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@cherofabricio27_: Vayan a mi canal de difusion 🫶🏼#_soydeus #cherofabricio

Fabricio Chero 💙
Fabricio Chero 💙
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Region: PE
Friday 02 February 2024 06:00:34 GMT
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Comments

luu._medinasss
Luu 👸🏻 :
manifiesto uno así 🥺
2025-08-07 19:48:09
30
fernanda_44.3
Fernanda :
Alguno Así Porfaaaa
2025-10-09 15:17:08
3
crixxx_17
Cristian🕸️ :
1 y mando ejemplo
2025-10-23 03:26:02
0
user_no_disponible140
️ :
seria muy zapado mandárselo?
2025-10-23 01:20:37
0
ifeergg7
Iferg :
@Josue de stephani 💘
2024-05-23 21:38:15
4
cz...10
️👑𝑳𝐮ઽꪱⲁ𝖓𝒐°”👑 :
Emmm qqqqq
2025-09-09 01:04:04
1
fernxnda130
Fernxnda :
alguna nna
2025-08-25 21:51:55
1
alex.correa723
Alex Correa :
@Aylennnng3
2024-02-06 04:19:45
1
estvbannnnnnnnnnnnnnn
estvbannnnnnnn :
Korta yera
2024-03-02 22:07:57
0
tualarako2
•♫•♬• 𝑫𝒂𝒏𝒊 •♬•♫ 😈 :
@jh
2025-08-13 19:04:26
0
gerocanno
grro :
daleeee 😍k😍
2025-08-19 22:22:41
1
3letra_kheeeee
🐓 :
seeee
2024-02-08 19:24:31
2
randy.jimnez75
Randy Jiménez :
alguna?
2025-09-16 14:41:08
1
enzoferreira6969
👤... :
GOLAZOOOOO ME LEVANTO Y ME VOY TIENEN QUE CERRAR EL ESTADIO CON ESTE GOLAZO SIMPLEMENTE INCREÍBLE
2024-02-09 16:47:51
264
alanrdz154
Alanrdz1 :
at your net
2024-03-02 16:28:41
0
soyeseese8
SoyeseEse :
y q eh dios
2025-08-22 04:57:08
2
joaquin_77._
jxaquin_xzy :
seee😍😍😍😍
2024-03-02 23:04:06
0
luchomrtz_
mrtz🚀 :
korta
2024-02-06 18:55:52
154
the_jadpiew
oficial JADPIEW :
he si para que mentir
2024-05-17 15:30:29
0
_luccas_12
Lucas :
apa
2024-02-07 17:07:38
2
facundogue04
facundogue04 :
cortinaaaa
2024-02-08 02:29:35
3
23.romman
🏴‍☠️!. :
ueepa
2024-02-07 09:36:38
4
espina_alejandroo
espina_alejandroo :
Cortita y al pie (o a la cara🤣)
2024-08-08 05:00:16
2
bre_nda037
👑~vicky~👑 :
apa la papa🤣🤣🤣🤣🤌🏻
2024-02-09 01:16:28
4
To see more videos from user @cherofabricio27_, please go to the Tikwm homepage.

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Lobster Mac & Cheese. I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment of awe. This dish was inspired by that memory, so thank you Gordon. To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole. For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth. Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later. I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step. I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. 

Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor. It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.
Lobster Mac & Cheese. I remember being completely fascinated the first time I saw Gordon Ramsay deshell a whole lobster down to its legs. Every time I think about lobster, I go right back to that moment of awe. This dish was inspired by that memory, so thank you Gordon. To start, I quickly put the live lobster out, then dropped it into boiling water for a few minutes before shocking it in an ice bath to stop the cooking. I separated each part and carefully deshelled them, trying to keep every piece whole. For the mac and cheese, I began by making a lobster broth. I sautéed the shells with shallots, garlic, thyme, and a bit of tomato paste, then poured in chicken stock and let it simmer for 30 to 45 minutes until it turned into a rich, fragrant lobster broth. Once strained, I made lobster butter using a few spoonfuls of the broth whisked with butter, shichimi togarashi for a spicy kick, and a squeeze of lemon. I set that aside for later. I used the remaining broth as a base for the cheese sauce, mixing heavy cream, half and half, and black pepper. I grated cheddar, parmesan, and fontina and stirred until melted. Normally I would blend the sauce for a silky finish, but I skipped that this time. Big mistake, don’t skip that step. I folded in al dente cavatappi, keeping it a little on the saucy side since it thickens up after baking. Into a dish it went, topped with more parmesan, then under the broiler until golden brown. 

Finally, I assembled the lobster on top, brushed it with the lobster butter, then put the head shell to give it that wow factor. It tasted incredible and looked unreal, but I found a few things I’d improve. The lobster flavor didn’t shine as much as I wanted. Next time I’d throw in prawn heads for a deeper broth, use more stock and less milk, swap out the cheddar for a milder cheese, blend the sauce until smooth, and finish with browned panko crumbs. I actually added the panko crumbs after filming and it instantly leveled it up. With those tweaks, this would be perfect.

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