My favorite lobster & zucchini dish! Fine dining bisque hollandaise with zucchini rouleaux
Hey guys! Today we’re going to make a beautiful lobster dish! It only contains three components, but it’s so good! I’m going to show you how to prepare a lobster and then we’ll use the head to make a beautiful bisque hollandaise. We’re serving it with a zucchini and lobster rouleaux and a chili oil. All great recipes, so enjoy guys!
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S03E10: SPAIN: Lobster Paella & Gambas al Ajillo with Patatas Bravas & Gazpacho Experiment
Many people hear the word “Spain” and think of the Running of the Bulls in Pamplona, the Sagrada Familia in Barcelona, or the famous Museo Prado in Madrid where the art of El Greco lives. But some people, like Shay and myself, think of immaculate seafood, pungent olive oil, and fresh herbs and citrus, the cornerstones of Spanish cooking. Given its location and proximity to countries like France, Italy, and even Morocco, some of the food culture of this great nation reflects that of its neighbors. Some French cooking techniques are used to make dishes with distinctly Mediterranean flare. This amalgamation of flavors from elsewhere is, to me, the essence of Spain’s culinary identity.
Today we prepared some tapas. We began with a light and refreshing cold gazpacho soup, packed with fresh garden flavors. To be honest, we weren’t sure how we were going to feel about the cold veggie soup. But honestly, we loved it! The only gazpacho I had ever tasted was out of carton, and let me tell you, this was nothing like that. When you make your own gazpacho, YOU control the ingredients and even the texture of the soup, adding new/more ingredients as you taste and blending it for more or less time. Top it with a crispy crouton and some cucumber slices, and you have the perfect snack, packed with nutrients, for a summer day.
Our next tapa was patatas bravas, a straightforward fried potato served with a spicy tomato sauce that will make any potato a brave potato. To tell you the truth, there was little that was special about the potato itself. Peeled, cubed, and unsalted, these bad boys were the perfect blank canvas to be painted with our spicy tomato sauce. The bite of Dijon mustard with the burn of habanero hot sauce, mingled with the tomato and spices, making this the most deluxe ketchup that you should be proud to eat.
Tapa numero tres was gambas al ajillo, or garlic shrimp, which is exactly what it sounds like and is SO delicious. TEN cloves of garlic rocked the shrimpy worlds of these little crustaceans. This dish was lemony and garlicy, with notes of paprika and brandy; a perfect side dish to pair with a crusty baguette, to sop up the delicious from the shrimp. Ok, now I’m hungry.
This brings us to the main course; paella. Originally from Valencia, it was traditional to make this with snails and rabbit and nowadays, there are many regional variations of the dish. We decided to make a seafood paella, gently spiced with saffron and loaded with mussels, lobster, and shrimp. This dish couldn’t have been better. Shay successfully did not stir the rice once it was set in the pan and we achieved the classic crispy rice at the bottom, which contributes a lot to the dish. Paella is so special and a great way to get creative with the ingredients you use. It’s a dish that you eat with your eyes first and you always want seconds.
How To Make Watermelon Gazpacho
summer watermelon gazpacho is so refreshing especially in this time of year. Watermelon just makes it so much better. Hope you enjoy this simple recipe.
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ingredients:
-2 cups watermelon water
-1 cup seeded cucumber
-1 yellow onion
-2 roma tomatoes
-1 tbsp black pepper
-3 red jalapenos
-1 tbsp extra virgin olive oil
-1 tsp red wine vinegar
-1/4 cup lime juice
-Cilantro to finish
-Cotija cheese (Queso Fresco) to finish
-Cubed watermelon to finish
-Salt to taste
some stuff used:
-Music - Rowlan Moment Born Hustler Follow him @Rowlan on IG
- Sony a6000
- f1.8 50mm Lens
- Miyabi Birchwood 9 Knife