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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[benkuss]

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 🦞🥒🍽️🌟

[kennethmacleod]

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.

[ma_rio]

Chef, can we make this dish in advance, put everything sousvide, freeze and reheat? Thanks

[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...

[GavinDavis-zp]

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

[vasileroman]

Maravilloso, un gran trabajo como siempre.Felicidades Jules😎

[tanyalobakova]

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

[henryporter]

Chef do you think this hollandaise will go well through an espuma gun?

[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?

[August]

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

[Ozperendi]

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

[zrgMeister]

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

[황대인-bm]

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

[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?

[phamhoangminh]

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

[susanperez]

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

[mayordomo]

What’s the prep time on something like this?

[jordy]

"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! 👌

[conorbmcgovern]

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