Lobster Tail with Saffron Beurre Blanc Sauce vs. Recipe Tutorial Sous Vide

[HD RAW VIDEO, PHOTOS & IMAGES]
The most tender delicious #Lobster tail i have ever eaten, with a rich and savory saffron beurre blanc sauce, so good!
WATCH HOW TO MAKE Sous Vide Lobster Tail | Saffron Beurre Blanc Sauce - BIG MEAT SUNDAY
The most tender delicious #Lobster tail i have ever eaten, with a rich and savory saffron beurre blanc sauce, so good!
0:00
hey guys were making the big meat and a things going back
0:03
today really doing a sous vide wife is gone
0:07
I get to do seafood now so hey what're you doing a lobster tail
0:11
we're just gonna baguette with little bit a lemon and some butter super simple
0:15
readiness to be machine but a what we're gonna stop
0:18
there we're going to a saffron and sweet Maui onion burger blanc sauce to go with
0:23
this
0:24
it's gonna be epic you guys gonna dig it stick around
0:28
the
0:37
we've got some ingredients together let's start with the BER blonde guys
0:40
gonna need a nice rounded bottom
0:42
saucepan quarter cup love
0:45
driveway right wine try white
0:48
wine that is some white wine vinegar
0:51
same amount and then also this is a
0:54
half love a very small now Union
0:59
it's going to have a nice sweet flavor to it
1:02
risking to take this resto and we're going to reduce this until
1:06
it's just a couple apiece burns and I syrupy liquid soon it's coming up
1:10
temperature we got it running at 140 degrees next thing we want to do is
1:14
free are a little lobster guys from their little crustacean
1:18
shells so way I wanna do that I'm
1:22
I was gonna take a nice pair shears
1:25
and go through
1:28
both the top and the bottom
1:33
your washes will
1:38
spines on they will poke you
1:41
that like that and then the issues just feel right out
1:50
the show just like that
1:59
perfect alright let me get the other 13 in its little crustacean you trap
2:03
okay so we get these guys cleaned up a cut the very tail
2:07
section of just not very good heat from him a little that's all
2:12
from both sides
2:15
and will back him
2:20
through a little bit a bother
2:25
on both sides
2:28
along with the nice pieces lemon little over
2:34
one more pair Bernard get this guy zipped up
2:42
mistake these guys over the back into either give them sealed up
2:51
will be ready for the water but first we're gonna finish herblock
2:55
okay the wine vinegar reduction is coming along just perfect room take
2:59
third in a cup heavy cream dropping in here
3:10
we're gonna let that
3:11
boil for about a man you don't wanna burn
3:14
QR keeps turning and then we're gonna add the butter
3:18
okay the cream has been simmering for about a minute little more than a minute
3:22
have here about ok order tablespoon
3:27
a saffron and we're gonna take that
3:30
putting the cream and then slowly introduce butter
3:34
to that sauce and we're just gonna keep using we're going to use it for
3:38
to sticks of butter is going slowly whisk in in a couple passes the time
3:43
until it comes up to be a nice creamy pic
3:47
rich delicious awesomeness okay so it's also looks fantastic it's perfect
3:53
said no mister right now no fire just
3:56
sittin there run through or lobster and they were going to get that's awesome
4:04
get it straightened out
4:05
okay so that's kinda what we're left with
4:09
one can see to nice creamy smooth consistency
4:13
and we want to do it now it's just kinda get the
4:17
the chunks onion and no the loose saffron outta there
4:22
so it's a nice smooth just delicious sauce
4:26
so we're going to strain it off into a bowl
4:39
on call that good enough
4:40
Ning see how delicious this is nice and creamy
4:44
was gonna let this set aside for right now
4:47
boxers post take 20-30 minutes some like that 140 degrees
4:53
we will see you then are the lodgers been in there for about 25 minutes
4:57
little over 25 minutes let's go get them
4:59
me think a really gorgeous color to them
5:10
good-lookin' that's what they look like
5:16
looks pretty good to me as pulling out a bag to we get
5:19
looks fantastic
5:27
has pulled the women of this said over here
5:32
give it up at and
5:40
pull this guy off
5:46
tell you when I'm just gonna slice this min
6:00
this lay down this plate alright that looks fantastic yes me
6:07
about someone that sauce
6:17
I look so good miss know the saffron
6:21
up alright nothing left to do now with taste it
6:26
when you guys think while
6:38
lobster tail is like no other I've ever had
6:41
its so infused that women and butter flavor
6:45
the Burbank sauce with that saffron background
6:49
now this is amazing you guys
6:52
you got em try this you guys into being a lackluster this is a go to recipe
6:57
super awesome very elegant and super easy
7:01
you guys know the real hit that someone giving a thumbs-up you like the video
7:04
what's more or less coming from so stick around
7:08
mistake
hey guys were making the big meat and a things going back
0:03
today really doing a sous vide wife is gone
0:07
I get to do seafood now so hey what're you doing a lobster tail
0:11
we're just gonna baguette with little bit a lemon and some butter super simple
0:15
readiness to be machine but a what we're gonna stop
0:18
there we're going to a saffron and sweet Maui onion burger blanc sauce to go with
0:23
this
0:24
it's gonna be epic you guys gonna dig it stick around
0:28
the
0:37
we've got some ingredients together let's start with the BER blonde guys
0:40
gonna need a nice rounded bottom
0:42
saucepan quarter cup love
0:45
driveway right wine try white
0:48
wine that is some white wine vinegar
0:51
same amount and then also this is a
0:54
half love a very small now Union
0:59
it's going to have a nice sweet flavor to it
1:02
risking to take this resto and we're going to reduce this until
1:06
it's just a couple apiece burns and I syrupy liquid soon it's coming up
1:10
temperature we got it running at 140 degrees next thing we want to do is
1:14
free are a little lobster guys from their little crustacean
1:18
shells so way I wanna do that I'm
1:22
I was gonna take a nice pair shears
1:25
and go through
1:28
both the top and the bottom
1:33
your washes will
1:38
spines on they will poke you
1:41
that like that and then the issues just feel right out
1:50
the show just like that
1:59
perfect alright let me get the other 13 in its little crustacean you trap
2:03
okay so we get these guys cleaned up a cut the very tail
2:07
section of just not very good heat from him a little that's all
2:12
from both sides
2:15
and will back him
2:20
through a little bit a bother
2:25
on both sides
2:28
along with the nice pieces lemon little over
2:34
one more pair Bernard get this guy zipped up
2:42
mistake these guys over the back into either give them sealed up
2:51
will be ready for the water but first we're gonna finish herblock
2:55
okay the wine vinegar reduction is coming along just perfect room take
2:59
third in a cup heavy cream dropping in here
3:10
we're gonna let that
3:11
boil for about a man you don't wanna burn
3:14
QR keeps turning and then we're gonna add the butter
3:18
okay the cream has been simmering for about a minute little more than a minute
3:22
have here about ok order tablespoon
3:27
a saffron and we're gonna take that
3:30
putting the cream and then slowly introduce butter
3:34
to that sauce and we're just gonna keep using we're going to use it for
3:38
to sticks of butter is going slowly whisk in in a couple passes the time
3:43
until it comes up to be a nice creamy pic
3:47
rich delicious awesomeness okay so it's also looks fantastic it's perfect
3:53
said no mister right now no fire just
3:56
sittin there run through or lobster and they were going to get that's awesome
4:04
get it straightened out
4:05
okay so that's kinda what we're left with
4:09
one can see to nice creamy smooth consistency
4:13
and we want to do it now it's just kinda get the
4:17
the chunks onion and no the loose saffron outta there
4:22
so it's a nice smooth just delicious sauce
4:26
so we're going to strain it off into a bowl
4:39
on call that good enough
4:40
Ning see how delicious this is nice and creamy
4:44
was gonna let this set aside for right now
4:47
boxers post take 20-30 minutes some like that 140 degrees
4:53
we will see you then are the lodgers been in there for about 25 minutes
4:57
little over 25 minutes let's go get them
4:59
me think a really gorgeous color to them
5:10
good-lookin' that's what they look like
5:16
looks pretty good to me as pulling out a bag to we get
5:19
looks fantastic
5:27
has pulled the women of this said over here
5:32
give it up at and
5:40
pull this guy off
5:46
tell you when I'm just gonna slice this min
6:00
this lay down this plate alright that looks fantastic yes me
6:07
about someone that sauce
6:17
I look so good miss know the saffron
6:21
up alright nothing left to do now with taste it
6:26
when you guys think while
6:38
lobster tail is like no other I've ever had
6:41
its so infused that women and butter flavor
6:45
the Burbank sauce with that saffron background
6:49
now this is amazing you guys
6:52
you got em try this you guys into being a lackluster this is a go to recipe
6:57
super awesome very elegant and super easy
7:01
you guys know the real hit that someone giving a thumbs-up you like the video
7:04
what's more or less coming from so stick around
7:08
mistake