0:00:02 > 0:00:05Raymond Blanc is opening the doors of his kitchen for a journey of discovery.
0:00:05 > 0:00:11Cooking is about curiosity and, if I can inspire you to be curious, I'll be a very happy man.
0:00:11 > 0:00:14Divulging the secrets of his simplest...
0:00:14 > 0:00:16Perfectly cooked.
0:00:16 > 0:00:18..and most dazzling dishes.
0:00:18 > 0:00:19Glorious food.
0:00:19 > 0:00:21Be inspired by his passion...
0:00:21 > 0:00:25Food is so much more than cooking and eating. It's about living life.
0:00:25 > 0:00:28Share the secrets of his success.
0:00:28 > 0:00:32The wonderful thing having cooking secrets is the ability to share them with you.
0:00:37 > 0:00:43Tonight on Kitchen Secrets, Raymond shares his love of seafood
0:00:43 > 0:00:47with recipes that celebrate the best of British shellfish,
0:00:47 > 0:00:51from a foolproof salad of tasty tender squid...
0:00:51 > 0:00:53Very summery, very lively.
0:00:53 > 0:00:55It sings. Look at those colours.
0:00:55 > 0:00:59..to the sweetest of Cornish scallops, spiced to perfection...
0:00:59 > 0:01:04When you are able to cook with produce like that, just have to be very emotional.
0:01:04 > 0:01:11And, to finish, a luxurious Scottish lobster, served with a delicate cardamom red pepper jus -
0:01:11 > 0:01:13a work of art on a plate.
0:01:13 > 0:01:19Look at that. Ooh la la! That lobster jus is wonderful.
0:01:26 > 0:01:31In his Oxfordshire kitchen, Raymond's daily delivery of shellfish has arrived.
0:01:31 > 0:01:34Beautiful scallops, also mussels.
0:01:36 > 0:01:41I love shellfish simply because I come from a region where we eat a lot of meat.
0:01:41 > 0:01:44There's no sea around, so the first time I came in Great Britain,
0:01:44 > 0:01:47I looked for this fish because I couldn't find it.
0:01:47 > 0:01:53My first fish was in a Wimpy, which I thought was a bistro, and the fish was square.
0:01:53 > 0:01:56I've never seen a square fish in my life.
0:02:05 > 0:02:10For Raymond's first recipe, a French bistro classic, made with shellfish from Devon,
0:02:10 > 0:02:11moules marinieres.
0:02:11 > 0:02:16Full of garlic and shallots and parsley and a bit of white wine.
0:02:16 > 0:02:20Simple - it takes you three minutes of your life, only three minutes of your life.
0:02:20 > 0:02:23Here I've got my beautiful mussels here, OK?
0:02:23 > 0:02:27And the first thing I'm going to do is to clean them up, so we've got to de-beard them.
0:02:30 > 0:02:34Don't scrape your mussel because, if you scrape your mussel,
0:02:34 > 0:02:37your water's going to be black. OK? So don't do that.
0:02:37 > 0:02:41If you have a cracked mussel, just simple take it away. Don't take any risks.
0:02:41 > 0:02:44There we are.
0:02:44 > 0:02:50Next, Raymond sweats a crushed clove of garlic and a finely chopped onion in 30 grams of butter.
0:02:50 > 0:02:52Don't pre-heat your pot.
0:02:52 > 0:02:56Better to sweat your onion from cold temperature. You don't want to brown your onions.
0:02:56 > 0:02:59Then he adds herbs...
0:02:59 > 0:03:01Thyme and bay leaf.
0:03:01 > 0:03:03..and some white wine.
0:03:03 > 0:03:06A little bit of white wine.
0:03:06 > 0:03:11100 grams for four. And the wine creates that wonderful structure, OK?
0:03:11 > 0:03:16Bringing the acidity another layer. A quick boil - two seconds - just to remove most of the alcohol.
0:03:16 > 0:03:20If you don't want wine, you can replace it with a bit of lemon juice.
0:03:20 > 0:03:22Lemon juice will be just fine.
0:03:22 > 0:03:25Can you put that on the recipe, OK, Adam? If you don't like wine,
0:03:25 > 0:03:28use lemon juice, eh? But you're a sad person.
0:03:28 > 0:03:30Oh, sorry, don't...
0:03:33 > 0:03:35Oh.
0:03:35 > 0:03:37Fantastic, so simple.
0:03:37 > 0:03:40So now, we always steam them.
0:03:42 > 0:03:44That will take only three minutes' cooking.
0:03:50 > 0:03:55They're all opening up. You can see all that jus, look at that jus at the bottom.
0:03:55 > 0:03:57Look at that.
0:03:57 > 0:04:02As the mussels cook, they release their juices, infusing the sauce with the flavour of the sea.
0:04:02 > 0:04:08Last into the pot, a generous handful of chopped parsley and a dash of cream.
0:04:08 > 0:04:13Remember, it's sea water in the mussels, so to round that, we need a little bit of cream.
0:04:13 > 0:04:16One teaspoon per person.
0:04:18 > 0:04:21Adam, dinner is ready! Tres bien.
0:04:23 > 0:04:28I think they're lovely quality, Adam. Really lovely quality.
0:04:28 > 0:04:31Lots of juice as well.
0:04:31 > 0:04:35The mussels are served straight from the pot with fresh bread,
0:04:35 > 0:04:37and garnished with more parsley.
0:04:37 > 0:04:40- Adam, you have the big one. - Thanks.- I will have the small one.
0:04:44 > 0:04:45The jus is my favourite.
0:04:48 > 0:04:51It's home on a Friday.
0:04:51 > 0:04:53It's just the perfect lunch.
0:04:53 > 0:04:56All that is missing is a nice glass of Muscadet, do you agree?
0:04:56 > 0:04:59- Or a beer. - Or a beer. I knew he would say that.
0:04:59 > 0:05:02You see, that is a beer culture on that side. We've got to change that.
0:05:20 > 0:05:23Next, chargrilled squid with Provencal vegetables.
0:05:23 > 0:05:26Spicy marinated squid,
0:05:26 > 0:05:31served with crunchy fennel and courgettes and a peppery rocket and parmesan salad.
0:05:33 > 0:05:36A lot of people associate, of course, squids with being rubbery
0:05:36 > 0:05:42and the secret of cooking squid is speed - high heat and fast.
0:05:42 > 0:05:46Raymond begins by removing the squid's inedible intestines.
0:05:46 > 0:05:49You place your hand behind the head here,
0:05:49 > 0:05:53and then you pull very gently.
0:05:53 > 0:05:56That away. Don't need that.
0:05:56 > 0:05:59He then separates the tentacles.
0:06:03 > 0:06:07So, put a bit of salt here in your hands. You can easily move the skin away.
0:06:07 > 0:06:11Then cut that in half.
0:06:11 > 0:06:14Now he can remove the squid's inner shell.
0:06:14 > 0:06:18Beautiful. Isn't it fantastic? It's called the quill. Beautiful.
0:06:20 > 0:06:26Next, Raymond uses a sharp knife to make a criss-cross pattern on the inside of the squid.
0:06:26 > 0:06:30The scoring is very important because the deeper the better,
0:06:30 > 0:06:34because the heat can permeate more into it and faster,
0:06:34 > 0:06:38and that is very, very important. For that kind of cooking, it's got to be fast.
0:06:38 > 0:06:40OK? So then we cut it like that.
0:06:42 > 0:06:44Voila.
0:06:45 > 0:06:48There is all the body of the squid.
0:06:48 > 0:06:50Adam.
0:06:50 > 0:06:55- That's it. You're my chilli taster. - Yeah. No, I'm not tasting that one.
0:06:55 > 0:06:58Trust me. Adam, be a sport. Go on, go on.
0:06:58 > 0:07:00Are you going to do the same?
0:07:00 > 0:07:02Yeah. Of course, see.
0:07:06 > 0:07:09You're not chewing it.
0:07:10 > 0:07:12Caught me!
0:07:15 > 0:07:17That is seriously...
0:07:17 > 0:07:22- It's fire in your mouth. - I'm not playing any more. - Look at your colour, Adam.
0:07:22 > 0:07:25He's gone very seriously red.
0:07:26 > 0:07:30To give the squid a kick of heat, Raymond prepares a spicy marinade
0:07:30 > 0:07:34using coriander and grated palm sugar.
0:07:34 > 0:07:37The sugar, of course, is the catalyst of flavour.
0:07:37 > 0:07:40A little bit of lemon juice and a little bit of chilli.
0:07:40 > 0:07:45A pinch of salt - not too much, we don't want to extract all the juices.
0:07:45 > 0:07:49Just a bit of olive oil so it doesn't stick as well against the grill.
0:07:49 > 0:07:53I'm going to marinate it for maybe half an hour.
0:07:56 > 0:08:01For the salad, Raymond is using thinly sliced courgettes and fennel.
0:08:01 > 0:08:04He grills them quickly to retain their texture and flavour.
0:08:04 > 0:08:09Very important to barely cook them, even if it's only once side, because I cut them quite thinly.
0:08:09 > 0:08:12So that only requires about one minute grilling, no more.
0:08:12 > 0:08:17Next, the squid goes onto the grill, scored side down.
0:08:17 > 0:08:23So we've got a beautiful marinade which has permeated the squids here very nicely.
0:08:23 > 0:08:28The mistake, of course, is to overcook it because then it becomes very chewy and very dry.
0:08:28 > 0:08:32But it's very fascinating because the marking does three things.
0:08:32 > 0:08:36You can see now, one of them is to curl up the squid.
0:08:36 > 0:08:40Number two, the scoring helped the heat to permeate.
0:08:40 > 0:08:46And the flavour to permeate. So every little step is important that you understand it well
0:08:46 > 0:08:50and then you have a dish like this one.
0:08:55 > 0:08:59A generous squeeze of lemon enlivens the squid's flavour.
0:08:59 > 0:09:04To serve, Raymond arranges the grilled vegetables and some oven-dried tomatoes.
0:09:04 > 0:09:06Always try a five.
0:09:06 > 0:09:08Four is not a good number.
0:09:08 > 0:09:10Makes it more appetising.
0:09:14 > 0:09:18He tops off the dish with a fresh, peppery rocket salad...
0:09:18 > 0:09:21Voila. Big flakes of parmesan.
0:09:21 > 0:09:24..and a few shavings of parmesan.
0:09:24 > 0:09:28It sings. Look at those colours. They're so attractive, but I can
0:09:28 > 0:09:33assure you that the textures and the taste will also be there. You must try it.
0:09:39 > 0:09:41Whether it's a lettuce or a lobster,
0:09:41 > 0:09:46for Raymond, seeing where his ingredients come from is integral to his life as a chef,
0:09:46 > 0:09:47even if it means a 5am start.
0:09:47 > 0:09:51I've never been lobster fishing, so obviously I'm going to learn a great deal
0:09:51 > 0:09:56on the behaviour of these...prehistoric monsters.
0:09:56 > 0:10:00Raymond's come to Pittenweem in the East Neuk of Fife,
0:10:00 > 0:10:04where boats fish exclusively for shellfish.
0:10:07 > 0:10:12Almost 800 tons of shellfish are landed each year at this port.
0:10:12 > 0:10:16Lobster from this part of Scotland is prized all over the world.
0:10:16 > 0:10:19Look at that!
0:10:19 > 0:10:22That's a ten-year-old lobster.
0:10:22 > 0:10:25Serious, "Look in my eyes, look in my eyes." Yeah.
0:10:25 > 0:10:27Beautiful.
0:10:27 > 0:10:32To see first hand how lobsters start their journey to his kitchen,
0:10:32 > 0:10:34Raymond is joining the crew of Westhaven III.
0:10:34 > 0:10:36What kind of weather today?
0:10:36 > 0:10:38You told me ferocious, is it?
0:10:38 > 0:10:40It is ferocious, yeah.
0:10:40 > 0:10:43- Are you trying to scare me? - No, no. Not at all.
0:10:43 > 0:10:45And, by the way,
0:10:45 > 0:10:48here it says Westhaven number two.
0:10:48 > 0:10:50What happened to number one?
0:10:50 > 0:10:52I sold it.
0:10:52 > 0:10:55You sold it?
0:10:55 > 0:10:56Good, yeah, reassuring.
0:10:56 > 0:10:58I was about to make my will.
0:11:11 > 0:11:14The weather in the Forth Estuary isn't looking kind.
0:11:14 > 0:11:17He says that's going to get worse.
0:11:19 > 0:11:22Oh!
0:11:22 > 0:11:23Oh.
0:11:23 > 0:11:26It's nice average sea. It's a very nice sea at the moment
0:11:26 > 0:11:29but I'm just wondering what it's like when it's ferocious.
0:11:29 > 0:11:33I wouldn't want to be a fisherman. My God!
0:11:33 > 0:11:36I feel a bit queasy.
0:11:38 > 0:11:42The Westhaven collects up to 100 pots a day.
0:11:42 > 0:11:46They are laid in fleets, with each fleet comprising 30 pots.
0:11:46 > 0:11:48You cannot get more wild than that, eh?
0:11:50 > 0:11:54The pots are lifted, emptied, baited with mackerel and returned.
0:11:57 > 0:12:03What is very fascinating is when you look at that kind of fishing, it has not changed for millions of years.
0:12:06 > 0:12:09But it's very hard work and look how fast they work, those guys.
0:12:09 > 0:12:12Look at that the skill and the speed.
0:12:23 > 0:12:26Lobsters that are caught are measured.
0:12:26 > 0:12:29Any juveniles are thrown back.
0:12:31 > 0:12:35If you look, he's measuring from eye to the first...
0:12:37 > 0:12:40- 87mm.- 87mm, then back into the sea.
0:12:40 > 0:12:41And it is wonderful to see that.
0:12:43 > 0:12:46That one is good size. That's perfect.
0:12:46 > 0:12:48Scottish lobster is very well-known.
0:12:48 > 0:12:50It's probably one of the very best.
0:12:50 > 0:12:53There is the Brittany lobster, of course.
0:12:53 > 0:12:59And the Cornish lobsters, but the Scottish lobster is absolutely succulent.
0:12:59 > 0:13:03Very sweet, wonderful flavour and texture.
0:13:03 > 0:13:07You think immediately of a beautiful seafood tray.
0:13:07 > 0:13:11The lobster's been poached, cut in half, with a nice mayonnaise.
0:13:11 > 0:13:16The world would be just perfect with a glass of Sauvignon Blanc Muscadet. Just right.
0:13:16 > 0:13:21Now the boxes have been put back again with the bait back inside
0:13:21 > 0:13:28and those boxes shoot down the line into the sea for the next lot. It's quite an amazing process.
0:13:38 > 0:13:43With the pots gathered in, fishing is over for the day.
0:13:43 > 0:13:46Make sure that doesn't cause any damage.
0:13:48 > 0:13:50Voila. That's it, thank you.
0:14:01 > 0:14:05Cush, come here. Tell me how they've been fished.
0:14:05 > 0:14:08- Hand-dived. - Hand-dived. Are you sure?- Yeah.
0:14:08 > 0:14:15That scallop will spawn up to 1,000 egg and they can be so easily spoiled, simply by dredging.
0:14:15 > 0:14:20Whereas here, hand dive - that is the result.
0:14:26 > 0:14:29Raymond's next recipe uses meltingly succulent sweet scallops.
0:14:29 > 0:14:36Plump hand dived scallops are served with delicately spiced cauliflower three ways -
0:14:36 > 0:14:40velvety puree, caramelised slices and Indian sliced bhajis.
0:14:43 > 0:14:47So this dish is very much inspired by the spices of India.
0:14:47 > 0:14:50A bit of complexity, but what is good, you can prepare a lot in advance.
0:14:50 > 0:14:57So all that you have to do at the end is pan-fry the scallops, and finish the bungee - bhaji!
0:14:57 > 0:15:00Not the bungee, the bhaji! OK, big difference.
0:15:01 > 0:15:04So I'm going to prepare my scallops.
0:15:04 > 0:15:09Raymond's scallops have taken at least five years to reach this size.
0:15:09 > 0:15:11So, of course,
0:15:11 > 0:15:19press very much against the shell here, so that's why you take a flexible palette knife.
0:15:19 > 0:15:24If it was hard, I would remove half of the scallop. You pass
0:15:24 > 0:15:30the blade of your knife right at the back of it here and you lift. Voila.
0:15:32 > 0:15:35Look how beautiful they are.
0:15:35 > 0:15:39Extraordinary. Now, when you are able to cook with produce like that,
0:15:39 > 0:15:43you just have to be very emotional. It's beautiful.
0:15:43 > 0:15:47Cush, this into the fridge.
0:15:50 > 0:15:54We are going to do a curry oil, OK? Going to be used to dress
0:15:54 > 0:15:57the dish and marinate as well some elements of the dish.
0:15:57 > 0:16:04Raymond adds a tablespoon of madras curry powder to a warm dry frying pan for five minutes.
0:16:04 > 0:16:06And, very gently, you warm it up.
0:16:06 > 0:16:09The mistake, of course, is to toast it too hard.
0:16:09 > 0:16:13You just want to extract the essential oils out of it,
0:16:13 > 0:16:14all the flavour.
0:16:14 > 0:16:17And already in here some wonderful stuff is happening.
0:16:17 > 0:16:19It's really lovely.
0:16:19 > 0:16:21To give the oil a tangy punch,
0:16:21 > 0:16:27Raymond adds a teaspoon of the warm curry powder to the grated lime zest and two shredded lime leaves.
0:16:27 > 0:16:29Two lime leaves is plenty.
0:16:29 > 0:16:32The lime leaves are affected by termites here
0:16:32 > 0:16:35and they're not allowed to be flown fresh into this country,
0:16:35 > 0:16:37so they are frozen.
0:16:37 > 0:16:41But it's good because of the lovely flavours, so no problem.
0:16:41 > 0:16:45Then he finely slices lemongrass and a little grated ginger.
0:16:45 > 0:16:49Plenty. And all these wonderful ingredients.
0:16:50 > 0:16:53We need about 100 grams of your best olive oil here.
0:16:53 > 0:16:56The oil is left to infuse in a warm place for one hour.
0:17:00 > 0:17:04So then we're going to prepare the batter to deep-fry florets of cauliflower.
0:17:04 > 0:17:07Not all of it, just tiny little amounts.
0:17:07 > 0:17:09To make the batter,
0:17:09 > 0:17:11he uses 30 grams of gram flour.
0:17:11 > 0:17:14So chickpea flour - really lovely flavour.
0:17:14 > 0:17:17It doesn't behave the same as a wheat flour,
0:17:17 > 0:17:20but for all the pan-frying, deep-frying, perfect.
0:17:20 > 0:17:22A tiny little bit of turmeric.
0:17:22 > 0:17:25Lots of colouring and a flavour as well.
0:17:25 > 0:17:30Raymond adds finely chopped coriander and chilli to give bite, colour and flavour.
0:17:34 > 0:17:39And, for a light and crispy finish, 40 millilitres of cold water is gently stirred in.
0:17:39 > 0:17:40Maybe a pinch of salt.
0:17:40 > 0:17:46A little seasoning and the batter is set aside, while Raymond begins his cauliflower puree.
0:17:48 > 0:17:50They give me a mahusive cauliflower.
0:17:50 > 0:17:56The cauliflower sweats in butter and is then cooked for ten minutes in whole milk.
0:17:56 > 0:17:59A tiny bit of cayenne pepper.
0:18:00 > 0:18:05To give a silky luxurious finish, Raymond uses a blender.
0:18:10 > 0:18:11That will go in a bain-marie.
0:18:12 > 0:18:15I'm doing some little florets
0:18:15 > 0:18:17for deep frying.
0:18:17 > 0:18:20Next, the florets go into the spicy bhaji batter.
0:18:26 > 0:18:29That will take about two minutes.
0:18:29 > 0:18:32The bhajis are ready when they turn a rich golden brown.
0:18:32 > 0:18:36The moisture inside your cauliflower shouldn't try to escape,
0:18:36 > 0:18:38so if your batter is not cooked enough,
0:18:38 > 0:18:41it will lose the lovely texture, the crunchy texture.
0:18:44 > 0:18:47So, of course, the proof is in the pudding, as ever.
0:18:48 > 0:18:51A fantastic starter or an appetiser.
0:18:52 > 0:18:57With the curry oil and cauliflower prepared, Raymond can now cook the scallops.
0:18:57 > 0:19:00There I can use my best olive oil.
0:19:02 > 0:19:06And I don't move them. Don't move them. Let the heat come through.
0:19:06 > 0:19:14I want the taste and the taste I get by slow caramelisation of the scallops. Beautiful gentle browning.
0:19:14 > 0:19:16It's not dry. It's going to be beautiful.
0:19:16 > 0:19:18It's going to be absolutely lovely.
0:19:18 > 0:19:20A bit more, maybe a tiny bit.
0:19:20 > 0:19:22Let's have a look. Voila.
0:19:22 > 0:19:24Oh, that is lovely.
0:19:27 > 0:19:29Look at that.
0:19:29 > 0:19:33To serve, Raymond spreads the cauliflower puree onto the plate.
0:19:33 > 0:19:36This is the nicest, fattest... Oh, who shall I put there?
0:19:36 > 0:19:38I love them both.
0:19:38 > 0:19:40Look at that. Oh!
0:19:47 > 0:19:49Take the little bhajis here,
0:19:49 > 0:19:52beautiful, look at that, lovely.
0:19:52 > 0:19:57Crisp, sweet slices of cauliflower have been fried and are brushed with a spicy curry oil.
0:19:57 > 0:20:00Which is going to give that an amazing texture.
0:20:00 > 0:20:05For a cool lemon flavour, Raymond adds a herb called ice lettuce.
0:20:05 > 0:20:09And it's lemony. Really, that's why it fits so well.
0:20:09 > 0:20:13Any little leaf - a little bit of rocket would be very nice too. A bit of mustard cress.
0:20:13 > 0:20:16Just to finish it off, a tiny bit of chive.
0:20:19 > 0:20:23Some drops of the curry oil and a little drizzle of the rich pan juices.
0:20:30 > 0:20:32- Very good, you?- Yeah, good.
0:20:32 > 0:20:36- So, Gary Jones, we worked together for 12 years.- 14.
0:20:36 > 0:20:3914? Oh, my. 14.
0:20:43 > 0:20:48Really good. I love the textures because you've the crunch. Light curry coming through as well.
0:20:48 > 0:20:51- Lovely dish. - All these lovely spices.
0:20:51 > 0:20:55The world of gastronomy is being influenced by so many other cultures.
0:20:55 > 0:20:59It has enriched me as a Frenchman. That means I'm a better Frenchman.
0:20:59 > 0:21:01Ask Gary, he will tell you.
0:21:01 > 0:21:02He's a better Frenchman.
0:21:12 > 0:21:15Absolutely humongous. Look at that.
0:21:15 > 0:21:20He's a monster. They are prehistoric monsters, aren't they?
0:21:20 > 0:21:22So which one is a female? Come on. Stop it.
0:21:22 > 0:21:26You recognise a female because she's bad-tempered first.
0:21:26 > 0:21:28Hey, stop it!
0:21:28 > 0:21:31It's a she because the tail is very wide.
0:21:31 > 0:21:34If you look in comparison, that's a male.
0:21:34 > 0:21:36Look, the male is tight.
0:21:36 > 0:21:38The tail is very tight.
0:21:47 > 0:21:51For Raymond's finale, a lavish dish of lobster a la plancha -
0:21:51 > 0:21:57tender grilled lobster drizzled with an intense cardamom-scented red pepper jus,
0:21:57 > 0:22:00served with new potatoes, herbs and caviar.
0:22:03 > 0:22:05Da-da. Voila.
0:22:05 > 0:22:08There's a nice female here.
0:22:08 > 0:22:10Yeah, I think we go with that, yeah.
0:22:10 > 0:22:12That's lovely. We want very lively lobsters.
0:22:12 > 0:22:16OK? And then you are in for a treat.
0:22:16 > 0:22:22Raymond is using a machine which passes a current through the lobster, killing it instantly.
0:22:22 > 0:22:24That's it.
0:22:24 > 0:22:29There's always this morality about killing an animal, so you want to make sure
0:22:29 > 0:22:31that the animal dies fastest.
0:22:31 > 0:22:37We have that responsibility to make sure the animal dies quickly and fast, OK? Without pain.
0:22:37 > 0:22:39Freezing the lobster for two hours
0:22:39 > 0:22:44before cutting through the midline of its underside will kill it quickly, too.
0:22:44 > 0:22:47Tres bien. So now the lobster is dead,
0:22:47 > 0:22:50so we can do what we need to do.
0:22:50 > 0:22:52First, Raymond removes the claws.
0:22:52 > 0:22:55It's a big one. We have the tail and we have the body.
0:22:55 > 0:22:58We're going to keep the body to do the sauce
0:22:58 > 0:23:02and, I can assure you, delicious and very dramatic as well.
0:23:02 > 0:23:07Next, he removes the intestines, leaving in the lungs, the dead men's fingers.
0:23:07 > 0:23:12There's so many preconceived ideas. "Dead man's fingers, oh, my God, poison!"
0:23:12 > 0:23:14No. It's the lungs of the lobster.
0:23:14 > 0:23:17All that you have through here is sea water passing through.
0:23:17 > 0:23:21Let's taste one. Come on, Adam. Have one. Come on. Come on, Adam!
0:23:21 > 0:23:25Come here. Come on, please! Come on, Adam. Just taste it.
0:23:25 > 0:23:27Come on. It's a little finger.
0:23:27 > 0:23:30Look at that. Voila. Sea water.
0:23:30 > 0:23:34- Trust me. You must trust me. - It's salty.- You should know that.
0:23:34 > 0:23:39- That's six years you work with me. He doesn't trust me yet. - If I'm ill tomorrow...
0:23:39 > 0:23:41Do you think I'm going to poison him?
0:23:41 > 0:23:45Next, he cuts the body into small pieces. They will form the base for the sauce.
0:23:45 > 0:23:49You are going to do an incredible sauce just with those shells,
0:23:49 > 0:23:52roasting it until wonderful lobster flavour comes through.
0:23:52 > 0:23:55The shell pieces are set aside to be roasted later.
0:23:55 > 0:24:00So now we are going to blanch the tail,
0:24:00 > 0:24:03plunging it in boiling water for 15 seconds.
0:24:03 > 0:24:08Cook the outside and then you can easily remove the tail.
0:24:08 > 0:24:11These are intestines of the lobster.
0:24:11 > 0:24:13These that you can move away.
0:24:13 > 0:24:16That's the curry oil that I made for the scallops.
0:24:16 > 0:24:20It's not that I'm short of ideas, it simply just happened that way.
0:24:20 > 0:24:23Having cooked the claws in boiling water for five minutes,
0:24:23 > 0:24:27Raymond cracks the shells to release their meat.
0:24:27 > 0:24:30Voila. That one has just burst out here.
0:24:32 > 0:24:35I want to keep that in the fridge until I need it.
0:24:35 > 0:24:38So let's put that away. Adam, please.
0:24:38 > 0:24:40Merci.
0:24:42 > 0:24:48Next, Raymond begins the base for his sauce, roasting the lobster shells to intensify their flavour.
0:24:48 > 0:24:53I want to caramelise them, I want to brown them, I want to really taste
0:24:53 > 0:24:56that amazing flavour of that lobster.
0:24:56 > 0:25:01And I can only achieve that if I brown it, I caramelise it beautifully.
0:25:01 > 0:25:05You can hear it. That pan tells you exactly what's happening
0:25:05 > 0:25:09in here and, of course, confirmed by this instrument here.
0:25:09 > 0:25:12SIZZLING
0:25:15 > 0:25:19The body of the sauce is made from red peppers, roughly chopped and blitzed until smooth.
0:25:24 > 0:25:30Once liquidised, the peppers are sieved into a pan and Raymond adds his spice - aromatic ginger.
0:25:32 > 0:25:35Crush those cardamom seeds so they can release their flavour.
0:25:35 > 0:25:37And cardamom.
0:25:39 > 0:25:41He adds reduced white wine to the lobster shells
0:25:41 > 0:25:44to bring a little acidity.
0:25:44 > 0:25:47OK. That's it. To deglaze all the lovely pan juices.
0:25:49 > 0:25:54Voila. I put all that in here to simmer very slowly.
0:25:54 > 0:25:58A gentle simmer will release maximum flavour.
0:25:58 > 0:26:00I don't want to boil,
0:26:00 > 0:26:02I want an infusion.
0:26:02 > 0:26:05I want something where all these flavours merge
0:26:05 > 0:26:08and marry each other. It's a marriage. It's a marriage.
0:26:08 > 0:26:12It's a wonderful simple alchemy here, which is exciting.
0:26:12 > 0:26:15Cooks feel truly excited.
0:26:15 > 0:26:21The sauce is strained through a fine sieve and reduced by half, making it even more intense.
0:26:27 > 0:26:30Look at that! Ooh la la.
0:26:30 > 0:26:32Let me tell you about this flavour.
0:26:34 > 0:26:36It doesn't need no salt.
0:26:36 > 0:26:39Really no salt because the spice is here,
0:26:39 > 0:26:43the fruit of the red peppers is here,
0:26:43 > 0:26:46the ginger is there, the cardamom just marries everything
0:26:46 > 0:26:49and that lobster jus is wonderful.
0:26:49 > 0:26:51It's like a painter.
0:26:51 > 0:26:55You feel like you want to take a canvas and throw it on it...
0:26:55 > 0:26:57Actually, no, not really. I prefer my cooking.
0:26:59 > 0:27:02Now Raymond can cook the lobster.
0:27:02 > 0:27:05First, he puts the claws in a pre-heated oven at 180 degrees.
0:27:05 > 0:27:07Next, he grills the tail.
0:27:07 > 0:27:09Oh, that's it, that's OK.
0:27:09 > 0:27:11A frying pan could be used.
0:27:11 > 0:27:14And the lobster is ready to be served.
0:27:14 > 0:27:18Caviar-and-yoghurt-topped new potatoes are surrounded
0:27:18 > 0:27:20by a drizzle of curry oil
0:27:20 > 0:27:23and splashes of the aromatic red-pepper jus.
0:27:28 > 0:27:32And what you do is take it from the tail, beautiful.
0:27:36 > 0:27:40Some crispy potato skins for texture and, to finish, herbs.
0:27:40 > 0:27:44Then these wonderful baby chives.
0:27:44 > 0:27:49This dish is not only colourful, it is fresh, it's clean,
0:27:49 > 0:27:52it's got amazing super-force layers of flavours,
0:27:52 > 0:27:55anything that the lobster already should be.
0:27:55 > 0:27:58The promise is kept. It's honest.
0:28:03 > 0:28:06Raymond has invited sous chef Larry to taste.
0:28:06 > 0:28:10- OK, Larry. What do you think of it? - It's beautiful, Chef.
0:28:11 > 0:28:13Lobster's perfectly cooked.
0:28:15 > 0:28:18The spices are coming through. It's really delicate.
0:28:18 > 0:28:20Nice texture as well, nice texture.
0:28:23 > 0:28:26Probably that little dish is really a lovely expression.
0:28:26 > 0:28:32It's beautiful, fantastic, vibrant colours, great flavours inside, fresh and clean.
0:28:32 > 0:28:35That's a great dish to woo your loved one. There's no doubt.
0:28:35 > 0:28:39She will break, she will crack, she will say, "Yes, yes, yes."
0:28:41 > 0:28:47For recipe details, please go to...
0:28:59 > 0:29:02Subtitles by Red Bee Media
0:29:02 > 0:29:05Email: subtitling@bbc.co.uk