All language subtitles for MasterChef.US.S07E06.Gordon.Ramsay.Masterclass.HDTV.x264-W4F

Previously on MasterChef...

You are making us pie.

- In a classic desert challenge...
- Looks like an oil slick.

- Ooh, that's bad.
- ...things turn sour for Brittany.

That is undercooked and raw.

You built me up and you've
just kicked me in the nuts.

As her MasterChef journey
came to an end.

Tonight...

Lobster.

Cooking lobster is something you go
to culinary school for.

I'll show you
how it's done.

The top 16 enjoy
a Gordon Ramsay master class.

Watching Gordon
is like watching Mozart play the piano.

As the home cooks' claw
toward victory.

Looks like your lobster's
been in a car crash.

Who will break out
of their shell

and whose MasterChef
dream

- will go up...
- Oh, my God!

in flames?

- Whoo! - Please, all of you
come down here to the front!

- Let's go. - I'm one of the
top 16 home cooks in America.

I never thought being a 23-year-old
server from Illinois

that I would ever
make it this far.

The idea of possibly
opening my own restaurant

in the near future is becoming a real
thing for me.

- What is in that box? - The
challenges that we have done so far,

they get harder,
they get more intense.

I don't know
what to expect anymore.

I just hope it's
something I can handle.

Welcome back
to the MasterChef Kitchen.

We are now down
to our top 16.

- Whoo!
- And, tonight,

we are thrilled
to welcome back

one of the most celebrated
chefs in the culinary world

Mr. Aar�n S�nchez.

You 16 home cooks
are about to face

a skills test.

Even chefs
that are seasoned

and been working
for many, many years

- still have issues
with this test. - What?

For this challenge,
you will all be working

with a protein that can be pretty
daunting for a home cook,

but it's one that chefs
loveto work with.

It is beautiful,
fresh

delicious!

Lobster!

I'm a vegetarian.

Anything that can really
look at me with its eyes

and just seeing
the little legs--

I can't kill it.
I can't cook it.

I might be able to pet it.
That's about it.

There are over
a thousand dollars worth

of lobster alone
in this tank.

Tonight, you will
all be responsible

for extracting every ounce
of lobster meat

from this beauty.

You cannot throw an ounce
of this lobster meat away.

- So, I'll show you
how it's done. - Bring it on!

Lobster's something
we don't make at the firehouse a lot.

It's very expensive--
especially back in New York City.

- Watch carefully.
- Shelling a live lobster is something

- that you go to culinary school for.
- First things first.

So watching
Gordon Ramsay

is definitely
an amazing experience.

Rubber bands off.

Please be careful,

because this one here
is a super-sharp, fast claw.

And this one is to crush.
Do not get your fingers in there.

Okay?
Now, you gotta kill it quickly.

We do this as safe
and as humane as possible.

There's the
cross-line there.

Cross there.
Knife in.

And down through. That is it.

Straight into the water.
Touch of salt.

And that is in there
for two minutes.

We're not cooking it
all the way through,

we're just poaching it

to release the meat
from the shell.

So I'm taking mental notes
in my head right now

like I'm a student
in one of my classes.

I'm memorizing
every step he does

because I'm going
to de-shell this

lobster exactly
how Gordon's doing it.

Now, snap off
the claws.

Get down to the knuckles
and twist and off.

And then from there,
straighten out the tail

and twist.

So you got
all that meat left in there.

Open up the tail
and then just press

the shell very gently--
don't crush it.

Now, once you've gone
two-thirds of the way through

press here
and shake

- and carefully
pull out the tail. - Oh!

Now, claws--
Snap off the knuckles

and then twist
and pull

to get that blade
out there.

Okay? The blade comes out.

We want these
claws intact.

Just gently
pries out that claw.

And then open up
the knuckles.

But, some of you,
stop at that point.

There's more meat in here--
The eight legs

that the majority
of the population forget about.

I am not going
to let these legs go to waste.

You start
from the thin end.

You place that down there
and you literally

- push and roll.
- Wow!

What?

Now, how do you
present that? Let me show you.

You take a tail
and you just

gently slice,
and this helps it flatten out.

That sits
on the board.

Your claws go on
and then your knuckles

and very carefully
the legs.

We're not done.
You take this beautiful head

and pull that off
and open it very carefully

and you take
your scissors and trim your shell.

Now that will
stand up beautifully.

Finally,
you take a little touch

of extra virgin
olive oil

and just
very carefully brush.

- And it gives it a nice sheen.
- Bravo.

- Oh, my God.
- That is how you extract

every ounce
of lobster

from your shell.

Wow.

- Whoo!
- Good, chef!

All right, home cooks.
Now, it's all of your turns.

You guys are gonna have
to takeyourown lobster

out of that tank.

You've got one
shot at this. Please step up.

It's time to choose
your lobsters.

Choose wisely, guys.

You've got
one shot at this.

I definitely have
more to prove

because I'm doing
well in this competition.

I've never
cooked lobster before,

but I'm feeling
confident I can do this.

Ooh. Sorry.

At your stations,
you'll each find a slate for your lobster

just like Gordon's.

You will have 20 minutes

to humanely kill
and poach your lobster

and remove
that lobster meat from the shell

as seamlessly
as Gordon Ramsay did.

The home cooks
that complete this challenge well

will be safe.
Those that we consider to have failed

will immediately face
elimination challenge

where at least
one of you

will be sent home.

- Is everybody ready?
- Yes, chef!

Your 20 minutes...
starts...

- Now!
- Come on. Waste no time. Let's go.

Lobster
is luxurious--

- It's a chef's dream
to work with. - Sorry.

But all of these
talented amateur home cooks tonight

are so used
to buying lobster already done for them.

It's a great
exercise to see

who really gets
that attention to detail.

Do they have
what it takes to do this?

If you could
dispatch a lobster

manipulate all the wonderful meat--
that for me says a lot.

Poaching a lobster and
then taking out of its shell

- is a skill you have to
have to be a great Chef. - Yeah.

It's one that simple
to do if you have the confidence

because the time
is going to go quickly

- and you can't be scared
of this lobster. - No.

- You have to be certain
with your motion. - Absolutely.

In Kentucky,
we obviously do not have live lobster,

so this is not something
I do on a daily basis.

My family thinks
it's awesome

when we go
once or twice a year

to a restaurant that actually serves
live lobster,

so this is definitely
not something

that's
in my wheelhouse.

Back in Venezuela,
we do have lobsters

but lobsters over there
are different.

They don't have claws.

I'm definitely
out of my comfort zone.

I'm trying
to impress the judges

and impress myself
by doing this correctly.

- Ow. -These home cooks
are going to need

to take this lobster
apart while it's still warm.

- Ooh, hot. -The warmer you work,
the better.

- Your fingers need
to move fast... - Absolutely.

...with that warm lobster.

Feelin' really good.
I love lobster.

This is something that I cook all
year round with my family.

I've never taken
it down like this,

but I plan
to make it perfect

when I get
done with it.

I work in fine dining,

so I see lobsters
butchered a lot

at the restaurant I work at, but
I've never physically done it.

Just trying to keep
my finesse

and really make sure
that I am delicate with this lobster.

We are now down
to five minutes remaining.

- Whoo! - Which one
of these cooks

do you think is gonna
master this process

and which one
of these cooks is gonna struggle?

- Shaun looks good.
- Nice.

Shaun came into
this competition with a surf-n-turf.

He wowed Christina and I
and it was incredible.

I think he's
gonna nail it tonight.

Beautiful.

Brandi looks good. She studies
everything we say, do.

- She's watching like a hawk. - The
home cooks I'm concerned about tonight...

Diamond, not moving fast,
not confident. Very unsure of herself.

- Feel like I'm gonna throw up.
- She's not even trying to get it done.

- No. My gosh.
- Andrea, I'm worried about.

She's using scissors
to take the tail meat out.

I don't know about that.

Nathan is really
in no man's land right now.

He is completely frazzled.

Ninety seconds to go!

Those that don't
make it safe

- will face a very tough
elimination. -

Sixty seconds remaining.

Come on, guys!

Twenty seconds to go.
Come on!

Push, guys! Push!

Ten, nine, eight...

Seven, six, five, four

three, two, one...

And stop!
Hands in the air!

You should have all
your lobster meat out of the shell.

- Come on!
- Push!

Five, four

three, two, one...

And stop!
Hands in the air!

Well done!

It's time

to find out
who will sink and who will swim

on up to
the balcony

and remain safe.

- Shaun...
- Yes, chef.

It's absolutely
spot-on.

Immaculate tail.
Poached to perfection.

It's also cut
and trimmed beautifully.

The legs are intact.
The head's great.

That knuckle's fine.
That claw's fine.

- Shaun, you're safe.
- Thank you, chef.

Up to the balcony.

Right now,
I'm on Cloud Nine.

It's a great feeling

to know that I've earned my way up
to the balcony.

I strive to be
the best in everything--

- In my music back home...
- Great.

and especially in my cooking here
in the MasterChef kitchen.

Andrea, how are
you feeling?

- Um, not well.
- Why not?

I'm sorry. I can't talk.

I didn't do as much
as I could.

I was so invested
on getting the tail perfect

that I just neglected
everything else

and, you know,
messed up, chef.

Now, let me
tell you something.

We've been
blown away with your skills.

Just this feisty,
22-year-old, gutsy, hungry young girl.

- What happened to her?
- I let nerves get the best of me

and... that's it.

- Andrea, you're not safe.
- I'm gonna fight for it.

I'm disappointed
in myself.

and this is
the first time in the competition

that I've shown
any sign of weakness.

I really wanted to maintain that respect
that I've earned.

And I just lost it.

- Brandi...
- Yes, chef?

- Have you ever
done this before? - Absolutely not.

We don't have even frozen lobster
at my grocery store.

Have you ever
had a live crab or prawn, shrimp?

We don't have live animals except
chickens and cows and pigs.

Brandi, what happened
to the legs?

I got all the meat
out of the leg

that I had there to roll out,
but the legs were small.

- Brandi Mudd...
- Yes?

You are safe. I can't believe
you've never done that.

There's not a single
claw out of place.

- You really showed us
what you got. - Brilliant.

- Thank you so much. - Brandi, make
your way up to the balcony.

I'm feeling so excited
right now

I feel like I'm proving myself
to the judges.

- Immaculate.
- Juicy.

Most of all now,
I want to prove to myself

that I deserve
to be here.

- Nathan, how are you feeling?
- Not good at all, chef.

- Why not? - I did the best I could
with the time I had

but I freaked out
on this claw

and didn't get it out properly and
didn't have time to do the head

and the knuckles
gave me a lot of trouble.

Nathan,
tell me honestly,

are you going up
to the balcony or staying here?

- I'm staying down here, chef.
- You're right.

Not good enough.

Diamond,
how are you feeling?

I think I've done
a pretty good job.

Especially,
for my first time

and being scared
to touch it.

I'm very proud
of my claws

and my tail came out
beautifully.

Diamond, we all think
that you struggled across this challenge

and you were
not comfortable

taking all that meat
out of the lobster.

That was pretty
obvious.

- But you are safe. You did a great job.
- Oh, my gosh. Thank you.

We've seen amazing vegetarians progress
to the top ten,

top five of this competition,
adapting and adjusting.

- That's what makes a great MasterChef.
- Thank you, chefs.

- I appreciate that.
- Make your way up there.

I am so relieved.

I just overcame one of my
biggest fears-- to kill a lobster.

I've never done that before
and I killed it-- literally.

Now I feel like
I can do anything.

Diana, how are
you feeling?

She's not the prettiest
girl at the ball, but I gotta say

I think I got
a lot of meat out of there.

I tried to highlight
the tail 'cause I know

that's the most
important part.

- I really tried my hardest, chef.
- Sure.

Diana, what's that?
Is that a shell?

- Yeah.
- Little bit.

Part of the claw's
missing

and shell still
on the lobster.

You are definitely not safe.
Stay here.

Um, Katie, you are safe.
Make your way up to the balcony.

- Sweet! - Tanorria, we are amazed.
You're safe.

- Great job.
- Thank you, chefs.

- D'Andre.
- Yes, chef.

Look up and make
your way to the balcony. You're safe.

- Thank you, chef.
- Eric...

It's incomplete.
You're not safe.

- Yes, chef.
- Remain here.

Dan, congratulations.
You are safe.

Thank you, chefs.

- Right. Lisa-Ann.
- Yes.

- How are you feeling?
- I'm feeling okay.

Yeah, well, it looks
like your lobster's been in a car crash.

- What happened?
- I struggled a lot with the claws

but I wanted to get
as much meat out as I possibly can.

- Lisa-Ann, it's a mess.
- I know.

You're staying here.

Alejandro,
how are you feeling?

I'm feeling great, chef.

Just tell me what
that is on the side of your board.

Um...

I'm not quite sure
what part it is, sir.

So you put something
on your board

and you don't
even know what it is?

I didn't show you that,
but you just dumped it on there.

Help me to get
inside your head.

- Why is it on there?
- Uh...

Alejandro, just tell me what that is
on the side of your board.

I'm not quite sure
what part it is, sir.

So you put something on your board
and you don't even know what it is.

- Why is it on there?
- Um...

because it
has edible meat.

- Alejandro...
- Yes, sir.

You have just gone

one step above
my demonstration

and you have
absolutely perfected

how to get
every ounce

of meat from your lobster.

- Congratulations.
- Thank you very much, chef.

One of the best
lobsters of the night.

The legs are intact
and you have excess meat

from the blade
of the claw.

Well done. Make your way
up to the balcony.

Thank you very much.

Wow, good job!

I am feeling very proud
that I followed my instinct.

And I want
the whole world

to know that
I'm a threat

in this competition
and I'm here to win.

To all 11 of you
up there safe,

we are really proud
of what you just achieved.

Incredible. Seriously.

All of you,
give yourselves a big round of applause.

Guys, nice job,
but one of you in particular

really impressed us
with your technique.

The person who really
excelled tonight--

Congratulations...

Alejandro.

- Thank you.
- Not only do you get to skip

this next
elimination challenge

you will also
receive a huge advantage

- in the next team challenge.
Nice job. - Thank you very much.

Now, for those of you
who remain down at your station,

your lobster technique
left a little more to be desired.

Your opportunity
to become the next MasterChef

is seriously
on the line.

One of you is going
home tonight.

All of you, please,
make your way down to the front.

- Let's go.
- Heading into this pressure test

It's definitely rough

but I've been resurrected
time and time again

kind of like Lazarus, except
I don't know how many lives I have left.

For your next challenge,

you'll be taking whatever lobster
you extracted from those shells,

and turn it into
a MasterChef-worthy dish.

Tonight...

you'll be making...

my signature
lobster tortellini

served in a delicious,
fragrant seafood broth.

Out of the five
of us down here,

Lisa-Ann should
definitely nail this test.

She Sicilian. She's made pasta
a million times.

So, I really need to step it up and just
kill this dish.

This is an extremely
difficult skill to pull off.

But, don't worry.
I, personally, will show you what to do.

Watch carefully,
all right, guys?

First off,
fresh pasta.

So, olive oil in. Lightly whisk
at the eggs with a fork.

Make a little well
and then just spread it evenly.

Wanna get it to a nice sort of
crumble mixture.

Now, lightly flour the hands.
Bring it together

and knead immediately.

My hand's going in.

I'm turning
with these fingers

and I'm pushing back.

What we're doing now, is literally
working it to a nice, soft ball.

The important part
is not making the pasta too dry.

Now, once that's rolled,
let rest for 20 minutes.

The longer you relax it,
the finer it will become.

Now, stock,
shells in.

We're gonna get an amazing
lobster flavor out of these shells.

Shallots in,
celery, carrots.

And, then,
aniseed liqueur.

As a pastor's son,

I'm not allowed
to touch alcohol.

So, you're asking me
to touch alcohol for the first time.

- Whoo.
- Flamb�. Don't worry, Nathan.

And you're asking me
to dump it in a pan

and light
that pan on fire

and not call 9-1-1?

I don't know
how I'm gonna do this.

As the alcohol's burned off,
in with your stock

and you let that simmer.

From there,
lobster goes in and then

a nice spoon
of mascarpone cheese.

- Salt, pepper,
fresh lemon juice. - Wow.

Some fine herbs.
Lighten that up with a touch of zest.

Right.
That sits there.

We're making five
tortellinis.

Lightly flour the hands,
and then just roll.

- See the width
of my pasta machine? - Yes.

That's how wide I'm going.
From there, into the machine

and go.

Now, each time you go through,
the pasta's getting thinner.

So, your job now
is to, literally, stretch that pasta out.

How in the world
does Chef Ramsay

turn flour into gold
within minutes

and then
it's paper-thin!

How do you
do that?

This is the thickness
I'm looking for.

And, look, just
aerate it slightly.

Tilt and then fold.

Fold it nicely
so it doesn't all get exposed.

Now, take a cutter--
down, push.

From there,
very carefully, take a little spoon

of mix and then
push out the air.

A half-moon shape--
Open up your finger.

Left-to-right.
Right-to-left. Over and push.

- You wanna see that
beautiful lip on there. - Oh, wow.

And then,
very carefully, into the water.

90 seconds.
Next.

Take your broth
through the flavor.

All the excess lobster
just come out.

And, now, finish
with a fine dice of carrots and celery,

earthen herbs
and then, finally,

bring that
up to boil.

Now, presentation
is crucial.

The round lip of the tortellini
facing the round part of the bowl.

Then, from there,
your sauce.

Just gently
let it hit the spoon. Come in.

A touch of fragrance.

And, then, finally,
beautiful, fresh tendrils.

- And there you go.
- It's beautiful.

There's your beautiful
handmade tortellini of lobster

in a wonderful shellfish broth.

Tonight, my dish
needs to be replicated impeccably.

Okay, you five,
it's time to head back to your stations.

In front of you,
you have everything

that you could
possibly need

to make Gordon's
stunning lobster tortellini.

Elimination
is on the line.

At least one of you
is about to make their last dish

in this kitchen.

You've got 45 minutes
to nail it.

- Is everybody ready?
- Yes, chef.

Your 45 minutes...

starts...

now!

- Come on, guys.
- Come on!

Speed up!

- Let's go!
- I didn't expect

to see 11
safe on the balcony,

I expected at least
half of them down here

in this elimination challenge.

But they all deserve to be down
here because they didn't show us

- the finesse over that lobster poaching
- Yeah.

- and shelling challenge.
- This test right now...

- No question...
- Is much tougher.

- Never done this before.
- Gordon, you made it look simple

but there's a lot of intricacy involved
in the preparation

of that lobster tortellini.

What do you think
are the jeopardy moments

within this dish
and the composition of it?

The pasta is key.
That's the envelope

that seals the flavor
in with that lobster.

If you do not get
that pasta right,

take your apron off
and go home.

- Come on, Eric.
- Too dry, you won't stretch it.

It'll burst. Too wet, it'll jam
in the machine.

Just like
the previous challenge,

you have to be confident
and swift in every move you make.

Just over 35 minutes to go!

All right, Eric.
You ever made fresh pasta before?

I've never made anything like this
for the guys at the firehouse before.

Honestly, we never
really have as much time.

But you know what?
I work great

under pressure
at the firehouse

and we'll work great
under pressure today.

How passionate are you
about this competition, Eric?

Cooking is my
favorite passion.

And that's what
I'm here to show you tonight.

I'm not giving up.

- Good luck.
- Thank you.

Twenty-five minutes to go!

All of you,
speed up!

- Look at the fireman!
- You're in good shape, bro.

I know how to handle
my fire!

- Whoo!
- It'll burn off! Relax!

Oh, my God.
Lisa-Ann hasn't even started her pasta.

- Lisa-Ann!
- I gotta get my pasta going.

Um, I don't know
what to put my eggs in.

Focus, Lisa-Ann!

- All right, Lisa-Ann.
- Chef.

- You okay?
- No, I'm not.

- What's wrong?
- I'm under a lot of pressure right now

and I've gotta
get this right.

But why did you start
with the broth?

- You're Sicilian. Why aren't you making
pasta first? - I need the pasta to sit.

It can't sit if you
haven't made it.

You need to make the pasta
first to give it long enough

to rest so you
can roll it thin.

She just burned
Gordon Ramsay.

Lisa-Ann, you need to make
the pasta first.

She just burned
Gordon Ramsay.

Lisa-Ann just flamb�ed
Gordon Ramsay's eyebrows.

I mean,
I am in disbelief.

This is not happening.

What are you thinking,
Lisa-Ann?

- Are you okay?
- Yes!

Okay.

Lisa-Ann,
get organized

and start prioritizing
and thinking.

- I got it. -
Twenty minutes remaining.

- Are you okay?
- Are my eyebrows gone?

No, you're fantastic.

- Oh, man. I was worried
there for a second. - Seriously.

- Come on!
- Push, guys!

Speed up!

Diana,
is there anything

that you're worried
about doing right now?

I'm just a little
concerned with my pasta.

I have only
made pasta once.

I'm worried
it's a little bit dry.

It's not the only
thing I'm concerned with--

is just being able
to finesse it like Gordon did,

but I'm embarrassed by
what I put on the plate earlier

and I really wanna shine, so I'm not
going to mess this dish up today.

Diana, good luck.

- Young lady, how are you doing?
- It's my first homemade pasta dish,

- So I'm a little nervous.
- You had a disaster earlier on tonight.

- I did, chef.
- "A," I don't like seeing you upset,

but, "B," I think the competition
is getting to you a little bit.

I'm a little frazzled. I'm just
a college student home cook.

- I would never do this. - Those
days are gone. You're a big girl.

- Yes, chef.
- I need you to step up.

- Yes, chef. Thank you, chef.
- Good luck. Let's go.

- It's too dry.
- Stay calm. Stay calm.

No, no, no.

- Nathan!
- Yes, chef?

- How are you lookin'? - I'm trying not
to freak out too much.

- First time making pasta?
- I've made it at home with my mom,

- but not like this.
- Okay.

I've never used
one of these before.

Come on. Come on.
Oh!

It's okay.
Deep breaths.

We've seen you
up against it, Nathan.

Keep yourself going
in that same momentum, okay?

- You can do this.
- Yes, chef.

Ten minutes to go.

Start thinking
about finishing your tortellinis.

- Where's the--?
- This is it. Hands are shaking.

- Panic is setting in.
- From the looks of it, right now

- who's going home?
- I'm really worried about Lisa-Ann.

She's Italian. I thought she was gonna be
a little more authentic

but, tonight, with this challenge,
she's out of her depth.

I really am worried about Nathan.

His whole demeanor
doesn't display confidence right now.

His hands are shaking
and I don't know if he's gonna make it.

- Eric's looking calm, confident,
under control. - Ooh, that's nice.

But it's really gonna come down to
tortellini construction.

Four minutes to go!

Okay, concentrate,
concentrate.

- Come on, guys. - Pick it up.
Pick it up. You know what it is!

- Let's go! - Gonna be a little small,
but you got this.

You need to start thinking

about cooking
these tortellinis.

- The whole thing's
gonna fall apart. - Do not panic!

- You are so close.
- Let's go!

Come on, Nathan!

All right, guys!
Sixty seconds left!

- Good job!
- There you go! There you go!

Pour it over
the spoon!

- Yes!
- There you go!

- Whoo! Let's go, guys!
- Twenty seconds to go!

- There you go, right there!
- You got this!

- There you go, Lisa!
- Pour it!

- Pour it, Lisa!
- That's not good.

You better move, Eric!

- You better move! Move!
- Oil!

- Garnish up!
- Garnish, garnish!

- Speed up.
- Ten, nine

eight, seven, six

five, four, three

two, one, stop!

- Hands in the air!
- Great job! You did it!

You did it!

That was the hardest
thing I've ever done in my life.

Well done!

It's time to see
who's able to keep their place here

in the MasterChef
kitchen.

- First up, Eric.
- I feel like

I haven't really been able to show
my full potential to the judges.

But I'm a firefighter.
I work well under pressure.

When my back's up
against the wall

is when I do
my best work.

So, this is my time
to shine.

So, what size cutter
did you use?

'Cause they look
smaller than mine.

Yes, chef, I used
the wrong size cutter

but at that point,
I was running out of time,

so I didn't have time
to start over.

Wanted to ensure I had something on
the plate that had quality.

Your presentation skills across this
competition, so far, is lacking.

The shape of the tortellini
is all over the place.

I'm gonna be honest,
the actual flavor inside

those tiny tortellini...

- is bloody good.
- Thank you, chef.

Broth needs
a bit more flavor,

but I close my eyes,
I can identify the lobster.

It's fragrant
with a lemon zest

and I love how much mascarpone
youdidn't put in there

'cause it's just
like a sticking agent.

I think you've done
a decent job.

I just want you
to focus on that presentation.

One thing I like about you,
your attitude is impeccable.

You get knocked down,
you bounce back up.

- I learn from my mistakes, chef.
- Thank you.

- Thank you, chef.
- Evening, chef.

The broth is good. I can tell
by the coloration of the broth

that you were able to extract the
best bits of those lobster shells.

I think the anise flavor from
the liqueur is definitely in check.

- It's not overwhelming,
so, good job. - Thank you, chef.

Good job, Eric!
Way to recover!

Whoo!

Next up, Diana,
please, let's go.

I am absolutely elated
with my final product.

It looks very similar
to Gordon's.

I am really excited
to show the judges

that I do have some skills
and I can really wow them.

- Are you happy with that?
- I'm fairly happy with it

for my first time attempt.
I think I did a really good job.

So...

visually,
it looks a mess.

The tortellinis
are burst

There's holes
all over the place. Split, burst, hole.

Look. It's torn.

And, then, look,
inside there

it's just a watery mess.

Visually
it looks a mess.

The tortellinis
are burst,

there's holes
all over the place

and, then, look,
inside there

it's just a watery mess.

There's nothing worse
than a burst tortellini.

Water seeping in, overcooking
the lobster and turning it

into an absolute mess.

Damn. You can't
really eat that.

It's rubbery,
boiled lobster.

It's just like
a mouthful of bubble gum.

However, there is a decent flavor
in the stock

but I'd rather see you send me two
beautiful tortellinis

than three ( bleep ) ones
and two average ones

'cause it's not about
the quantity.

MasterChef is about
the quality.

And when you're happy
to send me stuff

that tastes terrible,

it tells me
a lot about you.

I am feeling
very deflated.

The last thing
that I wanted to do was put

one of Gordon Ramsay's dishes
in front of him

and him hate it.

And I am just absolutely
scared out of my mind

that I'm going home
on this challenge.

Next up, Andrea.

I did not do well
on the last challenge at all

so I'm freaking out
at this point

but I'm hoping
that I did enough

to stay
in this competition.

Just want to inspect this

because I'm finding
a hard time

believing that this is

the first time
you've ever made tortellini.

It looks like you nearly could have
pulled it off of Gordon's dish.

- It's beautiful.
- Thank you, chef.

- The broth is good.
- Thank you, chef.

The filling is delicious.

It's jam-packed full
of the lobster claws

the lobster knuckles
and the lemon gives it

the perfect balance
and harmony with the broth.

Thisis the Andrea
that we know of.

- Good job.
- Thank you.

Mmm. Wow.

- That's delicious.
Pretty good. - Thank you, chef.

Stock needs
a bit more flavor,

bit more caramelization.

Push some of those vegetables
through so it thickens a little bit.

Gives it that body.

You seemed a little bit--

sort of flustered
when we started

but very strong dish.

- Well done.
- Thank you, chef.

- Very good job, Andrea!
- Good job, Andrea!

I'm feelin' like
a million bucks.

I think I proved
to the judges

that I still should be
in this competition

and I'm ready to just keep
killin' it.

All right.
Nathan, please come down.

I'm freaking out
in my mind

because my dish
looks like crap.

The tortellinis
are falling over.

The broth looks greasy.

This is not looking
good for me

and right now, I really need
a miracle.

- Nathan.
- Yes, chef.

You think Chef Ramsay's dish
looked like that?

- No, chef.
- We'll see if the flavor delivers.

That broth...

is dynamite.

- Dynamite!
- Thank you, chef.

I mean, that right there,
I want it when I'm sick.

I want it during a break up,
I want it during all of that.

- That's how good that is, brother.
- Thank you, chef.

The pasta's clunky.

It's a little too big
but you have been able

to rebound lovely
because of that broth.

I think you did
caramelize the lobster shell

sufficiently so that,
for me,

are some redeeming qualities.

- Good job.
- Thank you, chef.

- Nathan.
- Yes, chef.

Visually, the tortellini
should be

sticking up like this,
little bellybutton center

coming forward here.

Would've loved to see
a little bit nicer

knifework skills there.

Let's take a quick bite
of this tortellini.

Looks great in there.

Tortellini stayed
nice and sealed.

The filling is delicious,

There's just not quite
enough of it.

- Yes, chef.
- Now, the broth...

is delicious.

The depth of flavor that
you got is really nice.

- Thank you, chef.
- Okay.

Yeah, Nathan!
Whoo!

Next up, Lisa-Ann.

I am in absolute panic mode.

My tortellini
looks terrible.

I can hear my whole
family screaming

"How did you
screw that up?"

But I'm just hoping

the judges see the passion
that I put into this dish

and how hard I tried
to get this right.

- Lisa-Ann.
- Yes.

Visually, one, two,

three, four tortellinis
burst.

And, look, its got no top on it.

Mmm.

Just have a sip.

It's a little salty.

It's very salty.

- It's like eating
a mouthful-- - Yeah.

...of ( bleeped ) anchovies.

Damn. What a shame.

Slightly overcooked
on the pasta

but the filling was good.

Flavor inside, beautiful.

However,
I was really confused

because you were
working backwards.

You started making
the sauce first

then you started
making pasta

so you were already
up against it.

A Sicilian background,

I thought you were
gonna come back strong.

What's happening to you?

I-I don't know.

I think
I'm overthinking things

- too much. - Are you taking it
seriously enough?

- Oh, my God!
Are you kidding? - Really?

You know how hard I worked
to get here?

- I'm not convinced.
- I worked really hard

to get here.

You have no idea how much
I gave up to be here.

Okay, my life is surrounded
by family and food.

- So, why are you blowing it then?
- I'm not trying to blow it!

I'm trying the best I can.
This is not reflective of who I am.

- I'm telling you.
- I'm done with excuses.

I'm not trying
to make excuses.

I own this!

This is embarrassing.

This is disrespectful to you

and to all my family
back home!

- So, you're done?
- No, I'm not done

'cause I don't
wanna give up yet.

I'm not giving up!

Unless you tell me
I have to get

the frig outta here,
I'm not giving up!

- So, you're done?
- No, I'm not done

'cause I don't
wanna give up yet!

I'm not giving up!

Unless you tell me
I have to get

the frig outta here,
I'm not giving up!

I can only judge you
on what you put in front of me.

I know that.
I know that.

Listen, it's a bold effort.

The filling was

seasoned beautifully--

...but you did all
the simple things badly.

- I know that you can do
better than that. - Yeah.

I'm embarrassed.

This dish doesn't represent
who I am

and what I'm all about.

but I can only
hope at this point

that the judges can see how much
this means to me

and that I'm willing
to go above and beyond

anything I need to do
to stay in this competition.

Right now, I'd like all five
home cooks to step down here.

Line up, please.
Thank you.

This was
a difficult challenge.

Elimination
is definitely on the line.

If I say your name,
please head upstairs.

Andrea, Nathan.

Eric. Good job.

Thank you, chef.

We're left with
Lisa-Ann and Diana

two talented
home cooks.

Sadly, we're saying
good-bye to one of you tonight.

Lisa-Ann, you are undoubtedly
very passionate

and you cook
from the heart.

We saw a fighting spirit
tonight in you

that we've never seen so far
in this competition.

But your dish
was a disappointment

and it's almost like
you were out of your depth

with this one.

- Diana.
- Yes, chef.

You cook with
a lot of confidence.

You were clearly
born to cook

but your dish
was just underwhelming.

This is tough.

The person we are
sending home is...

Lisa-Ann,
your time is done

here
in the MasterChef kitchen.

Please take off your apron
and place it on your bench.

Lisa-Ann,
keep your head up high

anddon'tstop cooking.

Thank you, chefs.

I am heartbroken

that I'm leaving
the MasterChef kitchen

but this has just
been the most

amazing experience
of my life.

I am leaving
this competition

with so much more experience
in different types of foods

that I can't wait
to get started and share

these dishes
with my family and friends.

Next week...

- War planes above.
- Whoo!

Veterans marching in
with a big marching band.

- What's going on?
- Let's go, let's go, let's go!

When the top 15
cook for American heroes

expectations
are sky-high.

- Everything
has to be perfect. - It burns.

- There's no room for error.
- Oh ( bleeped ). What happened here?

Look at that.
You served that!

- This is bad. - These guys
put their lives on the line.

Now, get real
or ( bleeped ) off.

Sync & corrections: Ajvngou
www.addic7ed.com