Welcome to another video recap, where I share tips, and secret recipes so YOU can become a chef from home! This week I collaborated with chef Eric Ziebold of Kinship and Métier (both Michelin One⭐️) in Washington DC to make an elevated twist on a classic dish: French Toast.

I hope you enjoy!

<Lobster French Toast>

Video Link: https://www.instagram.com/p/C2KhN2AAbRM/

Lobster French Toast Recipe:

1. Humanely dispatch the lobster and put it into a boiling water until the shell is completely red.

2. Crack open the lobster and take out the tail, and claws. Save the shell for later.

3. Cut the tail into quarters, and put aside.

4. Put all the shell and lobster body into a pot with water, tarragon, and tomatoes. Bring it to a simmer for 45 mins, and then strain.

5. Take the strained lobster stock and reduce until the color is dark and water is almost evaporated.

6. Add half stick of butter to the stock and finish off with some lemon juice to balance out the flavors.

7. Add the lobster pieces into the stock to cook it on low heat.

8. Prepare garnishes by taking the seeds out the cucumber and cut into small diamonds and marinate in drizzle of vinegar, sugar, and salt.

9. Cut persimmon into diamonds as well, and add sugar. Mix the cucumbers and persimmon together.

10. Whisk creme fraiche until soft peak(the cream falls after a peak is made), then add salt and sesame oil and continue to whisk until stiff peak(cream stays upright after a peak is made).

11. Cut a slice of brioche and lightly soak in egg and cream mix. Toast until golden brown with a knob of butter.

12. Now assemble. First French toast, then lobster pieces with lobster stock drizzled, and the cucumber and persimmon garnish, topped off with a dollop of sesame whipped cream and sesame seeds.

13. Enjoy!

Chef Eric’s Tips for Aspiring Chefs:

#1 Taste, taste, taste. Developing a keen sense of taste is so important for future chefs. Try cuisines from all over the world, and have a solid understanding of what a good taste composition is: a balance of sweet, sour, salty, umami, spicy, etc.

#2 Experience the kitchen before deciding to go all in on the restaurant business and/or culinary field. Cooking at home vs. cooking as a career is totally different. Make sure you enjoy a high stress environment. If you decide to go to a culinary school, you don’t want to end up with thousands of dollars of debt only to realize afterwards you do NOT enjoy working in a commercial kitchen.

Thank you for reading till the end of the email! I hope you enjoyed it as much as I did. If you have any questions or suggestions for me, please email me back.

Sincerely, DANNY KIM.