Video transcript: In the Kitchen With: Kristen Kish

[gentle music]


Being here at Sundance and Park City for my first time, I chose the lobster with brioche sauce, because it implants me right into this festival as a New Englander. And that's something I'm very proud of.


This is Kristen Kish. Give her a round of applause you guys.



Thank you. So basically you take your lobster tail and you put it directly into hot water. And then we start with our claws. And you just rip those off. The act of storytelling crosses the entire board in any industry. Obviously in movies here at Sundance. Through food, through art, through song. We can watch amazing films here. We are invested as a viewer.And I like to do that with my food. I want you to feel invested in who I am. And I want you to feel the same way that I feel serving you. For our bun portion. It's basically a homemade brioche dough. So you can use store bought bread if you don't wanna make homemade brioche. But essentially you start with this dough. Add a few cubes of butter. And we just add our dough in. And at this point, you're browning it, so basically, you just cook this low and stir and it starts to sizzle. I think it's less about ingredients inspiring my work. It's more about people, place, experience that I draw the most inspiration from. The other part of what a lobster roll is is you have the celery. Anybody peel their celery? It changes your life, right?


How do you peel the celery?


I will show you. These are called speed peelers. And in the restaurant industry, this is the second most stolen item amongst cooks. You just go right down, just like you peel a carrot. Then you have that. And now we're gonna add milk and/or cream. Let it simmer. You let it steep that brioche, crispy brioche, toasty flavor, is really going to perfume your dairy. And so once this simmers for about 20 minutes, kind of mash it up with a fork or a potato masher, whatever you have. And then you strain it through a shin wah. And you end up with this really beautiful brioche sauce. So once your butter starts to melt, we're gonna add fresh thyme. And because we have truffles going on top of the lobster, we'll add some to perfume this butter as well.

And then you take your lobster meat, and you kind of just let it slowly poach in this butter now perfumed with thyme and truffles.


Do you ever use oil as an alternative to butter?


Yes, I do use oil a lot. When you do high heat searing, you want the oil because butter burns at about 350. An oil can get up to about 480 before it starts to burn. And then also, because again, the lobster roll feel, we want that butter flavor, which is really quite beautiful. You know through Top Chef, I don't know if anyone watched the season that I was on.

[crowd cheers]

All right. Through Top Chef, that was probably one of those moments where you figure out who you are as the core of a person, as a chef. So this is like when I started becoming myself, that's when my food started to really take shape. The way I like to serve it is, a little bit of sauce on the bottom, and then you have this beautiful lobster over the top. And then you garnish it with your celery salad, that's seasoned with a little bit of olive oil and lemon juice. So gain, getting all these points of a lobster roll and what it means. Throw like Cape Cod potato chips right on the side and you're good to go.

If you can tap into somebody's familiar taste buds, nothing seems unapproachable. And all of a sudden it becomes comforting and homey. Which is I think, a way I wanna feel when I eat.