Today on Epicurious, pro chef Frank Proto, and novice Jon receive all the ingredients needed to make lobster thermidor. The catch? They have no recipe and only 90 minutes to whip up their take on the classic French dish. Will the two chefs be able to make something gourmet or will the pressure be too much?
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00:00 Let's see what the tail looks like.
00:01 OK.
00:02 Oh, wait a minute.
00:03 I think I may have made a huge mistake.
00:05 Lobster Thermidor.
00:22 Lobster Thermidor.
00:23 That's what I'm doing today.
00:24 Chunks of sweet lobster folded with mushrooms
00:26 into a creamy sauce.
00:27 The lobster is then stuffed back into its shell,
00:30 topped with cheese.
00:31 And baked until golden.
00:32 And bubbly.
00:32 I have actually never had this dish before.
00:35 I do have Snoop Dogg's cookbook, From Crook to Cook.
00:38 And in that book, he has a recipe for a lobster thermidor.
00:40 I don't have a recipe.
00:41 I don't need a recipe.
00:42 I have 20-some odd years of experience.
00:44 This is easy.
00:45 No problem.
00:45 Snoop, I'm going to make you proud.
00:48 I'm ready to cook.
00:49 So the rules are that I've got to use all the ingredients?
00:51 Can you get me like 10 more things to put in, or what?
00:54 I'm that confident.
00:54 Here we go.
00:55 Starting from the first step.
00:57 I'm going to need a big pot of water.
00:59 That's the main thing.
01:00 Put it right here, sir.
01:01 Right on the fire.
01:02 We're going to flavor our water a little.
01:03 Because I want my lobster to kind of soak
01:05 up a little of that flavor.
01:06 We're going to make kind of like a corpoyant.
01:08 Basically just a flavored water.
01:10 Put some garlic in there.
01:11 I'm not even going to cut the parsley and dump it in.
01:14 I'm going to take a shallot.
01:15 What else?
01:15 Oh, we'll take some of the tarragon, too.
01:16 Fair amount of salt.
01:17 It's not going to make a lot of flavor in here,
01:19 but it's going to start that flavor base for us.
01:21 So what I'm doing right now is I'm setting myself
01:23 up to make a veloute.
01:25 A veloute is close cousin of a bechamel,
01:27 but it's thickened stock rather than thickened milk.
01:31 All right.
01:31 I'm going to start with this lobster and this knife.
01:36 All right.
01:37 Oh, I'm sorry.
01:40 Oh, boy.
01:40 OK.
01:41 A lobster's going in.
01:42 Whenever I get a lobster and I want to par cook it,
01:44 I'm going to dunk it in head first.
01:45 Par cooking means you're cooking halfway or a quarter
01:48 of the way, just to get the meat out of the shell.
01:50 If you overcook the lobster at this point,
01:52 it's going to be tough and rubbery.
01:53 And we're going to let it go down all the way.
01:56 I'm going to use my internal clock,
01:57 cook it for about five minutes.
01:59 A lot of times people will kill the lobster
02:04 by putting a knife in its head.
02:05 It might cut themselves.
02:06 I think it's a little dangerous.
02:08 That's why I par boil it.
02:09 I find this to be a little more humane.
02:11 The lobster's dying either way.
02:13 At the end of the day, we're killing animals to eat them.
02:16 If you don't want to, don't eat animals.
02:19 Forgive me.
02:20 [CLEARS THROAT]
02:22 OK.
02:23 Moving on.
02:24 And now I need some boiling water.
02:26 And I'm going to throw our friend in there.
02:28 Until next time, we'll get in there.
02:30 All right.
02:30 I'm still a little jittery, actually.
02:32 [LAUGHS]
02:33 I definitely feel it in my legs.
02:34 You can't see those, but just know
02:36 they're going crazy down there.
02:37 I'm going to go make my sauce slash bechamel slash roux.
02:41 Don't know what it's called.
02:42 A roux is a French version of a bechamel.
02:45 A roux is butter and flour you mix together
02:48 to thicken stuff.
02:49 And a bechamel is a cheesy cream sauce.
02:55 So I got to use all of these ingredients.
02:57 And to be clear, you don't have to use all--
02:59 you just have to use each ingredient.
03:00 Oh, I don't have to use all--
03:02 You don't have to use four heads of garlic.
03:04 Oh, boy.
03:05 OK.
03:05 So right now, my butter is sizzling away.
03:07 And what I want to do is flavor my veloute.
03:09 I just want to get some shallots in with my butter.
03:12 The shallots and the garlic are integral,
03:16 or probably will be integral.
03:17 Can I have a steel, a sharpening steel, please?
03:21 Wow, way sharper than my knives at home.
03:23 I'm going to do it my way.
03:24 I'm going to make them real small.
03:25 I don't mind some of this stuff being large and chunky.
03:29 I am kind of like a cook that likes grandma-style food.
03:32 The thing with garlic is the more you chop it,
03:35 the stronger it gets.
03:36 I personally like rounded flavors.
03:37 Let me check on my lobster.
03:38 What?
03:39 It's been like three minutes, probably.
03:40 He looks orange.
03:42 I don't know any other sign that would indicate a lobster being
03:44 done other than it's pink.
03:46 A lot of people will be like, how do you know it's done?
03:48 I actually know it's not done at this point,
03:51 and I'm OK with that.
03:52 I don't want it to be done at this point.
03:53 I want it just to be set so it's easy to take out of the shell.
03:57 If you don't use an ice bath, the lobster
03:59 tends to continue to cook.
04:00 Now, can someone take this pot away from me?
04:02 It's in my way.
04:03 So for right now, what I'm going to do
04:04 is get my mushrooms ready as well.
04:06 These are called cremini mushrooms.
04:07 I might give these a rinse.
04:08 Now, a lot of people say you don't rinse mushrooms.
04:10 Usually, my general rule is the fancier the mushrooms,
04:12 the less you put water on them.
04:14 These are not fancy mushrooms.
04:15 These are supermarket mushrooms, basically.
04:16 I think they're going to probably make
04:18 the sauce a little more umami-ish.
04:19 That's a buzzword I picked up.
04:21 I would assume that the role they
04:23 play in this dish, personally, they
04:24 do have the similar texture to lobster.
04:26 It probably stretches the lobster a little.
04:28 OK, it's been eight minutes.
04:29 Still pretty orange.
04:31 I think we'll let them go longer.
04:33 I mean, like, if I overboil the lobster,
04:35 is there such a thing?
04:36 Can you overboil lobster?
04:37 Will he get more tender, more juicy, more delicious?
04:40 If you overcook the lobster at this point,
04:42 it's going to be tough and rubbery.
04:43 We want it to be nice and tender.
04:45 I'll probably need a heck of a lot of garlic.
04:47 Unfortunately, peeling and cutting garlic
04:49 takes a while for me.
04:50 At this point, my shallots and garlic
04:52 are cooked really nice.
04:53 If you don't have the measurements to make a room,
04:55 just think of wet sand.
04:57 I'm going to put some teaspoons in there.
04:58 And I'm just going to look at it.
04:59 I don't need a recipe for this, because I know the technique.
05:02 The technique is I want it to look like wet sand.
05:04 So right there.
05:05 It's going to be real garlicky.
05:06 Oh.
05:08 That is a lot of smoke that's coming out of there.
05:11 It's smelling, but it looks the same.
05:13 Oh.
05:15 Slippery.
05:16 Oh.
05:17 Oh.
05:17 Oh.
05:18 Oh, god.
05:20 Something's-- OK.
05:21 Something's coming out of there.
05:23 What could hurt?
05:23 Five more minutes.
05:24 I'll give him five more minutes.
05:25 We're going to smash this garlic.
05:27 Let me just try to smash a bunch of these at once,
05:29 see if that--
05:32 no.
05:33 I'm going to open my fish broth.
05:36 And I'm going to whisk that in.
05:38 And what I'm trying to do here is get a consistency
05:40 that is not ploppy.
05:41 It's a technical term that a lot of people don't know.
05:43 Basically, it means it's too thick.
05:44 And we don't want it to be too thick.
05:46 Oh, our lobster.
05:48 I've been so focused on the garlic
05:50 that I haven't checked our lobster recently.
05:52 Let's see how he looks.
05:53 I think there comes a point where he's just not
05:55 going to stop looking like this, and I've got to take him out.
05:57 Is that point now?
05:59 I don't think so.
06:00 I'm not going to do anything until I finish chopping.
06:02 And I'm going to let it sit for a bit before cutting it up,
06:05 because I feel like it's something you should do.
06:07 If you don't use an ice bath, the lobster
06:09 tends to continue to cook.
06:10 It's called carryover cooking.
06:12 We don't want it to cook anymore.
06:13 We'll cook it later.
06:14 It's been about 15 minutes.
06:16 It doesn't take more than 10 minutes
06:17 to cook a whole lobster.
06:18 Yeah, OK.
06:20 OK, there he is.
06:21 Remove him.
06:22 All right.
06:23 Thing here is that I got to know if he's kind of cooked inside
06:26 while I still have the water boiling.
06:28 Maybe I'll just give him a little cut,
06:30 just to check to see if he's cooked all the way through.
06:34 All right, let's give him a cut.
06:36 OK.
06:38 How do you tell if a lobster's cooked?
06:40 Let's see what the tail looks like.
06:41 I've had lobster tail multiple times.
06:43 OK.
06:44 All right.
06:46 OK.
06:47 Well, the tail's off.
06:49 I think I may have made a huge mistake.
06:51 When I saw the picture, it's half the lobster.
06:54 And I think I just removed half of the half of the lobster.
06:58 So I think it's going to maybe look a little different.
07:01 Oh, there we go.
07:02 Meat looks good.
07:03 I think it's cooked.
07:04 I'm going to have to do a lot of repositioning.
07:05 It's going to get really messy over here.
07:07 But what I'm going to do now is I'm
07:08 going to finish chopping my stuff, chop the mushrooms.
07:10 I love a mushroom.
07:11 I tried growing them one time.
07:12 It didn't really work out.
07:13 You're just supposed to kind of stick them
07:15 in a damp space like your bathroom.
07:16 It didn't happen for me.
07:17 I don't know why.
07:18 Do you need, like, seeds?
07:19 I don't think so.
07:20 I think you're just supposed to, like, get a box of dirt.
07:22 - You've got to do it in 40 minutes.
07:23 - In 40 minutes?
07:24 [LAUGHTER]
07:25 OK.
07:26 So I'm going to make a little bouquet garni.
07:28 It takes some lemon rind, parsley,
07:30 and some of the tarragon.
07:31 And it's going in.
07:32 It's like a tea bag.
07:33 It gives us flavor.
07:34 Now, I like black pepper.
07:36 I don't care if it leaves the dots in my sauce.
07:39 OK.
07:40 Catch my breath for a sec.
07:41 I personally think that all of those ingredients
07:43 come together to make, like, a roux or a bechamel.
07:47 I've never-- I've heard these terms.
07:49 The base of a roux, to my knowledge,
07:52 is flour, milk, egg, butter.
07:55 Eggs in a roux, you don't want that.
07:58 Generally, if you add eggs, it's going to curdle.
08:00 John, I don't want to eat lumpy, curled eggs.
08:02 Please, please, please, please.
08:03 By the way, we should probably turn the broiler on.
08:05 Can I turn the broiler on?
08:06 That was a mistake.
08:07 I should have done that earlier.
08:09 Start.
08:10 I'm really bad at baking.
08:12 Not a big flour guy.
08:13 But if I had to pick a favorite, it'd be hydrangea,
08:15 if you know what I mean.
08:16 No, I'm sorry.
08:17 Let's go with, like, half a cup.
08:19 Mix that together.
08:20 Plain, but not too-- oh, that's a lot.
08:22 Maybe I'll need another egg to kind of even this out,
08:24 because this is just way too much flour, I think.
08:29 Knew I should have done three.
08:31 - Classic group. - Classic group.
08:33 All right, there we go.
08:34 It's liquefying a little more.
08:36 It's a little clumpy, but it'll have to do for our purposes today.
08:39 Let's put some heavy cream in this.
08:41 Cream will make it creamier.
08:44 That's-- that looks good.
08:45 Oh, yeah.
08:46 All right, that's more the consistency I was looking for,
08:48 like a pancake batter, almost.
08:50 All right, I'm adding in my shallots, my garlic, and my mushrooms.
08:54 Want to cook them down a little bit, make the sauce real fragrant.
08:58 Going to put in some salt.
08:59 Let it get all happy.
09:00 These are the ingredients that I have yet to use.
09:02 Cayenne pepper, haven't used that yet.
09:04 Dijon mustard, a lemon, cognac, and fish stock.
09:08 Oh, I'm sorry.
09:09 I forgot my herbs.
09:11 Got parsley.
09:12 Thyme?
09:16 Might be thyme.
09:17 I'm going to add my fish stock.
09:18 Want a nice sauce.
09:20 And I'm going to do my mushrooms with some of the shallots.
09:22 I'm not going to put garlic in.
09:23 And I kind of want the mushrooms to be the same size as my lobster, quarter or sixth.
09:29 I want to start my mushrooms out in oil and then put butter in.
09:32 I'm going to go out of left field here and think that I should broil.
09:35 I think I'm going to broil.
09:37 Broil is the really hot one.
09:40 Great.
09:41 I think it's gone.
09:42 My sauce is looking wonderful.
09:44 Tastes like fish.
09:46 That's a good thing.
09:47 It's not a bad thing.
09:48 And I'm back to the sauce.
09:50 It's looking mighty fine.
09:51 How about we add some more salt?
09:53 I'm going to put in cayenne pepper.
09:55 I love cayenne.
09:56 Oh, yeah.
09:57 My lemon.
09:59 Mustard.
10:00 I'm going to add a little bit.
10:01 Cognac.
10:02 Let me taste what I got going on here.
10:04 Wow.
10:05 I think the sauce is actually pretty good.
10:06 I think once I add in that, I'm going to call it a bechamel.
10:09 No, what did I call it?
10:10 A roux.
10:11 I'm going to call it a roux.
10:12 A roux chanel.
10:13 Pan's looking hot.
10:14 I can smell the oil.
10:15 I'm dropping my mushrooms in.
10:16 I always season my mushrooms.
10:18 Mushrooms should be cooked on high.
10:19 They're mostly water.
10:21 Last few things before we get to our lobster.
10:22 Cheese.
10:23 I feel I should grate some into the sauce for a little more, you know, get it a little
10:28 thicker.
10:29 I'm going to fish out that parmesan.
10:33 20 minutes.
10:35 Okay.
10:36 Okay.
10:37 We got 20 minutes left.
10:40 Panic mode has set in.
10:42 I also got to use my herbs, thyme.
10:44 No, this is parsley.
10:46 I was going to say that thyme is against me right now.
10:48 And then our other herb.
10:51 Oh, you know what?
10:53 No, I thought I had it.
10:55 You know what?
10:56 Might be sage.
10:57 Might be sage.
10:58 This is tarragon.
10:59 It's not sage.
11:00 Totally different flavors.
11:01 Tarragon, light and fresh.
11:02 Sage is like rich, deep and heady.
11:05 I think it's sage.
11:06 We're going to dump in our roux slash bechamel.
11:08 I'm going to take it down real low.
11:10 I don't want any of it like curdling.
11:12 This sauce looking a bit clumpy.
11:14 Definitely needs more liquid in it.
11:15 It's probably clumping up because of the milk agents.
11:18 It's looking much better the more fish stock I've been adding.
11:21 Let's give it another taste.
11:24 Kind of tastes like clam chowder.
11:28 I know it's not right, but I'm pretty happy with it.
11:30 All right, it's time to break down that lobster.
11:32 I think it looks really good.
11:33 A lot of people will do this before they cook the lobster.
11:35 Cut down.
11:37 So I'm going to present this dish on the half shell.
11:40 So I'm going to have to split him up, de-shell him.
11:43 Here we go.
11:44 It's looking pretty gross in here.
11:46 Pretty disgusting.
11:47 One of the coolest things you see right here is this stuff.
11:50 This is roe, this green stuff.
11:52 You're supposed to eat that part?
11:53 The guts? I don't really eat this part.
11:54 Don't throw it away.
11:55 That we're going to add to our sauce.
11:58 I'm not going to get points for presentation today.
12:00 How does Snoop do this?
12:02 So I'm going to take the claws out.
12:03 Then what I do is get the back of my knife, tap, tap, tap, and this pops out.
12:10 Problem here is this lobster is falling apart very quickly.
12:14 Was that the consequence of letting it boil for too long?
12:17 Kitchen shears I think are the best way to get the knuckles out.
12:19 You've got lots of spikes on them.
12:20 You can really kind of get hurt.
12:23 I'm going to take out the tail.
12:25 It pops out nice and easy.
12:26 My original plan was to have the lobster cut in half and the meat stuffed back into the lobster.
12:31 I think I may have to instead take the meat and stuff it into areas of the lobster.
12:37 It'll maybe look a little more like an hors d'oeuvre plate than a lobster Thermador, but maybe it'll taste good.
12:42 Perfect. There's a claw.
12:44 We have made contact with lobster claw.
12:47 Yeah. Oh, yeah. There we go.
12:51 We're going to stuff it into shells, very jagged shells.
12:54 I'm going to stuff manually.
12:56 I'm just going to go wherever I can.
12:58 Split the tail, I think.
13:00 Fantastic. I love symmetry.
13:02 My confidence rate was an 8 to start, has decreased to a 4, and now I am proud to say I brought it up to a 5.
13:10 So when I come to Epicurious, I got everything ready to go.
13:13 I've never kind of been thrown into the mix, and I'm freaking out, man. I'm freaking out.
13:17 Cognac time. Watch your faces.
13:19 Do it off the flame so it doesn't go into the camera.
13:22 It might go up in fire, but it might not, and that's okay.
13:25 Got my cheeses. I'm going to take that piece of rind and throw it in there, more flavor.
13:29 What I'm going to do with these is I'm going to shred them.
13:31 Parmesan cheese I'm going to do on the small side.
13:33 We don't need a lot because we only basically have one lobster.
13:36 On the larger setting, when you grate on the side like this, you're basically doing less work, okay?
13:41 Deep breath. Right?
13:43 We're done with the sachet. I need egg yolks.
13:46 So this is what I call a liaison.
13:48 Heavy cream and egg yolks, that's going to thicken my sauce a little bit.
13:51 Here's where the magic happens, right?
13:53 I have my sauce, right? It's hot.
13:55 I have my green lobster roe. Wait till you see this. This is awesome.
13:58 Right into the pot. Watch.
14:00 Look at the color.
14:02 You see that color change? Can you guys see that?
14:04 That roe basically goes from green to pink, and that is so much beautiful lobster flavor.
14:12 So that roe is going to flavor my finished sauce.
14:17 Now I have another pot and a strainer.
14:19 This will get out any lumps or chunks.
14:21 I am going to add a little spot of my raw cognac.
14:25 I like a little bit of raw alcohol flavor.
14:27 Cayenne pepper. Mustard's going to add some sharpness.
14:30 The fresh lemon juice is going to cut a lot of that super sharp flavors.
14:34 It tastes good. I do have to adjust.
14:36 I'm going to add a little more pepper, a little more salt.
14:38 I think what I can do now is I'm adding my mushrooms.
14:41 You are actually supposed to have about three minutes left.
14:44 Okay. Three minutes. Great.
14:47 So I'm going to stick some sauce on here.
14:49 It's looking pretty small, but there is four of them.
14:52 And let's add some cheese on top.
14:55 Last thing, parsley on top. Give it that fancy look.
14:58 Vermidor, I don't know what kind of word that is.
15:01 Could be close to temperature, meaning really hot.
15:04 That's a really hot lobster.
15:06 I have a sheet tray. I'm going to tuck this little antenna under.
15:09 I don't want it to get burnt in the broiler.
15:11 I'm saving the claws because they're a nice garnish.
15:13 I'm just warming them up.
15:15 I'm going to take my lobster now. It's going right into the sauce.
15:17 I want it to be coated really well.
15:19 So mushrooms, lobster, everything goes back.
15:22 I don't care if this overflows a little.
15:25 This is not something that's super precious.
15:27 Fill it up.
15:28 So I'm going to put my cheese.
15:29 And we're going to go right into the broiler.
15:31 It's real hot in there.
15:32 So I'm going to have to keep an eye on this to make sure it doesn't burn.
15:35 Clean your station. Make it look presentable.
15:37 I'm going to the garbage on the floor, I promise.
15:39 Oh, no. What a surgical mess over here.
15:42 Try and keep the oven door closed at this point.
15:44 A lot of people get nervous and start opening the door and closing the door.
15:48 I might have made a huge mistake.
15:50 I think parsley, maybe you're supposed to garnish it afterwards.
15:54 Maybe I should take it out and take the parsley off and then put it back in.
15:56 And then use that parsley to garnish it.
15:58 Sometimes you just got to let the lobster breathe in between oven sessions, you know.
16:03 Now it's going to go back in the oven.
16:05 And I'll stick it there until it browns.
16:07 Thermador.
16:08 I think I'm going to take it out.
16:09 I'm not too stressed about it being too brown.
16:12 Honestly, I've made a ton of mistakes today.
16:14 But broiling, I think, was the right decision.
16:17 Herbs into the sauce.
16:18 Let's make this kind of bright and fresh.
16:20 Putting the sauce under because we don't want to cover this masterpiece up.
16:23 Here we go.
16:24 There's one tail.
16:25 Ooh, you know, this might be really cool.
16:27 So you got one tail that's looking like that.
16:29 And the other tail that's looking like this.
16:31 Look at that.
16:32 It's a Pisces sign.
16:33 It's a yin and a yang.
16:34 A John and a Frank.
16:35 We want to try and keep the plate as clean as possible.
16:37 Try to find the nicest side of the claw.
16:39 We should do the big boy on top.
16:40 I want the customer to see that and be like, ooh, I got lots of lobster.
16:43 You definitely want to use pre-cooked parsley for this.
16:46 I just want to have a little bit of bright lemon flavor.
16:49 Some Parmesan.
16:50 And I think we have Thermador.
16:54 And that is lobster Thermador Frank's way.
16:57 Okay.
17:04 How'd it go, John?
17:07 You know, by the looks of it, not too great, Frank.
17:10 I mean, it doesn't look that bad.
17:11 You know what this makes me think of?
17:12 What?
17:13 It's more of like a tapa or a--
17:15 I asked.
17:16 I called it an hors d'oeuvre earlier.
17:17 This is a meal and that is the snack or the tapa.
17:20 The appetizer.
17:21 What did you think were your hardest points?
17:23 The thing that I wanted to ask you about was making the sauce.
17:26 I kind of mixed everything together and just threw it in a pan.
17:29 That's something that I always caution against because things have different cooking temperatures.
17:32 So I'm always looking to build layers of flavor.
17:35 I add the eggs at the end.
17:37 At the end.
17:38 So I've taught a lot of people how to cook.
17:40 And how many times I got scrambled eggs, it was a lot.
17:43 Did you scramble your eggs, John?
17:44 I did scramble my eggs.
17:45 So we're having a little bit of lobster with eggs.
17:50 That said, I would love to eat this lobster Thermidor.
17:53 Let's try it.
17:54 I actually kind of like how the tails came out.
17:56 They look like little fishes.
17:57 The sauce does look a little--
17:58 It's clumped.
17:59 Definitely clumped.
18:00 I didn't tell you.
18:01 Flavor's good.
18:02 It tastes like lobster.
18:03 Your sauce, it's not bad.
18:04 I like it a lot.
18:05 Oh, great.
18:06 One thing I would have done, I wouldn't have added the parsley until later.
18:08 If you wanted to do as a garnish, I folded mine into the sauce.
18:11 In order to cook this, I broiled.
18:12 I realized that I put it in with parsley first.
18:14 Oh.
18:15 That's why some of the parsley's a little crispy.
18:16 I like the little singe on the tail.
18:18 You're being so nice to me.
18:20 Listen, I want you to learn from this.
18:21 Oh, yeah.
18:22 The lobster is a little overcooked.
18:23 You probably could have pulled back on it.
18:25 Oh, okay.
18:26 What I did with my lobster was I just par-cooked it.
18:28 I did not give it the stab.
18:30 I just put my whole lobster in.
18:31 Oh, you didn't--
18:32 I didn't have to skewer it, no.
18:33 You ready to taste mine?
18:37 Let's taste yours.
18:38 All right, just take the whole thing.
18:39 Let's go.
18:40 I'm going to hold my hand.
18:41 Hold it for you.
18:42 Slide it on.
18:43 Woo!
18:44 All right.
18:45 I put a little bit of the sauce on the bottom, and I'm giving you the big boy claw.
18:46 What claw?
18:47 The big boy claw.
18:48 Oh, yeah.
18:49 It's a little overcooked.
18:50 What do you taste when you first put it in your mouth, though?
18:51 Buttery, cheesy.
18:52 Buttery, cheesy, yeah.
18:53 So that means we have to dig in a little bit.
18:56 Yours is a lot less rubbery.
18:57 Because I knew that I was going to cook it basically twice.
18:59 All right, we got a gift for you.
19:01 Oh!
19:02 Oh!
19:03 Yes!
19:04 Booze!
19:05 Cognac!
19:06 We're going to be fancy.
19:07 Give me a fancy beer.
19:08 Let's get it in the glass, and let's warm it up.
19:09 Wow.
19:10 Oh, we'll do one of these, John.
19:11 Come on.
19:12 Oh, yeah.
19:13 That is really good.
19:14 I think it's an amazing ingredient, too.
19:15 Did you learn anything?
19:16 I learned how to make lobster Thermidor.
19:17 I've never made it before in over 28 years.
19:18 That's surprising to me.
19:19 And you know what?
19:20 End of the day, I hopefully made a new friend.
19:21 I'll say you did, Frank.
19:22 Thank you.
19:23 You're welcome.
19:24 You're welcome.
19:25 Cheers.
19:26 Cheers.
19:26 Cheers.
19:27 Cheers.
19:28 I'll say you did, Frank.
19:29 Thank you.
19:30 You're welcome.
19:31 You're welcome.
19:31 Thank you.
19:32 You're welcome.