How to make Lobster Cardinale Sauce

[@dianeavery8958]

Made this recipe yesterday and it came out fantastic! I added a little more paste, and a little less heavy cream, but otherwise stuck to the recipe. I can't say enough about it! Thanks for this video.

[@NCCCulinary]

Great to hear you made it yours!

[@johnsmith-rs2vk]

5.22 Reminds me of Corado Soprano and his blender !

[@NCCCulinary]

Grazie!

[@lorettalaulae7446]

Thanks so much for sharing this info Chef . just love it ♥️♥️

[@NCCCulinary]

You are welcome

[@nukemanmd]

One of my favorite dishes as a child was Lobster Cardinale served at Marconi's in Baltimore. It was such a glorious treat which was reserved for my birthday. There was also a special dish called Oysters Pauline which was made of fat Chesapeake Bay oysters topped with Cardinale sauce with chunks of Maine lobster which was run under a broiler just before serving. Sadly, Marconi's, a Baltimore institution, was closed down by Peter Angelos, its last owner,

[@NCCCulinary]

Thank you very much. Do not forget to check out the other videos in our channel. Let us know what else you want to see

[@painterpainting7056]

Excellent techniques Chef, Thank you

[@NCCCulinary]

Thanks. Do not forget to check out the other videos in our channel.

[@michaelma-b3e]

this guy need his own cooking show

[@NCCCulinary]

Bring it!

[@mystickwon2970]

Excellent video Chef

[@NCCCulinary]

Thank you very much. Do not forget to check out the other videos in our channel. Let us know what else you want to see

[@taurusspencer9522]

When did you add your Tom paste? Am I tripping?

[@NCCCulinary]

Sorry for the delay! That got edited out! Add the tablespoon of paste immediately after adding the sherry and before the cream.

[@VVeremoose]

My wife and mother in law are both huge fans of lobster. But I'm shellfish intolerant, so I have no intuition as to how to elevate lobster past just clarified butter since I haven't even tasted it since childhood. This will be perfect for a nice joint Mother's Day dinner, thanks!

[@NCCCulinary]

You are welcome

[@jedix123]

Can't find much info about this sauce but it is simply delicious. I've had it at restaurants but wanted to make it at home. Followed this recipe except I added the tomato paste after the heavy cream (during the reduction to nappe phase) and it was just as delicious. Can't wait til I make it next time. For 2 people, I used 2 lobsters and harvested the tail/claw meat. Most everything else went back into the boiling pot (minus the water) as it had some of the protein stuck on the pot.

[@NCCCulinary]

Thanks, very nice additions from your side.

[@natnat5082]

Thank you for the video. Did you include all lobster scraps including the gizzards/ mustard looking stuff?

[@NCCCulinary]

yes we did!! Thanks. Do not forget to check out the other videos in our channel.

[@elizabethcardinale6255]

I make a lobster red sauce, put over linguine .

[@NCCCulinary]

That sounds great!

[@lisagerman2111]

Missed the addition of tomato paste, truffle essence and lobster butter...

[@NCCCulinary]

Lisa German . Hi Lisa. You can always add them at anytime you want

[@TheJaycal77]

What time is it? Don Sexhour!!

[@NCCCulinary]

Yes it is!

[@itsstealz3159]

Beard guard?

[@sol12498]

Wtf hes wearing the blue party hat from runescape

[@NCCCulinary]

yes he is.

[@nimmadineelaksh9327]

Looks disgusting 😓😓😓

[@NCCCulinary]

Thanks. Do not forget to check out the other videos in our channel.