Sinking your teeth into this pricey, prized catch makes it all worth it!

May 04, 2012 | by Divine Enya Mesina

                                                      Yummy.ph | Fresh for Last | Lobster

They don't come cheap, lobsters—they cost from P1,500 to P2,500 per kilo! But if you're in the mood for an extravagant meal with friends or a lovely dinner with your special someone, serving a dish with sweet, succulent lobster meat is the way to go.

Truth be told, I've never had lobster locally until I did a story for Yummy a few years back. I had the rare opportunity to tag along with Joel B. or Marketman, the blogger who writes Market Manila, as he went around a Batangas wet market. A vendor approached him, offering a humongous lobster for a thousand pesos and Marketman happily obliged. When we got to his vacation house, Joel sliced it in half, seasoned it simply with sea salt and freshly ground black pepper, grilled it, and served it with melted butter. And my, was it delish! (Click here to see the article)

As with most crustaceans, it's best to buy lobsters at their freshest—that is, while they're still live. In major seafood markets here in the Philippines, they are kept in tanks filled with seawater. Spiny lobsters are the ones commonly available here. They have no claws, as opposed to New England or Maine lobsters in the US that have large, meaty ones. I personally find Maine lobsters to have tastier, more tender meat, but these spiny lobsters, when cooked just right, are delicious too.

To prepare lobster, simply boil it in water. If you have access to seawater, use it for boiling—the salty ocean water is said to make lobster meat taste even better. But if it's difficult to come by a bucket of seawater, just use tap and mix in a generous amount of sea salt. Of course, lobster can also be grilled; sliced in half lengthwise and prepared thermidore-style; or made into a really fancy sandwich! To make one, remove the cooked lobster meat out of its shell, slice it into bitesized pieces, mix in some mayonnaise, a little Dijon mustard, and minced onions, then season with salt and pepper and a sprinkling of paprika. Afterwards, line a lightly toasted 6-inch baguette with fresh lettuce and thinly sliced tomatoes, then spoon the chunky lobster with mayo on top. Serve it with a fruit smoothie and you've got one sumptuous meal. It's probably not something you'll have often, but it's a sandwich that would be amazing to indulge in once in a while.—Divine Enya Mesina

Related articles: Sipit ng Alimango, Alupihang Dagat

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Photography by At Maculangan


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