I Caught & Cooked a Lobster

[@raindog9862]

These prep videos are absolutely fascinating

[@MichaelJohnsonAzgard]

This is the best lobster prep video that I've seen.

[@inspectec]

Such a huge amount of work for 1 dish. Gives you a real appreciation of the chefs skills.

[@Bobble86]

Fabulous channel guys! Very smart giving such an open insight into your guys' methods; can't think of another restaurant with this kind of 'online presence' as they say. Speaks volumes that I'll get home from a 12 hour shift in my kitchen and watch your stuff just for inspo and to wind down! Keep doing what you're doing.

[@grapograc]

Oh you better believe it. It's pretty clear that focusing on their KZbin presence was one of the best business decisions they've ever made, no doubt about it.

[@grahameviner2835]

that's the best prepared and cooked lobster i've ever seen, you absolutely nailed that, thank you.

[@FallowLondon]

Big up Graham!

[@teddy2787]

@@FallowLondonunreal video. Would you have a recipe for the lobster oil?

[@chrisw3559]

One other thing, I love your attention to detail in your service videos. Always cleaning as you go, washing your hands, keeping your stations clean, your organisation and neatness, clear labels, FIFO. True signs of culinary professionalism.

[@Eusizndw]

Man true respect for the animal forsure. A great lobster, perfect cuisson, and great lobster+curry reinforcement

[@chrisw3559]

Great tutorial even for a seasoned chef, beautiful presentation Chef! Loved the colours and the delicious product on the plate. Loved how you sourced it, cooked it and presented with so much respect. I've been a chef for 15 years and this is why I keep coming back to your channel. Well done!

[@jessejames6157]

man the final dish looked soooo friggin good! well done! 💥💥💥💥💥💥💥💥

[@harryparsons6099]

This is the absolute best lobster catch and cook video ive ever seen and ive watched many :) love your channel so calming to watch keep it up!!

[@sheltonwilliamson711]

Much respect shown for the animal indeed... Fallow is on my bucket list of things to experience... Love you guys, love your work❤

[@juice8835]

Just found this channel a few days ago, already hooked on the content. Will definitely be giving Fallows a visit in the not so distant future

[@randyschwaggins]

Good luck getting a reservation! 😂

[@rednazray]

Totally worth it!

[@gregc1331]

I have never seen this much work go into cooking lobster but the end result looks absolutely delicious.

[@ryanfazza]

Only recently found your channel. Class 👌🏻 keep up the good work boys looking forward to coming down to the big smoke real soon to try!👍🏻

[@FallowLondon]

Welcome aboard!

[@jacksonfox2434]

Great dish. Seeing the prep really makes it feel worth it. I got a whole new appreciation for that show now, Because they always did a behind the scenes of the places they went to

[@jacksonfox2434]

Oh also these kinds of videos are usually called CATCH CLEAN AND COOK but this is unique because you served it for dinner in a live POV. So cool

[@Bucho-82]

Lost my sense of taste and smell for 2 months and wasn't sure if I was ever going to get it back. It's finally back (I'm so relieved) and as a treat I'm taking my girlfriend and myself to your restaurant to celebrate being able to taste again! Looking forward to experiencing great food and with style incase it decides to do a runner. I'm not sure what you chefs do if you get covid and lose your sense of taste but I can imagine it would be a nightmare (fingers crossed it never happens). Looking forward to some amazing looking food!

[@ddn79]

Love it when you use all of the animal when cooking. Everything you guys make on this channel looks so good. It has blown up in the past month or so!

[@ericmagee9054]

Not only is it expensive to purchase but given the amount of labour that went into that dish I can see why it costs so much. Looks amazing!! 👏

[@verycoolstrongguy]

took me back to working in fine dining in soho, cheers guys.

[@itsthepens]

I spend hours watching KZbin videos of food, but never have I been so utterly impressed by the knowledge, technique and passion for a beautiful ingredient and so utterly turned on by the finished product. I’m salivating in a borderline sexual way. It’s hideous. Bravo.

[@Someloke8895]

I reckon you guys should do a quick collab with The Fish Locker - maybe get out on a few of his friend's boats too , eg the Monkfish chap

[@FallowLondon]

That sounds like a great idea...

[@peptidegirl]

This is amazing education Will! ❤💛

[@bigdaddy69420]

i love the respect and fascination that he appears to have to the lobsters

[@78LedHead]

Amazing channel. Glad I found it. That lobster looked divine.

[@padders1068]

Looks amazing and I'm sure it tasted even better. Thanks for sharing, educating and entertaining!

[@randyschwaggins]

Omg i thought all the green stuff was 💩 and i would throw it away!!! Thank you for showing me the way 🙏🏾

[@kevynlemoing8208]

This is the best video I've seen on your channel. Thank you !

[@chenzolozada3042]

You guys are amazing. Really

[@John-ng3pj]

Worth every penny chef

[@user-du2wl1sj1r]

Amazing content as usual. But disturbing how it stayed moving while you dismembered it, vivisection-like.

[@sbhh2]

More POV service videos pls, KEEP it UP. Love the vids guys.

[@andrealore75]

Wow, it's incredible so big time dedicated to this luxury plate.....whitt love , precision..❤❤❤❤

[@Dikulja1]

This is incredible. Such an inspiration.

[@jasonandrade7835]

Love these videos! Does anyone know what setup they are using for their POVs? I would love to know!

[@LocaMoca328]

They use a body-cam! Lolz. =P

[@kevynlemoing8208]

May I suggest you give Olivier Roellinger's restaurant "Le coquillage" in Cancale, France, a go ? He has an iconic recipe which is called "Cocoa and lobster". I think it will blow you away ! One the best dish I've ever eaten. The place looks absolutely amazing too, you stare at the ocean while eating.

[@newsn3623]

Great video, i heard you mention two things but I did not get what is was. Hope you could clarify since I am going to make this for sure. When you makethe sauce you speak about emulsion. What emulsion is this? 2. When you glace the legs claws etc, do you do that wiht "mussle butter"? thanks

[@jxpowers]

This was an amazing video. Definitely do more like this in the future. Hand dived scallops maybe?

[@esmeraldavillalobos]

Love It! You're Amazing ❤

[@Shvink]

When I ask for lobster in restaurants… THIS IS WHAT I EXPECT. Coming to visit end of August, get the go pro’s out lads x

[@NateKaye-Coyle]

Stunning dish chef. Superb channel. Well done to all 🤜🏻🤛🏻

[@esmeraldavillalobos]

Next time I'll come to London I'll visit your restaurant❤

[@johnbaldwin143]

Superb... I would love to be able to stand in the corner and learn from you guys... I have been saving hard and am a month away from the Feast of Fallow.

[@FallowLondon]

Great to hear from you again John, we're really looking forward to having you! Hope you're doing well!

[@johnbaldwin143]

@@FallowLondon Thank you and I am! Also trying to educate some people to bring with me. Otherwise I shall come alone!

[@ericheckman3888]

Who else laughed their ass off when the spoon shot out of that lobster tail immediately after he said he put it there to avoid that 😂

[@NoxiousRob]

Scrambled lobster brain actually sounds like something that should be on the menu.

[@joshmore7175]

That looked incredible. But if you coat the lobster in the curry butter and then the brains sauce, why don't you just mix the curry into the sauce at the pass?

[@D0ggerel]

Beautifully done, Dan. One note of caution--what you are calling the "brain" is actully the hepatopancreas--essentially the liver and pancreas of the lobster. We call it the "tomalley" here in Maine. We do not recommend eating it because it's essentially the filtration system and can have high levels of heavy metals like mercury. You are correct to remove the "deadman's fingers" which are the gills of the lobster. It's fine to use the roe--the green egg sacks found in female lobsters, which magically change color when heated. Just leave out the tomalley--it's not worth the health risk.

[@dogsnads5634]

Any lobster with eggs (called Berried Lobster) cannot be caught, landed and sold in the UK from our waters. Any female with eggs must be immediately returned when caught.

[@zachgoldstein4411]

thank you for making this

[@peterbrown954]

Fantastic 👏🏻👏🏻👏🏻

[@markchristopher4165]

This is fantastic

[@andrealore75]

Very potent ❤ powerful love for sein job ........respect from italy ❤❤❤😮

[@disliked1390]

It looks delicious.

[@benmccaskey3940]

I’ve had the pleasure of cooking with Jude a few times, what a fella!

[@01Prodigious]

Use a black uv light shell shows up different colour

[@randordway9777]

chef, i absolutely LOVE your videos. It's amazing you put this one out when you did as I am flying to Maine tomorrow, 28/07.... I cannot wait to eat lobster there. My dad is from Maine we ate quite a bit of lobster growing up. Each lobster dropped live into the pot and boiled, served with butter on the side. What you call the coral my grandmother would call the tamale. Thank you chef!

[@ninetanyas]

i would love to try and cook this. i don't think i can break it down like this. if i were to go to a fishmonger, can i ask for the tail and the shell bits? (not native UK person)

[@FallowLondon]

Hopefully so!

[@JoannaHammond]

The amusing part, if you told some of the customers that the sauce was lobster brain they'd probably run away.

[@diningfables]

such a great vid 😋

[@megafish45]

Can you do a burger one next

[@MedicRN]

That lobster looked amazing.

[@stevenjacobs2750]

Ive never wanted to cook lobster brains more

[@tim--zombie7562]

Look's so good

[@Deze22]

First few minutes: poor animals, im going vegan End of the video: let me slurp some of that brainsauce

[@tthomps3241]

What brand would you recommend for stainless steel pans? Uk based?

[@DerekHundik]

Where is this place ?

[@obigspritztkenobi487]

FRED was a good one R.I.P may he rest in someones stomach!

[@jak3pa1]

Big respect for not putting lobsters in misery, shame that we kill a lot of animals daily but it is what it is

[@bigesky-kj9hm]

Great video mate

[@thatrichlyfe]

.... holy shit I've never lived until I have ate this!

[@61samcarter]

Knowledge bombs all day ❤

[@TheHonestFoodTeller]

Amazing prep! But I wonder, do you inform your customer how do you serve the lobster or is there a photo in the menu? In many places people will be surprised to get lobster meat out of the shell.

[@linux230]

Ngl, this video is both beautiful yet horrifying at the same time.😢 Poor little buggers. 😢😢😢

[@wr3add]

Dope

[@darrenburke9630]

I'm a head chef,I'd never kill a lobster again after I found out they can live as long as we do.

[@ori-yorudan]

Cows and Pigs live for around 20 years but we often kill them when they're just a few months old for food. Pretty much every single animal we eat is killed long before their time.

[@kjetilsteensns7017]

A-M-A-Z-I-N-G !!!!

[@socallawrence]

I bet it’s so hard for the chef not to want to take a bite !

[@clayz6717]

太帅了

[@simonmackness403]

That lobster refuses to go. "It's just a flesh wound!"

[@maxwilliams1060]

Wow. Good treatment of such an old Nephropidae. Probably around 15 - 20 years old those guys were.

[@blingpow8361]

This is probably gonna be a dumb question to most but still genuinely asking, why don’t some chefs ever wear gloves when handling the food? Like your hands literally all over the food when preparing & right before plating in front of the guest it’s from your bare hands to plate to mouth. Do the gloves get in the way etc? Again just an honest question.

[@J-wm4go]

The Americans have arrived!

[@JohnJohansen2]

Wondering what's the price of such a extraordinary serving?

[@BobaPhettamine]

it's funny how lobster used to be the poor mans food and people hated having to eat it and now its so expensive

[@szymonozimek]

cool

[@elliotholdsworth6030]

when are we gonna get a knife tour👍🏻👍🏻

[@skavenslave4570]

makes my blood boil when I watch people boil them. I'm all about being Brutal, but not in this way

[@iREK4Ni]

yall about to blow up soon i can feel it lol

[@TheprodikalProject]

So ordering one of these takes that long or was this special for someone?

[@jonnylons1]

No wonder the have to charge £80 for it, it takes the head chef 20 mins to personally prepare during service!

[@LocaMoca328]

Restaurants that simply half their boiled lobster n plonk em lazily with the meet intact with its shells onto a plate should be ashamed after watching this. THIS is how a lobster is prepared/served.

[@Ardyrezv]

Ty for killing the animal respectfully. Too many people don’t know or care where our food comes from

[@ValeriaHuamanSurco]

Como

[@NateDawg2024]

Incredible. That is a lobster WORTH 80-100$

[@hyperr9259]

If you put a long took pick from the middle you can get everything out in one shot :) thank me later

[@edzymods]

Thing was still moving while he ripped its lega off 💀💀

[@dilcommadoe1274]

Much respect to you for being a head chef, but as a lineman please know “blanching in hot oil” is called frying

[@ricatkins4918]

I think you find it’s Tomalley liver. Not brain.

[@BillyBingpot]

Looks like a HR Giger piece, I'd smash the shit out of it

[@PeterPan_fresh]

The kill is hard👀😢😭😭😭

[@iefvemprende]

como

[@SubGenius1101]

I'll give you $200 for that lobster.

[@luiscortegano-dd5wc]

Khe