New England Fish Chowder with Jasper White

HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE... AND TO MY KITCHEN... AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

JOINING ME TODAY IS MY FRIEND AND NEIGHBOR, JASPER WHITE CHEF/OWNER OF "JASPER'S," RIGHT HERE IN BOSTON.

JASPER WHITE IS GOING TO MAKE US A REAL NEW ENGLAND FISH "CHOWDA."

DID I PRONOUNCE THAT RIGHT?

YOU DID IT GREAT.

GOOD, HOW DO WE START?

WELL, WE START BY MAKING A STRONG FISH STOCK.

AND THE WAY THAT I MAKE MY FISH STOCK IS WHAT WE CALL THE "SWEATING" METHOD.

AND I WOULD START WITH A LITTLE BIT OF BUTTER.

JUST ENOUGH TO COOK THE VEGETABLES.

SO HERE WE HAVE MIREPOIX, ONIONS, CARROTS, AND CELERY.

THINLY SLICED SO THAT IT COOKS QUICKLY.

BAY LEAVES, WHOLE PEPPERCORNS, PARSLEY STEMS, AND THYME.

AND THEY GO ALL INTO THE POT... EVERYTHING GOES INTO THE POT.

AND THAT'S GONNA COOK SLOWLY I GUESS, ISN'T IT?

YOU CAN HEAR IT GOING... WE'RE JUST GONNA SIMMER THESE.

WE DON'T WANT TO BROWN THEM -- BUT WE WANT TO GET THEM COOKED THROUGH...

THE HERBS... AND THAT'S WHAT GIVES THAT LOVELY FLAVOR.

AND THEN ALSO THE PEPPERCORNS.

THE VEGETABLES ARE SOFT ENOUGH THAT I CAN EXTRACT SOME FLAVOR FROM THEM -- BUT I DON'T WANT TO BROWN THEM UP...

I DON'T WANT TO HAVE A REAL BROWN STOCK.

I'M GONNA SPRINKLE A LITTLE BIT OF WINE AND NOT A LOT, JUST ENOUGH SO I HAVE... THAT WASN'T MORE THAN A TABLESPOON.

...FOR STEAMING.

I'M GONNA ADD THESE FISH BONES.

WHAT WE GOT IN HERE?

THIS IS A HADDOCK... ...THAT'S A HADDOCK HEAD?

...YEAH, THAT'S THE WHOLE HEAD.

AND THE HEAD'S GOT GREAT FLAVOR... JUST MAKE SURE YOU TAKE THE GILLS OUT BECAUSE THE GILLS WILL BE VERY BITTER.

AND THEN SPREAD THE BONES AROUND EVENLY.

I GUESS THE MORE YOU HAVE, THE BETTER... SURE, THE STRONGER THE STOCK.

AT THIS POINT, I'M GONNA COVER THIS AND LET THIS STEAM FOR ABOUT 10 MINUTES AND WHILE IT'S STEAMING, IT'S GONNA EXTRACT ALL THE JUICES OUT OF THE BONES AND THEN I'LL COVER IT WITH A LITTLE WATER.

WOOHH.

THAT'S A WONDERFUL SMELL.

DOESN'T THAT SMELL GREAT?

NOW WHAT WE'VE DONE IS... ...WE'VE STEAMED THE FISH BONES AND IT COOKS ALL THE WAY THROUGH AND WE'VE REALLY EXTRACTED A LOT OF FLAVOR.

SO I'M JUST ADDING JUST ENOUGH LIQUID TO JUST BARELY COVER THIS... YEAH, WAS THAT BOILING WATER?

THAT WAS HOT WATER... ...REALLY HOT WATER JUST TO KEEP EVERYTHING GOING AND YOU CAN SEE NOW WE'VE JUST POURED THE WATER ON IT AND IT ALREADY LOOKS LIKE A STOCK.

AND BASICALLY IT ALREADY IS A STOCK.

BUT WE'LL SIMMER THIS FOR 10 MINUTES...

TURN IT OFF, AND LET IT SIT FOR ANOTHER 10.

AND THEN THAT'S IT!

WE'VE GOT A GREAT STOCK, A GREAT STRONG FISH STOCK.

OKAY, THE CHOWDER NOW.

I'M GONNA START WITH A LITTLE SALT PORK.

IT HAS THE RIND ON IT, SO I CUT IT OFF.

AND THEN I'M GONNA DICE IT INTO ABOUT... ...A QUARTER TO A HALF INCH DICE.

YOU CAN'T HAVE A CHOWDER WITHOUT SALT PORK.

NO, YOU CAN'T...

I THINK BY DEFINITION THAT'S ONE OF THE FEW INGREDIENTS THAT YOU CAN'T DO WITHOUT.

OKAY, WE'LL GRAB A POT AND WE'LL ADD THIS SALT PORK.

ABOUT HOW MUCH DO YOU HAVE THERE?

A LITTLE MORE THAN A QUARTER OF A POUND.

SO WHILE THIS SALT PORK IS RENDERING I'M GONNA START PREPPING THE VEGETABLES FOR THIS... ...FOR THE REST OF THE CHOWDER.

I'LL WATCH THE PORK FOR YOU.

THANK YOU, THANKS.

THIS IS SUMMER SAVORY, AND I LIKE IT A LOT.

I LIKE THE FLAVOR OF IT IN CHOWDER A LOT.

IN FACT, I'M GONNA USE A LITTLE BIT OF THYME, TOO.

A LITTLE COMBINATION OF THE TWO HERBS WOULD BE NICE.

OKAY, SO THOSE ARE THE HERBS I'M GONNA USE.

AND THEN THE ONIONS...

BEARING IN MIND AGAIN, THIS IS A STEW AND NOT A SOUP.

I'M GONNA CUT THESE IN PRETTY GOOD SIZE CHUNKS.

TWO GREAT BIG ONIONS.

IF YOU HAVE SMALLER ONIONS, USE THREE OR FOUR ONIONS.

OKAY, AND THEN THE POTATOES...

WITHOUT POTATOES IT'S NOT CHOWDER EITHER... ...NO.

YOU KNOW, NOTHING FANCY...

I'M NOT SQUARING THEM OFF OR ANYTHING LIKE THAT.

JUST PEEL 'EM AND CUT 'EM INTO UNIFORM-SIZED PIECES.

YOU SEE, THEY'VE PICKED UP A NICE GOLDEN COLOR AND WE'VE RENDERED MOST OF THE FAT OUT.

SO AT THIS POINT, I'M GONNA TAKE THEM OUT OF THE FAT AND WE'RE GONNA SAVE THESE CRACKLINGS FOR LATER AND WE'LL GARNISH THE SOUP WITH THEM.

BUT WE'LL LEAVE THE FAT IN THERE.

ALRIGHT, NOW I'LL BRING THIS OVER AND I'M GONNA ADD THE ONIONS AND ALSO THE FRESH HERBS THAT I'VE CHOPPED UP.

A LITTLE MORE BUTTER... AND A FEW BAY LEAVES AND I PUT THE HERBS IN AT THIS POINT BECAUSE WHEN THEY COME IN CONTACT WITH THE FAT IT EXPANDS THEIR FLAVOR.

...LIKE INDIAN COOKING WHERE...

THE SAME WAY...

...THE SPICES COME IN CONTACT WITH THE FAT AND YOU GET AN EXPANDED FLAVOR.

NOW WE THESE TILL THEY'RE SOFT... NOT BROWN AGAIN, BUT JUST NICE AND SOFT... SWEATING AGAIN... AND SWEET... ...AND SWEATING.

AND AT THIS POINT THE STOCK, THE FISH STOCK IS READY.

I'M GONNA TURN THAT OFF... AND WE'LL JUST LET IT SIT FOR A FEW MINUTES.

THE ONIONS ARE SOFT AND THEY'RE GETTING A LITTLE SWEET AND I DON'T WANT TO CARAMELIZE THEM TOO MUCH...

SO NOW IT'S TIME TO ADD THE POTATOES.

I WOULD RECOMMEND PEELING THEM AND NOT WASHING THEM WE WANT THEM NOT ONLY FOR FLAVOR AND BULK -- BUT WE WANT THE STARCH, TOO... ...BECAUSE THAT GIVES A SLIGHT THICKENING.

SO AT THIS POINT, I'M GONNA STRAIN THE STOCK OVER IT AND I'M GONNA ADD JUST ENOUGH STOCK TO COVER THE POTATOES.

THAT LOOKS SO RICH... ...AND YOU CAN SMELL THE RICHNESS.

THIS IS GREAT TO KNOW ABOUT.

THIS WILL BE A VERY RICH, CONCENTRATED... REALLY, A FISH STEW ISN'T IT?

...IT REALLY IS.

AND THERE'S MORE IN THERE, BUT THAT'S ALL WE NEED TO DO THIS.

THAT LOOKS LIKE A NICE RICH BREW.

NOW IF YOU DIDN'T HAVE A LOT OF MONEY YOU COULD EAT IT THE WAY IT IS -- BUT WE'LL ADD FISH AND CREAM TO IT LATER.

WE HAVE TO WAIT, 15, 20 MINUTES FOR THE POTATOES TO GET SOFT.

YEAH.

NOW WE'LL CHECK THE POTATOES AND MAKE SURE THEY'RE NICE AND SOFT... AND... ...AND HOT, YEAH.

AND AT THIS POINT ALSO, BEFORE I ADD THE FISH I WANT TO SEASON THIS UP A LITTLE BIT... A LITTLE SALT AND PEPPER AND THIS ISN'T THE FINAL SEASONING -- BUT I WANT TO SEASON IT A LITTLE BIT NOW BECAUSE ONCE I ADD THE FISH -- I WANT TO MOVE IT AS LITTLE AS POSSIBLE.

I DON'T WANT TO KEEP STIRRING IT... YOU DON'T WANT IT ALL BROKEN UP...

...I WANT NICE CHUNKS OF FISH.

SO NOW I'M GONNA ADD THE FISH AND WE'RE USING HADDOCK WHICH I THINK MAKES THE VERY BEST CHOWDER.

OF ALL THE COD FAMILY, IT MAKES THE BEST.

YOU CAN ALWAYS TELL TRUE HADDOCK FROM THIS BLACK STRIPE GOING DOWN THE SIDE HERE AND THAT'S WHY YOU BUY IT WITH THE SKIN ON...

I SEE, SO YOU REALLY KNOW... ...HADDOCK IS MORE EXPENSIVE THAN POLLOCK AND ONCE THE SKIN IS OFF, YOU COULD BE TRICKED.

YOU NEVER WOULD KNOW.

AND YOU'D BE PAYING TWICE AS MUCH.

TAKING THE SKIN OFF IS EASY.

YOU JUST GRAB A HOLD OF THAT TAIL... MAKE A SLIT IN THERE... AND THEN JUST FOLLOW THE LENGTH OF THE... HADDOCK IS EASY...

IT DOESN'T HAVE ANY HIDDEN BONES.

PEOPLE ARE ALWAYS AFRAID OF THEM.

HADDOCK HAS NO HIDDEN BONES.

THERE'S A ROW OF BONES HERE AND I CUT THOSE OUT WITH A LITTLE V-CUT AND YOU MIGHT CHECK ALONG THE SIDES.

LITTLE BITS THAT WE CAN TRIM THERE.

AND NOW THE OTHER THING... NEVER, NEVER, NEVER, CUT UP THE FISH.

OH, YOU NEVER DO.

I ALWAYS THOUGHT YOU CUT IT INTO NICE CHUNKS.

WHY IS THAT?

BECAUSE IT'S GONNA BREAK UP ANYWAY IN THE CHOWDER...

SO WHY CUT IT.

AT THIS POINT WHEN WE ADD THE FISH... THAT'S FASCINATING.

...PUT THE WHOLE FILETS IN.

WELL, I NEVER KNEW THAT.

AND NOW AT THIS POINT...

I TURN OFF THE CHOWDER AND WE LET IT SIT FOR... AS LONG AS YOU WANT, UP TO AN HOUR IT'S WON'T OVERCOOK BECAUSE THERE'S NO MORE HEAT ON IT.

IT'S JUST GONNA BARELY COOK THROUGH.

WHEN IT SITS FOR A HALF HOUR IT BECOMES CHOWDER.

AND THAT SITTING IS REALLY IMPORTANT... ...OH, BECAUSE THEN IT ALL MELDS TOGETHER.

IT GIVES IT AN INTENSELY SINGULAR FLAVOR, AN IDENTITY.

OKAY, SO THE FISH IS SET, YOU KNOW... AND IT'S REALLY ALL COOKED THROUGH.

IT'S MUCH NICER NOT HAVING... ...BECAUSE IT'S CHUNKS RATHER THAN SLICES...

RIGHT, LIKE WE TALKED ABOUT IT BEING A STEW AND WE WANT IT TO BE LIKE A STEW.

SO I'M GONNA ADD THE CREAM.

HOW MUCH CREAM DID YOU PUT IN THERE?

ABOUT A CUP AND A HALF OF CREAM.

I THINK IT'S GOT PLENTY OF SALT... ...OH, PLENTY.

MORE PEPPER...?

A LITTLE MORE, YEAH.

THAT'S LOTS OF PEPPER... ...LOTS OF PEPPER.

SO TO DISH IT UP... FIRST THING, I TRY TO FIND THE POTATOES AND PUT THOSE ON THE BOTTOM IN THE CENTER AND THEN LOOK FOR SOME NICE CHUNKS OF FISH.

THAT'S SUCH A GOOD IDEA OF NOT CUTTING IT UP.

YOU CAN REALLY MOUND THE FISH UP THERE.

THEN WE'LL LADLE SOME BROTH IN.

WE'LL SPRINKLE IT WITH SOME CHOPPED CHIVES.

AND A LITTLE PARSLEY...

...YOUR ITALIAN PARSLEY.

AND THEN TO FINISH IT OFF... WE PUT SOME COMMON CRACKERS... ALL AROUND THE OUTSIDE... OH, YES.

THESE WERE BUTTERED AND TOASTED IN THE OVEN.

WELL, THAT'S A PRETTY PRESENTATION.

OKAY, AND THEN LAST, BUT NOT LEAST.

THE CRACKLINGS THAT WE MADE EARLIER.

JUST SPRINKLE THOSE OVER THE TOP.

THAT IS A REAL DINNER, ISN'T IT?

AND IT'S...YEAH.

NOT WHAT YOU CALL HEART HAPPY...

BUT IT'S STILL GONNA MAKE YOU HAPPY THOUGH.

IT'S SOUL FOOD.

...NEW ENGLAND SOUL FOOD.

IT'S ABSOLUTELY BEAUTIFUL, JASPER AND I'M DELIGHTED TO KNOW HOW TO MAKE THE REAL ONE.

CHEF JASPER IS NOW GOING TO DO FOR US HIS WONDERFUL PAN-ROASTED LOBSTER THAT'S A GREAT DISH, I JUST LOVE THAT ONE.

I'M GLAD YOU DO.

AND I'VE COOKED IT FOR YOU BEFORE SO THIS WON'T BE THE FIRST.

YES, YOU HAVE MANY TIMES AND I'M DYING TO KNOW HOW YOU DO IT.

I'M GONNA START WITH THE IMPORTANT PART OF THE DISH...

THE LOBSTER... SURE, THE LOBSTER.

WHAT ARE THOSE, ARE THOSE TWO POUNDERS?

THIS GUY'S ABOUT TWO POUNDS IN SIZE.

I'M CLEANING OUT THE HEAD SAC AND CHOPPING OFF THE TIP OF THAT.

I'M BREAKING THE CLAW.

I'LL LEAVE A LITTLE TOMALLEY IN THE HEAD SAC.

AND WE'RE TRIMMING THESE UP IN THE FRONT AND THE INTESTINAL TRACT COMES RIGHT OUT AND THEN I CUT IT IN FOUR PIECES.

THAT HAS ROE IN IT TOO, DOESN'T IT?

THIS HAS... ...THAT'S JUST THE COLOR OF THAT TOMALLEY IT DOES LOOK A LITTLE BIT LIKE ROE.

LOOKS AS THOUGH YOU'VE DONE THIS BEFORE.

I'VE DONE THOUSANDS, THOUSANDS OF THESE.

BOILING WATER.

THE CLAWS ARE BLANCHED FOR ABOUT THREE MINUTES.

OKAY, THAT'S BEEN THREE MINUTES NOW SO WE REMOVE THESE CLAWS.

JUST BY BLANCHING THEM YOU HAVEN'T FULLY COOKED THEM?

THEY'RE GONNA LOOK FULLY COOKED...

BUT THEY AIN'T...

BUT THEY'RE NOT, THEY COULD COOK LONGER... AND THIS WAY THEY DON'T OVERCOOK.

THESE ARE A LITTLE HOT SO YOU MIGHT... ...YOU MIGHT LET THEM COOL OFF A BIT.

YOU'VE GOT TO DEVELOP ASBESTOS FINGERS...

...IT HELPS.

OF COURSE THERE'S WATER IN THERE FROM COOKING.

LOOSEN THEM UP AND LET THE WATER DRAIN.

AND IT'LL COOL FASTER, TOO.

TO KEEP THE CLAW WHOLE...

TWIST IT FROM SIDE TO SIDE AND WITH ANY LUCK AT ALL... YOU SEE THE WAY THAT CAME OUT... THAT ALWAYS IS A REAL TRICK TO GET THAT.

AND IT DOESN'T ALWAYS WORK BUT MOST OF THE TIME IT SHOULD COME OUT IN ONE PIECE.

THAT'S LOVELY.

THE TRICK TO THAT AGAIN IS... NOT THIS WAY, BUT THIS WAY... AND IT DOESN'T ALWAYS WORK, BUT...

I WANT TO SEE IF I CAN DO ONE.

AND GIVE IT A GOOD TUG.

YUP, GOT IT...

I DID IT, HOORAY.

THAT'S A GOOD TRICK.

AND THEN JUST CRACK THAT SHELL.

THAT'S LOVELY.

YOU CAN SEE THE TEXTURE.

IT'S COOKED, BUT NOT THOROUGHLY COOKED.

THEY'RE STILL A LITTLE SOFT.

AND THEN THE KNUCKLES...

...I LOVE THE KNUCKLES...

...SO DO I.

THE TASTIEST PART OF THE LOBSTER... ...BEST MEAT, NUM, NUM.

TAKE THAT OUT IN ONE PIECE.

NOW IT'S TIME TO PAN ROAST THE LOBSTER.

WE START BY GETTING THE PAN AS HOT AS YOU CAN GET IT I DON'T THINK YOU CAN HAVE IT TOO HOT.

I'M ADDING A LITTLE PEANUT OIL -- CLARIFIED BUTTER WILL ALSO WORK.

I PUT THEM SHELL DOWN.

AND THESE ABSORB A LOT OF HEAT, SO...

IT'S INTERESTING, ALL THAT MUSCLE REACTION.

IT LOOKS AS THOUGH THEY WERE STILL ALIVE.

IT'S JUST CONTRACTING FROM THE HEAT.

AND THEN MOVE THEM AROUND JUST ENOUGH... ...TO KIND OF GET IT SEARED EVENLY.

I'M MORE CONCERNED WITH THE BODY THAN THE TAIL.

THE TAILS ARE GONNA COOK ON TIME.

THAT BODY HAS SUCH WONDERFUL MEAT IN IT.

AND THIS...THERE'S WONDERFUL MEAT IN THERE AND BY GETTING THIS DONE EVENLY THE WHOLE LOBSTER WILL COOK MORE EVENLY.

AND THE LOBSTER WITH THE TOMALLEY IN IT...

I DID LEAVE A LITTLE TOMALLEY AND THAT'S THE WONDERFUL PART ABOUT THIS LOBSTER -- ANYTHING THAT FALLS FROM THIS POINT ON...

ANYTHING THAT ENDS UP IN THAT PAN... ANY JUICE, ANYTHING THAT FALLS IN...

IT'S ALL GONNA BE IN THE SAUCE.

SO THAT'S WHAT I'M LOOKING FOR... AND YOU CAN SMELL THAT CARAMELIZATION.

DID YOU DEVELOP THIS RECIPE?

I KIND OF INVENTED THIS RECIPE I WAS INSPIRED BY WATCHING THE CHINESE COOK THE LOBSTERS IN A WOK AT THE RESTAURANT NEXT TO MINE.

THAT TECHNIQUE REALLY GIVES YOU A NICE LOBSTER.

AT THIS POINT, I'M GONNA WALK IT OVER...

IF YOU HAVE A BROILER PUT YOUR BROILER ALL THE WAY OR OTHERWISE PUT IT IN THE HOTTEST OVEN THAT YOU CAN FIND.

HOW LONG DOES IT STAY IN THERE?

FOR ABOUT TWO MINUTES, MAYBE EVEN THREE.

AND THE IDEA IS, THIS IS THE ROASTING PART OF THE RECIPE AND I USE THE BROILER BECAUSE IT MAKES FOR A VERY HOT OVEN.

IT SIMULATES THAT, AND IT REALLY IS ROASTING.

OKAY, SO NOW WE'RE GONNA TAKE A LOOK AT THESE BABIES AND YOU CAN SEE THAT THEY GOT THAT LITTLE CHAR AND THERE'S THAT UNDENIABLE AROMA YOU CAN'T CATCH ON FILM BUT IT JUST FILLS UP THE WHOLE KITCHEN AND I KNOW IT'S AT THE RIGHT POINT TO PUT BACK ON THE STOVE.

SO I'M GONNA COME ACROSS AND PUT IT ONTO THE STOVE.

AND REMEMBER THAT HANDLE'S HOT FROM BEING IN THERE.

YOU CAN DEFINITELY SMELL LOBSTER.

I'M GONNA ADD SHALLOTS AND I'M GONNA TRY TO PUT THEM ONTO THE BOTTOM.

I'M GONNA TAKE A LITTLE COGNAC AND SPRINKLE IT ON THAT.

OH, THAT'S ALWAYS FUN.

DOES THE BURNING MAKE MUCH DIFFERENCE?

OR IS IT JUST FUN FOR THE COOK?

WELL, THE BURNING, IT'S FUN YEAH, ...

THE BURNING BURNS OFF THE ALCOHOL.

I THINK IT GIVES IT A SOFTER FLAVOR.

IT GIVES THE SHELLS A LITTLE EXTRA CHAR.

SO I LIKE A LITTLE BIT OF FLAME ON THERE.

WELL, IT'S MORE FUN ANYWAY.

IT IS MORE FUN.

AS SOON AS THE COGNAC BURNS OFF ADD A LITTLE BIT OF WHITE WINE.

THAT WAS HARDLY A SPRINKLE.

THE LOBSTER IS PRETTY WET ALREADY...

SOME LOBSTERS WILL BE MORE DRY...

SOME WILL RELEASE MORE LIQUID.

I CAN ADD MORE, BUT I CAN'T TAKE IT AWAY.

I'M JUST GONNA LET THESE FINISH COOKING AND I'M TRYING TO FINISH THE BODIES.

I'LL TAKE A LOOK AT THE TAIL...

IF IT LOOKS COOKED, WHICH IT DOES I'LL FLIP IT OVER ONTO THE SHELL -- BUT I'LL LEAVE THE BODIES FACE DOWN.

BECAUSE THEY TAKE A LITTLE LONGER... BECAUSE THEY TAKE A LITTLE LONGER THERE'S YOUR NICE CLAW MEAT.

...THE TAILS AND CLAWS ARE REHEATING.

OH, THAT SMELLS AWFULLY GOOD.

AND JUST LET THAT REDUCE.

IT'S A PRETTY QUICK RECIPE ISN'T IT?

VERY QUICK, START TO FINISH... NO MORE THAN SIX MINUTES FOR A TWO POUND LOBSTER.

HERE'S SOME SAUTEED SUMMER SQUASH AND ZUCCHINI.

THAT'S PRETTY.

AND THE VEGETABLE...

DEPENDING ON THE TIME OF THE YEAR.

GREAT IN THE WINTER WITH SAVOY CABBAGE.

MUSHROOMS IN THE FALL, PEAS IN THE SPRING.

I'D STICK TO SQUASH IN THE SUMMER.

I TRY TO RECONSTRUCT THE LOBSTER JUST A LITTLE BIT...

I PUT THE BODY...

...IN FRONT, KIND OF SIDE BY SIDE.

AND NOW...

I ADD THE CHOPPED CHERVIL AND CHIVES.

IT LOOKS DRY SO I START START ADDING BUTTER.

WHAT'S THAT ABOUT A STICK?

YEAH, CLOSE TO A STICK.

AND THEN I'M GONNA SWIRL THIS TOGETHER.

BY DOING THAT IT THICKENS THE SAUCE.

AND IT'S IMPORTANT THAT THE BUTTER IS REALLY COLD OR IT'LL BREAK AND LOOK LIKE DRAWN BUTTER INSTEAD.

I TAKE THESE CLAWS AND PUT THEM ON TOP.

AND THE KNUCKLES...

...THE LOVELY KNUCKLE MEAT.

I'M GONNA TAKE A LITTLE TASTE.

I DIDN'T ADD ANY SALT TO THIS RECIPE... UHM, IT'S LOVELY.

...IT HAS PLENTY OF SALT OF ITS OWN.

VERY RARE THAT YOU ADD SALT, BUT IT COULD HAPPEN AND YOU SHOULD TASTE IT FOR SALT...

BUT THAT WOULD BE UNUSUAL.

IT'S DELICIOUS.

THE COLOR COULD BE FROM THIS TO A PINK.

DEPENDING ON THE ROE IN IT... THAT ALSO AFFECTS IT.

AND JUST SPOON THAT ALL OVER THE LOBSTER .

AND IT REALLY COMES DOWN TO LOBSTER WITH BUTTER WHICH IS THE GREAT TRADITION.

IT'S NOT A DISH YOU'RE GONNA EAT EVERYDAY.

NO, THIS IS NOT FOR EVERYDAY, IT'S SPECIAL.

IF YOU'RE GONNA DO IT, DO THE WHOLE HOG.

THAT'S BEAUTIFUL.

AND YOU HAD VERY LITTLE WINE IN THERE.

I GUESS THE HERBS ARE GIVING THAT LOVELY PERFUME TOO.

YEAH, AND I DON'T WANT TO CHANGE THIS.

I STILL WANT IT TO TASTE LIKE LOBSTER... YEAH, WHICH IT VERY DEFINITELY DOES.

I USE LITTLE TINY BITS OF EVERYTHING.

I'LL ORDER IT AGAIN THE NEXT TIME I COME IN.

IT'S KIND OF YOU TO SHARE YOUR GREAT RECIPE.

WELL, IT'S GREAT TO BE IN YOUR KITCHEN, JULIA.

THANK YOU, JASPER.

EVERYBODY DESERVES A GOOD MEAL.

EVERYONE AT EVERY PRICE LEVEL, TOO.

EXACTLY.

AND THERE'S NO EXCUSE FOR IT.

IT DOESN'T COST ANY MORE TO MAKE GOOD FOOD THAN IT COSTS TO MAKE BAD FOOD.

WELL, JASPER, YOU'VE BEEN VERY GOOD TO COME AND WE'RE JUST VERY HAPPY TO HAVE YOU.

IT WAS A GREAT DAY.

THANK YOU.

BON APPETIT.