oh…oh why is it all falling apart??? WOW THIS IS SOOOO BIGGG -It’s beautiful!
-It’s SO beautiful!! I think if someone visits they’re gonna be shocked This room is small but the tree is HUGE! Happy Christmas baby.. Hi guys! So today Tadah! We put up a Christmas tree because it’s Chrissstmas! so pretty! There’re present under the tree It’s not done yet actually I stacked up what I had now The important thing is that today I am..filming but also, I offered to do a dinner?…not really. I big lunch? for the Koreanenglishman team and so as you can see I got all that and today’s main menu is..tadah! It’s lobster! defrosting the mussels So today, I’m making a mussel stew, Lobster, maybe a bisque too and also steak! I am also cooking beef! MISSION START Look at these! Lobster party! I think the reason they don’t sell it fresh is because it could go bad? so this is lobster that’s been put in boiling water and taken out I did really wanted to get them alive but it is very difficult to find live seafood around London unlike Korean supermarkets So I got these instead! wow…looks amazing I don’t know if I’ve ever told you this: When I interned shortly at a restaurant, I was at the seafood line It was a very fancy restaurant, so whenever there was a big party reservation they always had lobster So one day, I remember handling 60 live lobsters(killing, cleaning, de-shelling it) I remember being super embarrassed in the subway train because I stunk like seafood Anyway, shall we start? Open the belly first and then cut it with a knife I’m gonna take the guts out so I could use them for my bisque Lobster’s done I need a lot of parsley so I’m chopping them all Now the beef Gonna take off the extra fat Beef fat doesn’t melt or digest well anyway, For the steak, don’t pan fry the one that was just out of the fridge You gotta take out from the fridge, and let the temp go up a bit If you cook a super cold meat It will take a long time for the heat to go through the middle It will burn outside, and not cook at all in the middle This steak is super thick, so I am gonna season it a lot So meanwhile you prepare other stuffs, leave it in room temp Lobster and steak! nice huh Before cooking anything, make sure you pre-prepare the ingredients first so you cook faster So I am gonna start with the bisque first What is bisque? Well we use the remaining, guts, or like, in restaurants, they would use the head, of the remaining parts after handling lobsters and they would had veggies, tomatoes, tomato paste and also add strong alcohol like brandy or cognac and cook! You would eat this like a soup or reduce it even more and and use it as a sauce tomato paste, just enough and stir fry add brandy or cognac just like that it’s firing up! the alcohol catched the fire, now it’s evaporating when the fire stops, add the celery and tomatoes thyme add cayenne pepper, for spiciness then add paprika powder for the aroma keep stir frying then add water done! Boil like a stew then we are gonna strain the soup garlic and leek ! The lobster bisque is tomato based, so I’m gonna make a creamy mussel stew Otherwise everything will taste like tomatoes! Let’s use butter in this case I think that the cream mussel stew originated from..maybe France or Belgium Using thyme again I will take it out later I’m using defrosted mussels Mix them well and Riesling wine about 1/3 of a bottle stew for 4-5minutes first Medium low heat! I’m making garnish for the steak It’s a mini carrot For this, I put potatoes in the oven before I started cuz they take long so we are adding the carrots here! also season It’s so comfortable if you own an oven bit of water? I should cook it 10 minutes more cuz there’s so much.. so meanwhile, let’s push this away Add a huge spoon of butter that’s rosemary and underneath here.. In the oven! I’m gonna leave it for about 10 minutes! Let’s check the mussels.. Looks so good!mmm So since this needs cream to be added, turn OFF the heat then add cream because otherwise if it’s too hot the cream will separate! 3 Tbsp? Black pepper parsley, Looks good? Let’s wait Let’s cook the lobster Lobster also goes very well with butter so I will pan fry it with butter as well Season the lpbster just a little bit the lobsters are already a bit salty, so don’t over salt it I’m not gonna cook it for a long time because it’s been pre boiled Tadah! Lobster is ready, and Josh is setting the table! LOOKS AMAZING! This is the bisque I was making This is all from all those stuffs Typically sauce are made like this There are so many stuffs that goes into it Sauce is literally a thick liquid with locked flavors In my personal opinion, sauce is the hardest thing to make it perfect in western food The mussel stew is done Grace: This is crazy! So put this on the lobster Grace: what is this made out of?
-Lobster head This is a really good dried aged beef Small mussel Ollie: Small Sussels! Josh: (M)ussels Ollie: Mussel! We finished it.. Preparation time: 1hr 30 mintues It’s…GIFT OPENING TIME!!!!!! my kids!! Oh it’s a lens mug!!!!! Do you have this one already? No it’s not! I lvoe it! It’s great! woah!!looks so interesting! Mike: It’s pretty! It’s really realistic! I hope you don’t put coffee on your real lenses! ROSE JAM!! -Thank you gabie!
-YOU’RE WELCOME!! No gifts for Ollie yet! *It’s alright…..* So this was KoreanEnglishman’s end of year Dunch prepared by me! Hope you guys also have a wonderful time Hope you have a Happy Christmas And I will relax a bit now…. See you next time! Bye!