JAQUE PEPIN BEGAN HIS CARRER WHEN IN HIS NATIVE FRANCE WHEN HE WAS THIRTEEN YEARS OLD IN HIS HOMETOWN OF BOURG-EN-BRESSE, WHERE HIS FAMILY OWNED A RESTAURANT.

AS AN APPRENTICE HE REMINISCES, YOU WORKED NEXT TO THE CHEF, BUT HE DIDN'T EXPLAIN ANYTHING.

HE JUST SAID CHOP THE PARSLEY, TRIM THE MEAT, CLEAN UP THE FLOOR.

FOR A YEAR YOU DON'T GO NEAR THE STOVE THEN ONE DAY THE CHEF SAYS, "YOU START TO WORK AT THE STOVE."

AND YOU DON'T THINK YOU KNOW ANYTHING.

BUT WHEN YOU GET THERE YOU FIND THAT YOU DO KNOW.

JACQUES DID INDEED KNOW.

HE WENT ON TO WORK IN PARIS AT THE MEURICE, THE PLAZA-ATHENEE, AND AS PERSONAL CHEF TO TWO PRIME MINISTERS AND TO PRESIDENT CHARLES DE GAULLE HIMSELF.

HE CAME TO NEW YORK IN 1959 WHERE HE WORKED UNDER FAMED HENRI SOULE AT THE LE PAVILLON.

LATER HE HELPED DEVELOP THE SUCCESSFUL LA POTAGERIE RESTAURANT, ALL WHILE EARNING A MASTERS DEGREE IN FRENCH LITERATURE AT COLUMBIA UNIVERSITY.

NOW, AUTHOR OF SEVEN BOOKS AND COUNTLESS MAGAZINE ARTICLES, NATIONALLY ACCLAIMED COOKING TEACHER, AND HOST OF HIS OWN TELEVISION PROGRAM, HE ALSO TEACHES THE CULINARY ARTS AND FOOD HISTORY IN BOSTON UNIVERSITY'S MASTER DEGREE IN GASTRONOMY PROGRAM AND IS DEAN OF STUDIES AT THE FRENCH CULINARY INSTITUTE IN NEW YORK.

JACQUES PEPIN DOES IT ALL!

AND STILL FINDS TIME TO DESIGN AND PAINT HIS OWN MENUS.

I'VE KNOWN JACQUES SINCE THE EARLY 1960'S AND WAS JUST DELIGHTED THAT HE INVITED ME TO ASSIST HIM AT HOME IN HIS CONNECTICUT KITCHEN TO PREPARE HIS VERY ORIGINAL VERSION OF BEAUTIFUL LIVE LOBSTERS.

YES, LOBSTER SOUFFLE, RIGHT?

AND WHAT'S, I THINK A LOT OF PEOPLE DON'T KNOW IS HOW YOU CAN TELL THE MALE FROM THE FEMALE.

AND WE WERE VERY INTERESTED IN HAVING THE FEMALE BECAUSE THAT HAS THE ROE IN IT.

AND THAT GIVES A NICE COLOR TO THE SAUCE.

I THINK I HAVE A FEMALE NEXT TO ME, RIGHT?

THE BODY IS WIDER THAN THE MALE, RIGHT?

SO, PARTICULARLY DOWN THERE, AND OF COURSE, ON THE OTHER SIDE HERE.

THEN YOU HAVE THAT LITTLE FLAP OF TINY FEATHER HERE.

THAT INDICATES THE FEMALE, RIGHT?

AND THE THORAX IS SLIGHTLY WIDER.

IN THIS ONE, THIS IS A MALE AND YOU CAN TELL THIS BECAUSE THE LAST LITTLE FEELERS ARE POINTED AND BONEY.

SO WE'RE GOING TO STEAM THEM, RIGHT?

I THINK IT'S WONDERFUL HAVING THIS CHINESE STEAMER I'M GONNA HAVE TO GET MYSELF ONE.

AND THOSE, YOU KNOW, I PUT LIKE FOUR CUPS OF WATER UNDERNEATH, WE'LL PUT TWO THIS WAY AND TWO ON TOP.

WE'LL STEAM FOR ABOUT TWELVE MINUTES.

THAT IS WHAT WE ARE DOING HERE, IS STEAMING IT JUST ENOUGH SO WE CAN REMOVE THE FLESH.

BUT THE BODY WILL BE PRACTICALLY RAW STILL SO WE CAN DO OUR SAUCE AMERICAINE, THE REAL SAUCE WITH IT.

LIKE AS IF IT WAS.

YOU WANT IT PRACTICALLY RAW BECAUSE IN THE REAL AMERICAINE YOU SAUTE IT LIVE THAN RAW.

YOU SAUTE IT LIVE.

BUT THIS IS A MORE MODERN WAY AND BECAUSE IT TENDS TO BE TOO COOKED OTHERWISE.

IN FRANCE, THE LOBSTERS ARE A BIT TOO COOKED.

BUT HERE, WE'RE IN NEW ENGLAND SO WE DO IT THE RIGHT WAY, RIGHT?

THEY DON'T HAVE AS MUCH LOBSTER IN FRANCE.

NO, THAT'S RIGHT.

AND THEY ARE VERY EXPENSIVE.

SEE THEY ARE.

OH, THEY'RE NICE AND RED.

RIGHT.

SO THOSE ARE NICE.

THIS WAY THEY ARE REALLY NOT COOKED ENTIRELY, BUT THAT'S WHAT WE WANT, YOU KNOW.

WE WANT THE ROE AND ALL THIS, SO THOSE ARE FINE AND WHAT WE HAVE NOW, WE GET THAT LIQUID HERE.

YOU WANT TO TASTE IT?

I KNOW THE LAST TIME WE DID IT TOGETHER THE LIQUID WAS VERY SALTY.

A BIT SALTY, YEAH.

NO, I THINK IT'S FINE THIS TIME, RIGHT?

YEAH, I THINK THAT'S NOT SALTY.

IT DOESN'T HAVE MUCH TASTE.

IT TASTES LIKE BAMBOO.

TASTES LIKE BAMBOO, ALL RIGHT.

WELL, WE'LL USE IT ANYWAY.

ALL RIGHT, WE'LL USE SOME OF IT ANYWAY.

WE'LL PUT WHITE WINE IN IT.

SO THIS SHOULD COOL A FEW MINUTES BEFORE WE BREAK IT OPEN.

OKAY.

THOSE ARE COOL ENOUGH I THINK.

YEAH, THEY'RE COOL ENOUGH, YES.

WELL, LET'S BEGIN.

SO, WE'RE GOING TO BREAK IT, RIGHT?

I'LL START BREAKING OFF THESE THINGS.

YEAH, SO DO I. YOU HAVE THE, WHAT THEY CALL THE CRACKER AND THE PINCER, RIGHT.

YES.

THEY CALL THE CLAW.

SO... AND THEN GETTING THIS OUT, I'LL JUST TWIST IT.

IS THAT WHAT YOU DO?

THAT'S WHAT I DO TOO.

TAKE THE WHOLE THING THIS WAY.

YOU SEE THEY'RE NOT REALLY COOKED INSIDE.

THAT'S WHAT WE WANT, YOU KNOW.

AND HERE'S A LITTLE BIT OF THIS TOMALLEY.

I HAVE SOME OF MY TOMALLEY.

THIS IS ABSOLUTELY UNCOOKED.

YES, I'LL GIVE IT TO YOU TOO.

BUT THIS IS VERY IMPORTANT TO KEEP.

YEAH, THIS IS GOOD TOO, THAT'S WHAT MAKES THE SAUCE, YOU KNOW, THE BODY.

SO WE PUT ALL THAT IN THERE.

I HAVE MORE TOMALLEY HERE.

LOOK AT THAT, THAT'S BEAUTIFUL.

THAT WILL GO IN THERE.

THE STOMACH DOESN'T MATTER REALLY.

WHAT I'M GOING TO DO IS TO KEEP THAT FOR THE DECORATION, RIGHT?

THAT'S WHAT I USE.

WELL, I LIKE TO USE, TO USE THESE LITTLE SCISSORS.

OH, YOU COME ALL EQUIPPED HERE.

I MEAN, YOU'VE GOT.

I CERTAINLY DO.

I'LL SERVE THESE WHEN WE'RE EATING WHOLE LOBSTERS, I'LL SERVE SCISSORS WITH THEM TOO.

THAT PIECE SHOULD COME OUT, YOU KNOW, IN ONE PIECE LIKE THIS.

AND WE SAVE THE, THE REASON WE'RE DOING IT OVER HERE IS TO SAVE ALL OF THE JUICES.

YES, ALL THE JUICE, BUT THE BIG CLAW LIKE THE END HERE, IT'S NOT THAT GOOD FOR THE SAUCE YOU KNOW, SO I'LL DISCARD THIS.

YOU WANT SOME WITH A LITTLE BIT OF MEAT IN IT.

BUT ALL THE WHITE STUFF YOU KNOW, IT'S LIKE YOUR, LIKE GELATIN HERE.

IT'S LIKE THE ALBUMIN WHICH, WHICH SETS, LET'S PUT IT IN THERE.

YOU WANT THAT STUFF IN THERE TOO.

LET'S SAVE EVERYTHING.

ALL RIGHT.

BECAUSE THAT WILL BE ALL FOR OUR SAUCE.

OKAY.

I THINK THE WONDERFUL THING ABOUT THE LOBSTER IS YOU'RE GONNA REALLY EAT EVERYTHING.

YES, WELL ALMOST.

YEAH ALL, EXCEPT FOR THE SHELL.

YOU EAT A LOT OF LOBSTER IN SUMMER?

OH, LOTS.

WHEN WE, WE GO UP TO MAINE, WE JUST SPREAD NEWSPAPERS ON THE TABLE AND JUST EAT LOBSTERS THAT WAY.

AND I'M GONNA DO A NICE PIECE OF TAIL HERE.

OKAY.

I'M SURE YOU WILL ENJOY.

THAT'S GOOD, YEAH, HERE I HAVE ANOTHER PIECE, I THINK WE HAVE ALL OUR MEAT HERE.

SO... NOW, NOW, DO YOU WANT TO SEE IF THEY IS ANY VEIN IN THERE?

YES, I THINK WE SHOULD.

SO, IF YOU JUST CUT IT A LITTLE BIT LIKE THIS, WE CAN SEE, THIS ONE IS PRETTY CLEAN.

MAYBE WE'LL REMOVE THAT PIECE.

WE CAN LEAVE THE TAIL WHOLE.

YEAH, WELL I THINK LET'S LEAVE IT WHOLE.

OKAY, WE'LL TRY THAT ONE.

WE DON'T WANT ANY INTESTINAL STUFF IN OUR STEW DO WE?

WELL, PREFERABLY NOT.

YOU SEE, YEAH, THE PIECE AND THEN I HAVE A BOWL OF WATER HERE.

IF WE HAVE SOME WE CAN RINSE IT IN THERE, YEAH.

YEAH, THAT ONE NEEDS TO BE RINSED A LITTLE BIT.

WHO KNOWS WHAT THAT BLACK STUFF IS.

WELL, IT'S DIGESTIVE PROTEIN, YOU KNOW, IT'S NOT BAD.

WELL, IT DOESN'T LOOK NICE.

DOESN'T LOOK TOO NICE.

SOMETIMES IT'S SANDY, THAT'S THE PROBLEM.

OKAY, SO WE WASHED THAT ONE AND NOW WE'RE READY TO CONTINUE THE SAUCE.

YOU KNOW, I HAVE A WET TOWEL HERE AND THIS IS THE TECHNIQUE, YOU KEEP IT LIKE THAT MOIST AND THEN WE PUT IT IN THE OVEN.

I THINK THAT'S AN AWFULLY GOOD IDEA.

YEAH, AND THE HEAT GOES RIGHT THROUGH VERY GENTLY AND IT DOESN'T TOUGHEN THE MEAT, OTHERWISE IT CAN BE QUITE RUBBERY YOU KNOW.

IT JUST KIND OF STEAMS IT, VERY GOOD IDEA.

AND YOU WERE GOING TO SEE IF THERE WAS ANY JUICE IN THERE, WE WERE GOING TO TASTE IT.

YEAH, WE'RE GOING TO USE ALL OF THE JUICE HERE.

SOME OF THE JUICE FROM THE COOKING YOU KNOW, THAT WE KEEP.

AND I'M STRAINING THE TOMALLEY AND THEN I'M GONNA, I WAS GONNA PUT SOME BUTTER IN HERE TOO.

THAT'S GOOD.

I'M STRAINING IT BECAUSE SOMETIMES THERE'S, THERE'S BITS OF BONE IN.

BECAUSE ALL OF THAT IS GOING TO GO IN THE SAUCE, RIGHT?

THAT'S GOING TO BE GOOD.

OKAY.

A LITTLE BIT THERE, WE DON'T WANT TO MISS ANY OF IT.

AND WE'VE GOT EVEN MORE JUICE HERE.

AND THEN I THINK, YOU KNOW, WE DID THIS SOME MONTHS AGO TOGETHER, I THINK WE HAVE TO TASTE THIS.

RIGHT.

AND MAKE SURE IT ISN'T TOO.

WHY WE NEVER FIGURED OUT WHAT IT WAS THAT MADE IT SO SALTY.

WELL WE'RE NOT GOING TO PUT ANY SALT IN THE RECIPE, JUST THE FLAVORING IN THERE.

YOU SEE, THAT'S FAIRLY SALTY, BUT NOT TOO MUCH.

NOT MUCH, NO.

IT'S DELICIOUS THOUGH.

FIRST, WE'RE GOING TO SAUTE SOME VEGETABLES IN THERE FOR, TO MAKE THE SAUCE WITH THIS, RIGHT?

I'M GONNA HAVE SOME CELERY, MAYBE ONE RIB OR TWO.

AND SOME GARLIC, A LOT OF GARLIC, SOME ONION.

CAN YOU PEEL A CARROT FOR ME?

I'LL DO YOU A CARROT.

I'M GONNA CUT IT VERY, IN WHAT WE CALL A LITTLE MIREPOIX.

IS THIS TO BE A FINE MIREPOIX OR... NO, NOT TOO FINE, IT DOESN'T MATTER BECAUSE WE'RE GOING TO STRAIN IT.

THEN I WON'T BE TOO CAREFUL.

I'D WANT LIKE CLOSE TO A CUP AND A HALF OF ONION.

THOSE ARE WHITE ONIONS, THEY ARE VERY NICE AND TENDER, YOU KNOW.

AND I'LL PUT A BIT OF OLIVE OIL IN THERE.

AND THE CELERY.

SO FIRST WE SAUTE THE VEGETABLES FOR A WHILE, THEN WE PUT THE CARCASS OF THE LOBSTER IN IT.

THEN WE'RE GOING TO FLAME IT IN COGNAC, ARE WE NOT?

YES, YES, EXACTLY.

WE'RE GOING TO PUT SOME COGNAC, SOME WHITE WINE.

EVERYTHING WHICH IS GOOD FOR YOU.

YOU WANT TO PUT IT IN THERE.

GOOD.

NOTHING LIKE COOKING WITH TWO PEOPLE, IT'S MUCH NICER I THINK.

YES, WELL, IT'S MORE FUN TOO.

I'M GONNA LEAVE THE GARLIC WHOLE AND I'M GONNA SEPARATE THE CLOVES AND I'LL LEAVE THE CLOVE WHOLE.

JUST BREAK IT.

KEEP THE SKIN ON.

YEAH, WE KEEP THE WHOLE THING ON.

THAT GIVES IT SOME FLAVOR TOO, DOESN'T IT?

FLAVOR TOO, WE'RE GOING TO STRAIN IT ANYWAY.

SOME PEOPLE ARE VERY FUSSY ABOUT TAKING OUT THE SO-CALLED "GERM".

DO YOU BOTHER WITH THAT?

NO, NO, NO, ACTUALLY I THINK THAT THE GREEN THING.

THE "GERM" IS ACTUALLY THE MOST TENDER PART OF IT WHEN IT COMES.

WELL, SOME PEOPLE ARE VERY CAREFUL TO REMOVE THAT.

I KNOW.

SO, THIS HAS TO COOK FOR A COUPLE OF MINUTES NOW TO BROWN BEFORE WE PUT THAT IN.

FINE.

I THINK IT'S COOKED ENOUGH NOW.

WE PUT OUR SHELL.

AND YOU KNOW, WHAT I WANT TO DO?

I'LL PUT THEM THIS WAY.

I DON'T REALLY WANT TO PUT ANY LIQUID FROM THE BOTTOM HERE.

I WANT TO KEEP THE LIQUID WITH THE REST OF THE LIQUID WE HAVE, BECAUSE I WANT THIS TO START BROWNING A LITTLE BIT ON SHELL.

SO WE CAN FLAMBE IT, YOU KNOW.

SO IT'LL HAVE TO COOK FOR A COUPLE OF MINUTES.

I THINK IT'S ROASTED ENOUGH, RIGHT?

THAT SMELLS GOOD.

SO WE'RE GOING TO FLAMBE IT A BIT.

GOOD.

KEEP THE LIQUID HERE.

SOME PEOPLE THINK THAT ISN'T NECESSARY, BUT I THINK IT'S FUN.

IT'S FUN.

IT'S FUN.

IT'S MORE NECESSARY WHEN WE HAVE PIECES OF MEAT BECAUSE IT SEARS, HERE IT'S ONLY BONES.

I'M PUTTING A CUP OF WHITE WINE HERE.

DRY WHITE WINE.

WE CAN PUT THE JUICE OF THE LOBSTER.

THIS IS LOVELY JUICE.

AND THE TOMATO.

AH, A BIT OF TOMATO JUICE ALSO.

YOU WANT A FRESH ONE?

I CAN RINSE THIS OUT IN THERE.

SO WE CREATE THE SAUCE, I HAVE A COUPLE OF BAY LEAF.

ABOUT TWO TEASPOONS OF PAPRIKA.

WE WANT A LITTLE BIT OF FENNEL SEED.

YES FENNEL, THAT'S A NICE MEDITERRANEAN TASTE.

AND A LITTLE BIT OF HOT PEPPER, THE CAYENNE.

YOU HAVE TO BE CAREFUL, IT'S VERY HOT.

REMEMBER WE DON'T PUT ANY SALT IN THERE.

NO.

AND SOME HERBES DE PROVENCE, A MIXTURE OF HERBES DE PROVENCE.

AND I THINK WE BASICALLY HAVE ALL OF THE LIQUID, THIS IS GOING TO COOK FOR LIKE 20, 30 MINUTES UNTIL LIKE, THAT WE STRAIN IT, WE NEED LIKE A CUP AND A HALF OF SAUCE.

THAT'S GOING TO BE DELICIOUS.

YOU THINK IT'S COOKED ENOUGH.

IT HAS SUCH A WONDERFUL SMELL.

WHAT I WANT TO DO FIRST IS REALLY, TO POUR THAT INTO A LARGE COLANDER.

IF YOU POUR IT DIRECTLY INTO A FINE STRAINER, IT'S DIFFICULT TO DO IT SO THIS WAY I CAN SHAKE IT A LITTLE BIT TO GET MOST OF MY LIQUID.

BECAUSE WE NEED LIKE, ABOUT A CUP AND A HALF.

I CAN PUT THAT IN THERE AND AS YOU MENTIONED BEFORE WE COULD PUT MORE WATER ON TOP OF THIS.

OH DEFINITELY, BECAUSE THAT'S TERRIBLY STRONG.

THEN WE'LL PUT IT FINER HERE.

THAT'S GOING TO BE THE FINISHING OF THE SAUCE.

WE'LL STRAIN IT BY... WHAT I'M GOING TO DO HERE, I HAVE ABOUT TWO CUPS OF SAUCE, I'M GOING TO REDUCE IT TO LIKE A CUP AND A HALF AND SO I'M GOING TO REDUCE THAT IN THE BACK HERE.

ONE IMPORTANT PART OF THE LOBSTER WE DIDN'T COVER IS THE TOMALLEY AND THE ROE.

THIS HAPPENS TO BE A FEMALE LOBSTER, THIS IS THE TOMALLEY, THAT'S THAT GREEN, GREEN STUFF, IT'S BLACK WHEN THE LOBSTER'S RAW AND THEN YOU HAVE THE ROE WHICH IS THIS BEAUTIFUL PINK DOWN HERE.

ALL OF THIS IS EDIBLE AND DELICIOUS AND WHAT I LIKE TO DO IS I TAKE SOMETIMES THE ROE AND SOMETIMES NOT, AND PUSH IT THROUGH A SIEVE AND THEN MIX IT WITH MAYONNAISE AND IT'S PARTICULARLY GOOD SERVED WITH COLD LOBSTER.

HERE IT IS, I PUT IT ALL IN THE INSIDE HERE AND I'VE LEFT THE PINK ROE OUT SO THAT YOU COULD SEE IT.

IT'S JUST DELICIOUS.

SO THIS IS GOING TO REDUCE TO A CUP AND A HALF.

AND NOW I'M GOING TO BUTTER THE MOLD FOR THE SOUFFLE, I USE A SPRING MOLD.

YOU WANT TO BUTTER IT ENOUGH BECAUSE WE WANT TO UNMOLD IT.

SO YOU WANT TO HAVE A NICE COATING OF BUTTER.

THAT'S TERRIBLY IMPORTANT.

YES IT IS.

IF IT STICKS THEN YOU HAVE PROBLEM.

YOU'D HAVE TO EAT IT OUT OF THE MOLD.

WELL, WE'RE GOING TO UNDO IT TOGETHER SO IF IT'S STICKY I'LL GIVE IT TO YOU TO DO.

SO, I HAVE A BIT OF BREAD CRUMB HERE AND SOME PAPRIKA AND A TABLESPOON OF PARMESAN CHEESE.

SO WE DO THAT MIXTURE TO COAT.

THIS IS GOING TO BE A CHEESE SOUFFLE.

A CLASSIC CHEESE SOUFFLE.

EXACTLY, AND WE PUT THAT RIGHT ON TOP OF, YOU KNOW, WITH THE LOBSTER.

THAT'S A VERY GOOD IDEA I THINK OF PUTTING THE CAYENNE AND THE CHEESE IN.

IF THERE'S A BIT OF EXTRA ONE, YOU KNOW, I CAN TAKE IT OUT, BUT THAT'S IT.

SO THE THING IS READY NOW.

SO WE MOVE TO THE WHITE SAUCE, RIGHT?

I'M GOING TO HAVE TWO TABLESPOONS OF BUTTER IN HERE AND WE'RE GOING TO HAVE THREE TABLESPOONS OF FLOUR BECAUSE WE WANT A VERY, VERY THICK SAUCE DON'T WE, A SOUFFLE TYPE BECHAMEL AND WE GET THAT MELTED.

THIS IS THE CLASSIC "BECHAMEL".

THE CLASSIC SOUFFLE BASE.

WE'RE GOING TO MAKE A CLASSIC CHEESE SOUFFLE, WHICH IS SORT OF THE MOTHER OF ALL SOUFFLES, ISN'T IT?

THE MOTHER OF ALL SOUFFLES, YES.

THAT'S TWO TABLESPOONS, AS ONE HEAPING TABLESPOON IS.

AND THEN ONE PLAIN ONE.

AND THEN YOU HAVE TO STAND OVER IT UNTIL THE BUTTER AND FLOUR FOAM TOGETHER, DO YOU NOT?

YES.

I THINK SOME PEOPLE DON'T COOK THE BUTTER AND FLOUR, I'M GOING TO PUT A TINY BIT MORE BUTTER BECAUSE YOU WANT TO LOOSEN IT UP A LITTLE BIT.

BUT IF YOU DON'T REALLY GET THE, GET THE BUTTER AND FLOUR COOKED, YOU'RE GOING TO HAVE A PASTY FLOURY SAUCE.

NOW I HAVE HOT MILK HERE AND I'M GOING TO LET IT COOL OFF JUST A TINY BIT.

YOU'RE GOING TO COMBINE IT.

I'M GOING TO PUT ALL OF THAT IN AT ONCE AND STIR VIGOROUSLY.

I'M GOING TO DO THE EGGS IN A COPPER BOWL HERE.

TO SEPARATE THE EGGS, ACTUALLY WHAT I DO, I JUST BREAK THEM DIRECTLY INTO THE COPPER BOWL AND GET THE EGG YOLK OUT.

I'VE SEPARATED IT COMPLETELY SO THAT IT'S NICE AND CLEAN.

PUT IT RIGHT INTO MY SAUCE.

OH, YOU WANT IT DIRECTLY IN THERE.

SO THAT'S ONE, TWO.

THAT'S A WONDERFUL SYSTEM.

BECAUSE THERE'S NO WHITE IN IT AT ALL.

RIGHT, WELL WHAT HAPPENS IS PEOPLE LOSE TOO MUCH EGG WHITE WHICH STAY IN THE SHELL OF THE EGG, DID I GET, YES, I HAVE THREE.

YEAH, YOU HAVE THREE.

YES, SO I HAVE TWO EXTRA ONES.

THERE, YOUR BASE IS ALL READY.

AND NOW THE BASE IS READY.

I'M GOING TO START BEATING THE EGG WHITE.

I USE A COPPER BOWL BECAUSE THE ACID, IT KIND OF STABILIZES THE EGG WHITES.

IT'S REALLY NOT MUCH MORE THAN A MINUTE BY HAND.

AND IT'S VERY GOOD FOR THE MUSCLES OF YOUR ARMS.

YEAH, SOME PEOPLE JOG, SOME PLAY TENNIS, I BEAT EGG WHITES, SO THIS IS BASICALLY READY.

ONCE I FEEL IT HOLDS A NICE, YOU KNOW, A NICE TEXTURE LIKE THIS, I CAN GIVE YOU SOME, IN THERE YOU CAN MIX IT.

AND I WILL TIGHTEN THE REST OF THE WHITES TO MAKE THEM VERY THICK.

AND THIS IS TO LIGHTEN THE SOUFFLE WITH THIS.

TO LIGHTEN THE SOUFFLE AND SHOULD GIVE IT... SO THAT YOU WON'T DEFLATE THE WHITES.

AND THEN YOU GIVE ME THE WHOLE THING BACK, RIGHT?

HERE IS A SPATULA.

YOU WANT TO DO IT?

HERE.

GREAT.

THANK YOU.

SO THERE I START FOLDING IT GENTLY AND YOU WANT TO PUT SOME CHEESE IN IT FOR ME.

WE PUT SOME SWISS CHEESE, ABOUT HALF A CUP TO THREE QUARTERS OF A CUP.

AND IT'S IMPORTANT TO PUT THE CHEESE IN NOW, ISN'T IT.

YEAH, IF YOU PUT IT IN, IN THE BECHAMEL, IT TENDS TO, SORT OF GETS STRINGY.

IT GETS STRINGY, YES.

AND THEN WE WANT TO FILL THAT UP OF COURSE.

OKAY, HERE WE ARE HERE.

THAT LOOKS LOVELY AND LIGHT.

NOW HOW LONG IS IT GOING TO COOK?

THIS COOKS I GUESS ABOUT THIRTY MINUTES, YOU KNOW.

AND WE CAN EVEN PUT A LITTLE BIT OF PARMESAN CHEESE ON TOP, IF YOU WANT.

THAT'S SWISS AND THAT'S PARMESAN, BUT I MEAN EITHER ONE YOU KNOW.

SOME SWISS, I LUMPED IT UP A LITTLE BIT THERE.

SO NOW I'LL PUT THAT IN THE OVEN, 30 - 35 MINUTES AND WE'RE READY TO EAT.

WHAT'S THE TEMPERATURE OF THE OVEN.

375 DEGREES.

NOW, I THINK THE SAUCE HAS REDUCED NOW TO LIKE A CUP AND A HALF.

BUT I WANT TO THICKEN IT SLIGHTLY SO I PUT A LITTLE BIT OF POTATO STARCH.

I LIKE A TABLESPOON OF WATER, YOU KNOW.

A LITTLE BIT OF IT HERE, AND JUST PUT IT AT THE LAST MOMENT.

AS YOU KNOW, AS SOON AS THIS TOUCH IT'S GOING TO THICKEN ON CONTACT, SO I DON'T WANT TO PUT TOO MUCH.

MAYBE A BIT MORE, WHAT DO YOU THINK?

DO YOU BOIL IT A LITTLE AFTER IT'S GONE IN?

WELL, IT CAN COME TO A BOIL, IT'S FINE.

I DON'T KNOW, COMING HERE.

BUT, THEN I PUT THE CREAM, ABOUT HALF A CUP OF CREAM WILL BE MORE THAN ENOUGH HERE.

SO YOU HAVE A BEAUTIFUL REDDISH/BROWN COLOR.

IT'S LOVELY, AND IT SMELLS SO GOOD.

THAT'S A LOVELY COLOR.

AND A LITTLE TOUCH OF COGNAC AT THE END.

YOU HAVE A LITTLE BIT OF TARRAGON.

WE PUT THE FRESH TARRAGON IN AT THE END.

AND NOW ALL WE HAVE TO DO IS WAIT FOR THE SOUFFLE, RIGHT?

HOW MUCH LONGER DOES IT HAVE?

ABOUT ANOTHER FIVE, TEN MINUTES.

THAT'S IT, SO WE ARE READY.

OH, I CAN SMELL IT.

ISN'T THAT LOVELY.

HERE WE HAVE OUR CHEESE SOUFFLE AND YOU KNOW WHAT I WANT TO DO, JUST TO PUT THE WHOLE THING ON TOP.

IN FACT, IT'S GOOD, BECAUSE WITH THE BOTTOM OF THAT PAN IF YOU WERE TO DO THAT ON A SILVER TRAY IT'S NOT GOING TO AH... I WANT TO RUN A KNIFE A LITTLE BIT OUTSIDE TO BE SURE THAT IT'S UNGLUED.

AND THAT'S WHY YOU BUTTERED IT SO THOROUGHLY.

I BUTTERED IT, AND YOU KNOW, IF IT'S GLUED LIKE MINE IS GLUING A LITTLE BIT HERE, OF COURSE, WHEN YOU PULL IT OUT AND THAT MAKE IT DEFLATE.

BUT YOU KNOW, THE TYPE OF SOUFFLE THAT WE'RE DOING A CHEESE SOUFFLE LIKE THIS IS NOT THAT DELICATE, THAT IT IS NOT USUALLY SERVED LIKE A STRAWBERRY OR RASPBERRY SOUFFLE OR WHATEVER.

OH, WHERE IS THE OPENING?

RIGHT THERE.

AND WE OPEN THIS HERE.

IT'S STILL GLUED A LITTLE BIT HERE.

WE ALWAYS NEED A BIT OF SUSPENSE WHEN WE DO SOUFFLE.

I LIKE THE IDEA OF IT STANDING ALL BY ITSELF.

WE'RE GOING TO PUT THE LOBSTER AROUND.

PUT THE LOBSTER AROUND.

YES.

WE PUT FOUR TAILS.

THAT'S IT.

WELL THIS IS GOING TO BE FOR A MAIN COURSE.

RIGHT, AND WE PUT THE CLAWS, I MUST SAY THESE CLAWS ARE LOVELY.

BEAUTIFUL.

AND IF YOU HAVE BOTH PINCERS THERE.

IT MAKES A BEAUTIFUL KIND OF PRESENTATION DISH.

OH, IT CERTAINLY DOES.

NOW, SPREAD THE SAUCE.

WE HAVE THAT GREEN SAUCE, BUT I THINK WE'LL PASS THAT SEPARATELY.

YEAH, THAT'S A GOOD IDEA.

BECAUSE I DON'T THINK THE COLOR WOULD BE VERY GOOD ON THIS, BUT THE TASTE IS AWFULLY GOOD.

THE TASTE IS TERRIFIC AND SOME PEOPLE ALWAYS WANT TO HURRY UP.

NOW MAYBE WE CAN DECORATE THAT WITH THE BODY OF OUR LOBSTER IF WE WANT TO BE REAL FANTASY, YOU KNOW.

I THINK THAT'S WONDERFUL.

AND THE TAIL LIKE THIS.

IT TELLS THE WHOLE STORY.

AND EVEN I HAVE HERE, YOU KNOW, ONE OF THOSE LITTLE LEGS AND YOU CAN PUT A TOOTHPICK IN BETWEEN.

AND A PIECE OF THE TAIL, NEAR THE END OF THE TAIL HERE TO DO LIKE A TYPE OF BUTTERFLY.

AND A PIECE OF THE ANTENNA, SO WE HAVE A DRAGONFLY OR PTERODACTYL.

THAT MAKES A VERY NICE DECORATION.

AND MAYBE A COUPLE OF CHIVES, YOU KNOW, JUST FOR COLOR AROUND.

THAT'S LOVELY.

AND LOOK AT THAT.

I THINK WE WORK HARD FOR THIS.

WE DESERVE A GLASS OF CHAMPAGNE, RIGHT?

I THINK SO TOO.

THAT'S LOVELY.

SO, IT WILL BE SERVED AT THE TABLE.

YEAH, SERVED AT THE TABLE IN THE OLD, YOU KNOW, FRENCH OR ENGLISH STYLE.

SERVICE A LA BOURGEOISE, YOU KNOW?

WHICH I LIKE.

WELL... HERE WE ARE.

BON APPETIT.

BON APPETIT.

CERTAINLY THE BEST WAY TO PREPARE A MEAL IS TO BE IN THE KITCHEN WITH FRIENDS, PARTICULARLY WITH MY FRIEND JACQUES PEPIN.

THIS IS JULIA CHILD FOR COOKING WITH MASTER CHEFS.

BON APPETIT.

Julia Child: Bon Appétit