French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

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GIANT SPINY LOBSTER

1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1, Hồ Chí Minh City
SOCIAL: https://calisa.vn/

?PRICE: 637.000 VND/ $277 USD for 7lb lobster
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2. QUINCE
ADDRESS: 37 Ky Con, Ben Nghe Ward, District 1, Hồ Chí Minh City
SOCIAL: https://bit.ly/QuinceSG

?LOBSTER KOMBU-JIME: Wrap lightly-salted lobster meat in kombu and plastic wrap. Chill in the fridge for more than 2 hours. | Thai seafood dressing: Blend green big and small chillies, garlic, coriander root, palm sugar, fish sauce, pickled garlic and pickled juice together. Add more coriander and a squeeze of lime, then add lime leaves oil. Finish up with xanthan gum. Plating: Torch the banana leaf. Place two lobster slices on top. Add the brain oil (made of lobster brain and oil), Thai seafood dressing and garnish with fried garlic.

?LOBSTER LEG TEMPURA: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut it in half, then remove the flesh from the legs. Prepare the batter by mixing all purpose flour, rice flour, cornstarch with soda. Flour coat the legs and dip them in the batter, then fry. Serve with truffle aioli and a lemon cut. Garnish with a pinch of salt and truffle flakes on top of the tempura.

?LOBSTER PITHIVIER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Remove the tail meat then mix with velouté sauce. Season with salt, pepper and butter then mix it. Add leek fondue. Place the lobster filling on a boiled Swiss chard then leave it in the freezer overnight. Roll the puff pastry. Add the filling in the middle. Seal the dough and brush with egg wash. Make a little hole on top of the pastry. Bake in the oven for 10 to 15 minutes. | Lobster jus: Fry the lobster shells and onions with a lot of oil. Add carrots, garlic, onions, celery and stir-fry then add the shells. Add tomato paste, white wine, beef stock and water. Let the sauce simmer for 1 to 2 hours. | Lobster oil: Fry the lobster shell with oil, purple onions, garlic, tomato, bell peppers. Season with bay leaf and thyme. Add tomato paste, then simmer. | Lobster jus sauce: Cook the lobster jus with butter, add lobster oil on top. Sear the lobster tail. Serve alongside the pithivier with parsnip remoulade. Pour the lobster jus sauce around the pithivier.

?BBQ LOBSTER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Season with salt and drizzle on olive oil. Make the kombu butter by mixing diced purple onions, rosemary, garlic, Japanese 7-flavoured powder, lemon zest, a squeeze of lemon and scallion. Mix it well. Add the lobster brain in, then cover the lobster with the butter mixture. Grill it on charcoal. Torch lightly before serving with black bread.

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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
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