>>>
>>> WELL
>>> WELL OF COURSE, A DELICIOUS MEAL AND A GREAT VIEW IS
AWESOME.
AWESOME.
AWESOME. THE LAST SEARCH, THE LOBSTER
SHOP IN TACOMA WAS NAMED ONE OF
THE MOST SCENIC RESTAURANTS IN
AMERICA.
AMERICA.
AMERICA. YOU NOT ONLY HAVE A GREAT VIEW
BUT AMAZING FOOD.
>> REDO.
>> REDO.
>> REDO. >> WERE GOING TO START WITH
LOBSTER TACOS.
LOBSTER TACOS. EVERYBODY HERE LOVES TACOS.
WE ARE SUPER EXCITED.
>> FIRST I AM GOING TO TAKE
SOME LOBSTER TAILS.
THESE CAN BE PURCHASED AT YOUR
LOCAL GROCERY STORE.
I AM GOING TO HAVE YOU COME
OVER HERE AND I'M GOING TO HAVE
YOU SPLIT THE LOBSTER TAIL AND
HALF.
HALF.
HALF. SO
HALF. SO TAKE YOUR KNIFE AND PRESSED
THE TIP OF THE KNIFE ON THE
BACK OF THE TAIL AND STAB IT IN
AND THEN JUST BRING THE KNIFE
DOWN.
DOWN.
DOWN. >>
DOWN. >> LET'S SEE HOW I DO HERE.
SORRY.
SORRY.
SORRY. >>
SORRY. >> STRAIGHT DOWN.
>> THEY'RE IN GO.
>> STRAIGHT INTO THE TAIL.
>> YIKES.
>> YIKES.
>> YIKES. >> SPLIT THAT IN HALF.
WE WILL PULL THE MEAT OUT.
>> I AM BETTER AT EATING.
HOW MANY DO YOU USE WHEN YOU'RE
MAKING A BATCH?
>> FOR ONE TACO I'M JUST GOING
TO DO ONE TAIL FOR TWO TACOS.
AND THEN I'M GOING TO SKEWER
RED WITH THE THICKER PART OF
THE MEAT.
THE MEAT.
THE MEAT. WE ARE GOING TO SLIDE THAT OUT.
>> I CAN HELP WITH THAT PART.
>> THE REASON WHY WE PUT IT ON
A SKEWER IS BECAUSE WE DON'T
WANT THE LOBSTER TO HER A LOT.
>> AND SO NOW, I AM GOING TO
TAKE MY COOKING OIL AND PUT IT
IN A SAUTI PAN.
WE ARE GOING TO LET THAT GET
HOT.
HOT.
HOT. >>
HOT. >> IF WE DO THIS AT HOME, WHAT
SHOULD WE KNOW ABOUT CHOOSING A
LOBSTER TAIL?
LOBSTER TAIL? >> IF THEY ARE PREPARED AT THE
STORE, THEY ARE PRETTY GOOD.
LOOK FOR BRIGHT COLORS AND
FIRMNESS IN THE MEAT ITSELF.
AND YOU DO NOT WANT TO SEE ANY
GRAYISH OR ORANGE TENDS BECAUSE
THAT MEANS IT IS AGED.
AND ALSO, WHEN EVER YOU'RE
COOKING SEAFOOD, ESPECIALLY
SOMETHING LIKE LOBSTER, IT IS A
DELICATE SHELLFISH.
DELICATE SHELLFISH. COOK IT ON THE HIGHEST TEETH
POSSIBLE.
POSSIBLE.
POSSIBLE. THAT WILL HELP KEEP THE
TENDERNESS AND MOISTNESS INSIDE
.
.
. >>
. >> SO
. >> SO WE NEED AVOCADO OIL SO WE
CAN HANDLE THE HIGH HEAT.
>> AVOCADO OIL AND RAPESEED OIL
WORKED REALLY WELL.
YOU CAN ALSO USE A BLENDED
CANOLA OLIVE OIL.
>> IS IT HOT ENOUGH?
>> DOESN'T MATTER WHICH SIDE I
PUT DOWN?
PUT DOWN?
PUT DOWN? >> NOPE.
>> NOPE.
>> NOPE. >> WELL THOSE ARE COOKING WERE
GOING TO PUT TOGETHER A SIMPLE
COLESLAW THE GOES IN THE TACO.
IT IS A CILANTRO LIME COLESLAW.
WE WILL START WITH MAKING SOME
DRESSING.
DRESSING.
DRESSING. THIS IS EASY TO MAKE AT HOME.
WE ARE GOING TO TAKE SOME
MAYONNAISE AND SOUR CREAM.
IT IS BEEPING BECAUSE WE HAVE
TO SING ON THE STOVETOP.
LET ME MOVE IT OVER.
>> THEM FRESH SQUEEZED LIME
JUICE.
JUICE.
JUICE. IT
JUICE. IT THAT IN.
AND THEN SOME SUGAR.
>> DO I NEED TO TURN THE
LOBSTER?
LOBSTER?
LOBSTER? >> GO AHEAD AND LET IT COOK.
A GENEROUS AMOUNT OF FRESH
CHOPPED CILANTRO.
CHOPPED CILANTRO. SOME CELERY SALT, BLACK PEPPER,
AND SOME ADDITIONAL KOSHER SALT.
I'M GOING TO HAVE YOU GO AHEAD
AND MIXED IT RIGHT UP.
I AM GOING TO CHECK ON OUR
LOBSTER TAIL HERE.
>> IT LOOKS PRETTY GOOD.
WE ONLY HAVE ABOUT THREE
MINUTES.
MINUTES.
MINUTES. SO PLEASE TALK AS SOON THE
SOLID IF WE DON'T HAVE TIME TO
ACTUALLY DO IT.
>> SO WE JUST TAKE SOME SPRING
GREENS AND THEN SOME FRESH
FRUIT AS THEY AND MIX IT WITH A
VINAIGRETTE WHICH IS A JAPANESE-
STYLE CITRUS FRUIT.
IT CAN BE PURCHASED AT ANY
ASIAN MARKET.
ASIAN MARKET. AND SO YOU USE A VINAIGRETTE
WITH OLIVE OIL, JUICE, SUGAR
HONEY AND SALT-AND-PEPPER.
IT'S PRETTY SIMPLE.
WE TOSS OUT WITH CUCUMBER,
RADISHES, FRESH MANGO AND IT
ENDS UP LOOKING LIKE THIS.
>> I ROLLED THE TUNA IN THE
SEASONING AND THEN I WILL SEE
HER THAT.
HER THAT.
HER THAT. >> AND THEN WE JUST SLICE IT UP
AND PUT IT IN THE SOLID.
IT LOOKS BETTER THAN GOOD.
YOU GUYS WERE NAMED ONE OF THE
100 BEST SCENIC RESTAURANT IN
THE WHOLE COUNTRY.
WE HAVE SOME PHOTOS.
I WANT PEOPLE TO REALLY SEE
WHAT IT IS LIKE.
THERE IS OUTDOOR DINING.
TELL US SOME THINGS ON THE
MENU.
MENU.
MENU. >>
MENU. >> WE HAVE CEDAR PLANK ROASTED
SALMON, FRESH ALASKAN HALIBUT,
GOLF PRAWNS.
GOLF PRAWNS. KING CROWD, QUITE AN ARRAY OF
SEAFOOD.
SEAFOOD.
SEAFOOD. WE DO A GREAT SUNDAY BRUNCH.
THIS IS ONE OF THE PICTURES
HERE.
HERE.
HERE. WE
HERE. WE TRY TO FOCUS ON LOCAL,
SUSTAINABLE, NORTHWEST SEAFOOD.
>> LET'S PICK UP THE TACO TO
SEE WHAT IT LOOKS LIKE.
>> ALL TOSS TOGETHER THE
COLESLAW.
COLESLAW.
COLESLAW. I'VE GOT MY EYES ON THE
LOBSTER.
LOBSTER.
LOBSTER. IT SMELLS SO GOOD.
>> GO AHEAD AND BE GENEROUS
WITH ADDRESSING.
WITH ADDRESSING. >> I LIKE THAT.
WE WANT IT NICE AND MOIST.
BUT THAT IN THE TACO.
AND WE CHOSE THE CORN
TORTILLAS.
TORTILLAS. >> THIS IS ACTUALLY A CORN AND
FLOUR GLENN.
FLOUR GLENN. I LIKE IT BECAUSE IT'S DELICATE
LIKE A FLOUR TORTILLA WITH THE
FLAVOR OF THE CORN AND IT DOES
NOT OVERPOWER THE LOBSTER.
>> ONCE THESE ARE FINISHED
COOKING, WE GO AHEAD AND LAY IT
IN THE TACO.
AND THEN I JUST MADE A FRESH
MANGO SALSA WITH FRESH MANGOES,
LIME JUICE, BELL PEPPER, A
LITTLE BIT OF HONEY, CILANTRO,
AND JALAPENOS.
AND JALAPENOS. JUST PUT THAT RIGHT ON TOP.
>> THANK YOU SO MUCH.
WE WILL BE RIGHT BACK.
WE WILL MEET