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

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hey guys were making the big meat and a things going back
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today really doing a sous vide wife is gone
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I get to do seafood now so hey what're you doing a lobster tail
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we're just gonna baguette with little bit a lemon and some butter super simple
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readiness to be machine but a what we're gonna stop
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there we're going to a saffron and sweet Maui onion burger blanc sauce to go with
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this
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it's gonna be epic you guys gonna dig it stick around
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the
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we've got some ingredients together let's start with the BER blonde guys
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gonna need a nice rounded bottom
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saucepan quarter cup love
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driveway right wine try white
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wine that is some white wine vinegar
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same amount and then also this is a
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half love a very small now Union
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it's going to have a nice sweet flavor to it
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risking to take this resto and we're going to reduce this until
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it's just a couple apiece burns and I syrupy liquid soon it's coming up
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temperature we got it running at 140 degrees next thing we want to do is
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free are a little lobster guys from their little crustacean
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shells so way I wanna do that I'm
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I was gonna take a nice pair shears
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and go through
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both the top and the bottom
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your washes will
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spines on they will poke you
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that like that and then the issues just feel right out
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the show just like that
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perfect alright let me get the other 13 in its little crustacean you trap
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okay so we get these guys cleaned up a cut the very tail
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section of just not very good heat from him a little that's all
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from both sides
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and will back him
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through a little bit a bother
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on both sides
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along with the nice pieces lemon little over
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one more pair Bernard get this guy zipped up
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mistake these guys over the back into either give them sealed up
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will be ready for the water but first we're gonna finish herblock
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okay the wine vinegar reduction is coming along just perfect room take
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third in a cup heavy cream dropping in here
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we're gonna let that
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boil for about a man you don't wanna burn
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QR keeps turning and then we're gonna add the butter
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okay the cream has been simmering for about a minute little more than a minute
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have here about ok order tablespoon
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a saffron and we're gonna take that
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putting the cream and then slowly introduce butter
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to that sauce and we're just gonna keep using we're going to use it for
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to sticks of butter is going slowly whisk in in a couple passes the time
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until it comes up to be a nice creamy pic
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rich delicious awesomeness okay so it's also looks fantastic it's perfect
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said no mister right now no fire just
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sittin there run through or lobster and they were going to get that's awesome
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get it straightened out
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okay so that's kinda what we're left with
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one can see to nice creamy smooth consistency
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and we want to do it now it's just kinda get the
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the chunks onion and no the loose saffron outta there
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so it's a nice smooth just delicious sauce
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so we're going to strain it off into a bowl
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on call that good enough
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Ning see how delicious this is nice and creamy
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was gonna let this set aside for right now
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boxers post take 20-30 minutes some like that 140 degrees
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we will see you then are the lodgers been in there for about 25 minutes
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little over 25 minutes let's go get them
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me think a really gorgeous color to them
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good-lookin' that's what they look like
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looks pretty good to me as pulling out a bag to we get
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looks fantastic
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has pulled the women of this said over here
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give it up at and
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pull this guy off
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tell you when I'm just gonna slice this min
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this lay down this plate alright that looks fantastic yes me
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about someone that sauce
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I look so good miss know the saffron
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up alright nothing left to do now with taste it
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when you guys think while
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lobster tail is like no other I've ever had
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its so infused that women and butter flavor
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the Burbank sauce with that saffron background
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now this is amazing you guys
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you got em try this you guys into being a lackluster this is a go to recipe
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super awesome very elegant and super easy
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you guys know the real hit that someone giving a thumbs-up you like the video
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what's more or less coming from so stick around
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mistake