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

💸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

🦞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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🥒 ABOUT BEFRS:
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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🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

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[halcromwell]

These new bloopers at the end are a welcomed change. They're absolutely hilarious. Sonny is such a dork I love him lol

[christinawooten]

Lol that lobster said “I won’t make this easy, but I’m worth the fight”

[solmartel]

Julien is an outstanding chef! I hope we can see his expertise more in future videos!

[imrujetsu]

2:34 "It also looks like a..."

My man! A man of culture!

[Stormrage_]

The thing that shocked me most is how tall the chef is compare to sonny, i mean sonny is a very tall guy.

[mirandahotspring]

In New Zealand they are our common crayfish, easy to find and catch, I'm amazed at the price of these overseas. As a kid we'd spend summer at the beach and put crayfish pots out at low tide. Was not uncommon to get several a day. We'd feast on them all summer as well a paua (abalone). Still go diving for them when the weather is OK.

[bernadette_]

*Picks up abalone* “It also looks like

[Firespark]

I really like this series. It is interesting seeing all the different ways you can turn a single animal into food.

[timkruse]

I soon as i saw the spiny lobster i knew it was from new zealand, we kiwis love it down here. nice shout out by the man himself

[Wasayumer]

Respect to camera man for maintaining his hunger and patience 😂🤤🤤

[oogwayz]

Who else went straight to the comments when Sonny hinted at what the abalone looked like🤣☺️

[neih]

Sonny: What happened to the other eight legs? 🦞

Chef: What are you talking about?
🤷‍♂️🧑‍🍳😎

[chiknnug]

You have no idea how much I have been craving a new video by these guys.

[recklesslyrandom]

I love that dood said "sorry" as he chops the lobsters face in half lmao

[ashiks]

Sonny to himself: I’m eating a $277 lobster.
Sonny to Thuyen: Here is $10. Starve through the day.

[tbbmw_mi]

0:37 You know the Lobster is expensive when the fishing man had a GUCCI hat

[williamjacobsen]

Spiny lobsters are one of the greatest things I have ever eaten. Lucky enough to have gotten to try them many ways! Nothing beats the classic cold seafood preparation with lemon in my opinion.

[chrisbudz]

Love your show Sonny 😊 These are called Rock Lobster and they're also found in South Australia. The whiter ones are because they are in deeper water and live on the limestone coast, which also makes their meat sweeter but they don't travel/export as well. The red ones are more sought after in Chinese culture due to the thought that they are lucky.

[jannahjames]

"Sorry I can't focus everything reminds me of my wife today" 🤗🤗 I love this 🤗🤗