1 00:00:00,329 --> 00:00:02,610 Previously on MasterChef... 2 00:00:02,690 --> 00:00:06,293 You are making us pie. 3 00:00:06,361 --> 00:00:09,863 - In a classic desert challenge... - Looks like an oil slick. 4 00:00:09,931 --> 00:00:13,103 - Ooh, that's bad. - ...things turn sour for Brittany. 5 00:00:13,183 --> 00:00:15,119 That is undercooked and raw. 6 00:00:15,199 --> 00:00:17,600 You built me up and you've just kicked me in the nuts. 7 00:00:17,668 --> 00:00:21,804 As her MasterChef journey came to an end. 8 00:00:21,872 --> 00:00:23,673 Tonight... 9 00:00:25,609 --> 00:00:27,176 Lobster. 10 00:00:27,244 --> 00:00:29,812 Cooking lobster is something you go to culinary school for. 11 00:00:29,880 --> 00:00:31,682 I'll show you how it's done. 12 00:00:31,762 --> 00:00:36,285 The top 16 enjoy a Gordon Ramsay master class. 13 00:00:36,353 --> 00:00:39,989 Watching Gordon is like watching Mozart play the piano. 14 00:00:40,057 --> 00:00:42,692 As the home cooks' claw toward victory. 15 00:00:42,760 --> 00:00:44,460 Looks like your lobster's been in a car crash. 16 00:00:44,528 --> 00:00:46,062 Who will break out of their shell 17 00:00:46,130 --> 00:00:48,350 and whose MasterChef dream 18 00:00:48,430 --> 00:00:51,067 - will go up... - Oh, my God! 19 00:00:51,135 --> 00:00:53,021 in flames? 20 00:01:07,418 --> 00:01:10,019 - Whoo! - Please, all of you come down here to the front! 21 00:01:10,087 --> 00:01:14,090 - Let's go. - I'm one of the top 16 home cooks in America. 22 00:01:14,158 --> 00:01:16,292 I never thought being a 23-year-old server from Illinois 23 00:01:16,360 --> 00:01:17,894 that I would ever make it this far. 24 00:01:17,961 --> 00:01:20,830 The idea of possibly opening my own restaurant 25 00:01:20,898 --> 00:01:24,400 in the near future is becoming a real thing for me. 26 00:01:24,468 --> 00:01:28,438 - What is in that box? - The challenges that we have done so far, 27 00:01:28,505 --> 00:01:30,339 they get harder, they get more intense. 28 00:01:30,407 --> 00:01:32,608 I don't know what to expect anymore. 29 00:01:32,676 --> 00:01:34,177 I just hope it's something I can handle. 30 00:01:34,244 --> 00:01:36,279 Welcome back to the MasterChef Kitchen. 31 00:01:36,346 --> 00:01:38,815 We are now down to our top 16. 32 00:01:38,882 --> 00:01:40,750 - Whoo! - And, tonight, 33 00:01:40,818 --> 00:01:43,086 we are thrilled to welcome back 34 00:01:43,153 --> 00:01:47,190 one of the most celebrated chefs in the culinary world 35 00:01:47,257 --> 00:01:49,826 Mr. Aarón Sánchez. 36 00:01:52,129 --> 00:01:54,997 You 16 home cooks are about to face 37 00:01:55,065 --> 00:01:57,400 a skills test. 38 00:01:57,468 --> 00:01:58,601 Even chefs that are seasoned 39 00:01:58,669 --> 00:02:00,503 and been working for many, many years 40 00:02:00,571 --> 00:02:03,906 - still have issues with this test. - What? 41 00:02:03,974 --> 00:02:05,875 For this challenge, you will all be working 42 00:02:05,943 --> 00:02:08,711 with a protein that can be pretty daunting for a home cook, 43 00:02:08,779 --> 00:02:11,447 but it's one that chefs loveto work with. 44 00:02:15,352 --> 00:02:19,755 It is beautiful, fresh 45 00:02:19,823 --> 00:02:21,991 delicious! 46 00:02:25,295 --> 00:02:28,264 Lobster! 47 00:02:31,435 --> 00:02:33,236 I'm a vegetarian. 48 00:02:33,303 --> 00:02:35,972 Anything that can really look at me with its eyes 49 00:02:36,039 --> 00:02:38,274 and just seeing the little legs-- 50 00:02:38,342 --> 00:02:39,809 I can't kill it. I can't cook it. 51 00:02:39,877 --> 00:02:42,111 I might be able to pet it. That's about it. 52 00:02:42,179 --> 00:02:46,182 There are over a thousand dollars worth 53 00:02:46,250 --> 00:02:48,618 of lobster alone in this tank. 54 00:02:48,685 --> 00:02:52,321 Tonight, you will all be responsible 55 00:02:52,389 --> 00:02:55,057 for extracting every ounce of lobster meat 56 00:02:55,125 --> 00:02:57,026 from this beauty. 57 00:02:57,094 --> 00:03:01,664 You cannot throw an ounce of this lobster meat away. 58 00:03:01,732 --> 00:03:04,333 - So, I'll show you how it's done. - Bring it on! 59 00:03:04,401 --> 00:03:06,269 Lobster's something we don't make at the firehouse a lot. 60 00:03:06,336 --> 00:03:08,237 It's very expensive-- especially back in New York City. 61 00:03:08,305 --> 00:03:11,707 - Watch carefully. - Shelling a live lobster is something 62 00:03:11,775 --> 00:03:15,111 - that you go to culinary school for. - First things first. 63 00:03:15,179 --> 00:03:16,245 So watching Gordon Ramsay 64 00:03:16,313 --> 00:03:17,980 is definitely an amazing experience. 65 00:03:18,048 --> 00:03:18,981 Rubber bands off. 66 00:03:19,049 --> 00:03:20,550 Please be careful, 67 00:03:20,617 --> 00:03:24,820 because this one here is a super-sharp, fast claw. 68 00:03:24,888 --> 00:03:27,757 And this one is to crush. Do not get your fingers in there. 69 00:03:27,824 --> 00:03:30,793 Okay? Now, you gotta kill it quickly. 70 00:03:30,861 --> 00:03:33,930 We do this as safe and as humane as possible. 71 00:03:33,997 --> 00:03:35,064 There's the cross-line there. 72 00:03:35,132 --> 00:03:37,200 Cross there. Knife in. 73 00:03:37,267 --> 00:03:40,570 And down through. That is it. 74 00:03:40,637 --> 00:03:44,473 Straight into the water. Touch of salt. 75 00:03:44,541 --> 00:03:46,409 And that is in there for two minutes. 76 00:03:46,476 --> 00:03:47,977 We're not cooking it all the way through, 77 00:03:48,045 --> 00:03:49,078 we're just poaching it 78 00:03:49,146 --> 00:03:51,914 to release the meat from the shell. 79 00:03:51,982 --> 00:03:53,649 So I'm taking mental notes in my head right now 80 00:03:53,717 --> 00:03:56,118 like I'm a student in one of my classes. 81 00:03:56,186 --> 00:03:58,321 I'm memorizing every step he does 82 00:03:58,388 --> 00:03:59,655 because I'm going to de-shell this 83 00:03:59,723 --> 00:04:02,091 lobster exactly how Gordon's doing it. 84 00:04:02,159 --> 00:04:05,161 Now, snap off the claws. 85 00:04:05,229 --> 00:04:08,331 Get down to the knuckles and twist and off. 86 00:04:08,398 --> 00:04:11,067 And then from there, straighten out the tail 87 00:04:11,134 --> 00:04:12,735 and twist. 88 00:04:12,803 --> 00:04:15,471 So you got all that meat left in there. 89 00:04:15,539 --> 00:04:19,242 Open up the tail and then just press 90 00:04:19,309 --> 00:04:21,344 the shell very gently-- don't crush it. 91 00:04:21,411 --> 00:04:24,080 Now, once you've gone two-thirds of the way through 92 00:04:24,147 --> 00:04:26,182 press here and shake 93 00:04:26,250 --> 00:04:29,585 - and carefully pull out the tail. - Oh! 94 00:04:29,653 --> 00:04:32,488 Now, claws-- Snap off the knuckles 95 00:04:32,556 --> 00:04:34,790 and then twist and pull 96 00:04:34,858 --> 00:04:36,092 to get that blade out there. 97 00:04:36,159 --> 00:04:39,428 Okay? The blade comes out. 98 00:04:39,496 --> 00:04:41,764 We want these claws intact. 99 00:04:41,832 --> 00:04:44,333 Just gently pries out that claw. 100 00:04:44,401 --> 00:04:47,570 And then open up the knuckles. 101 00:04:48,872 --> 00:04:51,941 But, some of you, stop at that point. 102 00:04:52,009 --> 00:04:54,543 There's more meat in here-- The eight legs 103 00:04:54,611 --> 00:04:57,580 that the majority of the population forget about. 104 00:04:57,648 --> 00:05:01,450 I am not going to let these legs go to waste. 105 00:05:01,518 --> 00:05:04,954 You start from the thin end. 106 00:05:05,022 --> 00:05:07,223 You place that down there and you literally 107 00:05:07,291 --> 00:05:11,227 - push and roll. - Wow! 108 00:05:11,295 --> 00:05:13,162 What? 109 00:05:13,230 --> 00:05:15,531 Now, how do you present that? Let me show you. 110 00:05:15,599 --> 00:05:18,501 You take a tail and you just 111 00:05:18,568 --> 00:05:21,871 gently slice, and this helps it flatten out. 112 00:05:21,938 --> 00:05:25,141 That sits on the board. 113 00:05:25,208 --> 00:05:29,178 Your claws go on and then your knuckles 114 00:05:29,246 --> 00:05:31,380 and very carefully the legs. 115 00:05:31,448 --> 00:05:34,116 We're not done. You take this beautiful head 116 00:05:34,184 --> 00:05:36,919 and pull that off and open it very carefully 117 00:05:36,987 --> 00:05:41,223 and you take your scissors and trim your shell. 118 00:05:41,291 --> 00:05:44,527 Now that will stand up beautifully. 119 00:05:44,594 --> 00:05:47,096 Finally, you take a little touch 120 00:05:47,164 --> 00:05:48,130 of extra virgin olive oil 121 00:05:48,198 --> 00:05:51,300 and just very carefully brush. 122 00:05:51,368 --> 00:05:53,669 - And it gives it a nice sheen. - Bravo. 123 00:05:53,737 --> 00:05:55,705 - Oh, my God. - That is how you extract 124 00:05:55,772 --> 00:05:58,207 every ounce of lobster 125 00:05:58,275 --> 00:05:59,875 from your shell. 126 00:05:59,943 --> 00:06:02,111 Wow. 127 00:06:03,847 --> 00:06:05,047 - Whoo! - Good, chef! 128 00:06:07,851 --> 00:06:10,953 All right, home cooks. Now, it's all of your turns. 129 00:06:11,021 --> 00:06:12,988 You guys are gonna have to takeyourown lobster 130 00:06:13,056 --> 00:06:14,757 out of that tank. 131 00:06:14,825 --> 00:06:16,992 You've got one shot at this. Please step up. 132 00:06:17,060 --> 00:06:18,260 It's time to choose your lobsters. 133 00:06:20,230 --> 00:06:21,330 Choose wisely, guys. 134 00:06:21,398 --> 00:06:24,734 You've got one shot at this. 135 00:06:24,801 --> 00:06:26,902 I definitely have more to prove 136 00:06:26,970 --> 00:06:29,438 because I'm doing well in this competition. 137 00:06:29,506 --> 00:06:31,173 I've never cooked lobster before, 138 00:06:31,241 --> 00:06:33,376 but I'm feeling confident I can do this. 139 00:06:38,181 --> 00:06:39,448 Ooh. Sorry. 140 00:06:41,318 --> 00:06:44,587 At your stations, you'll each find a slate for your lobster 141 00:06:44,654 --> 00:06:45,888 just like Gordon's. 142 00:06:45,956 --> 00:06:48,190 You will have 20 minutes 143 00:06:48,258 --> 00:06:50,626 to humanely kill and poach your lobster 144 00:06:50,694 --> 00:06:53,863 and remove that lobster meat from the shell 145 00:06:53,930 --> 00:06:56,799 as seamlessly as Gordon Ramsay did. 146 00:06:56,867 --> 00:06:59,368 The home cooks that complete this challenge well 147 00:06:59,436 --> 00:07:02,538 will be safe. Those that we consider to have failed 148 00:07:02,606 --> 00:07:06,342 will immediately face elimination challenge 149 00:07:06,410 --> 00:07:08,077 where at least one of you 150 00:07:08,145 --> 00:07:09,412 will be sent home. 151 00:07:09,479 --> 00:07:12,081 - Is everybody ready? - Yes, chef! 152 00:07:12,149 --> 00:07:15,985 Your 20 minutes... starts... 153 00:07:16,052 --> 00:07:19,922 - Now! - Come on. Waste no time. Let's go. 154 00:07:26,296 --> 00:07:28,831 Lobster is luxurious-- 155 00:07:28,899 --> 00:07:31,133 - It's a chef's dream to work with. - Sorry. 156 00:07:31,201 --> 00:07:34,136 But all of these talented amateur home cooks tonight 157 00:07:34,204 --> 00:07:36,472 are so used to buying lobster already done for them. 158 00:07:36,540 --> 00:07:38,674 It's a great exercise to see 159 00:07:38,742 --> 00:07:40,376 who really gets that attention to detail. 160 00:07:40,444 --> 00:07:43,612 Do they have what it takes to do this? 161 00:07:43,680 --> 00:07:46,182 If you could dispatch a lobster 162 00:07:46,249 --> 00:07:49,418 manipulate all the wonderful meat-- that for me says a lot. 163 00:07:49,486 --> 00:07:52,888 Poaching a lobster and then taking out of its shell 164 00:07:52,956 --> 00:07:55,591 - is a skill you have to have to be a great Chef. - Yeah. 165 00:07:55,659 --> 00:07:59,428 It's one that simple to do if you have the confidence 166 00:07:59,496 --> 00:08:01,931 because the time is going to go quickly 167 00:08:01,998 --> 00:08:04,099 - and you can't be scared of this lobster. - No. 168 00:08:04,167 --> 00:08:06,202 - You have to be certain with your motion. - Absolutely. 169 00:08:06,269 --> 00:08:09,839 In Kentucky, we obviously do not have live lobster, 170 00:08:09,906 --> 00:08:12,842 so this is not something I do on a daily basis. 171 00:08:12,909 --> 00:08:14,443 My family thinks it's awesome 172 00:08:14,511 --> 00:08:15,878 when we go once or twice a year 173 00:08:15,946 --> 00:08:18,447 to a restaurant that actually serves live lobster, 174 00:08:18,515 --> 00:08:19,949 so this is definitely not something 175 00:08:20,016 --> 00:08:21,951 that's in my wheelhouse. 176 00:08:22,018 --> 00:08:24,086 Back in Venezuela, we do have lobsters 177 00:08:24,154 --> 00:08:26,088 but lobsters over there are different. 178 00:08:26,156 --> 00:08:27,823 They don't have claws. 179 00:08:27,891 --> 00:08:29,325 I'm definitely out of my comfort zone. 180 00:08:29,392 --> 00:08:30,726 I'm trying to impress the judges 181 00:08:30,794 --> 00:08:32,361 and impress myself by doing this correctly. 182 00:08:34,231 --> 00:08:36,665 - Ow. -These home cooks are going to need 183 00:08:36,733 --> 00:08:38,934 to take this lobster apart while it's still warm. 184 00:08:39,002 --> 00:08:41,470 - Ooh, hot. -The warmer you work, the better. 185 00:08:41,538 --> 00:08:43,339 - Your fingers need to move fast... - Absolutely. 186 00:08:43,406 --> 00:08:44,940 ...with that warm lobster. 187 00:08:46,476 --> 00:08:48,577 Feelin' really good. I love lobster. 188 00:08:48,645 --> 00:08:51,947 This is something that I cook all year round with my family. 189 00:08:52,015 --> 00:08:53,315 I've never taken it down like this, 190 00:08:53,383 --> 00:08:55,417 but I plan to make it perfect 191 00:08:55,485 --> 00:08:56,785 when I get done with it. 192 00:08:57,921 --> 00:08:59,221 I work in fine dining, 193 00:08:59,289 --> 00:09:01,557 so I see lobsters butchered a lot 194 00:09:01,625 --> 00:09:03,959 at the restaurant I work at, but I've never physically done it. 195 00:09:04,027 --> 00:09:06,262 Just trying to keep my finesse 196 00:09:06,329 --> 00:09:09,064 and really make sure that I am delicate with this lobster. 197 00:09:09,132 --> 00:09:13,269 We are now down to five minutes remaining. 198 00:09:13,336 --> 00:09:16,105 - Whoo! - Which one of these cooks 199 00:09:16,172 --> 00:09:17,773 do you think is gonna master this process 200 00:09:17,841 --> 00:09:19,308 and which one of these cooks is gonna struggle? 201 00:09:19,376 --> 00:09:21,911 - Shaun looks good. - Nice. 202 00:09:21,978 --> 00:09:24,079 Shaun came into this competition with a surf-n-turf. 203 00:09:24,147 --> 00:09:26,682 He wowed Christina and I and it was incredible. 204 00:09:26,750 --> 00:09:28,150 I think he's gonna nail it tonight. 205 00:09:29,686 --> 00:09:31,520 Beautiful. 206 00:09:31,588 --> 00:09:34,690 Brandi looks good. She studies everything we say, do. 207 00:09:34,758 --> 00:09:39,061 - She's watching like a hawk. - The home cooks I'm concerned about tonight... 208 00:09:39,129 --> 00:09:43,399 Diamond, not moving fast, not confident. Very unsure of herself. 209 00:09:43,466 --> 00:09:46,468 - Feel like I'm gonna throw up. - She's not even trying to get it done. 210 00:09:46,536 --> 00:09:49,271 - No. My gosh. - Andrea, I'm worried about. 211 00:09:49,339 --> 00:09:51,607 She's using scissors to take the tail meat out. 212 00:09:51,675 --> 00:09:52,942 I don't know about that. 213 00:09:53,009 --> 00:09:56,445 Nathan is really in no man's land right now. 214 00:09:56,513 --> 00:09:58,480 He is completely frazzled. 215 00:10:01,151 --> 00:10:03,652 Ninety seconds to go! 216 00:10:03,720 --> 00:10:05,354 Those that don't make it safe 217 00:10:05,422 --> 00:10:08,457 - will face a very tough elimination. - 218 00:10:08,525 --> 00:10:11,360 Sixty seconds remaining. 219 00:10:11,428 --> 00:10:13,696 Come on, guys! 220 00:10:13,763 --> 00:10:15,864 Twenty seconds to go. Come on! 221 00:10:15,932 --> 00:10:18,434 Push, guys! Push! 222 00:10:18,501 --> 00:10:21,236 Ten, nine, eight... 223 00:10:21,304 --> 00:10:24,306 Seven, six, five, four 224 00:10:24,374 --> 00:10:27,376 three, two, one... 225 00:10:27,444 --> 00:10:29,511 And stop! Hands in the air! 226 00:10:49,511 --> 00:10:52,213 You should have all your lobster meat out of the shell. 227 00:10:52,280 --> 00:10:53,814 - Come on! - Push! 228 00:10:53,882 --> 00:10:55,616 Five, four 229 00:10:55,684 --> 00:10:57,985 three, two, one... 230 00:10:58,053 --> 00:11:00,287 And stop! Hands in the air! 231 00:11:00,355 --> 00:11:02,590 Well done! 232 00:11:02,657 --> 00:11:05,192 It's time 233 00:11:05,260 --> 00:11:09,163 to find out who will sink and who will swim 234 00:11:09,231 --> 00:11:11,565 on up to the balcony 235 00:11:11,633 --> 00:11:13,467 and remain safe. 236 00:11:20,375 --> 00:11:22,843 - Shaun... - Yes, chef. 237 00:11:24,446 --> 00:11:27,014 It's absolutely spot-on. 238 00:11:27,082 --> 00:11:29,550 Immaculate tail. Poached to perfection. 239 00:11:29,618 --> 00:11:32,019 It's also cut and trimmed beautifully. 240 00:11:32,087 --> 00:11:34,722 The legs are intact. The head's great. 241 00:11:34,789 --> 00:11:37,291 That knuckle's fine. That claw's fine. 242 00:11:37,359 --> 00:11:40,794 - Shaun, you're safe. - Thank you, chef. 243 00:11:40,862 --> 00:11:42,429 Up to the balcony. 244 00:11:42,497 --> 00:11:43,664 Right now, I'm on Cloud Nine. 245 00:11:43,732 --> 00:11:45,199 It's a great feeling 246 00:11:45,267 --> 00:11:46,800 to know that I've earned my way up to the balcony. 247 00:11:46,868 --> 00:11:48,602 I strive to be the best in everything-- 248 00:11:48,670 --> 00:11:50,771 - In my music back home... - Great. 249 00:11:50,839 --> 00:11:53,207 and especially in my cooking here in the MasterChef kitchen. 250 00:11:54,909 --> 00:11:56,877 Andrea, how are you feeling? 251 00:12:01,049 --> 00:12:05,286 - Um, not well. - Why not? 252 00:12:05,353 --> 00:12:07,321 I'm sorry. I can't talk. 253 00:12:07,389 --> 00:12:10,691 I didn't do as much as I could. 254 00:12:10,759 --> 00:12:12,893 I was so invested on getting the tail perfect 255 00:12:12,961 --> 00:12:14,862 that I just neglected everything else 256 00:12:14,929 --> 00:12:17,164 and, you know, messed up, chef. 257 00:12:17,232 --> 00:12:18,832 Now, let me tell you something. 258 00:12:18,900 --> 00:12:21,368 We've been blown away with your skills. 259 00:12:21,436 --> 00:12:25,873 Just this feisty, 22-year-old, gutsy, hungry young girl. 260 00:12:25,940 --> 00:12:29,643 - What happened to her? - I let nerves get the best of me 261 00:12:29,711 --> 00:12:33,480 and... that's it. 262 00:12:33,548 --> 00:12:37,651 - Andrea, you're not safe. - I'm gonna fight for it. 263 00:12:37,719 --> 00:12:39,720 I'm disappointed in myself. 264 00:12:39,788 --> 00:12:41,488 and this is the first time in the competition 265 00:12:41,556 --> 00:12:43,590 that I've shown any sign of weakness. 266 00:12:43,658 --> 00:12:47,227 I really wanted to maintain that respect that I've earned. 267 00:12:47,295 --> 00:12:49,463 And I just lost it. 268 00:12:49,531 --> 00:12:51,098 - Brandi... - Yes, chef? 269 00:12:51,166 --> 00:12:53,000 - Have you ever done this before? - Absolutely not. 270 00:12:53,068 --> 00:12:56,136 We don't have even frozen lobster at my grocery store. 271 00:12:56,204 --> 00:12:58,939 Have you ever had a live crab or prawn, shrimp? 272 00:12:59,007 --> 00:13:03,177 We don't have live animals except chickens and cows and pigs. 273 00:13:03,244 --> 00:13:06,680 Brandi, what happened to the legs? 274 00:13:06,748 --> 00:13:08,415 I got all the meat out of the leg 275 00:13:08,483 --> 00:13:11,118 that I had there to roll out, but the legs were small. 276 00:13:14,689 --> 00:13:18,525 - Brandi Mudd... - Yes? 277 00:13:18,593 --> 00:13:22,196 You are safe. I can't believe you've never done that. 278 00:13:22,263 --> 00:13:24,865 There's not a single claw out of place. 279 00:13:24,933 --> 00:13:26,667 - You really showed us what you got. - Brilliant. 280 00:13:26,735 --> 00:13:28,869 - Thank you so much. - Brandi, make your way up to the balcony. 281 00:13:28,937 --> 00:13:31,638 I'm feeling so excited right now 282 00:13:31,706 --> 00:13:33,440 I feel like I'm proving myself to the judges. 283 00:13:33,508 --> 00:13:35,042 - Immaculate. - Juicy. 284 00:13:35,110 --> 00:13:36,710 Most of all now, I want to prove to myself 285 00:13:36,778 --> 00:13:39,513 that I deserve to be here. 286 00:13:39,581 --> 00:13:42,149 - Nathan, how are you feeling? - Not good at all, chef. 287 00:13:42,217 --> 00:13:45,586 - Why not? - I did the best I could with the time I had 288 00:13:45,653 --> 00:13:48,389 but I freaked out on this claw 289 00:13:48,456 --> 00:13:51,492 and didn't get it out properly and didn't have time to do the head 290 00:13:51,559 --> 00:13:53,327 and the knuckles gave me a lot of trouble. 291 00:13:53,395 --> 00:13:56,330 Nathan, tell me honestly, 292 00:13:56,398 --> 00:13:58,932 are you going up to the balcony or staying here? 293 00:13:59,000 --> 00:14:01,268 - I'm staying down here, chef. - You're right. 294 00:14:01,336 --> 00:14:03,771 Not good enough. 295 00:14:05,173 --> 00:14:07,408 Diamond, how are you feeling? 296 00:14:07,475 --> 00:14:08,776 I think I've done a pretty good job. 297 00:14:08,843 --> 00:14:10,811 Especially, for my first time 298 00:14:10,879 --> 00:14:12,446 and being scared to touch it. 299 00:14:12,514 --> 00:14:13,580 I'm very proud of my claws 300 00:14:13,648 --> 00:14:16,650 and my tail came out beautifully. 301 00:14:16,718 --> 00:14:20,821 Diamond, we all think that you struggled across this challenge 302 00:14:20,889 --> 00:14:22,222 and you were not comfortable 303 00:14:22,290 --> 00:14:23,791 taking all that meat out of the lobster. 304 00:14:23,858 --> 00:14:27,027 That was pretty obvious. 305 00:14:27,095 --> 00:14:31,231 - But you are safe. You did a great job. - Oh, my gosh. Thank you. 306 00:14:31,299 --> 00:14:35,002 We've seen amazing vegetarians progress to the top ten, 307 00:14:35,069 --> 00:14:37,538 top five of this competition, adapting and adjusting. 308 00:14:37,605 --> 00:14:40,541 - That's what makes a great MasterChef. - Thank you, chefs. 309 00:14:40,608 --> 00:14:41,975 - I appreciate that. - Make your way up there. 310 00:14:42,043 --> 00:14:43,977 I am so relieved. 311 00:14:44,045 --> 00:14:47,581 I just overcame one of my biggest fears-- to kill a lobster. 312 00:14:47,649 --> 00:14:50,117 I've never done that before and I killed it-- literally. 313 00:14:50,185 --> 00:14:53,086 Now I feel like I can do anything. 314 00:14:53,154 --> 00:14:54,922 Diana, how are you feeling? 315 00:14:54,989 --> 00:14:56,924 She's not the prettiest girl at the ball, but I gotta say 316 00:14:56,991 --> 00:14:59,359 I think I got a lot of meat out of there. 317 00:14:59,427 --> 00:15:01,261 I tried to highlight the tail 'cause I know 318 00:15:01,329 --> 00:15:02,729 that's the most important part. 319 00:15:02,797 --> 00:15:04,865 - I really tried my hardest, chef. - Sure. 320 00:15:04,933 --> 00:15:07,034 Diana, what's that? Is that a shell? 321 00:15:07,101 --> 00:15:10,103 - Yeah. - Little bit. 322 00:15:10,171 --> 00:15:12,072 Part of the claw's missing 323 00:15:12,140 --> 00:15:15,542 and shell still on the lobster. 324 00:15:15,610 --> 00:15:17,711 You are definitely not safe. Stay here. 325 00:15:21,049 --> 00:15:23,884 Um, Katie, you are safe. Make your way up to the balcony. 326 00:15:23,952 --> 00:15:27,154 - Sweet! - Tanorria, we are amazed. You're safe. 327 00:15:27,222 --> 00:15:28,188 - Great job. - Thank you, chefs. 328 00:15:28,256 --> 00:15:29,857 - D'Andre. - Yes, chef. 329 00:15:29,924 --> 00:15:32,593 Look up and make your way to the balcony. You're safe. 330 00:15:32,660 --> 00:15:34,061 - Thank you, chef. - Eric... 331 00:15:34,128 --> 00:15:37,664 It's incomplete. You're not safe. 332 00:15:37,732 --> 00:15:40,667 - Yes, chef. - Remain here. 333 00:15:40,735 --> 00:15:43,837 Dan, congratulations. You are safe. 334 00:15:43,905 --> 00:15:45,906 Thank you, chefs. 335 00:15:45,974 --> 00:15:48,675 - Right. Lisa-Ann. - Yes. 336 00:15:48,743 --> 00:15:50,477 - How are you feeling? - I'm feeling okay. 337 00:15:50,545 --> 00:15:52,479 Yeah, well, it looks like your lobster's been in a car crash. 338 00:15:52,547 --> 00:15:56,016 - What happened? - I struggled a lot with the claws 339 00:15:56,084 --> 00:15:58,385 but I wanted to get as much meat out as I possibly can. 340 00:15:58,453 --> 00:16:01,488 - Lisa-Ann, it's a mess. - I know. 341 00:16:01,556 --> 00:16:03,357 You're staying here. 342 00:16:04,659 --> 00:16:07,094 Alejandro, how are you feeling? 343 00:16:07,161 --> 00:16:08,762 I'm feeling great, chef. 344 00:16:08,830 --> 00:16:11,965 Just tell me what that is on the side of your board. 345 00:16:12,033 --> 00:16:14,201 Um... 346 00:16:14,269 --> 00:16:17,070 I'm not quite sure what part it is, sir. 347 00:16:17,138 --> 00:16:18,305 So you put something on your board 348 00:16:18,373 --> 00:16:19,640 and you don't even know what it is? 349 00:16:19,707 --> 00:16:23,877 I didn't show you that, but you just dumped it on there. 350 00:16:26,281 --> 00:16:28,382 Help me to get inside your head. 351 00:16:28,449 --> 00:16:31,118 - Why is it on there? - Uh... 352 00:16:38,426 --> 00:16:43,158 Alejandro, just tell me what that is on the side of your board. 353 00:16:43,573 --> 00:16:46,475 I'm not quite sure what part it is, sir. 354 00:16:46,543 --> 00:16:48,710 So you put something on your board and you don't even know what it is. 355 00:16:49,902 --> 00:16:53,148 - Why is it on there? - Um... 356 00:16:56,686 --> 00:17:00,355 because it has edible meat. 357 00:17:03,758 --> 00:17:06,148 - Alejandro... - Yes, sir. 358 00:17:06,397 --> 00:17:08,498 You have just gone 359 00:17:08,566 --> 00:17:13,436 one step above my demonstration 360 00:17:13,504 --> 00:17:16,873 and you have absolutely perfected 361 00:17:16,941 --> 00:17:19,909 how to get every ounce 362 00:17:19,977 --> 00:17:21,803 of meat from your lobster. 363 00:17:21,883 --> 00:17:23,868 - Congratulations. - Thank you very much, chef. 364 00:17:23,948 --> 00:17:26,049 One of the best lobsters of the night. 365 00:17:26,116 --> 00:17:29,285 The legs are intact and you have excess meat 366 00:17:29,353 --> 00:17:30,954 from the blade of the claw. 367 00:17:31,021 --> 00:17:33,122 Well done. Make your way up to the balcony. 368 00:17:33,190 --> 00:17:34,390 Thank you very much. 369 00:17:34,458 --> 00:17:35,959 Wow, good job! 370 00:17:36,026 --> 00:17:39,229 I am feeling very proud that I followed my instinct. 371 00:17:39,296 --> 00:17:41,397 And I want the whole world 372 00:17:41,465 --> 00:17:42,599 to know that I'm a threat 373 00:17:42,666 --> 00:17:45,635 in this competition and I'm here to win. 374 00:17:45,703 --> 00:17:48,938 To all 11 of you up there safe, 375 00:17:49,006 --> 00:17:50,773 we are really proud of what you just achieved. 376 00:17:50,841 --> 00:17:52,208 Incredible. Seriously. 377 00:17:52,276 --> 00:17:56,846 All of you, give yourselves a big round of applause. 378 00:17:56,914 --> 00:18:00,517 Guys, nice job, but one of you in particular 379 00:18:00,584 --> 00:18:02,685 really impressed us with your technique. 380 00:18:02,753 --> 00:18:05,555 The person who really excelled tonight-- 381 00:18:05,623 --> 00:18:08,725 Congratulations... 382 00:18:08,792 --> 00:18:11,728 Alejandro. 383 00:18:11,795 --> 00:18:13,997 - Thank you. - Not only do you get to skip 384 00:18:14,064 --> 00:18:16,399 this next elimination challenge 385 00:18:16,467 --> 00:18:19,035 you will also receive a huge advantage 386 00:18:19,103 --> 00:18:22,805 - in the next team challenge. Nice job. - Thank you very much. 387 00:18:22,873 --> 00:18:26,576 Now, for those of you who remain down at your station, 388 00:18:26,644 --> 00:18:28,645 your lobster technique left a little more to be desired. 389 00:18:28,712 --> 00:18:31,814 Your opportunity to become the next MasterChef 390 00:18:31,882 --> 00:18:33,249 is seriously on the line. 391 00:18:33,317 --> 00:18:35,451 One of you is going home tonight. 392 00:18:35,519 --> 00:18:38,888 All of you, please, make your way down to the front. 393 00:18:38,956 --> 00:18:41,724 - Let's go. - Heading into this pressure test 394 00:18:41,792 --> 00:18:43,493 It's definitely rough 395 00:18:43,561 --> 00:18:45,795 but I've been resurrected time and time again 396 00:18:45,863 --> 00:18:49,632 kind of like Lazarus, except I don't know how many lives I have left. 397 00:18:49,700 --> 00:18:51,868 For your next challenge, 398 00:18:51,936 --> 00:18:55,271 you'll be taking whatever lobster you extracted from those shells, 399 00:18:55,339 --> 00:18:57,307 and turn it into a MasterChef-worthy dish. 400 00:19:01,045 --> 00:19:02,679 Tonight... 401 00:19:02,746 --> 00:19:06,215 you'll be making... 402 00:19:06,283 --> 00:19:09,819 my signature lobster tortellini 403 00:19:09,887 --> 00:19:13,590 served in a delicious, fragrant seafood broth. 404 00:19:13,657 --> 00:19:15,825 Out of the five of us down here, 405 00:19:15,893 --> 00:19:18,127 Lisa-Ann should definitely nail this test. 406 00:19:18,195 --> 00:19:20,964 She Sicilian. She's made pasta a million times. 407 00:19:21,031 --> 00:19:25,001 So, I really need to step it up and just kill this dish. 408 00:19:25,069 --> 00:19:28,938 This is an extremely difficult skill to pull off. 409 00:19:29,006 --> 00:19:32,875 But, don't worry. I, personally, will show you what to do. 410 00:19:38,412 --> 00:19:41,117 Watch carefully, all right, guys? 411 00:19:41,185 --> 00:19:43,052 First off, fresh pasta. 412 00:19:43,120 --> 00:19:47,624 So, olive oil in. Lightly whisk at the eggs with a fork. 413 00:19:47,691 --> 00:19:50,593 Make a little well and then just spread it evenly. 414 00:19:50,661 --> 00:19:52,795 Wanna get it to a nice sort of crumble mixture. 415 00:19:52,863 --> 00:19:55,999 Now, lightly flour the hands. Bring it together 416 00:19:56,066 --> 00:19:57,400 and knead immediately. 417 00:19:57,468 --> 00:19:58,501 My hand's going in. 418 00:19:58,569 --> 00:19:59,936 I'm turning with these fingers 419 00:20:00,004 --> 00:20:01,871 and I'm pushing back. 420 00:20:01,939 --> 00:20:05,141 What we're doing now, is literally working it to a nice, soft ball. 421 00:20:05,209 --> 00:20:08,378 The important part is not making the pasta too dry. 422 00:20:08,445 --> 00:20:11,314 Now, once that's rolled, let rest for 20 minutes. 423 00:20:11,382 --> 00:20:14,183 The longer you relax it, the finer it will become. 424 00:20:14,251 --> 00:20:17,487 Now, stock, shells in. 425 00:20:17,554 --> 00:20:21,858 We're gonna get an amazing lobster flavor out of these shells. 426 00:20:21,925 --> 00:20:24,827 Shallots in, celery, carrots. 427 00:20:26,630 --> 00:20:29,899 And, then, aniseed liqueur. 428 00:20:29,967 --> 00:20:31,367 As a pastor's son, 429 00:20:31,435 --> 00:20:33,569 I'm not allowed to touch alcohol. 430 00:20:33,637 --> 00:20:36,506 So, you're asking me to touch alcohol for the first time. 431 00:20:36,573 --> 00:20:38,541 - Whoo. - Flambé. Don't worry, Nathan. 432 00:20:38,609 --> 00:20:41,411 And you're asking me to dump it in a pan 433 00:20:41,478 --> 00:20:43,613 and light that pan on fire 434 00:20:43,681 --> 00:20:45,314 and not call 9-1-1? 435 00:20:45,382 --> 00:20:47,350 I don't know how I'm gonna do this. 436 00:20:47,418 --> 00:20:50,586 As the alcohol's burned off, in with your stock 437 00:20:50,654 --> 00:20:52,388 and you let that simmer. 438 00:20:52,456 --> 00:20:54,557 From there, lobster goes in and then 439 00:20:54,625 --> 00:20:56,492 a nice spoon of mascarpone cheese. 440 00:20:56,560 --> 00:20:59,462 - Salt, pepper, fresh lemon juice. - Wow. 441 00:20:59,530 --> 00:21:03,266 Some fine herbs. Lighten that up with a touch of zest. 442 00:21:03,333 --> 00:21:05,568 Right. That sits there. 443 00:21:05,636 --> 00:21:07,837 We're making five tortellinis. 444 00:21:07,905 --> 00:21:11,741 Lightly flour the hands, and then just roll. 445 00:21:11,809 --> 00:21:13,643 - See the width of my pasta machine? - Yes. 446 00:21:13,711 --> 00:21:17,046 That's how wide I'm going. From there, into the machine 447 00:21:17,114 --> 00:21:18,748 and go. 448 00:21:18,816 --> 00:21:21,818 Now, each time you go through, the pasta's getting thinner. 449 00:21:21,885 --> 00:21:25,855 So, your job now is to, literally, stretch that pasta out. 450 00:21:25,923 --> 00:21:28,791 How in the world does Chef Ramsay 451 00:21:28,859 --> 00:21:30,993 turn flour into gold within minutes 452 00:21:31,061 --> 00:21:33,863 and then it's paper-thin! 453 00:21:33,931 --> 00:21:35,998 How do you do that? 454 00:21:36,066 --> 00:21:38,134 This is the thickness I'm looking for. 455 00:21:38,202 --> 00:21:40,369 And, look, just aerate it slightly. 456 00:21:40,437 --> 00:21:42,171 Tilt and then fold. 457 00:21:42,239 --> 00:21:45,441 Fold it nicely so it doesn't all get exposed. 458 00:21:45,509 --> 00:21:49,245 Now, take a cutter-- down, push. 459 00:21:49,313 --> 00:21:52,448 From there, very carefully, take a little spoon 460 00:21:52,516 --> 00:21:55,618 of mix and then push out the air. 461 00:21:55,686 --> 00:21:57,420 A half-moon shape-- Open up your finger. 462 00:21:57,488 --> 00:22:00,156 Left-to-right. Right-to-left. Over and push. 463 00:22:00,224 --> 00:22:02,859 - You wanna see that beautiful lip on there. - Oh, wow. 464 00:22:02,926 --> 00:22:05,561 And then, very carefully, into the water. 465 00:22:05,629 --> 00:22:07,463 90 seconds. Next. 466 00:22:07,531 --> 00:22:11,033 Take your broth through the flavor. 467 00:22:11,101 --> 00:22:13,736 All the excess lobster just come out. 468 00:22:13,804 --> 00:22:17,306 And, now, finish with a fine dice of carrots and celery, 469 00:22:17,374 --> 00:22:18,975 earthen herbs and then, finally, 470 00:22:19,042 --> 00:22:20,209 bring that up to boil. 471 00:22:20,277 --> 00:22:22,245 Now, presentation is crucial. 472 00:22:22,312 --> 00:22:26,816 The round lip of the tortellini facing the round part of the bowl. 473 00:22:26,884 --> 00:22:28,718 Then, from there, your sauce. 474 00:22:28,786 --> 00:22:32,789 Just gently let it hit the spoon. Come in. 475 00:22:32,856 --> 00:22:35,057 A touch of fragrance. 476 00:22:35,125 --> 00:22:38,761 And, then, finally, beautiful, fresh tendrils. 477 00:22:38,829 --> 00:22:40,496 - And there you go. - It's beautiful. 478 00:22:40,564 --> 00:22:43,232 There's your beautiful handmade tortellini of lobster 479 00:22:43,300 --> 00:22:45,434 in a wonderful shellfish broth. 480 00:22:45,502 --> 00:22:49,272 Tonight, my dish needs to be replicated impeccably. 481 00:22:49,339 --> 00:22:53,142 Okay, you five, it's time to head back to your stations. 482 00:22:55,279 --> 00:22:56,813 In front of you, you have everything 483 00:22:56,880 --> 00:22:58,714 that you could possibly need 484 00:22:58,782 --> 00:23:00,650 to make Gordon's stunning lobster tortellini. 485 00:23:00,717 --> 00:23:03,319 Elimination is on the line. 486 00:23:03,387 --> 00:23:07,256 At least one of you is about to make their last dish 487 00:23:07,324 --> 00:23:08,558 in this kitchen. 488 00:23:08,625 --> 00:23:11,127 You've got 45 minutes to nail it. 489 00:23:11,195 --> 00:23:13,029 - Is everybody ready? - Yes, chef. 490 00:23:13,096 --> 00:23:15,631 Your 45 minutes... 491 00:23:15,699 --> 00:23:18,067 starts... 492 00:23:18,135 --> 00:23:19,302 now! 493 00:23:19,369 --> 00:23:20,803 - Come on, guys. - Come on! 494 00:23:22,706 --> 00:23:23,873 Speed up! 495 00:23:25,509 --> 00:23:27,210 - Let's go! - I didn't expect 496 00:23:27,277 --> 00:23:28,311 to see 11 safe on the balcony, 497 00:23:28,378 --> 00:23:30,413 I expected at least half of them down here 498 00:23:30,480 --> 00:23:32,315 in this elimination challenge. 499 00:23:32,382 --> 00:23:35,818 But they all deserve to be down here because they didn't show us 500 00:23:35,886 --> 00:23:38,387 - the finesse over that lobster poaching - Yeah. 501 00:23:38,455 --> 00:23:40,723 - and shelling challenge. - This test right now... 502 00:23:40,791 --> 00:23:43,125 - No question... - Is much tougher. 503 00:23:43,193 --> 00:23:46,295 - Never done this before. - Gordon, you made it look simple 504 00:23:46,363 --> 00:23:48,464 but there's a lot of intricacy involved in the preparation 505 00:23:48,532 --> 00:23:49,732 of that lobster tortellini. 506 00:23:49,800 --> 00:23:51,767 What do you think are the jeopardy moments 507 00:23:51,835 --> 00:23:53,870 within this dish and the composition of it? 508 00:23:53,937 --> 00:23:55,905 The pasta is key. That's the envelope 509 00:23:55,973 --> 00:23:57,673 that seals the flavor in with that lobster. 510 00:23:57,741 --> 00:23:59,141 If you do not get that pasta right, 511 00:23:59,209 --> 00:24:00,710 take your apron off and go home. 512 00:24:00,777 --> 00:24:03,045 - Come on, Eric. - Too dry, you won't stretch it. 513 00:24:03,113 --> 00:24:06,482 It'll burst. Too wet, it'll jam in the machine. 514 00:24:06,550 --> 00:24:07,884 Just like the previous challenge, 515 00:24:07,951 --> 00:24:10,820 you have to be confident and swift in every move you make. 516 00:24:13,857 --> 00:24:17,159 Just over 35 minutes to go! 517 00:24:20,230 --> 00:24:22,331 All right, Eric. You ever made fresh pasta before? 518 00:24:22,399 --> 00:24:24,934 I've never made anything like this for the guys at the firehouse before. 519 00:24:25,002 --> 00:24:27,003 Honestly, we never really have as much time. 520 00:24:27,070 --> 00:24:28,070 But you know what? I work great 521 00:24:28,138 --> 00:24:29,205 under pressure at the firehouse 522 00:24:29,273 --> 00:24:30,706 and we'll work great under pressure today. 523 00:24:30,774 --> 00:24:32,708 How passionate are you about this competition, Eric? 524 00:24:32,776 --> 00:24:33,943 Cooking is my favorite passion. 525 00:24:34,011 --> 00:24:35,344 And that's what I'm here to show you tonight. 526 00:24:35,412 --> 00:24:36,512 I'm not giving up. 527 00:24:36,580 --> 00:24:38,014 - Good luck. - Thank you. 528 00:24:39,750 --> 00:24:42,051 Twenty-five minutes to go! 529 00:24:42,119 --> 00:24:44,520 All of you, speed up! 530 00:24:44,588 --> 00:24:46,722 - Look at the fireman! - You're in good shape, bro. 531 00:24:46,790 --> 00:24:48,557 I know how to handle my fire! 532 00:24:48,625 --> 00:24:51,594 - Whoo! - It'll burn off! Relax! 533 00:24:54,331 --> 00:24:57,233 Oh, my God. Lisa-Ann hasn't even started her pasta. 534 00:24:57,301 --> 00:24:59,535 - Lisa-Ann! - I gotta get my pasta going. 535 00:24:59,603 --> 00:25:03,406 Um, I don't know what to put my eggs in. 536 00:25:03,473 --> 00:25:05,675 Focus, Lisa-Ann! 537 00:25:05,742 --> 00:25:07,143 - All right, Lisa-Ann. - Chef. 538 00:25:07,210 --> 00:25:08,611 - You okay? - No, I'm not. 539 00:25:08,679 --> 00:25:10,913 - What's wrong? - I'm under a lot of pressure right now 540 00:25:10,981 --> 00:25:12,648 and I've gotta get this right. 541 00:25:12,716 --> 00:25:14,650 But why did you start with the broth? 542 00:25:14,718 --> 00:25:17,553 - You're Sicilian. Why aren't you making pasta first? - I need the pasta to sit. 543 00:25:17,621 --> 00:25:18,854 It can't sit if you haven't made it. 544 00:25:18,922 --> 00:25:21,891 You need to make the pasta first to give it long enough 545 00:25:21,959 --> 00:25:24,393 to rest so you can roll it thin. 546 00:25:27,130 --> 00:25:30,499 She just burned Gordon Ramsay. 547 00:25:33,419 --> 00:25:35,920 Lisa-Ann, you need to make the pasta first. 548 00:25:39,558 --> 00:25:41,426 She just burned Gordon Ramsay. 549 00:25:41,493 --> 00:25:44,595 Lisa-Ann just flambéed Gordon Ramsay's eyebrows. 550 00:25:44,663 --> 00:25:46,264 I mean, I am in disbelief. 551 00:25:47,039 --> 00:25:49,734 This is not happening. 552 00:25:49,814 --> 00:25:51,265 What are you thinking, Lisa-Ann? 553 00:25:51,333 --> 00:25:52,867 - Are you okay? - Yes! 554 00:25:52,935 --> 00:25:54,646 Okay. 555 00:25:55,347 --> 00:25:57,371 Lisa-Ann, get organized 556 00:25:57,439 --> 00:26:00,441 and start prioritizing and thinking. 557 00:26:00,509 --> 00:26:03,144 - I got it. - Twenty minutes remaining. 558 00:26:03,211 --> 00:26:04,912 - Are you okay? - Are my eyebrows gone? 559 00:26:04,980 --> 00:26:06,447 No, you're fantastic. 560 00:26:06,515 --> 00:26:08,482 - Oh, man. I was worried there for a second. - Seriously. 561 00:26:08,550 --> 00:26:10,885 - Come on! - Push, guys! 562 00:26:10,953 --> 00:26:12,586 Speed up! 563 00:26:12,654 --> 00:26:14,422 Diana, is there anything 564 00:26:14,489 --> 00:26:16,557 that you're worried about doing right now? 565 00:26:16,625 --> 00:26:17,925 I'm just a little concerned with my pasta. 566 00:26:17,993 --> 00:26:19,060 I have only made pasta once. 567 00:26:19,127 --> 00:26:20,761 I'm worried it's a little bit dry. 568 00:26:20,829 --> 00:26:22,363 It's not the only thing I'm concerned with-- 569 00:26:22,431 --> 00:26:24,298 is just being able to finesse it like Gordon did, 570 00:26:24,366 --> 00:26:26,767 but I'm embarrassed by what I put on the plate earlier 571 00:26:26,835 --> 00:26:29,337 and I really wanna shine, so I'm not going to mess this dish up today. 572 00:26:29,404 --> 00:26:33,541 Diana, good luck. 573 00:26:33,608 --> 00:26:36,377 - Young lady, how are you doing? - It's my first homemade pasta dish, 574 00:26:36,445 --> 00:26:39,580 - So I'm a little nervous. - You had a disaster earlier on tonight. 575 00:26:39,648 --> 00:26:41,315 - I did, chef. - "A," I don't like seeing you upset, 576 00:26:41,383 --> 00:26:43,851 but, "B," I think the competition is getting to you a little bit. 577 00:26:43,919 --> 00:26:46,253 I'm a little frazzled. I'm just a college student home cook. 578 00:26:46,321 --> 00:26:48,589 - I would never do this. - Those days are gone. You're a big girl. 579 00:26:48,657 --> 00:26:50,257 - Yes, chef. - I need you to step up. 580 00:26:50,325 --> 00:26:52,560 - Yes, chef. Thank you, chef. - Good luck. Let's go. 581 00:26:52,627 --> 00:26:55,096 - It's too dry. - Stay calm. Stay calm. 582 00:26:55,163 --> 00:26:57,064 No, no, no. 583 00:26:59,201 --> 00:27:01,202 - Nathan! - Yes, chef? 584 00:27:01,269 --> 00:27:04,405 - How are you lookin'? - I'm trying not to freak out too much. 585 00:27:04,473 --> 00:27:06,307 - First time making pasta? - I've made it at home with my mom, 586 00:27:06,375 --> 00:27:09,010 - but not like this. - Okay. 587 00:27:09,077 --> 00:27:10,544 I've never used one of these before. 588 00:27:10,612 --> 00:27:12,780 Come on. Come on. Oh! 589 00:27:12,848 --> 00:27:14,582 It's okay. Deep breaths. 590 00:27:14,649 --> 00:27:16,817 We've seen you up against it, Nathan. 591 00:27:16,885 --> 00:27:19,587 Keep yourself going in that same momentum, okay? 592 00:27:19,654 --> 00:27:21,055 - You can do this. - Yes, chef. 593 00:27:21,123 --> 00:27:23,357 Ten minutes to go. 594 00:27:23,425 --> 00:27:26,827 Start thinking about finishing your tortellinis. 595 00:27:26,895 --> 00:27:29,697 - Where's the--? - This is it. Hands are shaking. 596 00:27:29,765 --> 00:27:32,433 - Panic is setting in. - From the looks of it, right now 597 00:27:32,501 --> 00:27:34,702 - who's going home? - I'm really worried about Lisa-Ann. 598 00:27:34,770 --> 00:27:37,705 She's Italian. I thought she was gonna be a little more authentic 599 00:27:37,773 --> 00:27:40,207 but, tonight, with this challenge, she's out of her depth. 600 00:27:40,275 --> 00:27:42,209 I really am worried about Nathan. 601 00:27:42,277 --> 00:27:45,880 His whole demeanor doesn't display confidence right now. 602 00:27:45,947 --> 00:27:48,616 His hands are shaking and I don't know if he's gonna make it. 603 00:27:48,683 --> 00:27:52,753 - Eric's looking calm, confident, under control. - Ooh, that's nice. 604 00:27:52,821 --> 00:27:55,156 But it's really gonna come down to tortellini construction. 605 00:27:55,223 --> 00:27:57,224 Four minutes to go! 606 00:27:57,292 --> 00:28:00,194 Okay, concentrate, concentrate. 607 00:28:00,262 --> 00:28:02,229 - Come on, guys. - Pick it up. Pick it up. You know what it is! 608 00:28:02,297 --> 00:28:04,231 - Let's go! - Gonna be a little small, but you got this. 609 00:28:04,299 --> 00:28:05,499 You need to start thinking 610 00:28:05,567 --> 00:28:07,802 about cooking these tortellinis. 611 00:28:07,869 --> 00:28:11,439 - The whole thing's gonna fall apart. - Do not panic! 612 00:28:11,506 --> 00:28:13,707 - You are so close. - Let's go! 613 00:28:13,775 --> 00:28:15,142 Come on, Nathan! 614 00:28:15,210 --> 00:28:17,311 All right, guys! Sixty seconds left! 615 00:28:17,379 --> 00:28:18,712 - Good job! - There you go! There you go! 616 00:28:18,780 --> 00:28:19,914 Pour it over the spoon! 617 00:28:19,981 --> 00:28:21,282 - Yes! - There you go! 618 00:28:21,349 --> 00:28:24,118 - Whoo! Let's go, guys! - Twenty seconds to go! 619 00:28:24,186 --> 00:28:25,653 - There you go, right there! - You got this! 620 00:28:25,720 --> 00:28:27,621 - There you go, Lisa! - Pour it! 621 00:28:27,689 --> 00:28:28,889 - Pour it, Lisa! - That's not good. 622 00:28:28,957 --> 00:28:29,890 You better move, Eric! 623 00:28:29,958 --> 00:28:31,826 - You better move! Move! - Oil! 624 00:28:31,893 --> 00:28:33,661 - Garnish up! - Garnish, garnish! 625 00:28:33,728 --> 00:28:35,496 - Speed up. - Ten, nine 626 00:28:35,564 --> 00:28:38,432 eight, seven, six 627 00:28:38,500 --> 00:28:41,435 five, four, three 628 00:28:41,503 --> 00:28:43,704 two, one, stop! 629 00:28:43,772 --> 00:28:46,507 - Hands in the air! - Great job! You did it! 630 00:28:46,575 --> 00:28:48,876 You did it! 631 00:28:48,944 --> 00:28:50,811 That was the hardest thing I've ever done in my life. 632 00:28:50,879 --> 00:28:53,481 Well done! 633 00:28:53,548 --> 00:28:56,050 It's time to see who's able to keep their place here 634 00:28:56,118 --> 00:28:57,384 in the MasterChef kitchen. 635 00:28:57,452 --> 00:29:00,654 - First up, Eric. - I feel like 636 00:29:00,722 --> 00:29:02,923 I haven't really been able to show my full potential to the judges. 637 00:29:02,991 --> 00:29:05,059 But I'm a firefighter. I work well under pressure. 638 00:29:05,127 --> 00:29:07,661 When my back's up against the wall 639 00:29:07,729 --> 00:29:09,096 is when I do my best work. 640 00:29:09,164 --> 00:29:10,297 So, this is my time to shine. 641 00:29:15,537 --> 00:29:17,671 So, what size cutter did you use? 642 00:29:17,739 --> 00:29:18,906 'Cause they look smaller than mine. 643 00:29:18,974 --> 00:29:20,241 Yes, chef, I used the wrong size cutter 644 00:29:20,308 --> 00:29:21,842 but at that point, I was running out of time, 645 00:29:21,910 --> 00:29:23,978 so I didn't have time to start over. 646 00:29:24,045 --> 00:29:26,580 Wanted to ensure I had something on the plate that had quality. 647 00:29:32,721 --> 00:29:36,090 Your presentation skills across this competition, so far, is lacking. 648 00:29:36,158 --> 00:29:37,992 The shape of the tortellini is all over the place. 649 00:29:38,059 --> 00:29:41,028 I'm gonna be honest, the actual flavor inside 650 00:29:41,096 --> 00:29:44,365 those tiny tortellini... 651 00:29:44,432 --> 00:29:47,334 - is bloody good. - Thank you, chef. 652 00:29:47,402 --> 00:29:49,937 Broth needs a bit more flavor, 653 00:29:50,005 --> 00:29:53,274 but I close my eyes, I can identify the lobster. 654 00:29:53,341 --> 00:29:55,276 It's fragrant with a lemon zest 655 00:29:55,343 --> 00:29:57,478 and I love how much mascarpone youdidn't put in there 656 00:29:57,546 --> 00:29:59,780 'cause it's just like a sticking agent. 657 00:29:59,848 --> 00:30:01,315 I think you've done a decent job. 658 00:30:01,383 --> 00:30:02,883 I just want you to focus on that presentation. 659 00:30:02,951 --> 00:30:05,586 One thing I like about you, your attitude is impeccable. 660 00:30:05,654 --> 00:30:07,321 You get knocked down, you bounce back up. 661 00:30:07,389 --> 00:30:09,056 - I learn from my mistakes, chef. - Thank you. 662 00:30:09,124 --> 00:30:11,759 - Thank you, chef. - Evening, chef. 663 00:30:15,597 --> 00:30:19,099 The broth is good. I can tell by the coloration of the broth 664 00:30:19,167 --> 00:30:22,369 that you were able to extract the best bits of those lobster shells. 665 00:30:22,437 --> 00:30:25,873 I think the anise flavor from the liqueur is definitely in check. 666 00:30:25,941 --> 00:30:28,943 - It's not overwhelming, so, good job. - Thank you, chef. 667 00:30:30,512 --> 00:30:32,446 Good job, Eric! Way to recover! 668 00:30:33,682 --> 00:30:36,317 Whoo! 669 00:30:36,384 --> 00:30:38,752 Next up, Diana, please, let's go. 670 00:30:38,820 --> 00:30:40,654 I am absolutely elated with my final product. 671 00:30:40,722 --> 00:30:42,623 It looks very similar to Gordon's. 672 00:30:42,691 --> 00:30:46,360 I am really excited to show the judges 673 00:30:46,428 --> 00:30:48,862 that I do have some skills and I can really wow them. 674 00:30:48,930 --> 00:30:51,198 - Are you happy with that? - I'm fairly happy with it 675 00:30:51,266 --> 00:30:53,734 for my first time attempt. I think I did a really good job. 676 00:30:53,802 --> 00:30:56,170 So... 677 00:30:56,238 --> 00:30:58,072 visually, it looks a mess. 678 00:30:58,139 --> 00:31:00,708 The tortellinis are burst 679 00:31:00,775 --> 00:31:04,245 There's holes all over the place. Split, burst, hole. 680 00:31:04,312 --> 00:31:07,147 Look. It's torn. 681 00:31:09,317 --> 00:31:11,518 And, then, look, inside there 682 00:31:11,586 --> 00:31:14,321 it's just a watery mess. 683 00:31:19,807 --> 00:31:21,740 Visually it looks a mess. 684 00:31:21,808 --> 00:31:23,275 The tortellinis are burst, 685 00:31:23,343 --> 00:31:24,376 there's holes all over the place 686 00:31:24,444 --> 00:31:28,280 and, then, look, inside there 687 00:31:28,348 --> 00:31:30,135 it's just a watery mess. 688 00:31:30,215 --> 00:31:32,791 There's nothing worse than a burst tortellini. 689 00:31:32,871 --> 00:31:36,073 Water seeping in, overcooking the lobster and turning it 690 00:31:36,141 --> 00:31:38,676 into an absolute mess. 691 00:31:40,178 --> 00:31:42,379 Damn. You can't really eat that. 692 00:31:42,447 --> 00:31:44,014 It's rubbery, boiled lobster. 693 00:31:44,082 --> 00:31:45,916 It's just like a mouthful of bubble gum. 694 00:31:45,984 --> 00:31:50,454 However, there is a decent flavor in the stock 695 00:31:50,522 --> 00:31:54,859 but I'd rather see you send me two beautiful tortellinis 696 00:31:54,926 --> 00:31:57,828 than three ( bleep ) ones and two average ones 697 00:31:57,896 --> 00:32:00,564 'cause it's not about the quantity. 698 00:32:00,632 --> 00:32:02,566 MasterChef is about the quality. 699 00:32:02,634 --> 00:32:05,102 And when you're happy to send me stuff 700 00:32:05,170 --> 00:32:06,270 that tastes terrible, 701 00:32:06,338 --> 00:32:08,639 it tells me a lot about you. 702 00:32:13,178 --> 00:32:16,680 I am feeling very deflated. 703 00:32:16,748 --> 00:32:18,816 The last thing that I wanted to do was put 704 00:32:18,884 --> 00:32:21,185 one of Gordon Ramsay's dishes in front of him 705 00:32:21,253 --> 00:32:22,920 and him hate it. 706 00:32:22,988 --> 00:32:26,123 And I am just absolutely scared out of my mind 707 00:32:26,191 --> 00:32:28,459 that I'm going home on this challenge. 708 00:32:28,527 --> 00:32:31,295 Next up, Andrea. 709 00:32:31,363 --> 00:32:33,030 I did not do well on the last challenge at all 710 00:32:33,098 --> 00:32:35,232 so I'm freaking out at this point 711 00:32:35,300 --> 00:32:37,902 but I'm hoping that I did enough 712 00:32:37,969 --> 00:32:39,603 to stay in this competition. 713 00:32:42,624 --> 00:32:45,092 Just want to inspect this 714 00:32:45,160 --> 00:32:49,397 because I'm finding a hard time 715 00:32:50,832 --> 00:32:52,333 believing that this is 716 00:32:52,401 --> 00:32:55,770 the first time you've ever made tortellini. 717 00:32:55,837 --> 00:32:59,607 It looks like you nearly could have pulled it off of Gordon's dish. 718 00:33:00,229 --> 00:33:03,477 - It's beautiful. - Thank you, chef. 719 00:33:06,448 --> 00:33:09,050 - The broth is good. - Thank you, chef. 720 00:33:09,117 --> 00:33:11,786 The filling is delicious. 721 00:33:11,853 --> 00:33:15,556 It's jam-packed full of the lobster claws 722 00:33:15,624 --> 00:33:18,759 the lobster knuckles and the lemon gives it 723 00:33:18,827 --> 00:33:22,863 the perfect balance and harmony with the broth. 724 00:33:22,931 --> 00:33:26,234 Thisis the Andrea that we know of. 725 00:33:26,301 --> 00:33:28,469 - Good job. - Thank you. 726 00:33:32,174 --> 00:33:34,475 Mmm. Wow. 727 00:33:34,543 --> 00:33:37,812 - That's delicious. Pretty good. - Thank you, chef. 728 00:33:37,879 --> 00:33:38,913 Stock needs a bit more flavor, 729 00:33:38,981 --> 00:33:40,715 bit more caramelization. 730 00:33:40,782 --> 00:33:42,683 Push some of those vegetables through so it thickens a little bit. 731 00:33:42,751 --> 00:33:43,751 Gives it that body. 732 00:33:43,819 --> 00:33:45,019 You seemed a little bit-- 733 00:33:45,087 --> 00:33:46,187 sort of flustered when we started 734 00:33:46,255 --> 00:33:48,923 but very strong dish. 735 00:33:48,991 --> 00:33:50,758 - Well done. - Thank you, chef. 736 00:33:50,826 --> 00:33:53,928 - Very good job, Andrea! - Good job, Andrea! 737 00:33:53,996 --> 00:33:55,830 I'm feelin' like a million bucks. 738 00:33:55,897 --> 00:33:57,865 I think I proved to the judges 739 00:33:57,933 --> 00:33:59,900 that I still should be in this competition 740 00:33:59,968 --> 00:34:03,070 and I'm ready to just keep killin' it. 741 00:34:03,138 --> 00:34:07,308 All right. Nathan, please come down. 742 00:34:07,376 --> 00:34:09,010 I'm freaking out in my mind 743 00:34:09,077 --> 00:34:11,112 because my dish looks like crap. 744 00:34:11,179 --> 00:34:12,613 The tortellinis are falling over. 745 00:34:12,681 --> 00:34:15,283 The broth looks greasy. 746 00:34:15,350 --> 00:34:16,851 This is not looking good for me 747 00:34:16,918 --> 00:34:19,487 and right now, I really need a miracle. 748 00:34:19,554 --> 00:34:21,856 - Nathan. - Yes, chef. 749 00:34:24,726 --> 00:34:27,828 You think Chef Ramsay's dish looked like that? 750 00:34:27,896 --> 00:34:30,831 - No, chef. - We'll see if the flavor delivers. 751 00:34:36,104 --> 00:34:39,206 That broth... 752 00:34:39,274 --> 00:34:41,709 is dynamite. 753 00:34:41,777 --> 00:34:43,311 - Dynamite! - Thank you, chef. 754 00:34:43,378 --> 00:34:47,014 I mean, that right there, I want it when I'm sick. 755 00:34:47,082 --> 00:34:49,517 I want it during a break up, I want it during all of that. 756 00:34:49,584 --> 00:34:51,319 - That's how good that is, brother. - Thank you, chef. 757 00:34:51,386 --> 00:34:52,720 The pasta's clunky. 758 00:34:52,788 --> 00:34:54,555 It's a little too big but you have been able 759 00:34:54,623 --> 00:34:56,757 to rebound lovely because of that broth. 760 00:34:56,825 --> 00:34:58,459 I think you did caramelize the lobster shell 761 00:34:58,527 --> 00:35:01,128 sufficiently so that, for me, 762 00:35:01,196 --> 00:35:02,563 are some redeeming qualities. 763 00:35:02,631 --> 00:35:03,764 - Good job. - Thank you, chef. 764 00:35:05,534 --> 00:35:06,734 - Nathan. - Yes, chef. 765 00:35:06,802 --> 00:35:09,370 Visually, the tortellini should be 766 00:35:09,438 --> 00:35:11,906 sticking up like this, little bellybutton center 767 00:35:11,973 --> 00:35:13,307 coming forward here. 768 00:35:13,375 --> 00:35:14,642 Would've loved to see a little bit nicer 769 00:35:14,710 --> 00:35:16,010 knifework skills there. 770 00:35:16,078 --> 00:35:18,646 Let's take a quick bite of this tortellini. 771 00:35:19,915 --> 00:35:21,215 Looks great in there. 772 00:35:21,283 --> 00:35:23,918 Tortellini stayed nice and sealed. 773 00:35:25,754 --> 00:35:26,954 The filling is delicious, 774 00:35:27,022 --> 00:35:28,155 There's just not quite enough of it. 775 00:35:28,223 --> 00:35:30,658 - Yes, chef. - Now, the broth... 776 00:35:32,111 --> 00:35:33,611 is delicious. 777 00:35:33,679 --> 00:35:36,714 The depth of flavor that you got is really nice. 778 00:35:36,782 --> 00:35:38,917 - Thank you, chef. - Okay. 779 00:35:38,984 --> 00:35:42,353 Yeah, Nathan! Whoo! 780 00:35:42,421 --> 00:35:45,690 Next up, Lisa-Ann. 781 00:35:45,758 --> 00:35:48,059 I am in absolute panic mode. 782 00:35:48,127 --> 00:35:50,461 My tortellini looks terrible. 783 00:35:50,529 --> 00:35:52,063 I can hear my whole family screaming 784 00:35:52,131 --> 00:35:53,298 "How did you screw that up?" 785 00:35:53,365 --> 00:35:54,866 But I'm just hoping 786 00:35:54,934 --> 00:35:57,302 the judges see the passion that I put into this dish 787 00:35:57,369 --> 00:35:59,771 and how hard I tried to get this right. 788 00:35:59,838 --> 00:36:01,039 - Lisa-Ann. - Yes. 789 00:36:01,106 --> 00:36:02,273 Visually, one, two, 790 00:36:02,341 --> 00:36:04,242 three, four tortellinis burst. 791 00:36:04,310 --> 00:36:07,579 And, look, its got no top on it. 792 00:36:10,182 --> 00:36:11,583 Mmm. 793 00:36:14,119 --> 00:36:16,221 Just have a sip. 794 00:36:18,924 --> 00:36:21,659 It's a little salty. 795 00:36:23,295 --> 00:36:24,862 It's very salty. 796 00:36:24,930 --> 00:36:26,030 - It's like eating a mouthful-- - Yeah. 797 00:36:26,098 --> 00:36:29,267 ...of ( bleeped ) anchovies. 798 00:36:29,335 --> 00:36:31,769 Damn. What a shame. 799 00:36:31,837 --> 00:36:34,272 Slightly overcooked on the pasta 800 00:36:34,340 --> 00:36:36,007 but the filling was good. 801 00:36:36,075 --> 00:36:37,375 Flavor inside, beautiful. 802 00:36:37,443 --> 00:36:39,611 However, I was really confused 803 00:36:39,678 --> 00:36:42,213 because you were working backwards. 804 00:36:42,281 --> 00:36:43,915 You started making the sauce first 805 00:36:43,983 --> 00:36:45,083 then you started making pasta 806 00:36:45,150 --> 00:36:47,252 so you were already up against it. 807 00:36:47,319 --> 00:36:48,486 A Sicilian background, 808 00:36:48,554 --> 00:36:49,787 I thought you were gonna come back strong. 809 00:36:49,855 --> 00:36:51,222 What's happening to you? 810 00:36:51,290 --> 00:36:52,557 I-I don't know. 811 00:36:52,625 --> 00:36:54,158 I think I'm overthinking things 812 00:36:54,226 --> 00:36:56,027 - too much. - Are you taking it seriously enough? 813 00:36:56,095 --> 00:36:57,195 - Oh, my God! Are you kidding? - Really? 814 00:36:57,263 --> 00:36:58,496 You know how hard I worked to get here? 815 00:36:58,564 --> 00:37:00,131 - I'm not convinced. - I worked really hard 816 00:37:00,199 --> 00:37:01,432 to get here. 817 00:37:01,500 --> 00:37:05,136 You have no idea how much I gave up to be here. 818 00:37:05,204 --> 00:37:07,805 Okay, my life is surrounded by family and food. 819 00:37:07,873 --> 00:37:10,642 - So, why are you blowing it then? - I'm not trying to blow it! 820 00:37:10,709 --> 00:37:13,911 I'm trying the best I can. This is not reflective of who I am. 821 00:37:13,979 --> 00:37:17,415 - I'm telling you. - I'm done with excuses. 822 00:37:17,483 --> 00:37:18,549 I'm not trying to make excuses. 823 00:37:18,617 --> 00:37:19,550 I own this! 824 00:37:19,618 --> 00:37:20,518 This is embarrassing. 825 00:37:20,586 --> 00:37:22,120 This is disrespectful to you 826 00:37:22,187 --> 00:37:24,055 and to all my family back home! 827 00:37:24,123 --> 00:37:25,623 - So, you're done? - No, I'm not done 828 00:37:25,691 --> 00:37:26,791 'cause I don't wanna give up yet. 829 00:37:26,859 --> 00:37:27,859 I'm not giving up! 830 00:37:27,926 --> 00:37:29,327 Unless you tell me I have to get 831 00:37:29,395 --> 00:37:31,696 the frig outta here, I'm not giving up! 832 00:37:37,655 --> 00:37:39,022 - So, you're done? - No, I'm not done 833 00:37:39,090 --> 00:37:40,123 'cause I don't wanna give up yet! 834 00:37:40,191 --> 00:37:41,158 I'm not giving up! 835 00:37:41,225 --> 00:37:42,459 Unless you tell me I have to get 836 00:37:42,527 --> 00:37:44,061 the frig outta here, I'm not giving up! 837 00:37:44,128 --> 00:37:46,463 I can only judge you on what you put in front of me. 838 00:37:46,531 --> 00:37:50,700 I know that. I know that. 839 00:37:55,106 --> 00:37:56,606 Listen, it's a bold effort. 840 00:37:56,674 --> 00:37:58,175 The filling was 841 00:37:58,242 --> 00:38:00,177 seasoned beautifully-- 842 00:38:00,244 --> 00:38:02,412 ...but you did all the simple things badly. 843 00:38:02,480 --> 00:38:05,715 - I know that you can do better than that. - Yeah. 844 00:38:10,288 --> 00:38:11,755 I'm embarrassed. 845 00:38:11,823 --> 00:38:13,390 This dish doesn't represent who I am 846 00:38:13,458 --> 00:38:14,825 and what I'm all about. 847 00:38:14,892 --> 00:38:16,993 but I can only hope at this point 848 00:38:17,061 --> 00:38:19,930 that the judges can see how much this means to me 849 00:38:19,997 --> 00:38:22,265 and that I'm willing to go above and beyond 850 00:38:22,333 --> 00:38:24,201 anything I need to do to stay in this competition. 851 00:38:27,738 --> 00:38:30,574 Right now, I'd like all five home cooks to step down here. 852 00:38:32,009 --> 00:38:34,644 Line up, please. Thank you. 853 00:38:41,752 --> 00:38:43,220 This was a difficult challenge. 854 00:38:43,287 --> 00:38:46,056 Elimination is definitely on the line. 855 00:38:46,124 --> 00:38:48,158 If I say your name, please head upstairs. 856 00:38:48,226 --> 00:38:51,228 Andrea, Nathan. 857 00:38:51,295 --> 00:38:53,296 Eric. Good job. 858 00:38:53,364 --> 00:38:55,899 Thank you, chef. 859 00:38:58,202 --> 00:39:01,571 We're left with Lisa-Ann and Diana 860 00:39:01,639 --> 00:39:04,241 two talented home cooks. 861 00:39:04,308 --> 00:39:09,746 Sadly, we're saying good-bye to one of you tonight. 862 00:39:09,814 --> 00:39:13,683 Lisa-Ann, you are undoubtedly very passionate 863 00:39:13,751 --> 00:39:17,287 and you cook from the heart. 864 00:39:17,355 --> 00:39:19,289 We saw a fighting spirit tonight in you 865 00:39:19,357 --> 00:39:21,057 that we've never seen so far in this competition. 866 00:39:21,125 --> 00:39:24,761 But your dish was a disappointment 867 00:39:24,829 --> 00:39:26,429 and it's almost like you were out of your depth 868 00:39:26,497 --> 00:39:29,032 with this one. 869 00:39:29,100 --> 00:39:30,267 - Diana. - Yes, chef. 870 00:39:30,334 --> 00:39:31,468 You cook with a lot of confidence. 871 00:39:31,536 --> 00:39:34,704 You were clearly born to cook 872 00:39:34,772 --> 00:39:39,476 but your dish was just underwhelming. 873 00:39:40,745 --> 00:39:43,547 This is tough. 874 00:39:43,614 --> 00:39:47,884 The person we are sending home is... 875 00:39:57,161 --> 00:40:00,997 Lisa-Ann, your time is done 876 00:40:01,065 --> 00:40:03,133 here in the MasterChef kitchen. 877 00:40:03,201 --> 00:40:07,137 Please take off your apron and place it on your bench. 878 00:40:07,205 --> 00:40:09,606 Lisa-Ann, keep your head up high 879 00:40:09,674 --> 00:40:11,408 anddon'tstop cooking. 880 00:40:11,475 --> 00:40:13,410 Thank you, chefs. 881 00:40:13,477 --> 00:40:14,611 I am heartbroken 882 00:40:14,679 --> 00:40:18,148 that I'm leaving the MasterChef kitchen 883 00:40:18,216 --> 00:40:20,417 but this has just been the most 884 00:40:20,484 --> 00:40:23,687 amazing experience of my life. 885 00:40:23,754 --> 00:40:25,355 I am leaving this competition 886 00:40:25,423 --> 00:40:29,526 with so much more experience in different types of foods 887 00:40:29,594 --> 00:40:32,829 that I can't wait to get started and share 888 00:40:32,897 --> 00:40:35,165 these dishes with my family and friends. 889 00:40:38,336 --> 00:40:40,203 Next week... 890 00:40:40,271 --> 00:40:43,573 - War planes above. - Whoo! 891 00:40:43,641 --> 00:40:46,509 Veterans marching in with a big marching band. 892 00:40:46,577 --> 00:40:49,312 - What's going on? - Let's go, let's go, let's go! 893 00:40:49,380 --> 00:40:52,782 When the top 15 cook for American heroes 894 00:40:52,850 --> 00:40:55,652 expectations are sky-high. 895 00:40:55,720 --> 00:40:58,388 - Everything has to be perfect. - It burns. 896 00:40:58,456 --> 00:41:00,757 - There's no room for error. - Oh ( bleeped ). What happened here? 897 00:41:00,825 --> 00:41:03,226 Look at that. You served that! 898 00:41:03,294 --> 00:41:06,630 - This is bad. - These guys put their lives on the line. 899 00:41:06,697 --> 00:41:08,632 Now, get real or ( bleeped ) off. 900 00:41:09,718 --> 00:41:12,111 Sync & corrections: Ajvngou www.addic7ed.com