00:03I'm Chef Daniel Boulu at Café Boulu at Maison Barnes.
00:06We would like to make you the chopster.
00:09A love affair between the chicken and the lobster.
00:17First, I'd like to introduce Chef Romain Pommier,
00:21Executive Chef here at Café Boulu at Maison Barnes.
00:24And we are both from Lyon.
00:26We were talking about a recipe from our homeland.
00:32Poulet aux écrovis, which is a casserole of chicken and crayfish.
00:37Here we do roast chicken and lobster.
00:40Our iconic dish here at Café Boulu at Maison Barnes.
00:47So we have a beautiful chicken from Pennsylvania.
00:51The chicken get some seasoning and herbs around.
00:55And also garlic inside.
00:58And then we put the head of the lobster that we have broke down.
01:03Chicken love to be stuffed with something that's going to give wonderful flavor inside.
01:08If you're going to present your chicken on the table, I think it's better if you trust it.
01:13It will help the breast be more plump and also keep the legs tight to the chicken.
01:19I'm passing the needles on the bottom between the wings and the breast.
01:24And I'm going right under the corner of the legs.
01:27You don't want to pierce the breast.
01:29That will release too much juice and get it too dry.
01:33If you're going to pay a lot of money for your chicken in a restaurant,
01:36you don't want a chicken to be massacred by a trussing.
01:39The chicken has been brined for 20 minutes.
01:42Then we let it dry overnight.
01:45So we have some thyme, some sage, garlic, some bay leaf to flavor the chicken while it's roasting.
01:52And of course, we cover nicely our chicken with a lot of butter.
01:56I like the butter to start slowly melt over the chicken and then it will be used to baste the
02:03chicken as well.
02:07Voila! You can watch TV here.
02:16I'm putting just a little to speak here to hold the tail straight.
02:20And I have a hot court bouillon here.
02:23It's just aromate, bouquet garni, a little bit of lemon.
02:27And let it pull like this gently on the corner of the stove now.
02:31Poaching the lobster very gently and very slowly to just partly cook the lobster.
02:36And then the lobster will be finished with the chicken after.
02:44While the lobster is lightly poaching, we're going to start to roast some of the wings for making soda.
02:52And here, just breaking them so it's a little bit easier.
02:55And of course, the neck as well.
02:58We have a base of sauce American that we make in large quantity.
03:02But we are fortifying the sauce with, of course, chicken and lobster.
03:09Some salt and some espalette paper.
03:13Putting a little bit of herbs also inside.
03:16We put a little bit of black peppercorn.
03:19Some garlic.
03:20There is already tomato preparation inside the American sauce.
03:26But I'm adding tomato paste here to really fortify also the flavor of tomato.
03:32So this got flambé with cognac.
03:35Are you ready?
03:37Be careful, huh?
03:37We'll give a complexity, aroma and acidity and tannin.
03:43So this is not to be cooking for hours, but just to refortify that base we had already made.
03:51So you see our chicken jus is a little bit more concentrated.
03:55So, of course, you could do a dish of chicken and lobster together, but we feel that the best accompaniment
04:04and combine the most the chicken and the lobster flavor together is the sauce American.
04:10So the sauce is starting to reduce well.
04:13Now adding some cream to the preparation will smooth the taste of the sauce.
04:20A delicate harmony between the lobster and the chicken.
04:25Voila!
04:27It is lightly spicy.
04:29There's a lot of complexity in it and a lot of finesse.
04:33So the sauce is getting trained finely.
04:37Look how beautiful this sauce American is.
04:40So we're going to reduce it a touch more when we plate it.
04:44But that's a very good base here.
04:50Let's break down the lobster.
04:52The claw.
04:54So the tail, break the bottom like this and then open wide and break the top.
05:02Voila!
05:04For the knuckle, you can use a lobster cracker, but the back of a knife is also very good.
05:10You just have to be careful.
05:12Voila!
05:13One knuckle.
05:14And here is our lobster.
05:16Voila!
05:18The lobster is getting closer and closer to the chicken.
05:22And of course, with that, you can keep that to make your sauce American.
05:25You see the guilt here?
05:27You want to take it out because this is Peter.
05:30Voila!
05:34At Café Boulu at Maison Barne, when you order the chopster, we present it to you before we carve it
05:42and of course serve it to you.
05:44Chef Romain found on the flea market a brass lobster.
05:49So now we have this beautiful presentation with a little bit of thyme.
05:55Here I have the lobster that was poached and it's warmed up with lobster butter to keep the lobster warm
06:01and happy.
06:02And we'll finish the dish in the dining room.
06:07Café Boulu at Maison Barne is composed of the main dining room of Café Boulu and salon and private room
06:15of Maison Barne.
06:16So the chopster will be presented in the armor.
06:20I like to remove the legs first.
06:22And of course, make sure we take also the bottom of the legs here with what we call the solilus,
06:29which is the chicken oysters.
06:31So the breast, we lift the breast after lifting the legs.
06:36Now I'm taking the stuffing, the lobster body, the herbs and the garlic inside my duck breast here.
06:44So now I am pressing to extract the umami of lobster.
06:49And this will be added to the sauce, giving it a last boost of flavor.
06:54So for the presentation, beautiful breast of chicken, beautiful lobster, finish in the lobster butter and the sauce.
07:04Voila!
07:05This is one of a kind dish in America.
07:08Chicken is very delicate.
07:10Lobster is very delicate too.
07:12Every bite, you have a little bit of lobster, you have a little bit of chicken, and you dip it
07:18into the sauce.
07:22The chicken has been cooked with the aromatic and the lobster inside.
07:26And when you eat the two together, you can taste everything.
07:29It's really magical.
07:31It's really cool.
07:38I may have an idea that I will do a chicken farm by the sea in Maine, and the chicken
07:46can come and have conversation with the lobsters.
07:50And certainly start to create a relationship.
07:55So when they get into the chopster moment, they already feel like they know each other, they like each other.
08:02I think I'm going to write the children's books about the chicken and the lobster.
08:06It sounds like everybody.
08:08Maybe.
08:08Maybe.
08:08Maybe.
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