Chef I have to applaud you firstly for being brave enough to despatch that Lobster "live on air" without cutting away, and secondly for doing it the RIGHT, most humane way. I've seen Lobsters and Crabs just get thrown into the pot and it isn't pretty. I've seen it done without freezing them first and yeah, not nice. You're so right about this recipe bringing us back to the 70's. Great job!

I love when you do "involved recipes," Chef! Of course, I also love when you do simple recipes as well (and understand that it's more likely that people will make a simple recipe than an involved one). But showing us how to make something a bit more involved every once in a while (in case we want to really challenge ourselves) is awesome and I appreciate that you do both.

This man is a treasure. I always laugh out loud at least once in every one of his videos because of the funny editing or his "dad joke" humor

If everybody had Chef JP’s attitude, people wouldn’t be mad ever.

Not all dinners need to be quick and easy. I think most of us will agree, we love complex dishes too, and hearing your stories! Thank you, Chef JP!!!

Chef, it's always the biggest highlight of every video to see your reaction after you taste the delicious dishes you just prepared. The genuineness of your love not only for cooking, but of your enjoyment of the food, is priceless. Sincerity is one of your greatest attributes as a gentleman and a teacher. Merci beaucoup, Chef Jean Pierre. Cheers!

I never tire of your videos, Chef! I live in Iowa, so as you can imagine, live lobster is quite expensive here. I won't be making this for a while, but I just love watching you cook - the joy that you take in preparing good food is so obvious to see, in every single video that you put out. That joy is contagious!

Chef, laughed when you said, "friends, If you do not want to kill a lobster, you cannot make this recipe"... Worth including that line in your end- of-year best of Jean Pierre

This looks so delicious that I can hardly wait to try it. Thank you for showing us how to make it. I am glad you added mushrooms. I love to add them to many dishes. I love their taste.

My doctor told me my cholesterol was excellent the other day. I told him we get through 1/2 lb of butter a week. Proving that JP is right. Butter is good for you.

Chef you have the most infectious enthusiasm. Always glad to see a fresh video from you.

Every minute is jampacked with cooking education. I am a great cook now, because of chef John Pierre, and I am so grateful.

This was basically a classic French cooking class for free! Always love your videos!

Chef, thank you for bringing back a passion that I was born for, I haven't made this dish since the 70's while working under my father who was the executive chef at Ellingson Court of La Jolla, a semi-retirement home from back in the day and until I seen you on KZfaq, I forgot how much I love being in the kitchen. And the best part is you bring back so many memories of my father, you remind me of my pops with your style and with your love for cooking and love of teaching other's, oh and for your love for Chef Justin Wilson (may he rest in peace) looking forward to working under you and learning what I had forgotten over the years. May God Bless you and your family

In the 70's I was too poor to afford this. By the time I could afford it, it went away. So thanks for this. I think I'll make it for a throw-back Saturday night for me and my wife.

I feel Chef JP gives us a lot of tricks many chefs don't. Thank You, Chef.

Love it when we get the classics. So much to learn from them!

You are a great human being with great attitude. Thank you so much for your teachings.

Chef, I can't emphasize how enjoyable it is to watch you cook. Remember folks.. nothing solves your problems like a bigger knife!!

I live in Maine, 30 minutes from the coast - where all those great cold water Maine lobsters live! They're practically roving around my yard. Nothing better! Love the recipe! Thanks again and Happy Holidays!

I love 70’s recipes REMEMBER the dinner parties…..😁 I recreate them now for my family…..they love it..

I love this dish, merci J.P! Your classic dishes never disappoint and it is truly a privilege to observe how this one is done by a master chef.

Thank you once again dear Chef Jean-Pierre for sharing your wonderful knowledge and experience with your fans!...So very informative and enjoyable/ fun!

You are the GOAT! Awesome to see you my friend !! I am stoked to find you on KZfaq. After being a customer of your Cooking Classes in Ft. Lauderdale for years. I have taken cooking class 101, 201 and countless individual hands on Saturday specialty classes like Key lime pie, Chocolate meringue, Cutlery, and more. I have been to numerous Thanksgiving dinner classes, Wine tastings, as well as dozens of regular dinner classes. You have never failed to deliver a wonder experience and I want to thank you for your passion and professionalism is unmatched. I love the KZfaq format and only wish it did your personality and humor justice, bringing a group of 30 people to a roar of laughter time and time again, even if we knew it was coming.. that takes huge talent and personality! I was a total beginner without a clue on where to start a meal, your teaching has transformed my inability to a very good cook who often hears something like; "Wow, that is the best Cordon Bleu I have ever had", or "dang, are you a chef?", I say nope, I am a pretty good hand in the kitchen now but it all started right here; and I show them the most valuable single product (among hundreds of products) I purchased from you The Signed Cook Book; COOKING 101 with 5 videos. It is seriously the most bang for the buck, even after years and years I still love to review and use, especially if I am doing a big meal like Thanksgiving; and there are several family members around that want to help. I say ok, you are making the Cranberry Sauce, go watch this video and here is the ingredients. They love having the visual aid and step by step instructions. Well, its Holiday time again and I just made 2 Bacon Wrapped Meat loafs, hotel size half pans, 8 lbs each to feed a dinner party of 15 people. Every single person loved it and wanted 2nds, and then to take some home! Really? Yes Happy Holidays to ALL !!

This is my absolute favorite dish. When I was a child I would order this and the chef would serve it with toast. He said thermidor was with mushrooms and to order as Lobster Newburgh if I did not want the mushrooms, but I always did. I am too cheap today to order or even prepare it myself, but I think after this excellent video I will have to. Compliments to you Chef Jean-Pierre. Another marvelous video.

I am a new subscriber and Iove the way you educate and make the dishes simple enough for everyone. This looks very delicious...the best part is when you taste the food, wiggle your fingers, and the expression, makes the food seem absolutely delectable.

Your positive attitude and amazing presentations are so inspiring! Thanks so much Chef!

Chef is a national treasure, I know it's said often but this man brings joy to so many. Love him!

4:22-4:37: I’ve never seen anyone on KZfaq, during a lobster preparation vlog, mention removing the vein. Thanks for providing this detail. 7:06: 😳😅 Good dramatic effect 10:28-10:57: Great recommendation and thank you for showing us the price to yield percent

Dear Chef Jean-Pierre, what a fantastic presentation! 😋 How much You love what You do is mesmerizing! J'enlève mon chapeau! How lucky Your students must be to see You life! All the best to You and your team

Thank you for the blast from the past!!! Excellent Sir!!! God bless, take care and stay healthy!!!

Respect for the animal is everything! Super recepie JP!

Thank you so much for making this. My dad used to make this for me when I was a little girl in the seventies. I really messed up By not having him teach me This and other things he cooked before he passed. Thank you for teaching me now So I can share this with my sons.

The best video you ever made yet... and I already loved all your videos 💘 😻

You are the highlight of my day my friend. I love your attitude, your warm teaching approach and your delicious dishes. You are the best!

🦞🦞🦞While I can’t begin to imagine preparing this myself, I am certainly, as usual, enjoying your enthusiastic presentation; no one does it better! Dazzling and delicious! Thank you, Chef Jean-Pierre!🦞🦞🦞

thats it chef ! im making this for newyear's eve as a starter, and for mains i make a delicious moose steak :) best wishes for 2023 !

Amazing dish chef! Thank you for teaching and love your videos. Bravo!

Your spirit makes me happy. Thank you !!!😊

I think I'm going to try your sauce with a nice steak, like steak oscar, but in this instance a "steak thermidor" Chef. How could it go wrong? Hey Chef JP, I want to thank you for all of your instruction that you've given me, my kitchen game is through the roof these days, I mean it has really changed the way I look at everything I cook. Having the basic basis of how and why and when has increased my ability to create things 100 fold, and I very much appreciate it, and want to make sure I acknowledge you and your instruction for making it so. Thank you SO MUCH, my family and friends thank you. You are a beautiful man, God bless you!!!

I just found your channel about two weeks ago and I'm hooked. It's such a joy to watch a true culinary master at work. Thank you JP for sharing your talent and knowledge with us "my friend". God bless you.

Love this channel!

Merry Christmas Chef. Watching you makes my day

I can't thank you enough for making this recipe! My dad was a chef and I have his list of ingredients but no steps to follow and never having seen him make this, no idea where to start. Your cooking so reminds me of his, classic. I am a huge fan and i still make your coq au vin recipe from one of your first cookbooks. Thank you for doing what you do every day! You are welcome at my table if you are ever in NY!

You can't do this to me chef, it's too good!

Beautiful, just beautiful, merci!

Absolutely gorgeous looks amazing

I live in Alaska and plan to make this with King Crab. Beautiful presentation and the sauce looks delicious. I look for your recipes everyday. You are the best!

I bought a homard at the market in Mulhouse a few years ago for a christmas dinner. When my daughter came into the kitchen an saw the animal she told me that her only christmas wish was to led the homard alive. We then had pasta for dinner with a simple sugo. And we brought the homard back to where it was coming from. It was written on the box. We also got instructuons from the vet on how to keep the animal moist and remove the rubber band and after securing its not neophyte. It was an unplanned but exciting christmas break in the Bretagne and I will never forget the cold water of the Atlantic Ocean in late December. I have never had lobster ever since. But it looks delicious.

not a particularly simple recipe, but still very much appreciated. people might not cook it, but the pieces of knowledge is valuable. chef, I personally don't mind watching a two hour long video where you tell your past stories while you're waiting for the cooking process. your stories are often very educative, and the way you convey them is very entertaining as well. and please explain more about why certain things need to be done in the cooking process. we enjoy your videos! we love you, chef JP!

Looks amazing! Made your meatloaf last night with mashed potatoes and mushroom sauce. So good! Going to try this lobster for my birthday. Been telling everyone I know to watch you. Thanks for the videos.

Love, love, love this Chanel! Love the longer timed videos! Thank you ❤

Brilliant. That looks delicious. This was my Moms favorite dish when she to our local French restaurant many years ago.

Absolutely beautiful Chef, thank you so very much for sharing. I will definitely make this soon. Have a blessed and wonderful day. :-)

I'm an FCI graduate and professional Chef. Chef JP is my FAVORITE KZfaq chef. Although I don't agree with everything, I learn more with every video and ALWAYS am entertained. Merci, Chef JP!!!

I've been wanting to make lobster thermidor, now chef Pierre to the rescue!

As always just amazing ☺️

Chef, your cooking videos were a saving grace during the height of the plandemic lockdowns! You gave me something to look forward to each week, something to do, enabling me to feed family, friends, and co-workers in style! Now, I'm hooked! Even at 67 years of age, I've learned so many new techniques for doing basic things....things that have taken my cooking skills to a whole new level! Everyone thinks I'm a genius in the kitchen -- I tell them they can be, too, if they will start watching your channel. To date, the beef stew has been the hands down winner and most requested dish from my now expanded repertoire (although my grandson has pleaded that I make no changes to my chicken and dumplings, his personal favorite - LOL!). Have a blessed day!

Love your videos and energy chef! Recipe looked absolutely delicious!

Boy does this bring back memories. Cooked a lot of those and so many other variations of this while living down there in Florida. One of my favorites. Thanks Chef Jean..

Thank you for the video friend lovely recipe glad you killed it quick and painless have a great weekend chef

Thanks, happy to see this, Thank you from the Bahamas!

Chef, I always love your videos, thank you for your effort, cheers!

I only had this dish one time, in the mid 70s in Portland, Maine. It was out-of-this-world fantastic.

I enjoy the more complex videos as much as the shorter ones, especially when featuring popular dishes from the past.

omg! Thank you! I asked for the recipe a long time ago yaye!! u made my day! THANK U!!!

Love love it thank you chef.

Beautiful presentation! Looks amazingly delicious.

Love it Chef! Please make more of these "involved" recipes! I love all your videos but especially the more complicated ones.

Wow that looks absolutely scrumptious ❣❣❣

Dear Chef, I so enjoy watching you in the kitchen! I especially like seeing your “happy fingers” dance! 😎

The first time I saw this dish prepared was on Anti Chef and, as is par for the course, there were some hilarious moments! It's great to see how a professional prepares it. As always, Chef JP makes an intimidating recipe approachable for us home cooks. Though I'm not sure I could kill a lobster, especially after following Leon's story for a year!

Mouth watering! I have never had lobster thermidor, but now I must try!

Merry Christmas and Happy New Year, Chef Jean!

Thanks Chef and team!

This looks fantastic! I love your videos very easy to understand and do this is something my husband has been asking me to make him and now I am going to make it! Thanks for a great video!

I have been cooking lobster for nearly 60 years. No need to boil a full pot of water to cook a lobster. One inch of salted water will do and the lobster will be steamed. This is how most people do it here in SW Nova Scotia. Besides that, you remove the rubber bands because they will impart a rubber taste to the meat. (you wouldn't cook broccoli with a rubber band, would you?)

That is doubtlessly absolutely magnificent, I love my seafood so this is a great dish for myself to cook at some stage. Great video again and now you've given me and your followers the recipe. Have a ripper mate!

Great job!

Fabulous ! I;ve never tried making this myself. Now I know how! Thanks CJP , another great video !

Oh my! looks delicious! I want this for my birthday! I love lobster and cheese ❤

Superb Chef Jean-Pierre, thank you for sharing!

looks GREAT Thanks

I can't imagine preparing this myself, I was stunned at the killing of the lobster, but I love your step by step instructions. It looks amazing!!!!!!

This is Gordon Ramsay's nice brother

thank you for the recipe. this Christmas I'm going to make these

Amazing recette. Thx - Merci JP

I would never make a dish like this, but It looks fantastic.... I'm a meat and potatoes guy!!!! Wooooooo.

My goodness Chef JP, I would trade a kidney for one half of that plate. THANK YOU SO MUCH!!! I'm going to try this tomorrow night, and early next year for a Lentin treat for my family!!!

I made this for Christmas Eve and WOW, such great flavor!! I still have extra sauce leftover too that I will, as Chef said, turn into macaroni!! YUM!! Thank you, Chef for yet another A-MAZING DELICIOUS recipe!

BEAUTY-FULL LOBSTER. THANK YOU CHEF JP!

I remember working at a lobster bar was I was 18. I can't even begin to think of how many lobsters and oysters I prepared in that 2 years, but none of them look this good!

This channel doesn't need cheesy curtain openings, Jean-Pierre is legendary enough.

Très délicieux Chef et ça me fait venir de l’eau à la bouche et j’aime bien ça et votre façon de faire la cuisine 🧑‍🍳

Chef, could you do an episode on cleaning, sanitizing and caring for your wood cutting board? Also, I think it would be super helpful to see your system on cleaning and sanitizing while you are cooking. I know you use towels in a bleach/water solution, but would love to see your system on how to prepare that solution and how you are cleaning your utensil's and hands without cross contaminating while prepping a meal. Thank you for all you do Chef!

Excellent Tutorial 👍👏👏 Interesting that the Cork broke on the Cognac. I had the corks break on both my Cognac and Grand Marnier bottles recently.

I was born and raised in Atlantic Canada where lobsters were in abundance and cheap, but we only had them boiled. This I have to try as part of my bucket list, thanks for another great recipe. 👏

Stunning recipe. Really amazing and a fantastic presentation!

Thank you for your recipe.😋

"It looks like a lot of butter, its not" The classic chef line.