so I'm just gonna fit this guy in here I was not like the biggest fan of lobster of the kids so lobster one is the one that we're basically par cooking it's a good thing this is blaster number two because his claw just came off so I'm cutting this lobster in half I'm not going to be removing any of the gills and all that stuff how is it so messy can you imagine like cooking like 2,000 of these like in a day you're now breaking down Lobster number two you guys getting them I don't know what happened to that claw but it's like got some weird spongy situation happening cayenne pepper that is parmesan going in salt nothing else is going in here all right here we go saucing it's about half of our sauce here we go so low now it kind of looks like there's too much but it's it's it's it's month looks moderately more to me I mean it doesn't look insane or anything it's what you came here for is then do some sauce to cover up the eyeball a little bit you know what I'm saying it's like it's all good now I'm feeling like the bread crumb probably was like never even toasted it was probably just like dumped on there but cool I feel good about that ten minutes oh the suspense [Music] no leakage saw stayed in place breadcrumbs are crispy looking nice golden I think these claws are certainly gonna be cooked but I just wanted to make sure everything got hot for Carla Dinah know who did this by the way Diane aside from Monte like have I ever even gotten close probably not right Oh Guy Fieri all right maybe it's Jacques pépin that would be my hell Mary what did we say about the direction of the claws guys I got in my head all right not too much scallion shower of parsley I present to you Jacques pépin Lobster Thermidor or something like it or something by somebody else or maybe not even Lobster Thermidor I'm gonna call this an 84 that's kind of where I felt I was last time this one feels simple in a way that some of the other dishes didn't I feel like I had to head some bets but overall you know I feel I feel pretty good about it I certainly don't hate it I'm not having like a crisis about it or whatever I got right or wrong this is the dish I have to present to Carla I think she's on her way down here so we'll see how it goes a lot of pain behind these eyes right now so sorry it's okay moment of truth we got two silver boobies here yeah nice which we've got the dish do you have a guess on whose recipe it is I named Jacques Pepin ha I Lobster Thermidor the second part is good yeah yeah all right good all right mm-hmm Cranston I want to present you with Snoop Dogg no obstinate or stop oh my god they look pretty identical mine smells like weed though it's a Saltine or something isn't it Ritz cracker it's a cracker it's a cracker oh yeah that that really throws me for a loop I think you ever would have guessed new I don't think I ever would have guessed Snoop Dogg like even if you had days - just make lists and less days Karla yeah we month and even I don't think I would have either they look amazingly similar yeah like truly alright so I'm just gonna take a refresher on snips yep it's a funny thing what is Thermidor even translate to alright very cheesy very cheesy very cheesy I'm gonna take a taste of yours yours is much sweeter this one is much sharper much more easy cheesy foreshadowing what do we got going on over here nothing man tell me tell me well in the morning there is a little a garlic and shallot in the butter before the flower goes it okay first tasting yesterday I got garlic and that's why I put it in the breadcrumb and then you've also got some black pepper in your crumb and there's black pepper in this morning I put cayenne in the morn a because you often see a little Cayenne in fashion L kind of base sauce and you were picking up and I was picking up this like that little J heat I was like what a friend she put black pepper and a white sauce never never literally member but Snoop Dogg not French that's what he wants you missed a whole cheese cheddar no do you have a cold career now you got it it's equal parts parm and grier which is also shocking but I think also accounts for some of the texture the sharpness there's also some dry mustard in the morning cracker crumbs bread crumbs were you going a little nuts about the texture I was a little bit but this to me like read as baguette crust toasted and it tasted buttery okay so I put butter butter so there is white wine in this there is white wine in it that's one Lobster yeah it just felt like a little bit kind of scant to me so you used extra lobster meat I did I appreciate it yeah all right thank you it's wrong but I like it this is gonna hurt me more than it hurts you ingredients got the lobster you got the lobster nailed it and that is a main ingredient I feel like we need to wait these ingredients a little bit so the stirred there's 15 green yes there's 15 ingredients right you missed four of them completely you missed the Greer you missed a garlic and the shallot and you kind of misplace the Cayenne but overall most of it was there I'm gonna give an 80 on ingredients technique I mean with the exception of overstuffing Lobster and spending way too much time on crumbs snoo goes the step of rinsing out the lobster shell I've thought about it at what point are you rinsing flavor away now you've introduced water today so great for technique okay 95 Wow I really appreciated that extra Lobster appearance-wise almost identical the biggest thing I think is the crouton yeah I just feel good right now with 80 again okay Wow that's not a number I was expecting were you thinking I was gonna go lower no I was thinking higher frankly you're doing well okay um taste the taste of the Gris air is so prominent that the absence of it makes a big taste differential even though it only represents one let's say 80 again okay that's fine okay I'm back I'm back on my site so 80 80 90 580 that gives us 84 84 is like no longer be - I can live with that you know this I think there's there's a few things that could have gone my way or knock on my way yeah white wine definitely went my way yes harm you know the presence of a good amount of harm it wasn't like there wasn't permanent right but like the Greer you know tasting certain cheese's blind just yeah by themselves I know it's really hard yeah I think you did a really great job you know it's funny crackers and cheese the things you left out you could have made a cheese board out of yeah exactly no knowing what you do now do you have a higher opinion of snoop or a lower or just stay the same higher higher higher because where you are face is going in yeah he just left this part out of the song it's like you got your Rollie on the lawn important shot dodged you're eating lobster thermidor that really would have helped me out but that's fine like in some like b-side stuff that I just haven't gotten into yeah great job all right thanks I don't know if I ever would have got cracker that in the the creer I'm kicking myself about it's just tricky but but overall I mean I'm not I'm not like hating myself for this you know guessing the dish getting most the ingredients right getting the overall look and feel right that's that's huge I feel like it's it's always gonna be something always from crook to cook platinum recipes from the boss dogs kitchen oh yeah I'm sorry that food stylist used more than one Lobster in there come on so we had ordered some regular room service but then the chef was telling me about something I should try Lobster Thermidor and I'm like all right bring it on up I'm telling you nephew that she's good nephew is that a thing

Channel: Bon Appétit

Views: 3,606,625

Rating: 4.9323616 out of 5

Keywords: cooking challenge, snoop dogg, chris morocco, chris makes, reverse engineering, chris bon appetit, chris reverse engineering, chris test kitchen, blind cooking, blindfood cooking, blindfold cooking challenge, taste testing, lobster thermidor, snoop dogg lobster thermidor, lobster thermidor recipe, make lobster thermidor, making lobster thermidor, how to lobster thermidor, how to make lobster thermidor, chris lobster, food, bon appetit

Id: 8wAgaNPRnbU

Length: 38min 14sec (2294 seconds)

Published: Tue Nov 19 2019

Reddit Comments

[u/aaronarium]

For April fools they should make Chris try and re-create one of his own recipes

[u/pizzaparty8]

Used to make lobster thermidor all the time in the Sims 2....would not have guessed in a thousand years that Snoop had a recipe for it.

[u/efitz11]

80% on appearance is absolute robbery, is Carla an NFL referee?

[u/gnntte]

Is that Delany lurking in the back there? I’m sure he’s waiting for the shoot to wrap so he could have some of that lobster. I say that because I would 100% do the same thing.

[u/Semper-Fido]

I would never be able to know exactly what recipe was being recreated if I worked on production for this show. Would have been giggling the entire time he was testing breadcrumbs knowing it was Ritz crackers crushed in a Ziploc bag 😂

[u/CTRL_ALT_PWN]

The red leicester got him shook

[u/PhoSho862]

My god the baguette conspiracy moment was amazing. 😂

[u/yairspenis]

Chris' swagger when he walks up to the table on these episodes reminds me of John Turturro's swagger in The Big Lebowski when he's about to bowl. This has been on jaggling around on the tip of my brain for about a month already.

[u/SomethingsQueerHere]

I've heard so much about his super taster abilities and yet he still struggles with cheese and onions every time. I want to see him do this head to head against another test kitchen chef so we can see exactly how far ahead of the game he actually is