WEBVTT 00:00:00.000 --> 00:00:02.743 Hey everyone hope you're having an amazing day, it's Mark Wiens. 00:00:02.743 --> 00:00:04.525 I'm in Phuket in Southern Thailand 00:00:04.525 --> 00:00:10.937 and Phuket is known for seven-colored, warm water, Indian Ocean lobsters 00:00:11.200 --> 00:00:13.274 This is one of the biggest lobsters I've seen 00:00:13.274 --> 00:00:19.125 We're gonna have the full seven-colored lobster sashimi experience today 00:00:19.612 --> 00:00:20.630 Wow 00:00:20.630 --> 00:00:23.117 We're gonna go to the source to get the lobster 00:00:23.117 --> 00:00:26.481 We're gonna see the entire preparation from start to finish 00:00:26.481 --> 00:00:31.364 and I'm gonna share an entire lobster sashimi with you in this video 00:00:45.736 --> 00:00:47.749 We're getting onto a boat here at the pier 00:00:47.749 --> 00:00:51.546 and we're just gonna go to some of the... I think it's only a ten minute boat ride 00:00:51.546 --> 00:00:55.093 Very close to the shore, where they raise the lobster 00:00:55.093 --> 00:00:57.363 where they keep the lobsters in the sea 00:00:57.763 --> 00:00:59.889 [Guy on boat] In, in, in Thank you 00:01:33.893 --> 00:01:37.907 Literally a five minute boat ride, you're starting to see some of the platforms 00:01:37.907 --> 00:01:44.169 This is the seven-colored lobster territory, the famous Phuket seven-colored lobsters 00:01:44.169 --> 00:01:48.830 This is a big bay area, the water is calm. We are surrounded by other islands and inlets 00:01:48.830 --> 00:01:56.981 The water remains calm, it's great for fishing, it's great for producing sea food 00:01:56.981 --> 00:02:00.583 And over in the distance you'll see a lot of yachts, a lot of boats as well 00:02:00.583 --> 00:02:04.203 because it's a safe haven of calm water here 00:02:16.823 --> 00:02:22.212 And we have arrived, bunch of different wooden platforms all connected, little rampways 00:02:22.212 --> 00:02:27.107 floating nets, and a whole kind of visitor center 00:02:27.567 --> 00:02:32.832 here's a little bit of information about the spiny seven-colored lobster 00:02:33.290 --> 00:02:36.679 Which is also known as a painted spiny lobster, it is... 00:02:37.525 --> 00:02:41.877 seven different colors, found throughout the warm waters of the Pacific and Indian ocean 00:02:42.967 --> 00:02:46.779 That's what we came here for, that's what they specialize in 00:02:46.779 --> 00:02:51.239 And I know at this facility, at this place they also raise a lot of the lobsters 00:02:51.239 --> 00:02:54.610 Then distribute it to the hotels throughout Phuket as well 00:02:54.610 --> 00:02:57.556 So we are coming directly to the source to eat lobster 00:02:57.556 --> 00:03:00.481 Didn't realize that this place was so developed, so organized 00:03:00.481 --> 00:03:04.252 And raise such a huge variety of different fish 00:03:04.252 --> 00:03:08.177 It's a straight aquarium of fish their raising here 00:03:15.073 --> 00:03:17.963 I think for the rest of the people on the boat, on this tour 00:03:17.971 --> 00:03:19.987 It's kind of a shopping, a trip to the supermarket 00:03:19.987 --> 00:03:22.971 Their choosing fish or sea food that they want 00:03:22.971 --> 00:03:26.818 which they're gonna take back with them to the restaurant to cook right at the restaurant 00:03:26.818 --> 00:03:32.301 But for us, Gohban, who is the owner of the restaurant and owner of this facility 00:03:32.301 --> 00:03:35.644 He's arranged for a chef to come out to the platform 00:03:35.644 --> 00:03:43.724 to prepare the full sashimi lobster, seven- colored Phuket lobster sashimi experience 00:03:43.724 --> 00:03:46.408 on the platform within the sea 00:03:51.152 --> 00:03:54.015 So before we get the lobster, he's gonna show me some of the fish 00:03:54.015 --> 00:03:56.040 And I think they have some sharks as well 00:03:56.040 --> 00:03:58.730 just be a little bit carefuler where you're walking 99:59:59.999 --> 99:59:59.999 It's a type of black-ear ฉลาม, a black-ear shark or a black-tipped shark 99:59:59.999 --> 99:59:59.999 Oh yeah, you can see the fins have a black tip on it 99:59:59.999 --> 99:59:59.999 Wow 99:59:59.999 --> 99:59:59.999 The shark? [Person beside him] Yeah 99:59:59.999 --> 99:59:59.999 [Ah, okay] So we take stock from small fish that grow up 99:59:59.999 --> 99:59:59.999 [Ah, so all the fish are from local fisherman] Yes 99:59:59.999 --> 99:59:59.999 [And then you take care of them and] Yes and we are like bank for fish 99:59:59.999 --> 99:59:59.999 [Ah, okay, okay] 99:59:59.999 --> 99:59:59.999 Is that an eel? 99:59:59.999 --> 99:59:59.999 He was just saying that the color always changes 99:59:59.999 --> 99:59:59.999 And they want to show me a really big fish on the other side, on the opposite side 99:59:59.999 --> 99:59:59.999 It's like an entire fish community, aquatic center, aquarium 99:59:59.999 --> 99:59:59.999 From here, we're gonna go get the lobster which is in one of the front nets 99:59:59.999 --> 99:59:59.999 that they have reserved, saved for us. And it's gonna be a giant lobster 99:59:59.999 --> 99:59:59.999 Giant, it's a huge 2 kilo, yeah, about 2 kilos that is a massive lobster 99:59:59.999 --> 99:59:59.999 Okay, they're gonna pull it out 99:59:59.999 --> 99:59:59.999 It's beautiful the seven colors, the rainbow of colors. It's as big as my torso 99:59:59.999 --> 99:59:59.999 He spreads it out, that is the size of your torso, almost 99:59:59.999 --> 99:59:59.999 (speaking Thai) 99:59:59.999 --> 99:59:59.999 Everybody say hello to Chef 99:59:59.999 --> 99:59:59.999 And he is preparing all of his ingredients, the knives and 99:59:59.999 --> 99:59:59.999 something that you'll notice is the champagne cups with a Sprite here 99:59:59.999 --> 99:59:59.999 But we're not drinking any wine, we're not drinking any champagne 99:59:59.999 --> 99:59:59.999 Okay, so the first menu is lobster blood and the sprite turns blue, almost neon color 99:59:59.999 --> 99:59:59.999 lobster blood cocktail 99:59:59.999 --> 99:59:59.999 Cheers 99:59:59.999 --> 99:59:59.999 Wow 99:59:59.999 --> 99:59:59.999 It actually tastes just like sprite but with a little bit of lobster juice aroma to it 99:59:59.999 --> 99:59:59.999 Wow, that's fresh 99:59:59.999 --> 99:59:59.999 That meat goes into a bucket of ice which is gonna make the meat more crisp, tighten it up 99:59:59.999 --> 99:59:59.999 And that sits in an ice bath real fast 99:59:59.999 --> 99:59:59.999 But wow this is just a straight-up private sushi bar floating in a bay in Phuket 99:59:59.999 --> 99:59:59.999 The lobster is almost transparent, you can almost see through it 99:59:59.999 --> 99:59:59.999 you can almost smell the sweetness 99:59:59.999 --> 99:59:59.999 Chef did a beautiful decoration with the lobster head, with the body, with some vegatables 99:59:59.999 --> 99:59:59.999 All on a platter of ice and now he's just slicing up and placing the sashimi 99:59:59.999 --> 99:59:59.999 placing all of that fresh sliced lobster back onto the shell, back onto the head, 99:59:59.999 --> 99:59:59.999 back onto that platter of ice, that ice bed 99:59:59.999 --> 99:59:59.999 Now that is what you call a center piece 99:59:59.999 --> 99:59:59.999 Chef has completed a work of art with the head, with the body, with all the decorations 99:59:59.999 --> 99:59:59.999 The wasabi, there's some fish eggs, some roe on the top, wow 99:59:59.999 --> 99:59:59.999 That is impressive 99:59:59.999 --> 99:59:59.999 That is world-class, seven-color Phucket lobster sashimi 99:59:59.999 --> 99:59:59.999 Look at this, it is a straight like trophy cabinet, centerpiece 99:59:59.999 --> 99:59:59.999 That's pretty heavy too Wow 99:59:59.999 --> 99:59:59.999 That's unbelievable, that is impressive 99:59:59.999 --> 99:59:59.999 What a lobster 99:59:59.999 --> 99:59:59.999 Now you actually have to stand up to eat this 99:59:59.999 --> 99:59:59.999 There's wasabi, there's lime, you can garnish with whatever 99:59:59.999 --> 99:59:59.999 But first, you have to taste the pure lobster 99:59:59.999 --> 99:59:59.999 I actually have to lift up the antenna 99:59:59.999 --> 99:59:59.999 Look at the stringyness of it, try it first with nothing on it before adding 99:59:59.999 --> 99:59:59.999 any soy sauce, before adding any wasabi 99:59:59.999 --> 99:59:59.999 Wow 99:59:59.999 --> 99:59:59.999 It is so pure Oh, that texture and that crunch 99:59:59.999 --> 99:59:59.999 And that sweetness Wow that's fresh 99:59:59.999 --> 99:59:59.999 That is amazing and just that texture is impressive, the crispness of it 99:59:59.999 --> 99:59:59.999 And just the strandiness, it's strandy 99:59:59.999 --> 99:59:59.999 Wow, but I do, I think it would be awesome with a little bit of soy sauce and wasabi in there 99:59:59.999 --> 99:59:59.999 Or maybe even lime juice We'll go wasabi first 99:59:59.999 --> 99:59:59.999 Wasabi there and then this is soy sauce Should I just mix it? Okay 99:59:59.999 --> 99:59:59.999 I'm just gonna go ahead and do the wasabi soy sauce mixture 99:59:59.999 --> 99:59:59.999 That's the way I like it 99:59:59.999 --> 99:59:59.999 Extra wasabi Okay, there we go 99:59:59.999 --> 99:59:59.999 Just a little dip in there 99:59:59.999 --> 99:59:59.999 If you look at these slices of lobster in the sunlight you can see that they are see-through, transparent 99:59:59.999 --> 99:59:59.999 Oh, yeah Wow 99:59:59.999 --> 99:59:59.999 It's good on it's own but that enhances it With that wasabi, with that salty punch of soy sauce 99:59:59.999 --> 99:59:59.999 Like the sweetness just comes out of that and the crispness, it's unbelievable 99:59:59.999 --> 99:59:59.999 like the freshness, the pureness, the quality is just on the next level 99:59:59.999 --> 99:59:59.999 You know what I was just thinking this tastes like a scallop 99:59:59.999 --> 99:59:59.999 Like it almost tastes like scallop when the raw lobster, like a really sweet scallop 99:59:59.999 --> 99:59:59.999 That's almost the same texture, almost the same sweetness 99:59:59.999 --> 99:59:59.999 You might be good with just some lime juice on it 99:59:59.999 --> 99:59:59.999 Lime juice is good, but the wasabi soy sauce combination is even better 99:59:59.999 --> 99:59:59.999 Oh, yeah, that's up the nose lobster wasabi up the nose 99:59:59.999 --> 99:59:59.999 Wow, that is awesome, and that is a lot of meat, a lot of lobster 99:59:59.999 --> 99:59:59.999 That head, those tentacles are just crossing the table 99:59:59.999 --> 99:59:59.999 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 99:59:59.999 --> 99:59:59.999 In order to get some diversity and to try a few different variation 99:59:59.999 --> 99:59:59.999 What we're gonna do is we're gonna take the lobster, the meat, and especially the head 99:59:59.999 --> 99:59:59.999 back to the restaurant, back to the shore and they're gonna cook us a dish with the lobster meat 99:59:59.999 --> 99:59:59.999 and then also cook us up a soup dish with the lobster head so that's the next plan of action 99:59:59.999 --> 99:59:59.999 But what an unbelievable lobster sashimi start 99:59:59.999 --> 99:59:59.999 Oh man, it is so unbelievably good Okay we're going back 99:59:59.999 --> 99:59:59.999 We're back at Phuket Lobster House, this is the restaurant 99:59:59.999 --> 99:59:59.999 It's half restaurant, half amusement/ entertainment food park, half or 99:59:59.999 --> 99:59:59.999 a third botanical garden, just have this huge structure just with trees, with plants, 99:59:59.999 --> 99:59:59.999 with water flowing, with birds, and then just lobsters all over the place and tanks all over the place 99:59:59.999 --> 99:59:59.999 It's definitely quite a unique restaurant 99:59:59.999 --> 99:59:59.999 I think they had just quickly deep fried the shell but just tossed that with 99:59:59.999 --> 99:59:59.999 garlic, with green peppers, and with chilies and then kind of a soy sauce mixture solution 99:59:59.999 --> 99:59:59.999 just really quickly tossed that in a hot, hot fire 99:59:59.999 --> 99:59:59.999 and then for the head, they chopped up the head into bit size little pieces, into nuggets 99:59:59.999 --> 99:59:59.999 got all that head butter out of it, chopped up the tentacles into bit-size pieces as well 99:59:59.999 --> 99:59:59.999 And that's going to go into a soup that he is making 99:59:59.999 --> 99:59:59.999 And that completes two more dishes with the lobster, I'm excited to try both of them 99:59:59.999 --> 99:59:59.999 And we got some rice to eat with this, and that's awesome being able to eat 99:59:59.999 --> 99:59:59.999 the sashimi on the platform, on the ocean with that cool breeze and then coming back 99:59:59.999 --> 99:59:59.999 to the restaurant to eat totally different dishes, miso soup is Japanese 99:59:59.999 --> 99:59:59.999 but then this is Thai style with the same lobster and two more massive dishes 99:59:59.999 --> 99:59:59.999 In Thai it's called (Thai) so it's just tossed with green pepper, with chilies, with a ton of garlic 99:59:59.999 --> 99:59:59.999 Oh wow, this looks incredible those same nuggets of lobster 99:59:59.999 --> 99:59:59.999 Oh wow 99:59:59.999 --> 99:59:59.999 Oh that's insane Oh man the texture totally changes 99:59:59.999 --> 99:59:59.999 but you still feel that sweet muscular texture of that lobster, oh that's so good 99:59:59.999 --> 99:59:59.999 It's not too overpowering but just really garlicy, the pepper is just kind of there in the background 99:59:59.999 --> 99:59:59.999 of your mouth, overpowering that sweetness of the lobster 99:59:59.999 --> 99:59:59.999 Something I didn't know before is that there is so many different textures 99:59:59.999 --> 99:59:59.999 within the lobster tail, some parts are more stringy, some parts are more tender, 99:59:59.999 --> 99:59:59.999 some parts are more muscular like shrimp, there's such a variety of different textures 99:59:59.999 --> 99:59:59.999 in that same tail and this is all just the tail meat 99:59:59.999 --> 99:59:59.999 Oh wow, that stir-fried version is just awesome and the garlickyness 99:59:59.999 --> 99:59:59.999 This will be extremely good with rice, too 99:59:59.999 --> 99:59:59.999 oh with rice in and that glaze in those chilis and the sweet lobster 99:59:59.999 --> 99:59:59.999 That's so awesomely good 99:59:59.999 --> 99:59:59.999 And then for the miso soup, a huge bowl of lobster head and lobster tentacles 99:59:59.999 --> 99:59:59.999 How's that miso soup being? Good? 99:59:59.999 --> 99:59:59.999 Oh yeah 99:59:59.999 --> 99:59:59.999 That's just a wonderful, mellow, salty umami from the miso soup 99:59:59.999 --> 99:59:59.999 And then I want to try, especially, some of that tamale, some of the head butter juice 99:59:59.999 --> 99:59:59.999 which actually has been so it's not runny anymore 99:59:59.999 --> 99:59:59.999 It's like the texture of egg yolk, a little bit starchy but silky at the same time 99:59:59.999 --> 99:59:59.999 There's still so much meat in here as well from the head, from all the different 99:59:59.999 --> 99:59:59.999 little sections, this is the part that takes a while to each, that you can just 99:59:59.999 --> 99:59:59.999 kind of suck on, that you can juice, that you can suck all that meat out of the 99:59:59.999 --> 99:59:59.999 different crevices Actually, before I go to the kitchen I 99:59:59.999 --> 99:59:59.999 think they really kind of loosened up the meat and cracked the shells 99:59:59.999 --> 99:59:59.999 to make it easier to get to it and cutting it into bit size pieces too 99:59:59.999 --> 99:59:59.999 Oh yeah 99:59:59.999 --> 99:59:59.999 Oh that is firm, I guess that's from the base of the tentacle 99:59:59.999 --> 99:59:59.999 Wow that is muscular 99:59:59.999 --> 99:59:59.999 So many different parts of the lobster, so many different textures 99:59:59.999 --> 99:59:59.999 The stir-fried lobster is insane Okay I love the sashimi 99:59:59.999 --> 99:59:59.999 and that's the pureness, that's the ultimate test of freshness and it is extraordinary 99:59:59.999 --> 99:59:59.999 But this, I don't know, I mean lobster is good raw but when it's wok-tossed like this 99:59:59.999 --> 99:59:59.999 It almost brings out the sweetness even more, I'm not going to say which 99:59:59.999 --> 99:59:59.999 version is better because this was the best case senario 99:59:59.999 --> 99:59:59.999 being able to have sashimi then a stir-fried dish and the soup, all three dishes 99:59:59.999 --> 99:59:59.999 but I'm gonna say do not eat it all as sashimi, try it stir-fried like this as well 99:59:59.999 --> 99:59:59.999 It's so good, so incredibly good 99:59:59.999 --> 99:59:59.999 Back here on the pier, stomach full of lobster overdose, 2 kilo lobster 99:59:59.999 --> 99:59:59.999 But that was a fantastic, just ultimate lobster experience from the entire sashimi 99:59:59.999 --> 99:59:59.999 to, yeah again, that stir-fried lobster was sensational top of the quality lobster 99:59:59.999 --> 99:59:59.999 seven-color, local Phuket lobster, that does not come cheap though 99:59:59.999 --> 99:59:59.999 It is 4,000 for the big one that we got, it is 4,000 baht per kilo so we had 2 kilos 99:59:59.999 --> 99:59:59.999 that's 8,000 baht (267 USD), that was not cheap at all, it is expensive but you do pay a price 99:59:59.999 --> 99:59:59.999 for quality, you can arrange to go to the lobster farm where we went 99:59:59.999 --> 99:59:59.999 you just take a boat there and you can do a tour, you can see all the fish like we did 99:59:59.999 --> 99:59:59.999 and you can even eat a lobster if you arrange or you can go to the restaurant where they 99:59:59.999 --> 99:59:59.999 have lobster, he said typical lobster are about 800-900 up to 1 kilo 99:59:59.999 --> 99:59:59.999 So that's gonna wrap up this video, I want to say a big thank you for watching 99:59:59.999 --> 99:59:59.999 I'll have all the information in the description box that you can check out and 99:59:59.999 --> 99:59:59.999 hug thank you for watching, please remember to give this video a thumbs up and 99:59:59.999 --> 99:59:59.999 leave a comment below and if you're not already subscribed be sure to subscribe 99:59:59.999 --> 99:59:59.999 and you'll immediately get notified of the next food video that I publish, thanks again for watching and I'll see you on the next video