Disney+ has been dishing out a lot of classic recipes from The Simpsons, but this time they went a little too far and have showed how you can cook the beloved Pinchy.
Disney+ has been gifting us with many, many recipes from The Simpsons that we’ve been keen to try over the years. First, they showed us how to make the decadent moon waffles from Homer. Next up, it was Principal Skinner’s classic steamed hams. Then, we got a taste of good ol’ Maggagie’s birthday cake.
Now, they’ve taken things a bit too far with recipes from The Simpsons, and have shown us how to cook up Homer’s beloved pet lobster, Pinchy with celeb chef Manu Feildel.
Yes, yes, Homer originally bought Pinchy to fatten him up as he realised how much profit there is in the lobster business, but after caring for him, Homer becomes all too attached and decides to keep Pinchy as a pet.
Well, as Homer is known for his less-than-brilliant ways, he decides to give Pinchy a warm bath to help him relax, which (obviously) ends up cooking the poor crustacean.
Ultimately, Homer then decides to eat Pinchy “because Pinchy would’ve wanted it this way” and collectively sobs the entire way through dinner.
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If you’re keen to have a sad meal, then you can serve up your very own Pinchy by following the latest recipe from Disney+.
Check out the latest recipe from The Simpsons:
View this post on InstagramThe delicacies keep coming! Now you can cook along with @manufeildelofficial for dinner tonight?
Cooking Pinchy
Ingredients:
- 2 x approx 700g lobster
- 1 small handful of rock salt
- 1 tbsp black peppercorns
- 1 leek
- 1 fennel bulb tups
- 1 stick of celery
- 12 springs of thyme
- 3 bay leaves
- 50g butter
- 30ml olive oil
- 1 garlic clove (crushed)
- 2 bunches of green asparagus
- 1 bunch of chervil
- 250g diced unsalted butter
- 150ml white whie
- 50ml white wine vinegar
- 100g golden shallots
- 50ml pouring cream
- lobster corals
- salt & pepper
- 1 flat wooden spoon
- butcher twine
Method:
- Place a large pot of water on high heat, add in the rock salt, fennel tops, peppercorns, bay leaves, and a bouquet garni of leeks, celery, and half the thyme. Bring them to boil.
- In the meantime, prep the lobster by pulling tails away from the heads, cut the heads in half and scoop the orange coral out and reserve for the sauce. Also reserve the lobster heads in the freezer for a later use.
- Place each of the lobster tails on either side of a flat wooden spoon and tie them well with the help of butcher’s twine, so the tails stay flat while cooking.
- Plunge the tails into the boiling stock and cook for 2 minutes, set aside.
- For the sauce, combine the chopped shallots, white wine, and vinegar in a saucepan and place the saucepan on high heat, bring to boil, and then reduce to simmer and cook until all the liquid is almost all evaporated.
- Then add the cream, bring to boil then reduce the heat to very low, then whisk in the butter bit by bit until all melted and emulsified, finally whisk in the lobster coral and then pass it through a fine rectify the seasoning with salt & pepper, keep warm.
- Clean and tie the asparagus in a tidy bunch with the help of the butcher’s twine and blanch them into salted boiling water, cook them for a couple of minutes, then refresh into ice water and stop the cooking process. Set aside.
- Back to the lobster tails, cut them into ‘medallions’ running your knife underneath, on the soft part, between each rings.
- Now, place a frying pan onto a medium/high heat, drizzle some olive oil, throw in the garlic and the rest of the thyme, then add the lobster medallions on the flesh side, with a knob of butter, turn the medallions on the other side after a minute or so until slightly caramelised and keep on basting the butter over the lobster for another minute or so. Cut the asparagus tips and add them to the lobster pan just to reheat for a few seconds.
- To plate, place the lobster medallions on a plate, followed by a few asparagus tips, drizzled with a generous amount of sauce and finish with a few springs of chervil.
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