Jacques Pépin's Lobster with Couscous

Jacques Pépin's Lobster with Couscous | KQED

Рет қаралды 35,919

2 жыл бұрын

In this episode of Today's Gourmet, Jacques Pepin makes a New England favorite: lobster with couscous and an herb reduction sauce. You'll be an expert in lobsterology by the end of this video, as Jacques shares tips on how to tell a male from a female lobster and his technique on how to break down and clean a lobster. For the side dish, Jacques prepares a simple spinach veloute soup, followed by elegant citrus soufflé crepes for dessert.
In This Episode:
00:00
1:00 How to thicken soup broth for spinach veloute
1:18 How to identify a female lobster
3:24 Spinach soup recipe continued
5:35 How to make couscous
7:20 Jacques Pepin's technique for cleaning lobster
11:56 Lobster with couscous and herb reduction sauce
15:57 How to make a gorgeous citrus fruit soufflé crepes
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 26, 1991. Lobster with Couscous
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Пікірлер: 59

@messey12 2 жыл бұрын

Couscous is one of the best words to say out loud.

@GeordiLaForgery 2 жыл бұрын

Haha 🙂

@23aceballer 5 ай бұрын

The food so nice they named it twice!

@thesweeples3266 Ай бұрын

There is no other word you can say repeatedly that retains its meaning better than “Couscous”. True story

@chrisandersen5635 2 жыл бұрын

Wow, so many techniques and lessons in less than 25 minutes. This series really should be on DVD. Thanks KQED for releasing again and for producing them in the first place.

@kqed 2 жыл бұрын

Thanks for watching!

@Flashblade 2 жыл бұрын

Lol who uses DVD's anymore boomer

@chrisandersen5635 2 жыл бұрын

@@Flashblade Lol! I have hundreds of DVDs, thousands of CDs and records and even cassettes, and I am long going to outlive you. Thanks for your support. Jerk.

@thesweeples3266 Ай бұрын

@@Flashblade YOUR the “boomer”…. Boomer.

@amanatee 2 жыл бұрын

truly appreciate the continued jacques pepin content. i really never get tired of it. also don't feel like you gotta cut out that beautiful intro with jacques on his bike going out to pick mushrooms haha

@user-tz9jh6pv2j Жыл бұрын

The tomalley is absolutely DELICIOUS. We used to cook it and spread it into the grains too, gives it so much flavor. We sometimes even do it half cooked so it stays runny. Be careful though if you don't eat lobster often. Check your local state fishery advisories. When the water quality isn't great, the tomalley (which is the liver) can accumulate a lot of bad gunk you don't want to eat.

@kqed Жыл бұрын

That's great advice. Thanks for sharing.

@ericcaravag4614 2 жыл бұрын

a genius in the cooking world is jacques pepins the french accent adds to the recipes

@PleaseNoMoreFarmhouseDecor 2 жыл бұрын

My grandmother was French. She was always around the kitchen saying the same words with same French accent! Her food was also some of the best I've ever had - authentic French cuisine. She passed a while ago. Brings back memories :)

@callmechia 2 жыл бұрын

These videos come out, I drop whatever I’m doing to watch. Love KQED and chef

@xjAlbert 2 жыл бұрын

Thanks to KQED for raising the money and producing these cultural documents in 1991. Wonderful to have Jacques’ passion & skill available on demand here at KZfaq.

@generic53 Жыл бұрын

I love how he keeps his chopping space neat.

@wendydawe3874 2 жыл бұрын

You never cease to amaze me. What a beautiful presentation and recipes for lobster. Thank you …..you are a kitchen genius.

@johnshields6852 Жыл бұрын

I've been watching since the 60's as a Boston kid, Julia and himself, I learned a lot about cooking from both. Thanks for video. 🙏

@flybyairplane3528 2 жыл бұрын

JP, Hello, now you have outdone yourself, we used to have 2 lobsters a few times a year, but HAD NOT since I lost my wife, but all the other stuff never had , however I will give your method a try, THANKS !! 🇫🇷🇫🇷🇺🇸🇺🇸

@TheJMuise87 Жыл бұрын

Jacques is such a great chef and love watching these videos. Just remember if you’re cooking lobster this way make sure to take off the bands from the claws before steaming them. Also you don’t need much water to cook lobster, you want to steam not boil

@GeordiLaForgery 2 жыл бұрын

Pure class Jacques. 👍

@georgewang2947 2 жыл бұрын

That tip about peeling citrus is really great

@samsonwoldemariam1272 11 ай бұрын

Mr. Pepin. Thanks so much for this beautiful lesson

@mariescammel5733 2 жыл бұрын

Flavorful dish and beautiful presentation.

@ZiloBalo 2 жыл бұрын

The man is just brilliant 👏 👌

@stlounsbury Жыл бұрын

He is brilliant 🥇☀️🙏

@TonyTheTerrible 2 жыл бұрын

Jaques Pepin, living legend

@bigpoppa1234 2 жыл бұрын

Citrus fruit crepes. Let me guess, apricot jam is involved?

@samratroychowdhury8503 2 жыл бұрын

Nope. Not even grand marnier

@messey12 2 жыл бұрын

Apricot jam is usually a safe bet with Jacques.

@daphnepearce9411 2 жыл бұрын

Nope. Fresh grapefruit and zest.:-)

@tavolo22 2 жыл бұрын

He shines his shoes, with apricot jam.

@bigpoppa1234 2 жыл бұрын

I was shocked 😂

@generic53 Жыл бұрын

He is SO freaking FAST!

@paulwagner688 2 жыл бұрын

Amazing how times change. Now just dumping the lobster in a pot is considered inhumane. Instead they recommend the knife to the brain technique which does it instantly and painlessly, but still not for the squeamish.

@daphnepearce9411 2 жыл бұрын

I'm squeamish......and a whimp.

@patriciagrier282 3 ай бұрын

I'm not sure about Chef, but people who had a rustic/poor life. Always use everything ❤

@generic53 Жыл бұрын

Hard to believe he had to start out in the U.S. at a Howard Johnson's with his prior experience.

@callmechia 2 жыл бұрын

Diplodocus 😂

@daphnepearce9411 2 жыл бұрын

I love lobster but there is no way I'd ever cook a live lobster, I'd be too busy screaming! Otherwise overall this meal looks absolutely fantastic. Thank you chef!

@joannaedwards6325 2 жыл бұрын

If you let your live lobster soak in a large pot of wine for a long time BEFORE cooking him it is thought that there is less pain for him. . . . that or he won't care. 😊

@daphnepearce9411 2 жыл бұрын

@@joannaedwards6325 .....gives a whole new meaning to "dead drunk".

@paulwagner688 2 жыл бұрын

There's an easier and quicker and accepted as more humane way to do it that is known to be painless. But you have to use your knife and you have to place it properly.

@joannaedwards6325 2 жыл бұрын

@@daphnepearce9411 😄😄😄😄😄 !! You're cute. 😊🍷🍷

@joannaedwards6325 2 жыл бұрын

@@paulwagner688 Blade in the brain? Takes strength too I presume.

@jody024 2 ай бұрын

Even he did not know to not use metal utensils in nonstick pans back in the day.

@LazyLifeIFreak 2 жыл бұрын

"The female lobster is more tender" Oh that could be understood in so many ways.

@tavolo22 2 жыл бұрын

Lobstersaurus.

@deeez00 2 жыл бұрын

This is why I only eat lobster tails 😟

@user-tz9jh6pv2j Жыл бұрын

Ah yes, thank you. The rest of the lobster is having a happy healthy life somewhere. Also, what a waste. I have seriously seen people throw out the entire lobster and only eat the tails. It should be a crime. The rest of the lobster has so much meat.

@mousiebrown1747 2 жыл бұрын

Remind me never ever to eat lobster again…. 😟😖

@kai326 2 жыл бұрын

did you think after you ate it, it lived happily ever after? What's the point of not eating it anymore, like Jacques said it's dead whether you kill it or someone else does

@claytongross5657 Жыл бұрын

Personally I don't eat crabs, lobster or shirp because they are nothing more than ocean roaches and thats just nasty. Also, they taste nasty anyway. Sorry folks.

@johnjohnstan6328 Жыл бұрын

Why comment then? Lol