I Caught & Cooked a Lobster

Catch it, Kill it, Cook it, Eat it... Our ultimate Lobster guide.
Will from Fallow sets out on an adventure to catch and cook a fresh lobster caught in Porthleven with Jude Kereama from Kota and Dan Dan the Lobster Man!
Back at the restaurant, Will unveils his culinary expertise, presenting a comprehensive lobster masterclass like no other! Learn step-by-step how to skillfully kill, prepare, and cook lobster to achieve mouthwatering, restaurant-quality results. Will offers valuable tips, techniques, and trade secrets that have made Fallow Restaurant a go-to destination for seafood enthusiasts.
From understanding the proper way to handle live lobsters to extracting succulent meat with finesse, Will leaves no stone unturned. Will walks through how he prepares Lobster to serve at a fine dining restaurant.
If you're a seafood aficionado, an aspiring chef, or simply a lover of fine dining experiences, this lobster masterclass is a must-watch! Delight your taste buds and impress your guests with restaurant-quality lobster dishes that are sure to be the highlight of any gathering.
Subscribe to our channel for more inspiring culinary adventures, behind-the-scenes glimpses into Fallow Restaurant's creative process, and cooking tutorials that will elevate your culinary skills to new heights.
Follow Jude on Instagram at: / chefjudekereama
Follow Dan Dan the Lobster Man on Instagram at: / dandanthelobstermanltd
VIDEO CHAPTERS:
00:00 - Catching a Lobster
01:42 - Killing a Lobster
02:31 - Removing the Claws & Legs
03:53 - Removing the Head & Tail
04:39 - Preparing the Head
06:08 - Preparing the Tail
07:31 - Blanching the Claws & Tail
08:41 - Removing the Tail Meat
10:05 - Removing the Leg Meat
10:54 - Preparing Butter Sauce
11:41 - Removing the Claw Meat
13:19 - Finishing the Butter Sauce
13:49 - Cooking the Tail
14:40 - Making the Brain Sauce
16:24 - Finishing the Lobster
17:24 - Plating the Lobster
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

[@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.

[@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!!

[@Eusizndw]

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

[@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.

[@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! 💥💥💥💥💥💥💥💥

[@78LedHead]

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

[@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!

[@Zatezic1]

This is incredible. Such an inspiration.

[@padders1068]

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

[@kevynlemoing8208]

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

[@sheltonwilliamson711]

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

[@esmeraldavillalobos]

Love It! You're Amazing ❤

[@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?

[@user-mw1yl4cg8l]

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

[@chenzolozada3042]

You guys are amazing. Really

[@peptidegirl]

This is amazing education Will! ❤💛

[@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!

[@jxpowers]

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

[@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

[@bigdaddy69420]

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

[@zachgoldstein4411]

thank you for making this

[@John-ng3pj]

Worth every penny chef

[@andrealore75]

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

[@markchristopher4165]

This is fantastic

[@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!! 👏

[@sbhh2]

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

[@peterbrown954]

Fantastic 👏🏻👏🏻👏🏻

[@verycoolstrongguy]

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

[@user-du2wl1sj1r]

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

[@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!

[@disliked1390]

It looks delicious.

[@diningfables]

such a great vid 😋

[@randyschwaggins]

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

[@tim--zombie7562]

Look's so good

[@bigesky-kj9hm]

Great video mate

[@MedicRN]

That lobster looked amazing.

[@andrealore75]

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

[@61samcarter]

Knowledge bombs all day ❤

[@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

[@esmeraldavillalobos]

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

[@stevenjacobs2750]

Ive never wanted to cook lobster brains more

[@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...

[@wr3add]

Dope

[@iREK4Ni]

yall about to blow up soon i can feel it lol

[@benmccaskey3940]

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

[@clayz6717]

太帅了

[@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

[@szymonozimek]

cool

[@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.

[@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!

[@tthomps3241]

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

[@megafish45]

Can you do a burger one next

[@simonmackness403]

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

[@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!

[@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?

[@socallawrence]

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

[@01Prodigious]

Use a black uv light shell shows up different colour

[@linux230]

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

[@jak3pa1]

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

[@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.

[@obigspritztkenobi487]

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

[@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!

[@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.

[@DerekHundik]

Where is this place ?

[@elliotholdsworth6030]

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

[@JohnJohansen2]

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

[@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.

[@Deze22]

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

[@cookthatshit1233]

unrealQ!

[@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

[@TheprodikalProject]

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

[@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.

[@skavenslave4570]

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

[@user-by1nc6tf9n]

Como

[@maxwilliams1060]

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

[@luiscortegano-dd5wc]

Khe

[@jonnylons1]

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

[@edzymods]

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

[@ricatkins4918]

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

[@hyperr9259]

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

[@TheModdingStar]

Incredible. That is a lobster WORTH 80-100$

[@PeterPan_fresh]

The kill is hard👀😢😭😭😭

[@BillyGoodall]

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

[@iefvemprende]

como

[@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.

[@215ILLicit]

Well I hope you ate it.

[@dilcommadoe1274]

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

[@curtmichael7589]

Your vids are better than porn. That was amazing.

[@SubGenius1101]

I'll give you $200 for that lobster.

[@XiX338]

What do you call a famous lobster. A shellebrity

[@user-pl6ij6cj2p]

just tbh not a fan of the taste of rubber bands, just saying 🦐

[@alexgleason5773]

I'd love to ignorantly believe that lobster is just spasming but realistically, it's actually still alive 😢

[@Ardyrezv]

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

[@brandoncarroll587]

Don't lobster start emitting a toxic chemical after they die? I get the humane killing but put it straight into a boil afterwards so you can be humane to your customers too.

[@yourivanderceelen555]

a bacteria, takes a few hours though, if you start cooking it almost immediately after killing it you're fine. Boiling is inhumane and banned in a bunch of countries without killing or stunning them first