The Legendary Italian Dishes Behind One of New York's Toughest Tables — Mise En Place
One of NYC’s busiest restaurants is Don Angie, run by husband-and-wife duo Scott Tacinelli and Angie Rito. On top of serving an internet-famous lasagna for two, the restaurant serves whole roasted lobster, buffalo milk caramelle, a chrysanthemum salad, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi, Connor Reid
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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Chef Bryce Shuman's poached lobster on THE Dish
A new star of the New York restaurant scene who cooks like a maestro according to The New Yorker magazine, chef Bryce Shuman only turned to cooking after his dream of becoming an actor didn't pan out. Shuman joins CBS This Morning: Saturday to share his ultimate dish of poached lobster.
Lobster Thermidor with Embark Maine Tours
There are lots of ways to eat lobster other than steamed and cracked at the table. Some are even a lot less messy - at least for your guests. This recipe comes to us from Heather’s great grandmother, Nana Martha, typed up on an old, yellowed index card. The cook will need to steam and pick some lobsters, but the guests won’t require a bib and a roll of paper towels for this one.
Traditionally, this rich dish was prepared, then placed back in the empty lobster shells to serve. We’re going to make this really easy, and serve it in a casserole dish, sans shells.
Our guest this week is Meg Barker, of Embark Maine Tours. She offers walking tours of historic downtown Bath, Maine. Watch the demo to learn more about the tours she offers and we're counting on her to sprinkle in some fun and interesting tidbits about the City of Ships during this week's demo.
Here's the recipe Louisa and Meg will be making:
HUGE‼️$115 Lobster Tails ???????? #fyp #entertainment #shorts #lobstertails
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
1898 Shrimps a la Newburg Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a riff on a Lobster a la Newburg recipe found in the 1898 cookbook called 'The Twentieth Century Cook Book'. Lobster a la Newburg pops up in written books around the same time as Lobster Thermador recipes; and when you compare the two they start to become very muddled in terms of ingredients and methods. People will argue endlessly about which is which, and how to make them, but in practical terms they overlap so much it's hard to tell sometimes which is which.
Lobster a la Newburg Recipe:
Boil 1 large lobster; when done pick meat from shells, cut in 1 inch pieces, and season with salt and a pinch of cayenne pepper. Add butter the size of an egg. Let all simmer 5 minutes, then add 1 glass Madiera or sherry wine, with 1 teaspoonful sugar in it, and let boil 3 minutes. Beat the yolks of 3 eggs with 1 cupful sweet cream, add to mixture and boil 5 minutes longer. Serve very hot, in shells or chafing dish.
Shrimps a la Newburg.
Prepare as above.
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Big Mistakes Everyone Makes When Cooking Lobster
Though lobster was once so cheap that it was fed to prisoners, according to History, it is now undoubtedly a luxury food. It's a mainstay on fancy restaurant menus, with preparations sure to wow and impress. It's near the top of the seafood hierarchy, to be sure.
If you don't want to spend the big bucks on a lobster dish at a restaurant, and you'd prefer just to make it at home, there are definitely some important tips to keep in mind. Just doing what you think is right based on what you've seen on TV may cause you to end up with some rubbery and unappetizing shellfish. Do yourself a favor and avoid these big mistakes everyone makes when cooking lobster.
#Mistakes #Lobster #Cooking
Being intimidated | 0:00
Buying at the wrong place | 1:05
Choosing the largest lobster | 1:52
Overcooking | 2:43
Undercooking | 3:24
Only boiling | 4:16
Cooking your lobster alive | 4:56
Crowding your pot | 6:04
Never roasting your lobster | 6:45
Buying frozen lobster | 7:24
Too many ingredients | 8:22
Not saving the tomalley | 9:04
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