Trying Anthony Bourdain's BRUTAL Lobster Recipe | BTB E79

Today I face the reality that all things must die in order to be enjoyed on a plate. Let's make for the first time, Blanquette De Homard from Anthony Bourdain's Les Halles Cookbook. Please comment any thoughts!

💜 Donate with a coffee: https://ko-fi.com/mitchmai
📔 Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3
Please note I receive (a rather small percent) from qualifying purchases through links.

📚 Chapters
00:36 - Blanquette De Homard, what is it?
00:55 - Prepping The Dish
03:06 - SKIP HERE To Avoid The Kill
06:46 - Comment Of The Week!
08:40 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• two, 2 lb. live lobsters
• ½ cup / 124 g. white wine vinegar
• 2 ½ lb. haricots verts, blanched
• Diamond kosher salt
• 12 pearl onions, cooked and glazed
• 1 shallot, thinly sliced
• 1 leek, white part only, thinly sliced
• 4 Tbsp. / 56 g. unsalted butter
• ¼ cup / 62 g. dry white wine
• 1 cup / 225 g. light chicken stock
• 2 cups / 480 g. heavy cream (more or less)
• white pepper, ground
• juice of 1 lemon
• 1 bunch fresh chives, cut like a surgeon
• 1 garlic clove, peeled and crushed (my improv)

🫕 Equipment
• large pot to boil water
• large pot/heat proof container to hold two lobsters and cover with water
• small saucepan
• big-ass knife, with a heavy-duty blade
• kitchen shears
• wooden spoon
• 2 - 3 kitchen towels
• tongs or slotted spoon
• fine mesh strainer
• warmed serving platter
• whisk
• alcohol of your choice, for courage

#anthonybourdain #lobster #seafood