Click the link in the description and use my code "MADEWITHLAU" to get $20 off your subscription! You can find more information on Bokksu’s ‘Tickets to Japan’ Giveaway, including Terms & Conditions and alternative entry methods here: www.bokksu.com/ticketstojapan Join the Canto Cooking Club - bit.ly/3X7wVDu

Seriously love Daddy Lau. So comforting just hearing him speak Cantonese

Finally a video that shows the nitty gritty of cooking a live lobster. Thanks for not cutting out all the important stuff (what to do with the pee and innards, head, etc) thanks!

OMG, I can't believe this video exists. I love this. Keep curating our culture, I and future generations appreciate it.

Adding my two cents regarding the lobster. I appreciate you sharing your father’s process as it happened - it was as honest as it was brutal. Given your commitment and curiosity to knowledge, I’m sure you will read up on the evidence (which seem to suggest that lobsters do feel pain, making the practice of chopping the lobster up before death unnecessarily cruel), and speak to your dad as necessary. He has shared so much of his knowledge with us - it is only right for us to repay him with some of ours!

I don’t know how he does it…but Daddy Lau makes every dish look so easy! 🤯

Yes! Another Cantonese favorite! I've been following since the beginning of the channel over a year ago and am still so excited to see all these different recipes and dishes that I grew up with. My hometown is a densely Chinese populated area in Los Angeles (the 626) - so this dish is at all the Cantonese restaurants. It's so ubiquitous, that I didn't even know lobster was a "luxury food" bc we could get lobster noodles for $18! It's always so neat to see and hear my culture in these videos. Thanks Randy and Lau Family for another great video~

This past year I have made lobster yee mein five times for my family. Wish I would’ve found this video before I did. I learned so much!! One thing I would like to add with regards to cutting the lobster. One quick slice to the head will immediately kill the lobster. I do this before cutting off any other parts of the lobster. I also put my lobsters in the freezer for 15 minutes before doing so, it seems to put them to sleep.

Please please continue to have Daddy Lau speak to us in Cantonese!! 🙏🙏 He is preserving our southern heritage which is dying out sadly. So much beautiful food and language from the Cantonese region😢

This looks incredible and like I could actually make it! Thanks Daddy Lau challenge accepted.

This is awesome! My parents own a restaurant that cooks traditional Chinese food and this is a very popular dish at our restaurant! I have always wanted to learn how to cook, but there is a language barrier between my dad and me. When he explains dishes to me in Cantonese I can pick up some things, but not everything! I enjoy watching these videos as it breaks it down step by step and in English! It is awesome because I can piece together what my dad was trying to tell me due to the subtitles from your dad!

I don't think the liquid coming out is 'urine' in the usual sense of the word. It's some kind of internal fluid that would end up adding too much moisture and probably some off flavors to the dish. Its actual bladder and urine release points are closer to it's eyes/antennae.

We wish Daddy Lau good health and prosperity ❤️

I'm pysched that Daddy Lau has made one of my favorite Cantonese dishes! Lobster, Cantonese style. He makes it look so easy that I, a total dud in the kitchen, might be able to make this. Thank you so much!

So grateful to daddy Lau for sharing this recipe. Our fav. Always order 3 lbs lobster with glutinous rice from a chinese restaurant. Only problem is they ripped us off each time. Never felt they served the whole lobster. Situation is getting worst. All we see now are small pieces of lobster barely covering the rice. Now can eat to the ❤ content. So much love for daddy Lau for sharing. Thank you.

Every time I watch these videos, I fall more in love with my Cantonese culture ❤️

Son: "Can you kill it first before cooking it" Daddy Lau: "just drain it's pee, it's fine" *continues chopping it while its alive. Western Audience: "poor lobster" Asian Audience: "so fresh!"

This is one of my favourite dishes to get at Chinese restaurants and I’ve always wondered how in the world people made it! Thank you!!

Interesting thing that I just wanted to say is that lobsters are being considered as sentient beings now in the UK and they're considering banning boiling lobsters alive since research has found that they can actually feel pain. (can't remember if they actually went through with the ban now)

My family said I'm a decent cook, but I never love making Chinese dishes, they always look so complicated. Cookbooks sometimes don't help, I found that I spent more time trying to figure out what exactly it is that I need to do next instead of actually making the food. Since I moved to Germany a few years ago I began making Chinese dishes because in a smaller city (even with 60K people), I just can't get decent Chinese food. I can't even buy Char Siu (BBQ Pork) in my city. Things I took for granted when I lived in Toronto. I have grown to love this channel and Daddy Lau just makes everything look so easy. Ingredients are a hit or miss though, as we have ONE single small Asian shop in our city, and I have to occassionally drive to Frankfurt, where I can get a decent selection of ingredients. Thank you Daddy Lau for making my life in Germany more endurable. 😆

i'm glad you are supporting a local business in this recipe. more content creators need to support their local walk-in businesses, especially nowadays

8:27 , 11:40 add to the stir fry bloster mixture 2 tablespoons cornstarch + 1 tablespoon water . Yummy

I usually pop live lobsters or crabs in freezer for bit to numb them before preparing. With lobster, I usually drive a knife through the T at the base of the head to severe the spinal cord as well...

I’ve always enjoyed and watched every single videos you’ve uploaded. We always talk about how lovely your parents are. I just want to make a special mention of your wife. I really enjoy her interactions with you and your parents. She come across as such a thoughtful and loving person. I’ve a young son but I can’t help but think how lovely it is to have a daughter in law like her. Probably why your parents seem to adore her'

This is one of my favorite dishes. Last Sunday I ordered twin lobster with sticky rice. That is a good dish if your dad can make. Looks complicated in making the sticky rice. If you can do this dish will be great. Happy Holidays.

My goal is to make every dish your dad makes. Thanks for posting! 🙂

tried it today with costco’s headless lobsters. The result is epic!

May I request 2 recipes: Tau fu fa, sweet silken tofu soup Red bean dessert soup. Love all the wonderful videos. I have tried to make several of the dishes and because the instructions are so clear, they actually turned out well. I love listening to your dad speaking Cantonese and Toisan because my family speaks both at home. Thank you very much and happy holidays.

I learn new things about food every time I watch Dad Lau! Now I'll always drain the lobster of its' troublesome fluid. It's so meaningful to be able to re-create the classics at home during this crazy time. Thanks, Dad! ITM, my Mom used to organize live lobster races in the front yard with (all five of) us kids, but then we'd each plunge ours quickly into the boiling water so they wouldn't feel pain.

Made this for Chinese New year

the most savage way to kill a lobster....it was probably like "OMG WTF IS HAPPENING TO ME"

daddy Lau reminds me of my dad, he passed away in Feb 2022 but was a chef too. Love watching daddy Lau cook, reminds me of my daddy.

Great idea to record your dad's recipes and thanks for sharing them with everyone. Really thank your dad's experience and insights to creating some of our traditional dishes. Can you dad make the Chinese rice dish, silken egg beef over rice? The one with the traditional brown sauce, unlike the recent pale-translucent "lobster" sauce that's being sold today.

Lobster Yee Mein is one of my favorite dishes, and this video shows a great way of making this dish, but I feel compelled to address some of the information that contradicts my experience and knowledge. 5:28 Not sure why anyone would say lobsters are not native in South China Sea. South China Sea does have plenty of lobster species, only that they are different from the "Boston lobster/Maine lobster" (a very distinguishable feature is that Pacific lobsters have a much bigger main body but no big claws like that of Maine lobsters) imported from North America. Live lobsters can be easily found in wet markets and supermarkets in Southern China provinces as well as in Hong Kong and Southeast Asian countries. Japan and Korea also had plenty lobster resources. 5:35 the price of the lobsters depends on the status, species and availability. With plenty of availability and the advancement of fresh delivery network, the cheapeast local lobsters could cost as low as $20-$30 per tail (about RMB￥130-￥200). Even imported Maine lobsters could cost as low as $35-$40. Unless you are eating in high-class restaurant or expensitve hotels, a dish of lobster Yee Mein most certainly does not cost as high as $100 in most places--of course, you get what you pay for; if you have cheap lobster Yee Mein, they certainly do not use very expensive lobsters.

This looks absolutely delicious! Daddy Lau always makes it look easy. I love seeing your family enjoy having dinner together & just being together. Baby Cam loves thise noodles! I think this would be a great New Year's eve dinner!🦞🎉🍾. Who is the other lady at the table? Is that your wife's mother? Thank you!!

One of the best Cantonese dishes in my opinion

Awww your dad is so wonderful and a great cook. A treasure to the family

This recipe is so good. Thank you, Mr. LAU, for sharing your techniques and recipes with us I made it today it was very good better than restaurants here. I am definitely going to make your other recipes. Thank you for all you do God bless!

Happy Holidays Dear Friends. Kindly Thank Daddy Lau for Sharing This Recipe. It was one of my Favourite Dishes when I lived in Toronto, Canada. Wishing All At Home Health And Happiness. Cheers Carlyle

Thank you for this recipe. I followed this tonight for Father's Day and my family loved it!

Love your videos and your dad's teaching. He made cooking so much simpler and less scary for amateur

@5:50 OMFG I CANT (BTW, love the channel! I am trying to refresh my Cantonese since my vocabulary is not even to the level of a 4 year old. I married into a Vietnamese family, so the exposure is even less. These videos are giving me the feeling of home that I grew up in.)

This is probably our family's favorite Cantonese dish. We're Taiwanese but this is a staple at every family gathering

Made it…worked out beautifully 🦞🍜🦞❤️ Thank you for this video, clear instructions and sharing your family stories. SUBSCRIBE now and transform your Cantonese cooking skills.

Is this man a former restaurant chef? His dishes are perfect classic Cantonese dishes.

This one is my favorite! So expensive to order at a Chinese restaurant!!! Oh my God! Your family is so lucky, every day such good food to share!

Wow! So incredible to see such a decadent and beautiful dish being masterfully crafted. I come from a big source of lobster here in Canada, so seeing it served up this wonderfully is a real treat. Thank you so much Lau family!

Had to stop watching this whole video. The least you can do is kill the lobster before you start dismembering it's parts. 🤡 It does not change how "fresh" it will taste. - Your asian audience (bc apparently another comment states only western audience will care heh)

I’m surprised no one is commenting on the way the lobster is being prepared. Yes, it’s the oldskool way of cooking my dad also does. However, it’s far from being humane. The lobster is literally being cut up alive, till the point where the head is being cut.

Thank you, Randy and Daddy Lau! I was pondering what to make for the holidays. Now I know what I am going to try. 🦞 Daddy Lau never ceases to amaze me and my wife! 你地識食！

Probably should've included a warning either in the video or the title about graphic dissemination of a live lobster. I totally understand that your dad is old school and this just the way hes done it and was taught to do it.

Love learning authentic cooking from your dad 👏

看了幾個師傅，這是眾多中最好的割龍蝦的方式，雖然有點殘忍但郤是煮出蝦每個部份的佳餚。

Aww. Your dad is a very charismatic chef~ Great video and recipe!

Reminiscing my childhood in canton. Can Lau’s daddy teach us how to make pig trotters vinegar? Love it 😍 👍

Damnn Dad lau is fearless😎, handled the lobster like a boss. Handling a live lobster, prawn or live seafood has always been one of my greatest fear. Idk bout you guys but I’ll usually get a weird feeling or chills especially when the muscle spasm transfers to my hand while I’m holding/cutting it. It really takes a lot of courage to do it great job dad lau! 💪🏻 Really love all your recipes !!! And thank you so much for sharing all these authentic recipes especially recording it, which younger generations like myself and future generation can learn and keep this traditional food spirit alive. ❤ On a side note, I feel that food is one of a factor that brings individual closer or remind individual to spend more time with your love ones which is interesting as some dishes that Dad lau makes brings back memories/time spent with love ones as a kiddo, it reminds me that I’ve not been spending enough time with my love ones as the ageing populations grows. To those that got carried away by daily stuff like myself, school, work I guess is time we take a day break gather our family or friends and cook up a storm for them and impress them with dad lau’s recipes!!! Really appreciate the effort made in creating these meaningful content as not only it’s educational also it evokes certain memory, love, etc. once again many thanks to Dad Lau, you and your fam ❤ don’t stop creating new contents, LOVE IT ! ❤

How cool that your dad can cook like a chef

WTF people? He's cutting a live animal, and all of you dishing about the recipe! Disgusting.

Can Mr Lau teach us how to cook the dry stir fry version of yi noodle (乾燒伊麵)please? My family loves yi noodles but not too much about lobsters - let alone preparing live ones lol. Thanks a bunch!

This is so delicious. Best way to make lobster bar none! Thank you Daddy Lau.🔥🔥

I love when they spend a minute just eating the dish

Happy holidays to you all and your blessings continues to increase 🙏 stay safe

Love your channel and Daddy Lau's cooking! I've learnt so much following your channel. This is one of my favourite dishes since childhood! Can I make some suggestion about slaughtering the lobster though? Kill the lobster before cutting the legs and tentacles would be much better for the lobster's welfare, and doesn't affect the result of the dish. They have well developed pain system just like mammals and it was really hard for me to watch that.

Great cook! Happy family, thank you!

This is the dish I've been waiting for!!!!! Thank you!!!

So happy to see Cam Cam grow so fast☺️🥰he can eat Mochi now Soon he will be able to enjoy many dishes made by grandpa❤️

I used Daddy Lau’s Lobster recipe today. Thank you so much for sharing your recipe. This was my first time cooking lobsters too. I didn’t have the Ye Mien type noodle, so I used spaghetti instead. It turned out so delicious, just like restaurant made!

Yum! We actually had lobster yee mein last month for my mum's birthday! And now, i (theoretically) know how to make it at home! Thanks!

Happy Holidays. Thank you for this recipe. I will make it for Chinese New Year celebration.

Thank you Daddy Lau.... Wish you Good Health and God bless your family always ❤️❤️❤️

You could submerge the lobster in ice water first to kill them if you don't wanna chop them up live

Love your dad's rustic style and advice.

This looks delish! Can Daddy Lau make a video in Hong Kong style lobster , ginger and green onion ? Been craving this for a while and would like to make for our wedding anniversary at home . I would appreciate your consideration. Thanks 🙏🏻 So happy to see your subscription growing ! Been sending your videos to home cooks who want to up their game on Asian cooking.

Love your videos! May your family have good health and luck for the New Years !!

I don't say it enough, but thank you for making these videos!

First time cooking lobster, but I made this yesterday minus the noodles and it was fantastic! Tasted just like in the restaurant. Thank you!

Just AMAZING!! Another EXCELLENT tutorial & recipe 😋🌟👏💕 Thank you Lau family 🙏

Looks good but maybe do the head first to actually kill it

That’s my go to spot for my Asian groceries and snacks! Fun! Thanks for making this dish, my mom would always make this dish. my turn to make this dish for the upcoming holiday 👍 Happy Lunar New Year Lau Family 🐅🌕🎊

Only real cooks know how to draining the lobster urine to prevent it from making the lobster meat taste off...My brother was a chef in New York and I remember him speaking of this technique..Thank you! Joy Geen!!

One of my late mother's favorite dishes. Another great video

Can I ask why you did not kill the lobster first before dismembering it? Its a bit cruel to leave the head as the last step. Especially the part of digging the urine out, its so uncomfortable esp imagining if someone just doing it to you like that. I love eating lobsters and all but I do think the way its prepared should be less cruel.

I like the way your dad cook..i always get recipe to your video..thankyou

I stopped watching, so maybe you covered this later... But why not just kill the lobster, then release the urine, then cut it up?

It’s almost winter solstice 😊hope u and it family have a good time

Amazing dish as always! Have a wonderful and happy holidays with the family!

I was literally looking for a recipe for yee mein earlier this week. Thank you Pop Lau!

Good to see from start to end on how to prepare the lobster! I'm always scared about this part, but your dad makes it look straightforward! Thank you!

Freeze them for a few hours to let them 'sleep' if you don't want to dice 'em live btw.

Just reminiscing with my mom yesterday about how good lobster noodles were when we were in CA. They don't seem to offer it in MD. Then I see this video pop up on the same day! It looks fantastic.

Say hi from Hong Kong, love to here Cantonese

I just had this dish at the restaurant today! Thanks for sharing, Merry Christmas and a Healthy New Year!

5:36 Lobsters and spiny lobsters (the ones that don't have claws) are two different creatures; the ones that cost more than 100 are probably the latter.

Now this one is a real classic !!! Thank you so much !!!

Almost exactly the same how I cook my lobster noodles 😍

LOL you tried to tell ur dad to kill it first but he totally doesnt care and doesnt know why you ask that . Im 100% sure if you sat him down to ask him not to do that next time he'll listen to you cuz he'll realize it makes you feel bad for the lobster.

Love this channel ❤️ wish I was there eating at the tabs with all of you! Have a happy new year 🎊🎆🎈

Your dad is such a master!

I’ve only eaten this at weddings and special birthday banquets. Also had it with the big mud crabs. I’m going to give this one a go. We have great seafood in Australia. Lobsters have become a lot more affordable in Australia due to the pandemic as lobsters exports were way down . Australian lobsters don’t have the big claws / pincers that the American ones have, but the mud crabs do have them.

真係好鍾意睇劉老先生既頻道，真係好正宗手藝