Huge 7 COLOR LOBSTER!! Sashimi + Deep Fried w/ Garlic | Ultimate Food Aquarium!!

Hey everyone hope you're having an amazing
day, it's Mark Wiens.

I'm in Phuket in Southern Thailand

and Phuket is known for seven-colored, warm
water, Indian Ocean lobsters

This is one of the biggest lobsters I've
seen

We're gonna have the full seven-colored
lobster sashimi experience today

Wow

We're gonna go to the source to get the
lobster

We're gonna see the entire preparation
from start to finish

and I'm gonna share an entire lobster
sashimi with you in this video

We're getting onto a boat here at the pier

and we're just gonna go to some of the...
I think it's only a ten minute boat ride

Very close to the shore, where they raise
the lobster

where they keep the lobsters in the sea

[Guy on boat] In, in, in
Thank you

Literally a five minute boat ride,
you're starting to see some of the platforms

This is the seven-colored lobster territory,
the famous Phuket seven-colored lobsters

This is a big bay area, the water is calm.
We are surrounded by other islands and inlets

The water remains calm, it's great for
fishing, it's great for producing sea food

And over in the distance you'll see a lot
of yachts, a lot of boats as well

because it's a safe haven of calm
water here

And we have arrived, bunch of different
wooden platforms all connected, little rampways

floating nets, and a whole kind of
visitor center

here's a little bit of information about the
spiny seven-colored lobster

Which is also known as a painted
spiny lobster, it is...

seven different colors, found throughout the
warm waters of the Pacific and Indian ocean

That's what we came here for, that's what
they specialize in

And I know at this facility, at this place
they also raise a lot of the lobsters

Then distribute it to the hotels throughout
Phuket as well

So we are coming directly to the source
to eat lobster

Didn't realize that this place was so
developed, so organized

And raise such a huge variety of different
fish

It's a straight aquarium of fish their
raising here

I think for the rest of the people on the
boat, on this tour

It's kind of a shopping, a trip to the supermarket

Their choosing fish or sea food that
they want

which they're gonna take back with them
to the restaurant to cook right at the restaurant

But for us, Gohban, who is the owner of
the restaurant and owner of this facility

He's arranged for a chef to come out to
the platform

to prepare the full sashimi lobster, seven-
colored Phuket lobster sashimi experience

on the platform within the sea

So before we get the lobster, he's gonna
show me some of the fish

And I think they have some sharks as well

just be a little bit carefuler where
you're walking

It's a type of black-ear ฉลาม, a black-ear
shark or a black-tipped shark

Oh yeah, you can see the fins have a
black tip on it

Wow

The shark?
[Person beside him] Yeah

[Ah, okay]
So we take stock from small fish that grow up

[Ah, so all the fish are from local fisherman]
Yes

[And then you take care of them and]
Yes and we are like bank for fish

[Ah, okay, okay]

Is that an eel?

He was just saying that the color always
changes

And they want to show me a really big fish
on the other side, on the opposite side

It's like an entire fish community,
aquatic center, aquarium

From here, we're gonna go get the lobster
which is in one of the front nets

that they have reserved, saved for us.
And it's gonna be a giant lobster

Giant, it's a huge 2 kilo, yeah, about 2 kilos
that is a massive lobster

Okay, they're gonna pull it out

It's beautiful the seven colors, the rainbow
of colors. It's as big as my torso

He spreads it out, that is the size of your
torso, almost

(speaking Thai)

Everybody say hello to Chef

And he is preparing all of his ingredients,
the knives and

something that you'll notice is the champagne
cups with a Sprite here

But we're not drinking any wine,
we're not drinking any champagne

Okay, so the first menu is lobster blood
and the sprite turns blue, almost neon color

lobster blood cocktail

Cheers

Wow

It actually tastes just like sprite but
with a little bit of lobster juice aroma to it

Wow, that's fresh

That meat goes into a bucket of ice which
is gonna make the meat more crisp, tighten it up

And that sits in an ice bath real fast

But wow this is just a straight-up private
sushi bar floating in a bay in Phuket

The lobster is almost transparent, you can
almost see through it

you can almost smell the sweetness

Chef did a beautiful decoration with the lobster head,
with the body, with some vegatables

All on a platter of ice and now he's just
slicing up and placing the sashimi

placing all of that fresh sliced lobster back
onto the shell, back onto the head,

back onto that platter of ice,
that ice bed

Now that is what you call a center piece

Chef has completed a work of art with the
head, with the body, with all the decorations

The wasabi, there's some fish eggs, some
roe on the top, wow

That is impressive

That is world-class, seven-color
Phucket lobster sashimi

Look at this, it is a straight like
trophy cabinet, centerpiece

That's pretty heavy too
Wow

That's unbelievable, that is impressive

What a lobster

Now you actually have to stand up to eat
this

There's wasabi, there's lime, you can
garnish with whatever

But first, you have to taste the pure lobster

I actually have to lift up the antenna

Look at the stringyness of it, try it first
with nothing on it before adding

any soy sauce, before adding any wasabi

Wow

It is so pure
Oh, that texture and that crunch

And that sweetness
Wow that's fresh

That is amazing and just that texture is
impressive, the crispness of it

And just the strandiness, it's
strandy

Wow, but I do, I think it would be awesome
with a little bit of soy sauce and wasabi in there

Or maybe even lime juice
We'll go wasabi first

Wasabi there and then this is soy sauce
Should I just mix it? Okay

I'm just gonna go ahead and do the wasabi
soy sauce mixture

That's the way I like it

Extra wasabi
Okay, there we go

Just a little dip in there

If you look at these slices of lobster in the
sunlight you can see that they are see-through,
transparent

Oh, yeah
Wow

It's good on it's own but that enhances it
With that wasabi, with that salty punch of soy sauce

Like the sweetness just comes out of that
and the crispness, it's unbelievable

like the freshness, the pureness, the
quality is just on the next level

(speaking in Thai)

You know what I was just thinking this
tastes like a scallop

Like it almost tastes like scallop when the
raw lobster, like a really sweet scallop

That's almost the same texture, almost the
same sweetness

You might be good with just some lime
juice on it

Lime juice is good, but the wasabi soy
sauce combination is even better

Oh, yeah, that's up the nose
lobster wasabi up the nose

Wow, that is awesome, and
that is a lot of meat, a lot of lobster

That head, those tentacles are just
crossing the table

We haven't even eaten half of the sashimi
2 kilos of a lobster sashimi, that's a lot
of sashimi, a lot of lobster meat

In order to get some diversity and to try
a few different variations

What we're gonna do is we're gonna take
the lobster, the meat, and especially the head

back to the restaurant, back to the shore and
they're gonna cook us a dish with the lobster meat

and then also cook us up a soup dish with
the lobster head so that's the next plan of action

But what an unbelievable lobster sashimi start

Oh man, it is so unbelievably good
Okay we're going back

We're back at Phuket Lobster House, this
is the restaurant

It's half restaurant, half amusement/
entertainment food park, half or

a third botanical garden, just have this
huge structure just with trees, with plants,

with water flowing, with birds, and then just
lobsters all over the place and tanks all over the place

It's definitely quite a unique restaurant

I think they had just quickly deep fried
the shell but just tossed that, wok-tossed that with

garlic, with green peppers, and with chilies
and then kind of a soy sauce mixture solution

just really quickly wok-tossed that in a hot,
hot fire

and then for the head, they chopped up the
head into bit size little pieces, into nuggets

got all that head butter out of it, chopped
up the tentacles into bit-size pieces as well

And that's going to go into a miso soup that
he is making

And that completes two more dishes with
the lobster, I'm excited to try both of them

And we got some rice to eat with this,
and that's awesome being able to eat

the sashimi on the platform, on the ocean
with that cool breeze and then coming back

to the restaurant to eat totally different
dishes, miso soup is Japanese

but then this is Thai style with the same
lobster and two more massive dishes

In Thai it's called (Thai) so it's just tossed
with green pepper, with chilies, with a ton of garlic

Oh wow, this looks incredible those same
nuggets of lobster

Oh wow

Oh that's insane
Oh man the texture totally changes

but you still feel that sweet muscular
texture of that lobster, oh that's so good

It's not too overpowering but just really garlicy,
the pepper is just kind of there in the background

of your mouth, overpowering that sweetness of
the lobster

Something I didn't know before is that
there is so many different textures

within the lobster tail, some parts are more
stringy, some parts are more tender,

some parts are more muscular like shrimp,
there's such a variety of different textures

in that same tail and this is all just the
tail meat

Oh wow, that stir-fried version is just
awesome and the garlickyness

This will be extremely good with rice, too

oh with rice in and that glaze in those
chilis and the sweet lobster

That's so awesomely good

And then for the miso soup, a huge bowl
of lobster head and lobster tentacles

How's that miso soup being? Good?

Oh yeah

That's just a wonderful, mellow, salty
umami from the miso soup

And then I want to try, especially, some of
that tamale, some of the head butter juice

which actually has been so it's not
runny anymore

It's like the texture of egg yolk, a little
bit starchy but silky at the same time

There's still so much meat in here as
well from the head, from all the different

little sections, this is the part that
takes a while to each, that you can just

kind of suck on, that you can juice, that
you can suck all that meat out of the

different crevices
Actually, before I go to the kitchen I

think they really kind of loosened up
the meat and cracked the shells

to make it easier to get to it and
cutting it into bit size pieces too

Oh yeah

Oh that is firm, I guess that's from
the base of the tentacle

Wow that is muscular

So many different parts of the lobster, so
many different textures

The stir-fried lobster is insane
Okay I love the sashimi

and that's the pureness, that's the
ultimate test of freshness and it is extraordinary

But this, I don't know, I mean lobster is
good raw but when it's wok-tossed like this

It almost brings out the sweetness even
more, I'm not going to say which

version is better because this was the
best case senario

being able to have sashimi then a
stir-fried dish and the soup, all three dishes

but I'm gonna say do not eat it all as
sashimi, try it stir-fried like this as well

It's so good, so incredibly good

Back here on the pier, stomach full
of lobster overdose, 2 kilo lobster

But that was a fantastic, just ultimate
lobster experience from the entire sashimi

to, yeah again, that stir-fried lobster was
sensational top of the quality lobster

seven-color, local Phuket lobster,
that does not come cheap though

It is 4,000 for the big one that we got,
it is 4,000 baht per kilo so we had 2 kilos

that's 8,000 baht, that was not cheap at
all, it is expensive but you do pay a price

for quality, you can arrange to go to
the lobster farm where we went

you just take a boat there and you can do
a tour, you can see all the fish like we did

and you can even eat a lobster if you arrange
or you can go to the restaurant where they

have lobster, he said typical lobster are
about 800-900 up to 1 kilo

So that's gonna wrap up this video,
I want to say a big thank you for watching

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