Butter poached lobster dish | Christmas menu special second course!

[@beinerthchitivamachado874]

This man in built WAY TOO DIFFERENT. RESPECT.

[@JulesCookingGlobal]

You’re to kind! Merry Christmas 🎄

[@Brownbloke]

I used this butter recipe to make a lobster hollandaise for lobster Benedict at Christmas, cannot recommend it enough.

[@emulgatorx]

Always impressed with your creations and how little fancy equipment is required to make extremely refined dishes. Apart from the cone shapers, the leaf mold and the siphon, everything should be available in a regular kitchen. And you could replace these items by substitutes (e.g. a tiny dipping bowl or a muffin pan for the crispy phyllo pastry that would then shape it into small edible bowls) or skip the step (I'm sure a non aerated hollandaise would be heavier but just as tasty). Love all your videos!

[@Ysy-915]

This is probably one of the most informative cooking videos I’ve ever watched. Absolutely fantastic job!

[@MrMeeseeks112]

Extremely inspired again! Just wished you would upload your Christmas playlist a week or 2 earlier. Would love to make multiple dishes from this but with all the planning, ordering meat and fish, and grocery shopping, I really can’t wait till 4-5 days before Christmas :(

[@northshoregirl72]

I'm drawing from last years christmas list!!

[@AS-hs4xk]

So many cool techniques in one video Love the mayo trick I use it all the time It is really surprising how a small drop of mayo can stabilize a huge amount of sauce

[@JulesCookingGlobal]

Glad you like it! Can you imagine how many stabilizers there are in the mayonnaise... haha

[@keepow2]

@@JulesCookingGlobal egg and oil right ;)?

[@magnificalux]

Lobster dishes were beautiful! 😍

[@stevefranklin9176]

You just know when you get the end product just right. Surprised satisfaction.

[@BurhanHalilov]

Thanks! What are the sheets that you used for the cones ?

[@JulesCookingGlobal]

Thanks a lot!! I use brique dough, but spring roll dough or filo pastry works as well

[@joakimervik9680]

That saus looks CRAZY!!!

[@PierreZaharakisPhotography]

That's amazing , as always . Could you make a video your of your kitchen ? It would be interesting to know your thoughts on kitchen design and efficiency. I think that there are a lot of tips for young cooks that they want to re-design their kitchen . Thank you

[@nicestguy]

Fantastic recipe and thanks for sharing !

[@sldemby]

Oh my dear lord that looks devine. This is a life goal.

[@miky2249]

🤤 I love lobster! I have to try this recipe as soon as I can, thanks for sharing!

[@JulesCookingGlobal]

Hope you like it!

[@asoncalledvoonch2210]

Nicely done chef. My compliments.

[@urszulasender4445]

Will make it for Xmas!

[@poluxtroy2381]

Hi level cooking, the detail, the expertise, spot on.

[@zvonimirleko2131]

Thank you

[@bramjagers6486]

Hi jules, het lijkt me leuk om een keer te zien hoe jij boodschappen doet. waar je naar toe gaat en waar je op let en wat je allemaal koopt :)

[@JulesCookingGlobal]

Thanks voor de suggestie Bram! 🙌🏼

[@LucianAccent]

Keep up the quality work 🙌🏾 the number of subscribers don't do this channel justice

[@ym6708]

Just wow! 😍

[@danielgaspar6026]

Would love to cook with you Jules! 🔥🔥🔥

[@JulesCookingGlobal]

Who knows what the future will bring 🙌🏼😉

[@foodthyme2961]

THAAAAAAAAANKKK YOU!!!!!!!!!

[@JulesCookingGlobal]

Glad you like it!

[@OliveOilandGasoline]

Banging dish!!!

[@beniadallavenezia]

Amazing as usual

[@JulesCookingGlobal]

Thank you Beniamino! Really appreciate it

[@jeancarlfelice6082]

Amazing

[@JulesCookingGlobal]

Appreciate it! Have a great day

[@ioete8463]

Thanks Chef, another amazing dish. Did you say lecithin or xanthan powder for the pumpkin cream? Thanks again

[@AlmightyAphrodite]

Came here looking for a butter poached lobster recipe and was not disappointed 😁 Will be checking out more of your channel! I was wondering, are you Dutch by any chance?

[@davidvandenbroek6641]

Hi Jules! Thanks for the awesome recipe! Do you have any tips regarding the tuile? I’ve made it 2x and they keep breaking when I remove them from the mold (the mold is still to hot to touch it comfortably by hand). Is it necessary to use an overlaying mold? Thanks in advance!

[@nniaga04]

This is just awesome

[@Robbertbergmann]

Great video as always !

[@JulesCookingGlobal]

Thanks chef!

[@alishershaislamov5439]

Супер как всегда на высоте

[@JulesCookingGlobal]

Thanks a lot Alisher!

[@asmaorlandini405]

Did you make the pumpkin seed oil yourself? How? can you explain please?

[@memeslazus3958]

Chef,are you planning on making any Risotti?

[@JulesCookingGlobal]

Not this Christmas, but definitely more coming 🙌🏼

[@memeslazus3958]

@@JulesCookingGlobal Great,looking forward to it!!! Magnificent recipes every time!

[@Gcliktestemobili0015]

Hi, but the mini blender that you used in this video is a blender for coffee seed?

[@etienneong5830]

Does anyone know what brand of small blender he has??

[@stephendove2850]

File this under easy weeknight meals😂

[@chocobillysranch9205]

Gevaarlijk

[@АртёмЗенков-ф4с]

Hi do you have the zucchini cream recipe?

[@jlin682]

Making this tonight! Just checking...the apple cider in the hollandaise is just apple juice right? Not apple cider vinegar? Lol...

[@mosttwisniewski5476]

Questions what does he add at 3:40 to stop cream splitting please

[@NichollBros]

Not 3:40 but I think you’re referring to the mayonnaise for the hollandaise?

[@smittyssnippets1358]

I got depressed when he made the twee I guess it’s called. I was like 🥺 “ man I can’t make that”

[@orgilenkhtur7922]

where can i buy this bakin molds ?

[@orgilenkhtur7922]

@julescooking

[@JulesCookingGlobal]

It's from Mold Brothers, find a link in the description of this video

[@triplea9177]

Wait so this is not an entree right?

[@JulesCookingGlobal]

This is the second course, but you can definitely serve it as an entree

[@emulgatorx]

@@JulesCookingGlobal I assume you mean entree as in starter (European definition) and not as in main course (American definition), right? Though I guess you could always triple the portion :)

[@SuperPandaren]

My man, I swear your channel will will blow up on KZbin if you start doing more "relatable" recipes but use your fining dining techniques here. Like wow, I never thought about using Xanthan Gum in Butternut Puree to keeps it from splitting. Keep up the good work man.

[@rdg6111]

I am Italian, add the proportion of recipe please…

[@joshuagagnon8387]

Insane

[@JulesCookingGlobal]

Thanks Joshua!

[@pancook1008]

I feel pain 😞 seeing the way you killed the poor lobster. Anyway good recipe

[@trashboity8773]

this guy making food for ants

[@DIGITALCITY-wn4by]

the hell is this..sorry this is not food bro..its a joke. more work then its worth. next.

[@justatypicalyoutuber8402]

Typical neanderthal behavior. Glad to see your species still exist!