Lobster Thermidor by Chef Ludo Lefebvre.

I'm going to show you how to do a lobster thamidor. What is a lobster thamidor? Very, very old, classic French dish. Creamy, mushroom cooked in shallot and white wine. Buttery, cheese, breadcrumbs, baked. Amazing, amazing, amazing, good. Like a good mac and cheese, but with lobster, no pasta. We're going to start our little reduction with garlic, mushroom, shallot, and white wine. That's all cooking. Satisfied drink. I'm going to melt slowly my butter. It's a long process to prep, you know? But after the execution, it's pretty easy. You know, it's really to bake it. Shallot and garlic here. No coloration, guys, okay? I don't want any coloration. So, voila, okay? Put the heat very high now, and I'm going to deglaze with white wine, okay? Voila. So I put my mushroom here in the pot. We're going to let that cook slowly. So, lobster thamidor. We need lobster for that. I kill my lobster one minute, okay? Like, in boiling water. My lobster is like one and a half pound from Maine. There's a patriot, you know, Tom Pretty. You know the guys with the, I don't know what happened with him, but he, this bowl, not this bowl, but this bowl was so light. I mean, something happened. He was in trouble. Now I'm going to cook it for like five minutes. Voila. Woo! In France, the lobster, guys, are so expensive, but they're the best in the world. Okay? Better than Maine, guys, sorry. Better than Maine. Better than the patriot. It's not something we always cook in the French home. It's really a dish you're going to eat for special occasion, New Year's Eve or Christmas Eve. I remember in my house, and I know I repeat myself, I'm sorry. You're going to be tired after the show too. Ludo in my house, Ludoval, Ludoval, Ludoval. In the meantime here, we're going to do a béchamel. So, classic béchamel is a roux. A roux is butter, flour. We cook it. That's what's making your sauce thicker. So now I'm putting my milk and my cream in my roux. And now we're going to cook this sauce, you know, at least a good, good four minutes like this. Man, I love béchamel, man. If you don't like béchamel, something is wrong with you. So now my lobster is cooked. Okay, I'm putting my lobster in the ice water right away. Are you hot, guys? Or is it me? Just hot, my menopause already. I'm going to put some york in my sauce here. Parmesan, be generous. Cayenne, nutmeg. Normally also some mustard powder. I'm not going to put mustard powder because my wife, she's allergic to mustard. Yeah, I'm sweet like this, sometimes. I'm going to add my little reddiction here in my béchamel. Okay, perfect. We have our sauce here already. Now we're going to cut the lobster. First, the claw. You make sure that the meat is moving. Shake it. Cooking's a lot about sexual movement. I take my big knife. We call it escalibur. The knife is big, very sharp. I can go over there and fight the English, fight the roast beef. Today I was cutting a lobster. Use the back of the knife. Crack it. Boom. Take your big knife, put a hole here. Clack. Make sure to put the tail very flat like this, with the tail. Boom. Now I'm going to take off the tail here. Boom. Take off all the caca, the ----. It's perfect. Then now, I'm going to clean my head. I want to have a lot of space here because we're going to have the meat of the claw too here. So I want to take the claw. Claw, claw, the claw, the claw, claw, claw, claw, claw, claw. Claw, claw, take your claw, claw, ah, claw. 20 years in the country, I cannot say claw, claw, claw, claw. F***. Le homard. Now we're going to mix our meat with our lovely sauce. I'm going to put back that in the shell of the lobster. The meat and the sauce everywhere on the body. A classic never go away, guys. The dish created in the 1880s, they care so much about cooking at that time. You have this story about the Varenne. Varenne organized this big dinner for the king. The cook, Varenne, did not get this fish on time. Guess what? He hang himself. Yes, poor fish. Insane, the pressure. Look, it's beautiful. Look at this, guys. Buy this for me because I work very hard. Now it's time to add the breadcrumbs. A little bit of cheese here, and voila. And now we're going to take our lobster in the broiler. Very high temperature. It's going to be very fast. Okay. I'm doing lobster terminal also at Petit Trois. You know, I know I don't serve the kings over there, but they're my friend. So it's good to cook dishes like this too, also for my friend. Well, you pay for that, I know, but. It's perfect. Now I'm just going to put a little bit of butter on the top. Butter, lobster, makes sense. I'm going to drink a glass of Chablis. Chablis is a very dry wine. You know, pair very well with the fat, with the bechamel and the cheese. It's time to eat, huh? Very creamy, rich, of course, but very crispy too also with the breadcrumbs. Sorry, but I love you guys, but I'm going to eat my lobster.