How To Cook Butter-Poached Maritime Lobster _ MasterChef Canada _ MasterChef World

Beautiful butter .

Poached Maritime lobster .

Absolutely zero .

Lobsters in Foothills County but not exactly running around the fields .

The lobster must be perfectly per boiled , expertly shelled and then poached in butter .

If you want to break down a lobster , you need two thumbs .

I don't know how I'm supposed to get through this pressure .

Test the trick .

The great lobster , it's all about timing you overcook it .

Even by a mere second , the meat will taste and feel like rubber .

That's a lot of pressure , especially since you're only gonna have 20 minutes .

Sometimes it takes me 20 minutes to get into a claw .

Please head to your stations at your stations .

You have everything you need to prepare us .

The perfect butter poached lobster .

This lobster needs to be more than perfect .

The hardest part is going to be getting those darn claws out whole your 20 minutes start .

Now , this is so hard .

It is extremely stressful .

I've better approached lobster before and I'm not gonna let anything stop me from staying in this competition .

Julia did not put any vinegar in the water .

The vinegar helps to release the meat from the shell .

It really works .

Well , I'm feeling quite confident I'm a fighter and a lobster is not gonna send me home .

You gotta cook the lobster shell it , then you have to make a beautiful flavor , full butter and then gently poach it .

I'm gonna infuse my butter with terra and vanilla and I'll really bring out the sweetness of lobster .

Julian's taken out the lobster too early , which means the meat is going to stick to the shell .

The lobster tells you when it's ready .

Locka has gotta be vibrant , glistening red .

Presentation is critical in this challenge .

You've got to have it beautifully , details shelled and the claws are about to be whole .

The knuckles have to be whole .

Just know I gotta wiggle these out so I can get the claw totally intact .

Uh I don't know how to do this without my thumb .

10 minutes , 10 minutes .

That clock is taking like crazy .

Come on .

You just never give up .

OK .

I fully lost the freaking claw .

Julia is mangling the lobster .

I'm missing a piece of the claw .

That's one of the main elements to the presentation .

Look at for a , she is still trying to remove lobster from the shell .

I can't get it open .

Two minutes .

You have two minutes left .

Wow , Terry's already play it .

This is not just about speed , it's about quality and he's not taking advantage of extra time .

If I were him , I'd be using my time to make sure it's perfect .

There's like lobster chunks flying everywhere .

People are struggling to get their lobster out of their shell .

It's a complete madhouse down there .

10 , 987654321 on .

I'm looking around me and I'm seeing the other lobster plates .

Mine look a little bit better than theirs do .

It hurts a lot .

Getting the tail out of the shell , but I managed to do it perfectly .

I'm so happy .

Yeah .

Hi , Julia .

Hi , Chef Michael .

How are you feeling ?

I'm not happy about this presentation .

Looking a little butchered there , isn't it ?

You have the whole tail .

Yes .

Fully out .

Yes , sir .

One claw , one claw .

It's a shame .

Floor number two .

Much better .

Do you think you've perfectly cooked ?

This lobster ?

I don't know .

Well , let's take a look .

I want to see no semi translucent tail meat but just beautiful cooked to the perfect degree .

Just maybe a hair on the underside .

Nice flavor of Tarragon in there .

Thank you .

You know that claw .

It's hard to look at it is .

Thank you Julia Matthew .

Hi , chef .

The claws a little bit messy on this one , but this one is quite nice .

The tail is the most important part .

What do I want to see ?

You want to see it ?

A little bit moist chef and just cooked .

That looks perfectly done .

What did you do for the butter ?

Vanilla Tago and salt ?

Wow .

This is heavenly .

I love that flavor .

Fantastic .

Vanilla in his butter .

Not just makes so much sense to me .

I just wanna eat his lobster happy .

I think I'm happy you had extra time to spare that we all know and this kitchen is a luxury .

You definitely get first prize for speed .

Thank you chef .

However , this ain't so good for you , Terry .

It's the vein intestinal tract .

The devil is in the details .

This teeny tiny vein is gonna send me home today .

What happens if this is not perfectly cooked ?

Lobster , I could go home chef .

I could .

It's perfectly cooked though .

You robbed the lobster , spending an extra 2.5 minutes in that butter .

Big , big mistake .

I know I've screwed up big time , Veronica .

It's a little sloppy , isn't it ?

It's not my usual quality .

And was it just Tarragon you put in your butter bath ?

No , I added some salt .

So for this to be perfect , that almost clear flesh should be just lightly white where the heat has just been able to penetrate through .

I think that looks perfect to me .

I happen to think you're right .

Very nice .

Cook on that lobster .

A little bit of tara comes through a nice fresh flavor .

Perfect combination with lobster .

Thank you , April Lee .

Do you think you pulled this off ?

I struggled getting my claws out .

But um I'm a fighter perfectly cooked , perfectly cleaned .

What was the flavor that you infused the butter with ?

And it's perfect .

Thank you , you took the lack of experience and completely overcame that with sheer determination .

It incredible .

I .