We start off with two beautiful Florida lobster tails. These are completely
different than the one that you see up north in Maine. If you are unfamiliar with
Maine lobsters those are the one that has the beak claws. I've done quite a few
videos on them, and they are amazing, but I am a Florida guy and to me
Florida lobsters at the best. And one thing we love to do is to go diving for
it. However I did not catch these fresh, they were shipped to me by my meat
dealer. And that is great because you can always have lobster available to you at
any time. The first thing I like to do is to remove these flappers. And this is a
hundred percent for presentation purposes only, it is not necessary but it
makes it look good. And by the way here's how you can tell if a lobster is a
female or a male. This one was a male and the reason was because the flappers were
quite small. But if you take a look at this one right here, look how much larger
it is. And the reason these are large so that it can carry the eggs, so yes this
is a female. However taste wise they both taste the
same which is amazing. Once they were removed the next thing to do is to split
them in half. Cutting them through the top part is much harder than the bottom.
These shells are hard, always do it through belly side up it's much easier.
And use a nice stiff knife, using a cleaver makes the job easy. One of the
things I've learned in the past about grilling lobster is that it will
automatically curl when you put it on the grill. Sometimes you want that look,
and sometimes you don't. But in order to prevent that from happening you can use
a chopstick. And it's pretty easy to do, just stick it all the way through and
you're good to go. Now, not only this will keep the lobster straight, but it's also
easy to move it around when you're grilling it. Just keep in mind that the
chopsticks will burn. But once I was done you can see my lobsters are almost
ready for the grill. They are nice and straight and they will stay that way. To
season it I kept a pretty simple with only salt and freshly ground black
pepper. The other things I'll be using to add more flavor to the lobster is a
grilled lemon. When you grill lemon they become sweeter and it produces a
wonderful flavor. And let's not forget about butter, seafood and butter were
made for each other and that's something I'll be using to baste. Talking about
adding additional flavor I decided to do an incredible and amazing sauce. And
these are all the ingredients I'm gonna be using. Remember exact amount and
ingredients always in the description down below for you. One of the special
ingredients on this sauce is saffron which is pound per pound one of the most
expensive ingredients in the world. If you are unfamiliar
with saffron let me explain. Saffron is a spice removed from a flower and we use
it in two ways to deliver flavor for your seasoning, and also it's great for
colouring. But it does cost an arm and a leg.
So to start my sauce I throw in a little bit of butter. You want to keep it under
low heat and let it melt slowly. Then throw in white onions. Cook the onions
into its translucent, you don't want them to brown up. Then I threw in my favorite
rosette wine. It is important to reduce the wine so that it burns off the
alcohol. Once that's done throwing heavy cream and mix everything well. Make sure
to let the ingredients combine together, and then you want to do another
reduction. Also keep stirring it, that will prevent the sauce from clumping up.
Right towards the end you want to throw in a ridiculous amount of butter, this
will make your sauce extremely creamy. And make sure you keep it under low heat
and mix everything well - everything's combined.
Once that's done to finish it off by adding some additional flavor and
coloring I threw in the saffron. The longer you whisk, the more flavor and
color you will have. And you want to whisk it until you're happy with the
amount of flavor of the saffron. Be sure to taste your sauce as you go. If it
needs anything at all like salt add a little because you could easily
overpower the sauce. But once I was happy with the taste and consistency all
there's left to do is to strain it. And once that's done my friends you have the
most amazing sauce there is. I'm telling you right now this will go good with any
seafood; lobster, scallops, shrimp basically anything. My next ingredient is
super controversial. It's called foie gras also known as duck
liver. And if you want to learn more about why this ingredient is so
controversial I'm gonna put a link on the description down below. That explains
how the harvest of the foie gras is done nowadays. And that video will explain
everything. With all that being said here's how I like to use it. The first
thing to do is to cook it and to do that it only takes a few minutes. You want to
sear both sides until you get a nice wonderful color because foie gras is 99%
fat it sears quickly and you gotta keep an eye on it because you will literally
melt on you. And make sure you use high heat, if you use it under low heat it will
just completely melt. But once they are fully cooked this is what they look
like. Now there's left to do is to freeze them so I can shave them to finish it
off my lobster. The next ingredient is caviar.
You already know caviar is basically fish egg and to be a little bit more
specific these salmon caviar. If you've never tasted it
this is an easy explanation; it's basically a little ball filled with
salty water and as you take a bite they literally explode in your mouth with
flavor. Some people love it but most people hate it. But I'll tell you one
thing using it as an ingredient combining with other things it develops
a unique flavor on some dishes that sometimes work. And today I want to find
out how this will do with the lobster. This is not gonna be surf and turf
without an amazing steak, and for that I chose the king of all. This my friends is
a Wagyu marbling score nine tomahawk steak. It is by far one of the most
impressive steaks you can ever cook. When seasoning a piece of meat like this you
must respect it. You don't want to add anything crazy so for that I only season
with salt freshly ground black pepper and garlic powder. You want to taste the
flavor of this meat, don't mask it with any crazy rub. One thing you got to
remember when grilling and high-end steak like this is that it has a lot of
intramuscular fat, and when that fat melts it starts to break apart on you,
and if you don't tressen it with butcher's twine in the end of your cook
you will not have a tomahawk left. But now that I have my beautiful lobsters
ready I'm gonna be cooking them in indirect heat until I reach an internal
temperature of 149 degrees Fahrenheit. For my beautiful steak I will be first
putting a beautiful sear, then I'll be using my wireless thermometer until I
reach an internal temperature of 125 degrees Fahrenheit. But now I say it is
enough talking and it is time to make the most amazing surf and turf you've
ever seen in your life. So let's do it!
All right everybody here we have my take on a beautiful fancy lobster Angel,
together with a steak. Yeah? Today the steak is the side dish. Yeah? Really? Which
one would you like to try first lobster and steak? The steak!
We steak people everybody we love some steak let me tell you something. But actually it's a little
bit about that lobster today yeah. You can't bench steak bro. Yea I'm just joking
everybody the steak is... You can't bench a steak like that, that thing looks crazy. The steak is definitely not
a side dish. I'm not gonna lie...Yea. I saw you inside and that presentation look crazy. I know right
very fancy. It still it looks crazy It still look fancy right? But inside it
was crazy. I would definitely recommend you do something special you know like
Mother's Day, Valentine's Day for your loved one and stuff like that. This is not
something you're gonna have every day everybody there's no way, there's... this is
fancy Angel. There's some fancy stuff in here. This is fancy I see some caviar and stuff like that.
Oh my god the sauce! Hold on a second.
All right I got the sauce.
This is definitely, oh look at that sauce! Oh man how can I forget the
saffron sauce everybody. This has saffron. Saffron is a very special ingredient.
Definitely forgot the sauce everybody don't forget it you went through all
that trouble, here look like fancy like a chef yeah. Oh you fancy. Yeah we're
fancy like this you put it in like plated
there you go huh.
All right so here's what we got; we got lobster, caviar, a
little bit of foie gras, a little bit of this sauce. Grab the sauce. Are you
gonna go adventurous again or... Whatever Ill try this. You try everything
where you gonna go you're gonna put one little ball. No, no. No ball for you?
You're done with the balls? I ain't got no balls.
The most fancy lobster I've ever made everybody . I do have foie gras.
Let's see if it's worth it. Yep you do have some, a little bit I
definitely sprinkle a little bit there for you. Ready for this? Cheers
Fancy Lobster everybody Cheers!
There's so much flavor going on in there hmm. That's good. That is good. What do you
think? That's a lot of flavor. I like to eat this with that. With the steak? Yeah. The sauce
is actually kind of smooth. Yeah it has a very very here it has a very or you
still have sauce. It has a very smooth texture, not overpowering you know what I
mean. Yes it's just normal. Yeah it's like it's not not normal. It's like a nice
balance. It's like yeah exactly it's like there is not too much of one thing. The
sauce has a quite a unique flavor of the saffron if you don't have saffron
available just don't put it it's fine but you feel that little weird flavor
it's like a different flavor I know how to describe saffron everybody. Yeah but
it goes with the sauce and the lobster. Yeah it goes really well. Yeah hmm.
Are you ready for the steak. I'm so ready for the steak. Let's go.
Where do I go? Right here. Cheers everybody!
Hmm.
So good.
Lobster is absolutely phenomenal. But it doesn't compare to a
wonderful and desirable steak like this. It's got the charcoal flavor in it yeah
so does the lobster which that's awesome. The fattiness of the Wagyu everybody as
soon as you take a bite it just literally melts in your mouth and it
coats your entire mouth with that fatness. It is stupid juicy! It's so rich and
you gotta cook this one medium-rare to rare but you can't cook a steak like
this well done there's absolutely no way. Mmm that it just is butter in your mouth
basically. And then you bring in the crazy lobster which is extremely sweet
you throw in a little bit of that sauce and then you go to the next level if you
want and you get that caviar as soon as it explodes in your mouth that saltiness
just coats your entire palate it's something wonderful, absolutely wonderful.
But not something you can have every day though. Anyway guys these are the results.
I hope you guys enjoy this video if you do enjoy it make sure you give it a
thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you're interested in any of the equipment I use everything is always
in the description down below. Thank you so much for
watching and we'll see you guys on the next one. Take care everybody.
Bye bye.
So we're out of here. All right Guga, it's been real thanks. Come on bro let
me have one more piece at least then.