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
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 variation
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 with
garlic, with green peppers, and with chilies and then kind of a soy sauce mixture solution
just really quickly 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 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 (267 USD), 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
I'll have all the information in the description box that you can check out and
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