My favorite lobster & zucchini dish! Fine dining bisque hollandaise with zucchini rouleaux

Hey guys! Today we’re going to make a beautiful lobster dish! It only contains three components, but it’s so good! I’m going to show you how to prepare a lobster and then we’ll use the head to make a beautiful bisque hollandaise. We’re serving it with a zucchini and lobster rouleaux and a chili oil. All great recipes, so enjoy guys!
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[@benkuss2726]

I just started my education at the gourmet restaurant Troyka, and one day I wanna cook like you. You are so talented and creative, wow

[@CookandtravelwithDenisa]

The fine dining recipe featuring lobster and zucchini is a symphony of elegance and flavors! The pairing of succulent lobster with the delicate, crisp zucchini brings a harmonious balance to the dish. The attention to detail in this recipe truly showcases the artistry of gourmet cuisine. The combination of luxurious seafood and fresh vegetables creates a visual and gastronomic masterpiece that's sure to impress even the most discerning palates. This culinary creation takes dining to a whole new level of sophistication and taste. Definitely typical for you, Jules 🦞🥒🍽️🌟

[@kennethmacleod111]

A good tip for removing the intestinal tract for Lobster, shrimps and Langoustine is if you look between the tail you will find a spike called a telson, if you twist it and pull slowly it will remove most if not all of the intestinal tract. Thanks for the videos. loved the video with Brennan Dates on Get the fork out.

[@alexandresobreiramartins9461]

First time I heard of that! Thank you, great tip! (pun intended :P )

[@August222]

Jules, I love that you are just sharing your thoughts more at the end of the video. Very good information for us home cooks.

[@vasileroman7675]

Maravilloso,un gran trabajo como siempre.Felicidades Jules😎

[@conorbmcgovern]

Wow! I have been looking for more advanced cooking on KZbin. Think I’ve just watched 10 vids back to back. Brilliant!

[@Zolotniik]

Looks great Jules. Also, don't apologise for your ramblings at the end of the videos, it's my favourite part haha.

[@inehoeben4136]

This looks delicious!!

[@ahmederfan1937]

Thanks bro for your great creativity. Love the zucchini and sauce. I will try them

[@antonelloter25]

grande Jules, eres un crack... a la altura de los mejores chefs Francia, España o Italial. Lo difícil lo haces sencillo, hay esta el secreto.

[@946brandon]

you made me a BELIEVER! Just perfect i every way.

[@davidmartineau4037]

I have taken a look at some of your lobster dishes. I am going to be eating lobster for a few days now as I experiment with your recipies. Today I played with your "butter poached lobster dish" and tomorrow I intend to make this holendaise sauce. Thank you

[@krillis0n]

Looks amazing!!!

[@ilhamMrizki]

beautiful insane dish as usual chef!

[@user-iz3no6lr5u]

marvelous dish. I always want to compliment to chef's wonderful cooking.

[@keeltie15]

Het ziet er geweldig uit !!! Ik hoop het zeker een x te kunnen maken kan niet wachten 🤩

[@HTMLguruLady2]

I must make this! Yum!

[@user-zo2br4th1t]

There is no one like you lots of love from Pakistan

[@bottippnorway3671]

Im in love with your channel Jules haha! Can i ask when the egg video is coming? Im a big dessert lover, so i love the dessert episodes the most!

[@Leopard_Lover]

I love sauce. Chef you inspire me thank you ❤

[@JulesCookingGlobal]

Appreciate it 🙌🏼 Thank you!

[@alielhoussieny9543]

Really beautiful chef ❤

[@torfinnsrnes6232]

I might try that with king crab

[@pancook1008]

Great Jules.

[@susanperez1000]

🎉🎉🧑‍🍳🧑‍🍳 bravissimo Chef. Dio ti benedica da Italia 🇮🇹🙏

[@MsMM303]

Just amazing

[@JulesCookingGlobal]

Appreciate it!

[@Fire-Swan]

I like your garam masala recipe for tarka oil

[@lyubendimov8734]

Awesome

[@ronnychalas]

exelente

[@ayazgv]

Yeah, it is very simple to eat

[@WifiPrint-kn2uc]

Bon appetite!

[@user-ji9db8wy8h]

Смотрю из России...ваша подписчица..лайк...

[@Dina_tankar_mina_ord]

You nalied it. 10 out of 10 from me. Well done. :)

[@mattia_carciola]

Amazing: so simple yet so precise! I suggest everyone making the chili oil about one week in advance and at least 3 days, to allow the flavours to develop. One question: in Italy we're having a big blue crab problem, and this afternoon I was thinking about all the ways I could prepare it (doing my share to fight an invasive species in the tastiest way) at home. Do you think I could adapt this recipe, maybe leaning more on the saltier side to balance the added sweetness?

[@tomseiler2408]

Simple? Really?? No elaborate equipment nor techniques but not simple!

[@mattia_carciola]

@@tomseiler2408 compared to the average recipe he posts I for once feel that it may be achievable in my kitchen hahahah Dealing with seafood is a skill you learn with practice (skill that I don't have but I recognise that people with more experience are used to that), if you have a mandoline the brumoise takes either skills or time, there aren't reductions where you have to guess the right timing or dough relying on the right hydration, plating doesn't require to be a surgeon... Easy is something you don't really see here, but I'm an average home cook and feel like this would be doable in the home I live in as a student, it probably happened a couple of times since I followed Jules, so relatively to the rest it feels easy

[@chefskenz4855]

What a beauty

[@leecertilman7091]

Tell me about your cutting board. How do you use the pan underneath?

[@timbouu]

great dish! small improvement idea: try blending the shells as this brings an extra flavor boost. made a lobster bisque once with blending everything and it was one of the best things i've eaten.

[@JulesCookingGlobal]

Definitely delicious! I do it with langoustines in my kitchen aid, but a lobster is so hard that I’m afraid I’ll break the machine 😂 I used to do it at my old restaurant in a big machine though, so delicious!

[@timbouu]

@@JulesCookingGlobal understand! :D but great idea turning the bisque into a holandaise sauce, i love it.

[@jjacob288]

world class, nothing else to say

[@000DAAN000]

Incredible content as always, keep it up!! What did you use to reheat at 6:12?

[@Talittli]

I always get hungry watching thos

[@raziel7148]

great looking dish. i will make this, but i'll buy my lobster pre-killed. it's been a while since you have made a 1 ingredient dish or made a candybar dessert.

[@user-mz6kd7er1e]

Hi I am having trouble soucing the transparent cooking foil you use here in Australia. Can I use just regular foil? Thanks

[@heshanharsha2107]

Do you have a book to buy of your stunning recipes

[@daviddickson1567]

👍👍

[@ImBrockatron]

If you cook the lobster whole, do you clean the lobster after you break it down or before you cook it? If its before, how do you do that?

[@tanyalobakova5098]

lol they don’t like the sauce, they are not invited,they can go to McDonalds😂❤❤

[@andyisasian13]

what serving plate/dish did you use in this video?

[@mayordomo7279]

What’s the prep time on something like this?

[@jordy46682]

"I know a couple of people who don't like sauce..." 🙊 Why do you know these people? Remove them from your life right now! 😅 Beautiful video again chef and thanks for the tips for service! 👌

[@Ozperendi]

Hey jules what’s the thick cling film called I can’t find any

[@koreajawn6827]

can you do a video on knives

[@phamhoangminh7846]

it nice but I think it is a waste for use the crawl to make the tartar, you should use spare piece of meat

[@thoroughsoft]

"I know a couple of people who don't like sauce"...? Why? Anyway, I guess the upside is they won't steal the sauce when it is on the table...

[@z0rgMeister]

My anxiety as he's speeding using the mandoline as the ingredient gets smaller.

[@salaiphoungzoe4919]

Teach us more duck breast plating please

[@evd2897]

Just a little encouragement: I love the way you explain the dish, and take us through it step by step, but there is tooooo much talking at the end of the video, when the dish is done. Cut it off and you have a great video.

[@RolledLs]

Wow

[@Raj-cl8sw]

the aforementioned fake knife is the exact knife i use 🥲