How to Cook Lobster Pasta Video

How to Make Lobster Pasta

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How to Cook Lobster Pasta -

Part 1) Exec Chef Gianni Caprioli from Hong Kongs pre-eminent Italian restaurant cooks up a lobster...

How to Cook Lobster Pasta -

Part 1) Exec Chef Gianni Caprioli from Hong Kongs pre-eminent Italian restaurant cooks up a lobster pasta. For more like this visit: www.legourmet.tv Distributed by Tubemogul.

Added: 1/26/09

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How to Cook Lobster Pasta Chef Gianni Caprioli Italian food LeGourmetTV lobster pasta. seafood

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How to Make Lobster Pasta

Host: So we’re here today at the Isola Restaurant in the IFC Mall in Hong Kong here with Chef Gianni. Gianni: Nice to meet you. Host: Nice to meet you. Thanks for having us in today. Gianni: It’s my pleasure. Host: So what are you going to cook for us? Gianni: I was thinking to do something very international like lobster but really in Italian way with some tomato and ___. (Ok.) We started to make the sauce and you know everybody knows spaghetti, pan, macaroni, but today I will show one pasta and the time is cooking the sauce of lobster. I will prepare some of them. (Ok.) We’re going to be crude and kill the lobster but to having good lobster, you have to be alive. Guy: How long have you been cooking here in Hong Kong? Gianni: None, a much will be five years. It’s a great city Hong Kong. Host: It’s a great food city in Hong Kong. Gianni: Yes, great food city and very live city and this is very, very international. You know you feel part of Hong Kong. It’s not like other country where you know you are, you see a guest. Here, you parts of the city. We cut in small pieces then we’ll be even more sheet to cook it and get all the tastes. These are shallots. Big shallots, we chop very fine. Host: Big frying pan. Gianni: Frying pan. (Olive oil, of course.) Olive oil. We add the shallots. We will use garlic. I like to use, really the, I buy the garlic from Italy. It’s a little bit milder. And we add… Need to add salt, a touch of chili flakes, I use also basil. Very important to stir fry the lobster then get that kind, would be not boil. Host: Ok so you want it quickly rather than allow it to steam. Gianni: Yes, (Ok.) and a touch of brandy (Ok.) The brandy give extra sweetness also, and after a touch of white wine. And after we go for cherry tomato and we use a little bit of boiling water, (Just to get it stirred?) yes to cook it together. (Ok.) And I will do, instead of using spaghetti or macaroni, I will do fresh pasta. Strozzapreti, the original from where I am from in Italy. Host: Strozzapreti Gianni: Strozzapreti. Actually, the exactly translator is strangled priest.

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As every New Englander knows, Live Maine Lobsters are best eaten at home while wearing an old shirt, with a dish of melted butter and a stack of napkins within reach. Add some fresh clams, corn-on-the-cob, steamed potatoes, and an ice-cold beer, and

http://www.articlesbase.com/internet-articles/top-5-things-you-need-to-know-about-ordering-live-maine-lobsters-online-100871.html/9461024403

Host: So we’re here today at the Isola Restaurant in the IFC Mall in Hong Kong here with Chef Gianni.
Gianni: Nice to meet you.
Host: Nice to meet you. Thanks for having us in today.
Gianni: It’s my pleasure.
Host: So what are you going to cook for us?
Gianni: I was thinking to do something very international like lobster but really in Italian way with some tomato and ___. (Ok.) We started to make the sauce and you know everybody knows spaghetti, pan, macaroni, but today I will show one pasta and the time is cooking the sauce of lobster. I will prepare some of them. (Ok.) We’re going to be crude and kill the lobster but to having good lobster, you have to be alive.
Guy: How long have you been cooking here in Hong Kong?
Gianni: None, a much will be five years. It’s a great city Hong Kong.
Host: It’s a great food city in Hong Kong.
Gianni: Yes, great food city and very live city and this is very, very international. You know you feel part of Hong Kong. It’s not like other country where you know you are, you see a guest. Here, you parts of the city. We cut in small pieces then we’ll be even more sheet to cook it and get all the tastes. These are shallots. Big shallots, we chop very fine.
Host: Big frying pan.
Gianni: Frying pan. (Olive oil, of course.) Olive oil. We add the shallots. We will use garlic. I like to use, really the, I buy the garlic from Italy. It’s a little bit milder. And we add… Need to add salt, a touch of chili flakes, I use also basil. Very important to stir fry the lobster then get that kind, would be not boil.
Host: Ok so you want it quickly rather than allow it to steam.
Gianni: Yes, (Ok.) and a touch of brandy (Ok.) The brandy give extra sweetness also, and after a touch of white wine. And after we go for cherry tomato and we use a little bit of boiling water, (Just to get it stirred?) yes to cook it together. (Ok.) And I will do, instead of using spaghetti or macaroni, I will do fresh pasta. Strozzapreti, the original from where I am from in Italy.
Host: Strozzapreti
Gianni: Strozzapreti. Actually, the exactly translator is strangled priest.

Transcription by: Scribe4you Transcription Services