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[music]
>> CIAD MILE FAILTE, 100,000 WELCOMES TO YOU.
ANOTHER ADDITION OF "COOKING WITH ANGUS."
TODAY, I HAVE FREDDIE LIGHTBURN WITH ME-- FREDDIE, WELCOME.
>> CHEF, GREAT TO BE BACK WITH YOU AGAIN.
>> FANTASTIC TO SEE YOU FROM THE POOP DECK AND ALSO THE BAHAMAS.
SO, TELL US ABOUT YOUR RESTAURANT--
HOW LONG HAS IT BEEN AROUND?
>> UM, WE'VE GOT TWO-- TWO RESTAURANTS.
ONE'S-- WE'RE CELEBRATING OUR 40th YEAR THIS YEAR
IN ONE OF THEM.
AND THE SECOND ONE, WE'RE CELEBRATING OUR--
IN MARCH, WE WILL BE BEGINNING OUR 14th YEAR.
>> FANTASTIC!
>> SERVING GREAT, LOCAL, AND NATIVE SEAFOODS.
MUCH LIKE WHAT WE'RE GOING TO BE DOING TODAY.
>> GREAT, SO LET'S HAVE A LOOK AT WHAT WE'RE GOING TO BE DOING TODAY.
FIRST OF ALL-- AND I DON'T THINK THIS HAS EVER BEEN SEEN
IN THIS GRAND RAPIDS AREA, CERTAINLY,
BUT IF NOT IN THE UNITED STATES--
THIS IS A CONCH-- THE QUEEN CONCH, YEAH?
>> NO, THESE ARE JUST THE REGULAR CONCHES THAT,
AS A BOY GROWING UP ON THE BOAT, CAMPING,
WE WOULD SWIM OUT TO THE BEACH, OUT ON THE OCEAN,
AND PICK THEM UP.
THEY'D BE ON THE BOTTOM OF THE WATER, JUST LIKE THAT,
PICKING THEM UP...
TAKING A HARD-EDGED KNIFE, CHOPPING IT THERE--
>> PULLING OUT THE CONCH-- >> AT THAT POINT,
WE TAKE ANOTHER LITTLE KNIFE THROUGH THE LITTLE HOLE
THAT WE'VE CREATED, BREAK THE MUSSEL LOOSE...
>> AND THEN, OUT SHE COMES. >> AND THAT'S YOUR PRIZE.
>> WHOO!
>> THAT'S OUR NATIONAL TREASURE OF THE BAHAMAS-- ONE OF THEM.
>> NOW, PULL IT OUT ONE MORE TIME FOR A SECOND
WHILE I SEE THIS?
THE SHELL HAS MANY, MANY USES.
I NOTICED THAT WHILE I WAS DOWN THERE,
THEY EVEN USE IT TO BUILD WITH.
>> UM, A LOT OF LIMESTONE, SO WE USE IT FOR A LOT OF FILL,
WE MAKE JEWELRY FROM THIS, UH, AND EVERY NOW AND AGAIN,
YOU GET VERY LUCKY AND INSIDE HERE,
YOU CAN FIND A CONCH PEARL.
AND THEY'RE VERY, VERY PRECIOUS, VERY, VERY SOUGHT AFTER,
AND YOU CAN'T MISS THEM BECAUSE IF YOU CAN SEE ALL OF THOSE BEAUTIFUL COLORS--
THAT BEAUTIFUL COLOR OF CORAL--
THAT'S WHAT YOU FIND IN THOSE CONCH PEARLS.
>> SO, THEY'RE PINK? >> THEY-- WELL, CORAL.
>> YEAH, FABULOUS.
NOW, WHAT PART OF THIS IS EDIBLE?
I KNOW THAT WHEN WE WERE WORKING WITH THEM EARLIER THIS WEEK,
EVERYBODY WANTED TO KNOW WHAT PART OF THIS COULD WE EAT?
>> WELL, WHAT WE DON'T EAT-- THIS PART BACK HERE,
WE USE FOR FISH BAIT,
TO GO AND CATCH MORE FISH.
ONCE WE TAKE A KNIFE AND WE CUT BACK THROUGH THERE,
CUT ALL THAT OFF THERE, WE JUST CLEAN IT ALL UP,
REMOVE ALL OF THESE DIFFERENT PARTS FROM HERE--
THESE ARE THE EYES AND THE EARS THAT HELP TO SEE WHERE IT'S GOING--
AND THIS IS THE HORN THAT PROPELS IT ALONG THE GROUND.
>> THIS PART HERE? >> THAT PART RIGHT THERE.
>> AND THIS IS LIKE A BIG NAIL? >> THAT'S A BIG NAIL.
>> SO, YOU CALL THIS A HORN? >> THAT'S A HORN.
>> AND IT JUST PULLS ITSELF ALONG?
>> THAT'S ALL IT DOES.
>> WOW-- NOW, YOU'VE BEEN SERVING THIS FOR 50 YEARS AS CONCH SALAD,
BUT YOU COME UP WITH A COUPLE OF NEW IDEAS...
>> WHAT WE STARTED YEARS AGO-- IT WAS STARTED YEARS AGO
WAS A DISH CALLED "CONCH SALAD,"
WHICH WE TAKE CONCH AND ONIONS AND BELL PEPPERS
AND THYME AND SPICES,
AND WE JUST MIX IT ALL TOGETHER, RAW,
AND WITH A LITTLE BIT OF PEPPER AND LIME,
AND THAT'S OUR TRADITIONAL CONCH SALAD DISH.
WE ALSO HAVE ANOTHER DISH THAT WE DO THAT,
USUALLY WHEN WE'RE OUT IN THE BOAT,
WE TAKE JUST THE CONCH ITSELF AND SEVER IT ON BOTH SIDES--
ON ONE SIDE, HORIZONTALLY AND VERTICALLY,
WITH A LITTLE BIT OF A HOT PEPPER,
A LITTLE BIT OF LIME, A LITTLE BIT OF SALT,
A LITTLE BIT OF TOMATO, A LITTLE BIT OF ONION,
AND THAT'S CALLED "SCORCHED CONCH,"
AND WE EAT IT JUST LIKE THAT, RAW.
WE DECIDED TO DO-- WE WANTED TO FIND SOMETHING DIFFERENT
FOR OUR RESTAURANT,
AND IT'S ONLY SERVED AT THAT RESTAURANT,
AND IT'S A DISH CALLED "CONCH FUSION."
AND AGAIN, WE TAKE A LOT OF THE TRADITIONAL INGREDIENTS,
BUT WE'VE ADDED SOME LIBERTIES.
AND WHAT WE'RE GONNA DO IS START OFF WITH--
THIS IS THE CONCH THAT CAME OUT OF THAT SHELL THERE,
AND ALL WE'RE GOING TO DO IS...
WE'RE CUTTING LITTLE PIECES OFF.
>> NOW, YOU KNOW WHAT YOU SAID A COUPLE OF TIMES,
THAT A LOT OF THE DISHES THAT YOU'RE SERVING ARE SERVED RAW,
BUT THIS IS EATEN COOKED AS WELL?
>> THIS IS-- THIS IS RAW. >> I WANT TO KEEP US-- THIS IS--
>> THIS IS GOING TO BE SERVED RAW.
AND WE'RE GOING TO BE DOING REALLY,
REALLY THIN SLICES-- VERY, VERY THIN--
AND WE'RE DOING THAT BECAUSE WE WANT IT TO BE DIFFERENT
THAN THE CONCH SALAD, THAN THE SCORCHED CONCH,
THOUGH WE'RE USING A LOT OF THE SAME INGREDIENTS,
WE JUST DO REALLY, REALLY THIN STRIPS.
>> NOW, THIS ALSO HELPS TENDERIZE IT A LITTLE BIT,
BECAUSE IT CAN BE A LITTLE BIT TOUGH.
>> IT IS A MUSSEL, AND UNLESS YOU CUT IT IN EITHER CUBES
FOR SALAD OR, IN THIS CASE, STRIPS FOR FUSION,
IT IS GOING TO BE TOO TOUGH TO EAT.
NOW, WE'RE GOING TO TAKE THE CONCH...
PUT IT INSIDE THERE...
TAKE A LITTLE BIT OF TOMATO...
GREEN PEPPER...
ONION...
>> OH, THAT'S GOING TO BE REALLY COLORFUL, EH?
>> ONE OF THE NEW DISHES THAT'S NOT TRADITIONAL IN IT-- MANGO.
MIX IT ALL TOGETHER THERE.
NOW, NO GREAT BOHEMIAN DISH CAN BE CALLED "BOHEMIAN"
UNLESS YOU HAVE A LITTLE BIT OF A HOT SPICE IN THERE.
I LIKE TO CALL THIS MY LITTLE (indistinct) MAGIC--
PUT A LITTLE BIT OF THAT IN THERE,
JUST TO GIVE IT A LITTLE BIT OF FLAVOR.
>> NOW, THAT IS HOT. >> THAT'S GOING TO BE HOT.
>> BUT WITH ALL OF THESE BEAUTIFUL BRIGHT COLORS
AND FLAVORS, IT'S GONNA REALLY BLEND IN WELL.
YOU WERE TALKING ABOUT THE FLAVORS BEING AWAKENED
BY THIS PEPPER, WHICH REALLY-- >> THE PEPPER IS GOING
TO WAKE IT ALL UP, AND ALLOW ALL THE FLAVORS TO WORK TOGETHER.
YOU'RE JUST GOING TO, THEN, TAKE THAT FROM THERE
ONCE YOU PUT IT TOGETHER.
A LITTLE TOP LIKE THAT THERE.
>> OH, THAT IS PRETTY.
>> ANOTHER NEW INGREDIENT THAT WE USE THAT'S NOT TRADITIONALLY BOHEMIAN,
BUT WE WANT TO JUST, YOU KNOW, SHOW HOW VERSATILE THE DISH CAN BE...
JUST PUT A LITTLE CROWN OF GINGER ON TOP.
WE TAKE A LITTLE BIT OF FRESH-SQUEEZED ORANGE...
>> MMM...
IT'S ALMOST LIKE SAUCE.
LIKE A LITTLE SWEET SAUCE-- >> A LITTLE BIT OF LIME--
FRESH SQUEEZED LIME.
AND THEN, THE OTHER INGREDIENT, WHICH WE DON'T TELL EVERYBODY WHAT THIS IS...
IS A LITTLE BIT OF BALSAMIC REDUCTION.
WHA-LA! >> WHA-LA.
>> THAT'S OUR CONCH FUSION. >> BEAUTIFUL.
WE'RE GOING TO COME BACK AND MAKE ANOTHER AMAZING SHELLFISH DISH,
BUT ONE THAT DOESN'T COME FROM THE SEA, FUNNILY ENOUGH.
>> CRABS. [music]
>> WHICH IS JUST AN AMAZING THING,
SO WE'RE GOING TO GO CATCH THEM AND GET READY TO GET THEM
INTO THE PAN, OKAY?
>> LET'S DO IT. >> CONCH FUSION-- GONNA GO.
[music]
>> OOH!
[music]
>> [all] OOH!
[music]
>> SO, THIS CRAB THAT WE HAVE HERE, FREDDIE,
IS ACTUALLY NOT A SEA CRAB,
ALTHOUGH IT DOES GO IN TO LAY EGGS IN THE SEA,
BUT IT LIVES ON THE LAND.
>> THESE GUYS LIVE IN THE LAND, IN THE BUSHES,
WHERE THEY LIVE OFF OF BERRIES, THEY LIVE OFF OF LEAVES,
THEY LIVE OFF OF ALMOST ANYTHING THAT LIVES INSIDE THE BUSHES-- MUSHROOMS.
THEY JUST GO OUT THERE AND FIND THEM, EAT THEM, UH...
FRUIT, WHATEVER THEY CAN GET THEIR CLAWS ON,
THAT'S WHAT THEY'RE GOING TO FIND,
THAT'S WHAT THEY'RE GOING TO EAT.
>> AND THEY LIVE IN THE HOLES IN THE GROUND--
>> IN THE HOLES, IN THE GROUND.
>> BUT THIS IS A VERY, VERY SPECIFIC SEASONAL PRODUCT.
>> GENERALLY, WE CAN ONLY GET THESE AFTER THE RAINY SEASON HAS BEGUN...
BECAUSE WHAT HAPPENS IS THE GROUND GETS SO SATURATED
WITH WATER THAT THAT FLUSHES THEM OUT,
AND THAT'S WHEN WE GO OUT HUNTING THEM, CATCHING THEM.
IT'S SOMETHING I THINK EVERY BOHEMIAN HAS DONE.
IT'S ALMOST A RITUAL OF LIFE TO GO AND CATCH THE CRABS.
>> HOW DO YOU DO THAT? >> A CRAB-- POOR FELLOWS--
THEY CAN'T WALK FORWARD AND THEY CAN'T WALK BACKWARD.
THEY CAN ONLY WALK SIDE TO SIDE.
AND THE SECRET TO CATCHING IT, THOUGH WE--
WHEN ANGUS FIRST CAME THERE, WE DIDN'T TEACH HIM THE SECRET.
HE, OF COURSE, THOUGHT HE KNEW HOW TO DO IT,
SO HE APPROACHED IT FROM THE BEGINNING.
WELL, HE GOT BIT.
>> THAT'S RIGHT-- I GOT BIT BADLY.
>> BUT THE SECRET TO DOING IT IS COMING UP FROM BEHIND THE CRAB,
WHETHER USING A STICK, WHETHER USING YOUR FOOT,
AND YOU APPLY PRESSURE TO THE BACK, LIKE THAT THERE.
SO, YOU STOP HIM OR HER FROM MOVING.
THAT WAY, ONCE YOU'RE HOLDING HIM LIKE THIS,
HE CAN'T REACH AROUND TO GRAB YOU...
EITHER WAY, AND YOU'RE ABLE TO ARREST HIM THERE.
>> NOW, WHEN WE ARRIVED IN THE BAHAMAS FIRST, A LONG TIME AGO,
I REMEMBER MY WIFE KATE JUST WALKING DOWN THE STREET,
AND ONE OF THESE MASSIVE CRABS
COMES ACROSS THE STREET,
CLICKING THE FINGERS, AND IT'S JUST SO UNREAL TO SEE A CRAB
WALKING ALONG THE STREET BESIDE YOU.
>> IF YOU'RE NOT FAMILIAR WITH THEM, YOU'RE KIND OF LIKE, "WHAT IS THIS?
"WHERE IS THIS COMING FROM?
"WHERE AM I?"
BUT NO, THEY ARE VERY SOUGHT AFTER.
A LOT OF HOMES WILL HAVE PENS IN THE BACKYARD,
WHERE THEY WILL CATCH THEM, PUT THEM IN THE PEN,
WE'LL FEED THEM RICE, WE'LL FEED THEM CORN,
WE'LL FEED THEM FRUIT, UH, PEELS FROM THE VEGETABLES--
ALL OF THAT STUFF THERE.
THAT'S TO FATTEN THEM UP, UH, JUST FOR, YOU KNOW--
[audience laughing] TO GIVE THEM MORE FAT,
'CAUSE THAT'S WHERE ALL THE FLAVOR IS INSIDE YOU.
SO, THE MORE FAT WE GIVE THEM, THE MORE FLAVOR THEY'RE GOING TO HAVE.
>> SO, LET'S FIND OUT WHERE AND HOW WE'RE GOING TO GET THAT FAT.
WE CAN JUST-- IS THE BIG ONE THE ONE YOU WANT?
>> WE'RE GOING TO DO THIS LITTLE GUY HERE.
>> LITTLE GUY RIGHT HERE.
>> THE FIRST THING WE'RE GOING TO-- WHEN WE'RE DOING THIS,
WE'RE GOING TO, OF COURSE, BE APPLYING PRESSURE TO IT,
SO IT CAN'T MOVE, AND THEN YOU'RE JUST TAKING THE LEGS...
WITH A TWIST.
A SLIGHT TWIST, ALL THE WAY AROUND.
>> NOW, THERE'S NO MEAT IN THESE LEGS?
>> NO MEET IN THOSE LEGS.
>> AND YOU WOULDN'T USE THEM FOR STOCK OR BROTH OR ANYTHING LIKE THAT?
>> NO. >> IS JUST PRETTY MUCH--
>> ONCE THAT'S DONE, YOU STILL WANT TO MAKE SURE--
'CAUSE HE CAN STILL MOVE AROUND
AND HE CAN STILL MOVE THESE GUYS AND HE CAN STILL BITE YOU,
AND IF YOU GET BIT BY A CRAB,
YOU WILL ALWAYS REMEMBER GETTING BIT BY A CRAB.
SO, WHAT YOU WANT TO DO IF YOU JUST TAKE THIS, AND THEN AGAIN,
TWIST AND TURN, AND THESE ARE WHAT WE SAVE.
TWIST AND TURN-- THAT'S THE BODY THERE.
THEN, TAKE A KNIFE...
NOT TO DEEP, JUST VERY, VERY EASILY--
IN BETWEEN THERE, THERE'S A LITTLE SACK THAT WE NEED TO SEPARATE FROM.
ONCE WE DO THAT THERE, WE TAKE THE BODY.
>> WOW. >> PULL IT OUT.
AND THAT'S, UH...
WHAT YOU'RE GOING TO FIND INSIDE THE CRAP THERE.
WHAT WE'RE SEARCHING FOR, WHAT WE WANT,
THERE YOU SEE-- IT'S THE FAT OF THE CRAB.
THAT'S WHERE THE FLAVOR COMES FROM,
THAT'S THE FLAVOR YOU'RE GOING TO FIND IN YOUR CRAB AND RICE
AND YOUR BAKED CRAB-- ANY DISH THAT WE CREATE WITH CRABS,
THAT'S WHAT WE'RE GOING AFTER.
THAT ONE THERE, AND ALSO YOU'RE GOING TO FIND INSIDE HERE.
NOW, THESE ONES TAKE A LOT MORE WORK TO DEAL WITH,
WHERE YOU'RE GOING TO TAKE A KNIFE,
AND YOU'RE GOING TO WANT TO REMOVE ALL OF THESE GILLS,
ALL OF THIS OTHER STUFF THAT'S OFF OF THERE,
AND YOU JUST GENTLY RAKE THEM OFF.
>> BUT THAT IS MEAT IN THAT SHELL?
>> THERE'S A LOT OF MEAT INSIDE HERE.
NOW, THIS IS A MALE CRAB,
AND WE NEED TO CLEAN IT UP A LITTLE BIT MORE,
SO WE'RE GOING TO TAKE THIS BACK PIECE OFF.
WE'RE JUST GOING TO... RAKE IT ALL OFF THERE.
>> NOW, PEOPLE HAVE SAID THAT THESE GILLS ARE POISONOUS.
IT YOU KNOW, LIKE THEY REALLY ARE VERY, VERY BITTER
AND THEY CHANGE THE-- >> THEY WILL MAKE YOUR--
ANY DISH THAT YOU'RE CREATING WITH THEM, BITTER.
THEY HAVE A VERY, VERY BITTER TASTE.
SO, YOU WANT TO REMOVE THEM...
SO THAT YOU'RE ONLY GETTING
THE NATURAL FLAVOR OF THE CRAB.
>> AND THERE'S SOME MORE FAT IN HERE-- I CAN SEE THAT.
>> THERE'S A LOT OF FAT RIGHT INSIDE THERE,
WHICH-- YOU HAVE A LITTLE SPOON I COULD USE THERE?
>> YES, INDEED. >> THANK YOU.
JUST BY GENTLY GOING INSIDE THERE...
>> WOW.
>> AND THAT'S OUR CRAB FAT.
THIS GOES TO MAKE SOUPS, IT GOES TO MAKE THE CRAB AND RICE,
IT GOES TO MAKE THE BAKED CRABS.
ANYTHING THAT'S GOING TO HAVE THE LAND CRAB AND IT,
THAT'S-- YOU'RE GOING TO NEED THAT TO GET THE FLAVOR.
>> AND THERE'S A LOT OF FLAVOR IN THAT--
>> THAT'S A LOT OF FLAVOR IN THERE.
A LOT OF FLAVOR.
>> AND THERE'S ANOTHER-- YOU CAN SEE THAT.
>> THERE'S A LITTLE MORE INSIDE THERE.
ONCE THAT'S DONE AND WE CLEAN ALL OF THIS STUFF UP HERE,
WE'RE GOING TO SPLIT THAT IN TWO,
BREAK OFF THESE LITTLE POINTED POINTS HERE,
AND THAT GOES INTO MAKING THE CRAB RICE.
WE ALSO TAKE THESE WITH A HAMMER,
A KIND OF BREAK IT OFF-- BREAK THESE OFF IN PIECES.
BREAK THAT THERE, SO THAT YOU HAVE EASIER ACCESS TO THE MEAT
THAT'S INSIDE THE CRAB.
AND THEN, IT GOES INTO A POT.
>> OKAY, LET'S GO DOWN TO THE POT.
WE HAVE A POT RIGHT HERE, AND THIS MORNING,
WE BROKE UP ABOUT 15, 20 OF THESE,
AND READY-MADE PAN OF CRAB AND RICE.
SO, JUST VERY QUICKLY EXPLAIN WHAT HAPPENED TO THIS PAN, FREDDIE.
>> WHAT WE HAVE HERE IS WE STARTED OUT WITH A COLLECTION
OF THE BELL PEPPERS, ONIONS, THYME, GARLIC--
JUST SAUTEING DOWN.
THEN, WE TOOK THE FAT OF THE CRAB, A LITTLE BIT OF PACE,
COOKED IT ALL INSIDE THERE-- UH, SALT, PEPPER.
THEN, WE TOOK THE BODIES, WE TOOK THE CRAB CLAWS,
WE MIXED IT ALL TOGETHER, WE PUT IT INSIDE THERE,
LET THAT COOK DOWN, THEN WE ADDED THE RICE.
YOU WANT TO TRY SOME, CHEF?
>> YES, I'M READY FOR SOME RIGHT NOW.
I REMEMBER THE FIRST TIME I HAD THIS, TOO.
I DIDN'T KNOW THERE WAS CRAB IN IT, SO AS YOU'RE EATING AT,
YOU'RE GOING TO FIND THAT-- YOU'RE GOING TO FIND THIS BIG PIECE OF SHELL.
IT'S ONE OF THE THINGS THAT HAS TO COME WITH A WARNING...
YOU KNOW, BECAUSE IF YOU JUST START EATING,
YOU GONNA ACTUALLY START EATING THE SHELL ITSELF.
AND IF WE COULD SEE, LIKE, A BIG PIECE OF THE BODY RIGHT THERE.
AND IF WE CAN FIND A PIECE OF THE CLAW-- LOOK RIGHT THERE.
AND YOU REALLY NEED TO USE YOUR HANDS FOR THIS.
>> YOU DEFINITELY NEED TO USE YOUR HANDS.
>> AND THIS IS JUST A MAGNIFICENTLY FLAVORED DISH.
AND THERE'S LOTS OF HIGH SEASONINGS IN HERE,
SO IT'S VERY, VERY TASTY, AND SUCKING THE MEAT OUT OF THE CRAB IS...
>> THAT'S WHERE YOU GOING TO GET A LOT OF THE FLAVOR.
YOU JUST-- PUT THE SHELL INSIDE THERE,
ESPECIALLY THESE GUYS HERE, AND JUST--
[slurping]
AND GET READY FOR AN EXPERIENCE OF CRABS.
>> SO, WE'RE GOING TO COME BACK AND WORK WITH ANOTHER SHELLFISH,
THE ULTIMATE OF ALL, AND THAT WOULD BE THE LOBSTER.
SO, WE'RE GOING TO ENJOY THIS, AND THEN WERE GOING TO COME BACK
AND DO THE LOBSTER. [music]
SO, HERE WE GO-- LET'S GET THIS OFF.
[music]
SO, HERE WE ARE WITH OUR NEXT PIECE OF SHELLFISH.
IT'S A PRETTY INTIMIDATING-LOOKING BEAST, FREDDIE.
>> HE CAN BE.
AND WHATEVER YOU DO, DON'T TRY TO GRAB HIM BY YOUR HANDS,
BECAUSE ALL ALONG HERE ARE REALLY, REALLY FINE,
VERY, VERY SHARP PRICKS.
>> SO, THIS IS LIKE A ROCK-LIKE--
>> IT'S A SPINY LOBSTER. >> A SPINY LOBSTER.
AND IT REALLY HAS SPINES EVERYWHERE,
AND IT DOESN'T HAVE THE CLAW LIKE THE TRADITIONAL LOBSTER
LIKE WE ARE USED TO SEEING, YOU KNOW?
BUT AS HE SAYS-- AND THEY HIDE IN THEIR LITTLE HOLES AND--
>> YOU WILL FIND THEM EITHER HIDING IN THE REEDS,
YOU WILL FIND THEM HIDING IN THE ROCKS, ON THE LEDGES.
YOU WILL FIND THEM-- SOMETIMES, IF YOU'RE LUCKY, YOU WILL FIND THEM JUST WALKING
ALONG THE GRASS WITH A BUNCH OF THEM,
AND THEY NEVER TRAVEL BY THEMSELVES.
THERE'S ALWAYS ANYWHERE FROM FOUR, FIVE, SIX,
AND WE COUNT OUR BLESSINGS WHEN WE'RE ZOOMING ALONG IN OUR BOAT
SEARCHING FOR THEM, AND YOU SEE A FEW OF THEM,
AND WE DIVE DOWN TO CATCH THEM.
>> NOW, HOW DO YOU CATCH THEM? >> UH, TWO WAYS.
WE WILL, ONE, TRADITIONALLY SPEAR WITH A HAWAIIAN-TYPE STYLE SLING--
DIVE DOWN, PULL 'EM BACK, AIM,
TRY TO GET HIM SOMEWHERE RIGHT INSIDE HERE, PULL HIM BACK UP.
>> ARE THEY FAST?
CAN THEY GET AWAY FROM YOU?
>> UM, THESE GUYS WILL WALK FORWARD.
THE ONLY TIME THEY HAVE A LITTLE BIT OF SPEED,
IS IF YOU SEE WITH THE TAIL HERE,
THEY START SLAPPING THEMSELVES IN THE BACK,
AND THEY START PROPELLING THEMSELVES BACKWARDS.
AND SO, THAT DOESN'T HELP THEM GET FORWARD,
BUT THEY CAN GET AWAY THAT WAY.
>> WHAT IF YOU'RE WALKING AND YOU ACTUALLY CONFRONT ONE?
WHAT HAPPENS THEN?
>> WELL, YOU WOULDN'T BE WALKING-- YOU'D BE SWIMMING.
>> SWIMMING, OKAY.
>> YOU KNOW, HOPE YOU HAVE A SPEAR
AND HOPE YOU'VE A GOOD SHOT, AND...
AIM FOR THE BACK OF THE SHELL.
>> NOW, THESE ARE A LITTLE LONGER NORMALLY?
THESE HAVE-- >> THESE CAN BE A LITTLE BIT LONGER--
ABOUT THAT LONG THERE.
AND YOU JUST TRY TO MAKE SURE THAT WHEN YOU'RE BRINGING THEM UP INTO THE BOAT,
THAT YOU'RE NOT GETTING HIT BY ANY OF THESE WHIPS,
OR YOU DON'T WANT TO HOLD-- TRY AND GRAB HIM HERE,
BECAUSE AS YOU'RE LETTING GO, THESE LITTLE PINS
CAN RIP INTO YOUR SKIN AND BE VERY PAINFUL.
>> NOW, WE HAVE PHOTOGRAPHS OF YOU, ACTUALLY,
ON A BEACH JUST-- IS THAT JUST SOME KIND OF ISLAND YOU GOT THEM,
AND JUST YOU GO ALONG THERE AND MAKE A LITTLE BARBECUE?
>> WHEN-- YOU KNOW, WHEN WE'RE ON THE BOAT
AND WE WANT SOMETHING TO EAT AND WE CAN FIND THESE LOBSTERS,
WE GO OUT THERE AND WE'LL TAKE THEM, WE CATCH THEM,
AND BRING THEM BACK ONTO THE SHORE.
WE CREATE A LITTLE BARBECUE ON THE BEACH.
WE THEN TAKE A-- TO SPLIT THEM IN TWO.
AS A LITTLE SPOT YOU FIND RIGHT HERE ON THE SHELL.
JUST PUT HIM THERE LIKE THAT...
[cracking]
BREAK IT DOWN.
YES, THEY ARE STILL ALIVE WHEN WE'RE DOING THIS,
AND YES, THEY DO SCREAM-- SORRY. [audience chuckling]
>> NOTHING LIKE FRESH FISH, EH?
AND YOU'VE GOT TO BE PRETTY PRECISE WITH THIS,
OTHERWISE ONE PERSON'S GOING TO GET A SMALL HALF OF THE TAIL AND--
>> YOU WANNA MAKE SURE IT'S ABSOLUTELY EVEN,
SO THAT'S WHY YOU LINE IT ALL UP SO THAT...
WHEN IT'S COOKING, EVERYBODY'S GOT THE SAME PORTION.
AND THAT'S THE INSIDE OF OUR LOBSTERS.
AND AS YOU CAN SEE HERE, WHERE YOU SAID THE YELLOW STUFF THERE--
THAT, AGAIN, IS THE FAT.
THAT'S THE STUFF THAT WE ARE GOING TO BE USING
WHEN WE MAKE DISHES LIKE MINCED LOBSTER,
WHICH WERE GOING TO BE MAKING TODAY.
THAT HAS AN AMAZING AMOUNT OF FLAVOR.
>> SO, IT'S JUST AMAZING TO NOTE THE AMOUNT OF THE INTERIOR
OF THE ANIMAL YOU'RE GOING TO BE REUSING TO MAKE THE DISH,
TO ENHANCE THE FLAVOR OF THE ACTUAL PRODUCT OF THE FLESH ITSELF.
SO, THOUGH THE FLESH HAS FLAVOR,
THEY'RE USING A LOT OF THE INGREDIENTS WITHIN THE ACTUAL LOBSTER--
THE SHELL ITSELF-- TO CREATE MORE FLAVOR,
WHICH IS REALLY IMPERATIVE IN THIS DISH.
>> IT IS.
ALSO, IN THIS DISH, WHAT YOU'LL FIND-- IF YOU SEE HERE--
THERE'S A LOT OF MEAT INSIDE THE SHELL HERE,
AND THAT MEAT HAS A LOT MORE FLAVOR THAN THIS AREA DOWN HERE.
AND WHEN WE STEAM THESE, AND WE JUST PUT THEM IN A SHALLOW PAN
ON A RACK WITH A LITTLE BIT OF HEAT,
AND WHEN YOU'RE PULLING THESE APART TO GET IT OUT,
YOU WANT TO TAKE ALL THIS MEAT THAT'S RIGHT BEHIND THE SHELL ALSO...
AND THAT GIVES YOU GREAT FLAVOR.
>> OKAY, WELL LET'S GO COOK THEM.
SO, WE STEAMED THEM, AND WHAT WE'RE GOING TO DO TODAY
IS A TRADITIONAL DISH OF...
>> MY FAVORITE LOBSTER DISH IS MINCED LOBSTER,
AND WHAT WE START OFF WITH IS JUST A LITTLE BIT OF OIL.
>> NOW, THE LOBSTER ITSELF WE ACTUALLY STEAMED,
AND IT WAS AN INTERESTING WAY THAT WE TORE THIS APART.
>> ONCE WE HAD STEAMED, WE TAKE IT AND WE SHRED IT--
JUST PICK IT APART.
BY DOING IT THAT WAY, YOU'LL SEE LATER IT ALLOWS IT
TO ABSORB MUCH MORE FLAVOR, MUCH QUICKER.
>> OKAY, HERE WE GO.
>> OKAY, FIRST WE'RE GOING TO ADD A BIT OF THE PEPPERS--
BELL PEPPERS...
WITH ONION...
>> AND A LOT OF THE DISHES THAT WE'VE GONE THIS WEEK
HAVE STARTED WITH THESE THREE KIND OF INGREDIENTS.
IT'S ALMOST LIKE YOUR (indistinct)--
IT'S LIKE YOUR KIND OF BASIC VEGETABLE-BASE FOR A LOT OF--
>> A LITTLE BIT OF PEPPER IN THERE,
GONNA PUT A LITTLE BIT OF SALT IN THERE.
>> THIS BEGINS THE CONCH CHOWD-- >> THIS IS JUST--
THIS IS WHAT WE START OUR PEAS AND RICE WITH,
OUR CRAB AND RICE WITH,
OUR CONCH CHOWDER WITH-- A LOT OF DISHES.
AND ONCE WE GET THE SPECIFIC DISHES,
THEN WE START USING DIFFERENT VARIETIES AND DIFFERENT INGREDIENTS.
ONCE THAT'S IN THERE, WE'RE GOING TO THROW IN OUR GARLIC,
STIR THAT UP A BIT.
>> IT SMELLS REALLY GOOD.
>> MY PERSONAL FAVORITE-- THE THYME.
>> AND THAT GROWS WILD ON THE ISLANDS.
>> GROWS WILD-- GROWS LIKE CRAZY.
>> SO, THIS IS A-- >> THIS AND ONE OTHER HERB
GROWS LIKE CRAZY DOWN THERE. >> ROSEMARY.
>> ROSEMARY, YEAH-- THAT WAS HER NAME.
[audience laughing] THAT WAS HER NAME-- ROSEMARY.
>> ROSEMARY, YEAH, WE'LL LEAVE THAT WHERE IT WAS, YEAH.
[audience laughing]
>> TURN IT DOWN A LITTLE BIT FOR ME, CHEF?
>> YEAH. >> TURN IT DOWN A LITTLE BIT.
[sizzling]
>> AND THE TIME IS GOING INTO A LOT OF THE PRODUCT YOU DO AS WELL.
>> TIME GOES INTO A LOT OF STUFF.
YOU KNOW, BUT A LITTLE BIT OF PASTE IN THERE FOR COLOR AND FLAVOR.
>> NOW, LET ME JUST VERY QUICKLY TALK ABOUT THIS LIQUID.
AFTER WE STEAMED THE LOBSTERS,
THERE WAS A LIQUID IN THE BOTTOM OF THE PAN.
THERE WAS MAYBE WHAT?
A GALLON OF IT. >> A GALLON-- ABOUT THAT.
>> AND THEN, WE BOILED IT DOWN TO MAYBE A QUART,
SO WE CONCENTRATED THE FLAVOR OF THE LIQUID THAT WAS THE LOBSTER WAS COOKED IN,
AND WE ENDED UP WITH THIS ALMOST LIKE A LOBSTER GLOSS,
BUT IT DOESN'T HAVE ENOUGH PROTEIN TO COAGULATE OR THICKEN,
BUT IT'S GOT IMMENSE FLAVOR.
IT'S A VERY, VERY TASTY INDEED.
SO, NOW THE OIL IS TURNING RED-- IT LOOKS-- GONNA ADD--
>> THIS IS THE FAT THAT WE FOUND INSIDE THE LOBSTER.
>> AND THAT MAKES A HUGE DIFFERENCE, TOO.
>> ALL THE DIFFERENCE IN THE WORLD.
GIVES IT ALL THE NATURAL LOBSTER FLAVOR,
AND YOU'LL TELL THE DIFFERENCE BETWEEN THE FLAVOR OF THE LOBSTER,
THE FLAVOR OF THE CRAB, THE FLAVOR OF THE FISH.
EVERYTHING HAS ITS-- THOUGH WE USE A LOT OF THE--
WE MARRY A LOT OF THE SAME INGREDIENTS
WHEN WE'RE PREPARING DIFFERENT THINGS,
EACH ITEM HAS ITS OWN INDIVIDUAL FLAVOR
THAT MAKES IT DISTINCT AND DISTINCTLY DIFFERENT.
AND THERE-- WE PUT LITTLE BIT OF THE LOBSTER STOCK IN THERE.
HOW'S IT SMELLING, CHEF? >> IT SMELLS ABSOLUTELY AMAZING.
THAT STUFF JUST DARKENS IT UP--
IT GIVES IT THAT BEAUTIFUL RICHNESS.
ALL RIGHT-- THAT THERE.
>> WANT TO THROW THAT LOBSTER IN IN THERE FOR ME, PLEASE, CHEF?
THERE WE GO.
>> NOW, NOT A LOT OF HEAT GOING ON THIS.
JUST A-- >> NOT A LOT OF HEAT.
UM...
THAT'S GOING TO COME IN AT THE END WHEN WE ADD SOME OF THE LAST INGREDIENTS.
JUST KEEP MOVING IT AROUND SO NOTHING BURNS.
>> VERY TASTY, AND BECAUSE IT'S TORN,
IT DOESN'T OVERCOOK AT ALL.
IT WILL STAY AS COOKED AS IT IS--
>> IT'LL STAY JUST LIKE THAT THERE.
WE'RE GOING TO GIVE IT A LITTLE BIT MORE FLAVOR OF TOMATO SAUCE.
THAT'S GOING TO HELP TO REDUCE IT DOWN A LITTLE BIT MORE,
SO IT GETS AN INTENSE FLAVOR.
>> I THINK WE HAVE SOME SPOONS FOR TASTING.
>> A LITTLE BIT OF LIME JUICE IN THERE.
>> I JUST WANT TO TASTE THIS!
>> IN A MINUTE, CHEF, IN A MINUTE.
A LITTLE MORE FLAME, PLEASE.
>> SO, THEN, JUST NOW CATCHING THE RIGHT CONSISTENCY--
THAT'S REALLY WHAT YOU'RE LOOKING FOR.
>> WHAT WE'RE NOW WAITING-- WE'RE ONLY WAITING ON NOW
FOR THAT TO REDUCE DOWN, REMOVE THE LIQUID,
AND HAVE AN EXPLOSION OF FLAVOR, AND THAT'S OUR MINCED LOBSTER.
>> THAT IS GORGEOUS.
NOW, YOU SERVE THIS IN A SPECIFIC MANNER.
I'M GOING TO SHOW YOU-- I'M GOING TO SHOW EVERYBODY
HOW YOU SERVE IT, BUT YOU DON'T THROW AWAY THE SHELL.
IT YOU KEEP THE SHELL FOR GARNISH,
AND YOU ALSO KEEP THE SHELL TO REPLACE THE LOBSTER INTO.
>> CORRECT.
THE SHELL HAS AN AMAZING AMOUNT OF FLAVOR IN THERE,
FROM COOKING WITH IT, GETTING THE STOCK OUT OF IT...
THAT'S WHERE WE GOT ALL OF THIS FROM.
IT BRINGS AN AMAZING FLAVOR.
HOW'S THAT DOING? >> BEAUTIFUL.
GET A WEE BIT OF SALT.
MMM!
WOW!
LOBSTERY. [audience laughing]
>> THAT'S WHAT HAPPENS WHEN YOU USE LOBSTER, YEAH.
[audience laughing] YEAH, YOU READY, CHEF?
>> SO, WE CAN PLACE THE ACTUAL SHELL--
THE TAIL OF THE SHELL--
AND FREDDIE'S GONNA FILL THAT...
AND THEN, WE GARNISH THE PLATE WITH THIS...
HOLLOWED OUT CARAPACE OF THE LOBSTER,
WITH THE THYME STILL ON IT.
WE'RE JUST GOING TO PLACE THAT THERE...
AND PLACE THE LOBSTER RIGHT THERE.
>> THERE YOU GO. >> MINCED LOBSTER.
>> MINCED LOBSTER.
>> AND THE NEXT TIME I HAVE THIS,
I'M GOING TO BE IN THE BAHAMAS WITH FREDDIE.
>> CHEF-- >> HOW CAN I EVER THANK YOU
FOR COMING UP AND JOINING US?
>> MY PLEASURE-- THANK YOU.
>> AND TEACHING OUR STUDENTS THESE WONDERFUL TRICKS--
>> IT'S BEEN MY PLEASURE, CHEF.
>> THE AMAZING HISTORY OF THE NATION.
LADIES AND GENTLEMEN, FREDDIE LIGHTBURN.
[applause]
AND HEIST YE BACK TO "COOKING WITH ANGUS"
SOME OTHER TIME VERY SOON, AFTER WE'VE BEEN TO THE BAHAMAS.
[music]