Butter poached lobster dish | Christmas menu special second course!
Hey guys! Today day three of the Christmas special. First I’m going to show you how to prepare a lobster. The head I’m then using to make a lobster butter. We’re also going to make a pumpkin cream, a lobster cone, a black tuille and a delicious lobster hollandaise. All great recipes, so enjoy guys!
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LOBSTER SALAD - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making LOBSTER SALAD, Recipe posted below! This is a refreshing and very tasty lobster salad for any meal!
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Ingredients:
3 cups cooked lobster chopped 4 large boiled eggs, quartered
1 small onion grated ¼ cup relish
¼ cup miracle whip or of choice 10 small cherry tomatoes, cut in half or full
2 pieces green onion chopped ½ tsp Sea salt
½ tsp pepper ½ tsp onion powder
1 tbsp olive oil 1 slick of celery, chopped
½ tsp Dill
Method:
Cook lobster and remove meat from shell and chop in small pieces or use canned
lobster.
Boil 4 large eggs, remove shell and chop in quarters, grate small onion, cut cherry
tomatoes in half.
In a small dish add miracle whip, olive oil and relish, sea salt, pepper, onion powder
mix together.
Put chopped lobster in a glass bowl and layer ingredients, eggs, grated onion, cherry
tomatoes, add dressing mixture to bowl and toss together.
Add green chopped onion, celery, dill, leave a small bit of green onion for the top of
salad.
Then toss together and serve with any side or protein of choice.
Bonita’s Tips: Using freshly cooked lobster is always good, but replace with canned lobster. Even replace with crab or shrimp!
Making this the day you are going to serve it and good for two days in fridge.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Lobster Salad with Lemon Vinaigrette Recipe - Cooking with Bosch
Make this refreshing salad for a great start to your Chinese New Year feast!
Ingredients – Lemon Vinaigrette
15g White Onion
2 Tablespoons Lemon Juice
100ml Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
To Taste Pepper
To Taste Sugar
To Taste Salt
Ingredients – Lobster Salad
2 Whole Live Lobsters
100g Mesclun Salad
2 Hard Boiled Eggs
1 Orange
1 Pink Grapefruit
500g Ice Cubes
To Taste Cracked Black Pepper
To Taste Rock Salt
Lobster Salad
Minced celery, minced onion, lobster meat, Cain's Mayo.....salt, pepper.............pack a hot dog roll with lobster salad!!! deeeeeeelicious!!
Aussie Seafood Platter and Salads To Impress Your Christmas Guests!
Christmas to us in the southern hemisphere means sun, heat, beach and seafood! For those in the northern hemisphere, this might seem a little strange. My Beetroot and Puy Lentil Salad and Christmas Kale Coleslaw is a great addition to the Christmas table alongside your roast, ham and sides!
Mayonnaise
½ cup or 120ml grapeseed oil
½ cup or 120ml extra virgin olive oil
2 egg yolks
The juice of 1 lemon
½ clove garlic, finely grated
Salt to taste
1 tbsp dijon mustard
Method
Place everything into a high-walled jar.
Place in your immersion blender all the way to the bottom and turn it on.
Once the bottom has started to emulsify, slowly bring your immersion blender up until all of the oil is incorporated.
Marie Rose sauce
150ml mayonnaise
50ml ketchup
12 dashes of Worcestershire sauce
Method
Mix everything together well.
Mignonette dressing
2 french shallots, finely diced
1 tsp coarse ground black pepper
75ml red wine vinegar
25ml filtered water
Method
Mix everything together.
Mustard and honey dressing (for Beetroot salad)
150ml extra virgin olive oil
1 tbsp dijon mustard
Juice of 1 lemon
1 tsp honey
Salt to taste
Method
Place everything into a jar you have a tight lid for and shake.
Christmas Kale Coleslaw
1 bunch of kale, washed and chiffonade
1 red onion, sliced very thin
2 carrots, cut into small matchsticks
1 bunch radish, cut into small matchsticks
¼ red cabbage, sliced very thin
180g mayonnaise
Method
Mix everything well in a bowl and serve.
Beetroot and puy lentil salad
200g puy lentils
1 bay leaf
500ml water
Salt to taste (pinch)
5 beetroot
200g mung beans
100g pea shoots
150g marinated feta
Method
Start by washing your lentils under cold running water.
Cook the lentils in the water with bay leaf and salt, very slowly over low heat. These should take about 25 minutes. Drain and set aside to cool.
To roast the beetroot, season with salt and olive oil, and wrap them in foil. Place in a 180 degrees c oven. Cook for an hour - an hour and a half depending on their size.
Let them cool then peel them with your hands and slice them into wedges.
Mix your mung beans and lentils together and dress with some of the dressing and season with salt.
Dress the sliced beetroot with the dressing and season with salt.
To assemble, start by laying down some mung beans and lentils, followed by beetroot, then pea shoots and lastly the feta. Then repeat until all the ingredients are gone.
Seafood platter
Whatever tickles your fancy. I used:
Oysters
Lobster
Tiger prawns
Salmon sashimi
Tuna sashimi
Mignonette dressing
Marie rose sauce
Lemons
Method
It’s imperative that you keep seafood really cold from the moment you buy it, until the moment you serve it. It either needs to be on ice, or on the bottom shelf of the fridge where it’s the coldest.
Follow the seafood prep and plating instructions in the video.
Serve with your mignonette dressing, Marie rose sauce and lots of lemon slices. Enjoy!
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Scrumptious Salads | BEST-EVER LOBSTER SALAD | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
Folks we're not lying when we say this is the BEST-EVER lobster salad! Fresh lobster, with fresh cucumbers, dill, capers, and a bright lemon vinaigrette. Amazing!
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