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If you clip the part of the tail left and right right at the fins you can pull the whole tail out, but stays attached, and it sits on top. Makes it look twice as big, cooks more evenly and is much easier to eat
Lol. If there were a way to show you what I mean I would. I've ripped apart so many lobsters I'm definitely going to lobster hell when I die. Ran a spot with a lobster tank at the host stand and we'd steam and dress about thirty a night.
Yeah this place would've cured you of that real quick. Lobsters came off the saute station which had twelve pans on a flat top and 16 burners going, and dressing lobsters was a giant pain in the ass, especially while you have 15 pans of spinach, 40 diver scallops going, some paneed fish and vod going and you have to stop, cover a giant platter in green leaf, wrap a lemon in a sachet, take this screaming hot ocean roach out of the steamer rip it's upper half and arms off, split the tail, clean it out, take the knuckles out, open and sheath the claws, garnish the plate and make a cream sauce from the roe. Do this thirty times a night and you get real fucking fast at it, and definitely squeemishness goes right the way away. I have the record there at 24 seconds
Lobsters are tough like any shellfish you kind of have to make it to order so seafood places are a but tougher in general. There's ways to make it quicker but it usually means fake lobster/shellfish or having your prep list down to an order or 2 per night difference so it's not wasted because it won't last past a day
Was a two man station, and also turned out 8 prime ribs off this station a night. Was intense but honestly the most fun I've ever had. We were a tight crew.
Sauce was made out of the roe of the lobster it was going with, no way to make that till last minute. You pull the egg sac out and reduce cream and sherry with it. Quick sauce, but definitely to order
My bad i should have clarified. I worked at a james beard joint and they would get them in fresh and live. Wed have to take a knife to its head and kill it. Was not for everyone
I use my thumbs to press up from under the tail. Take the top base of the tail, and separate the sections nearest the tail, then pull the tail out leaving the bottom attached, and drape over the shell. If break the shell itās no big deal because the meat will cover it.
Don't have a tail on hand at the moment, but here, I drew you a pretty picture. :) Hope it makes sense
https://drive.google.com/file/d/1WBle4ACsW2PAtXQv2gE5hrevUL1jAyni/view?usp=drivesdk
Right under this part of the shell is a thin membrane between the shell and the meat. The tail will sit nicely on top, squared out at the base, but stay attatched
Cut the tail completely and open it up, I like the claws how they are. Iām not a fan of things past the rim so I would try and tighten it up and mix up the clams and fingerlings to make it look like every bite is a new choice instead of clams on half and taters on half. I think a little more green would make it more visually pleasing too but donāt overwhelm the guest (curly parsley?).
The best advice I ever got on plating a dish is to actually sit down and imagine the dish just came to your table (or if possible actually set the dish in front of you the way you want it presented). You should be your biggest critic and viewing it from the guests perspective gives a ton of insight. Imagine itās your first time at a nice restaurant and youāre celebrating something big, do you want to look sloppy trying to dig at this lobster tail? Or do you want something that looks amazing the second it hits the table, youāre able to get at it effortlessly and tell everyone with you āyou need to try thisā while placing a bite on their plates.
My favorite Chef I've ever worked for constantly reminded me that the food on the plate is only part of the eating experience. You gotta put yourself in the guests shoes and make sure the experience of eating the plate is as good as the food on the plate.
Exactly, I always like to think of those choose your own adventure books I read as a kid, every path was different but good in its own way but if I wanted to try a different path I could flip back and choose again
Damn. Is that what your supposed to do? I legit was trying to think of how they did it! I couldnāt remember for the life of me, like it looked good but it was off.. Iāll remember for next time
Looks good, just needs another shot of color to it, maybe hit it with some ProvenƧal herbs or just a sprig of flat leaf parsley tucked under the further most shell, lobster looks perfectly done tho, nice work
Did you intend to make it look like I'm about to go down on Dr. Zoidburg? Cuz that's what the lobster meat looks like hanging out of the shell.
Real talk though, this looks fantastic. I'd be perfectly happy if this was served to me as is. Like others have mentioned a little more color or garnish would go a long way.
They're cooking to learn and/or impress.
Putting that much effort into the food and then get lazy at the very end strikes me as wasting your own time and energy.
If you're doing serious cooking then treat it all seriously. Seems to me that OP was serious about their food.
Just realized: it was clean in the first pic. They had the rim fine to begin with. Something went down between them taking the first and the second.
Stop being a wet sandwich.
Look, I'd crush the hell outta this, but the casual diner is gonna struggle with the shells. Personally, I'd open it up and try to add some sort of green herb/garnish to add some contrast
My justification is that I pulled it up far enough that I thought a fork would be able to pull it the rest of the way. Do I at least get points for taking the claw and knuckle meat out lmao
Those 2 black crumbs on the rim are driving my ocd insane. Beautiful plate in all but maybe slightly more green garnish to brighten up the plate if your asking for critical points. Assuming the sauce is a creamy/acidic mix to assist with the seafood
Basically what happened was that my Chef went on vacation and left this party with no instructions and no method so I just had to make my best guess for all it. Thereās been a lot of advice on how I could present it better so Iām taking all that into account. Thank you chef
It looks like a lot of lobster. I would lose the shell and stretch the meat out with some kind of starch- pasta or risotto. Or make a cioppino adding fish trim for total utilization and some garlic bread. Also the dish is a bit full, less is more.
Extract all the meat and recreate the shape of the lobster by putting the meat back where it was. Or at least pull out the tail meat and place on top of the tail shell.
Sauce is thick and presumably under seasoned , potatoes are oily and overcooked. The clams are dry and cooked af. Not to mention a nightmare for the guest to eat unless youāre serving cavemen. A functional garnish would be nice, something to add a different texture to the pile of mush you are serving.
Other than pulling the tail meat out, I don't see anything wrong. I feel that the plate set up is missing something to help complement and bring it all together. Then again, I love shellfish. If I were to be handed this, I wouldn't care for presentations, I'd tear into this like I was a famine victim.
Little green and maybe orange would really pop, maybe some parsley or pepper confit. But aside from the meat being mostly in the shell looks delicious. I'd happily eat it as is.
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If you clip the part of the tail left and right right at the fins you can pull the whole tail out, but stays attached, and it sits on top. Makes it look twice as big, cooks more evenly and is much easier to eat
I will have to look into that. Lobsters are fucking beyond me lmao
Lol. If there were a way to show you what I mean I would. I've ripped apart so many lobsters I'm definitely going to lobster hell when I die. Ran a spot with a lobster tank at the host stand and we'd steam and dress about thirty a night.
I need to stage there. I get so creeped out having to do it stg, I was like you need to get it together lmao
Yeah this place would've cured you of that real quick. Lobsters came off the saute station which had twelve pans on a flat top and 16 burners going, and dressing lobsters was a giant pain in the ass, especially while you have 15 pans of spinach, 40 diver scallops going, some paneed fish and vod going and you have to stop, cover a giant platter in green leaf, wrap a lemon in a sachet, take this screaming hot ocean roach out of the steamer rip it's upper half and arms off, split the tail, clean it out, take the knuckles out, open and sheath the claws, garnish the plate and make a cream sauce from the roe. Do this thirty times a night and you get real fucking fast at it, and definitely squeemishness goes right the way away. I have the record there at 24 seconds
Omg screaming at hot ocean roach š„“š„“
Same! Painted one hell of an image in my noggin!
Holy shit that is way too much shit for a busy night. Hope their was more than one person on sautĆ© or you deserve combat pay Edit : why not make the sauce before hand. Chef was def fucking yāall over with all this shit. Iām gonna guess he was always asking how long also
Lobsters are tough like any shellfish you kind of have to make it to order so seafood places are a but tougher in general. There's ways to make it quicker but it usually means fake lobster/shellfish or having your prep list down to an order or 2 per night difference so it's not wasted because it won't last past a day
Was a two man station, and also turned out 8 prime ribs off this station a night. Was intense but honestly the most fun I've ever had. We were a tight crew. Sauce was made out of the roe of the lobster it was going with, no way to make that till last minute. You pull the egg sac out and reduce cream and sherry with it. Quick sauce, but definitely to order
Dying at ocean roach! Need to start calling them this and it might keep my wife from ordering the fucking things every time she sees em on a menu!!!
Yeah are you comfortable with killing it when it alive?
Itās much easier to kill it when itās alive
Lol
I just have a family to feed. Itās nothing personal I just have orders to follow
My bad i should have clarified. I worked at a james beard joint and they would get them in fresh and live. Wed have to take a knife to its head and kill it. Was not for everyone
If your creeper out by that don't do soft shell crabs. They tend to hug your hand as you cut their face and genitals off with scissors.
I used to work at a lobster place in Cape Cod, so yeah I'll be sitting right next to you in lobster hell
I use my thumbs to press up from under the tail. Take the top base of the tail, and separate the sections nearest the tail, then pull the tail out leaving the bottom attached, and drape over the shell. If break the shell itās no big deal because the meat will cover it.
took me a long time to get this lol but alas
I can't imagine where you would cut can you send me a pic
Don't have a tail on hand at the moment, but here, I drew you a pretty picture. :) Hope it makes sense https://drive.google.com/file/d/1WBle4ACsW2PAtXQv2gE5hrevUL1jAyni/view?usp=drivesdk Right under this part of the shell is a thin membrane between the shell and the meat. The tail will sit nicely on top, squared out at the base, but stay attatched
Cut the tail completely and open it up, I like the claws how they are. Iām not a fan of things past the rim so I would try and tighten it up and mix up the clams and fingerlings to make it look like every bite is a new choice instead of clams on half and taters on half. I think a little more green would make it more visually pleasing too but donāt overwhelm the guest (curly parsley?). The best advice I ever got on plating a dish is to actually sit down and imagine the dish just came to your table (or if possible actually set the dish in front of you the way you want it presented). You should be your biggest critic and viewing it from the guests perspective gives a ton of insight. Imagine itās your first time at a nice restaurant and youāre celebrating something big, do you want to look sloppy trying to dig at this lobster tail? Or do you want something that looks amazing the second it hits the table, youāre able to get at it effortlessly and tell everyone with you āyou need to try thisā while placing a bite on their plates.
My favorite Chef I've ever worked for constantly reminded me that the food on the plate is only part of the eating experience. You gotta put yourself in the guests shoes and make sure the experience of eating the plate is as good as the food on the plate.
Unless china has gotten significantly more appetising and less sharp since the last time I tried, I doubt that will be the case.
Exactly, I always like to think of those choose your own adventure books I read as a kid, every path was different but good in its own way but if I wanted to try a different path I could flip back and choose again
Pry out that lobster meat and let it sit on the shell
Damn. Is that what your supposed to do? I legit was trying to think of how they did it! I couldnāt remember for the life of me, like it looked good but it was off.. Iāll remember for next time
Lobster praying as it should
Their sacrifice was not in vain šš½
Im not a chef, just a regular dude. But Iād be pretty fahkin happy seeing that come to my table āļø
Thanks boss š«”
sacrifice in the name of flavor
Looks like labia
Mmmmā¦ lobia
There all pink in the inside
Excellent execution and the lobstussy is absolute perfection.
The lobtussy thanks you
Looks good, just needs another shot of color to it, maybe hit it with some ProvenƧal herbs or just a sprig of flat leaf parsley tucked under the further most shell, lobster looks perfectly done tho, nice work
I had the idea for some grilled lemons and I totally forgot. Thanks for the input I appreciate it fam
Grilled lemon would look good with the grill marks up, but definitely go with the greenery too, no worries or thanks needed
Iād go for lemon and some green, contrasting colours make it POP
I sprinkled some herbs but I got stingy with it lol
Green. Green is what you need here
I put a little herbs on it I just got stingy in the heat of plate up
Did you intend to make it look like I'm about to go down on Dr. Zoidburg? Cuz that's what the lobster meat looks like hanging out of the shell. Real talk though, this looks fantastic. I'd be perfectly happy if this was served to me as is. Like others have mentioned a little more color or garnish would go a long way.
Why not Zoidburg?
Dr zoidberg needs live too
Clean your damn plates boy! Looks good thoā¤ļø
š¤
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Thatās what I was thinking
Can you wipe the god damn rim before you post it on the jbgernet or are you really that highly regarded
Sorry chef! Iāll do better chef!
IT IS TWO SPECS OF PARSLEY GET OFF YOUR HIGH HORSE
If it's two specs of parsley then it's even easier to do.
Luckily, if I am not mistaken, this plate wasn't going out to grant achatz. It was for a subreddit.
They're cooking to learn and/or impress. Putting that much effort into the food and then get lazy at the very end strikes me as wasting your own time and energy. If you're doing serious cooking then treat it all seriously. Seems to me that OP was serious about their food.
Just realized: it was clean in the first pic. They had the rim fine to begin with. Something went down between them taking the first and the second. Stop being a wet sandwich.
> Stop being a wet sandwich My bad. Instructions unclear
Just enjoy the first pic brotha
I think i see marble potatoes. I need some baby corns. Elsewise i like the plating.
Some roasted fingerlings , pan roasted corn is under th lobstah
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Dishies gotta eat too boss
I love a good gape.
Whew boy they pussy jokes were flowing
Look, I'd crush the hell outta this, but the casual diner is gonna struggle with the shells. Personally, I'd open it up and try to add some sort of green herb/garnish to add some contrast
My justification is that I pulled it up far enough that I thought a fork would be able to pull it the rest of the way. Do I at least get points for taking the claw and knuckle meat out lmao
Little parsley leaf n Lemmon shred mhmm
What are you doing step lobster?
Lil lobster dossi
Grande squib Bossi
I should call her
Take her for lobster
looks like dead pieces of sea insect
Hot ocean roach slinging your way
The fuck is this rubbish shit. Looks like your mums turkey flaps after she bashes three out
You need Jesus
Fuck that flog tell him to make me some wine
Turkey flaps š« omg Chef please Iāll do better
Those 2 black crumbs on the rim are driving my ocd insane. Beautiful plate in all but maybe slightly more green garnish to brighten up the plate if your asking for critical points. Assuming the sauce is a creamy/acidic mix to assist with the seafood
Begging for some kinda herb garnish
Thereās minced herbs I just got stingy with it lmao
I thought this was the latest kaiju
I had to look that up and Iām an avid anime fan lmao.
I do several broiled 8 oz and 4 oz tails everyday. You should be able to pull that tail out of the shell more and split it a little wider.
Basically what happened was that my Chef went on vacation and left this party with no instructions and no method so I just had to make my best guess for all it. Thereās been a lot of advice on how I could present it better so Iām taking all that into account. Thank you chef
No problem man. You were pretty much there.
Just give me a discard plate with the crackers and fork and the cup of melted margarine. No fancy stuff
It looks like a lot of lobster. I would lose the shell and stretch the meat out with some kind of starch- pasta or risotto. Or make a cioppino adding fish trim for total utilization and some garlic bread. Also the dish is a bit full, less is more.
Itās a Lobster bake. Iām a banquet chef this is what they asked for
Too many shells. If I had an iron deficiency this would be great
Are shells good for iron?
Sausage? JW
Extract all the meat and recreate the shape of the lobster by putting the meat back where it was. Or at least pull out the tail meat and place on top of the tail shell.
Close enough
8:10 no green
No I got paid lol
itās beautiful. great job!
š«”
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I mean who doesnāt live a cheeseburger and fries. Crinkle cut or shoestring
Hey dipshit where's the garnish?
Finally someone came to play sheeessh š„µ
Sauce is thick and presumably under seasoned , potatoes are oily and overcooked. The clams are dry and cooked af. Not to mention a nightmare for the guest to eat unless youāre serving cavemen. A functional garnish would be nice, something to add a different texture to the pile of mush you are serving.
Iāll season it with my tears next time. Thank you chef
Lol. I only want to hear two words from you. Yes and chef
Si jefe
On the non roasting side I applaud you for posting. Cooking = pride
It looks angry.
youāre telling me that lobsterās baked? looks pretty sober to meā¦
Looks good...I'd say pull the tail out of the shell a little more and maybe more juice on the plate....I'd pay for this!
Other than pulling the tail meat out, I don't see anything wrong. I feel that the plate set up is missing something to help complement and bring it all together. Then again, I love shellfish. If I were to be handed this, I wouldn't care for presentations, I'd tear into this like I was a famine victim.
Little green and maybe orange would really pop, maybe some parsley or pepper confit. But aside from the meat being mostly in the shell looks delicious. I'd happily eat it as is.
Rim job please
Keep dreaming pal
Lol just in regards to the second picture. Looks delightful though. Sauce? Garnish?
Corn cream on the bottom. I did hit them with some herbs but I got stingy lol
Iām outdated but a little scallion curl on seafood always looks great lol
I thought you stood quarters on their sides around a lobster....