The King of The Crustaceans
Paired with a good Chablis or an oaky New World Chardonnay, the lobster is one surely of the world’s most popular romantic foods. From the grandiose to the simple, there are countless ways to enjoy the king of the crustaceans, with favourites including lobster thermidor, created around 1880 by Auguste Escoffier at Paris’s Maison Maire, and lobster newberg, a delightful blend of lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper making use of the delicious Maine lobster. In Asia, whilst the species vary, the popularity remains with beautiful dishes such as the Chinese-style steamed lobster with garlic, ginger, scallions and soy sauce gracing the fine-dining tables of the region.
Funky Lobster Facts | The lobster and its unique anatomy evolved about 100 million years ago. Its brain is in its throat, its nervous system is in its abdomen, its teeth in its stomach and its kidneys in its head. It also hears using its legs and tastes with its feet.
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Lobster Thermidor
At Arwana Restaurant, The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali
The signature dish at the beachside Arwana Restaurant is an excellent lobster thermidor. The most delicately flavoured spiny lobsters are brought in from Indonesia’s Arafura Sea, off the southeast coast, to swim in the restaurant’s vivarium, ready for discerning diners to select for their dining pleasure. Your lobster, which the wait staff will pick for you if you would prefer not to do it yourself, is whisked off to the kitchen to return not long afterwards as a tantalising, Cognac-flamed extravaganza. The diced lobster meat and mushrooms are smothered in a lush Gruyère cheese sauce and served in the lobster shell, lightly grilled and dotted with fish roe. A perfectly indulgent delight, the meaty lobster and creamy sauce are a match made in heaven. This luxurious meal is served with a fresh beetroot salad and potato gratin.
www.arwanarestaurant.com
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Baked Butter Garlic Lobster
At Tien Chao Chinese Restaurant, Gran Melia jakarta
Within the domain of marine delicacies, the lobster is known as the king of crustaceans and has long been a classic high-end culinary delicacy. The lobster comes with a delightful taste, texture and freshness and is always sought after by diners looking to experience something special. At Gran Melia Jakarta, lobster dishes are taken very seriously and the entire culinary team is proud to present a number of prime selections for lobster aficionados looking to satisfy their cravings. Take, for example, Executive Chinese Chef Eric Lau’s creation of baked lobster with butter garlic mayonnaise paste. The plate is a visually pleasing mix of multicoloured elements set to complement each other. As you sample the baked lobster, the first few bites are sumptuously rich, then the beautiful balance of the complete dish overtakes the richness and balances into a satisfyingly fresh delight.
www.granmelia.com
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Lobster and Leek Soup
At Big Fish Bar And Grill, The Stones Hotel – Legian, Bali – a Marriott Autograph Collection Hotel
Big Fish Bar and Grill, the self-explanatory dining joint at The Stones Hotel – Legian, Bali – a Marriott Autograph Collection Hotel, has recently launched a new seafood weekend buffet, which, according to Executive Chef Vittorio Negri, aims to bring Indonesia’s fantastic local fish into the spotlight. Among the notable delicacies made from the locally sourced ingredients, one stands out: the lobster and leek soup, a hearty dish with the Lombok-sourced crustacean as the focal point. A parade of taste and textures, the dish comprises a rich soup of vegetable stock and blended potatoes, lemongrass, leeks and Szechuan pepper, topped with a luscious lobster tail and mango mayonnaise. You don’t even have to wait for the weekend to savour this glorious soup as it’s also available on the daily à la carte menu.
www.marriott.com/hotels/travel/dpsak-the-stones-hotel-legian-bali-autograph-collection
