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
SOCIAL:
????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
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????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.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? 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
For business inquiries: marketing@befrs.com
BIGGEST Crab I’ve Ever Seen!! ???? TASMANIAN KING CRAB - Cooked 3 Ways!!
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SYDNEY, AUSTRALIA - We’re going to the fish market to get a Huge Tasmanian King Crab and Chef Dan Hong is going to cook it 3 ways!
Huge thank you to:
Chef Dan Hong:
Sydney Fish Market ( - After meeting up with Chef Dan, we met up with Alex from the Sydney Fish market who showed us around and gave us a very interesting brief about the Sydney Fish market and the quality of seafood that auctioned.
Red Claw Seafoods ( - At the fish market we visited Red Claw Seafood who specialize in some of the best live seafood in all of Australia and where Chef Dan gets his supply. We were after their insanely huge Tasmanian king crab!
Mr. Wong ( - After getting our crab, we headed back to Chef Dan’s restaurant, Mr. Wong, for some dim sum, roast duck, and mostly importantly, the fresh giant Tasmanian King Crab! It was without a double one of the best crabs, both in natural product and preparation that I’ve ever had. It was so big, Chef Dan had to cook three different dishes with it.
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GIANT SEAFOOD on Africa’s Biggest Island! Catch and Cook with Primitive Technology!
????MALAGASY TRAIN FOOD! ABSOLUTE NIGHTMARE!! »
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Special thanks to Joel and Ramartour Madagascar for helping us capture the undiscovered parts of Madagascar. Go on your own tour of Madagascar with Ramartour and follow them on Instagram for more Madagascar info: @ramartour_madagascar
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» THE MALAGASY SEAFOOD
1. MANAKARA FISHING VILLAGE: Seafood Feast
ADDRESS: Manakara, Madagascar
????CASSAVA: Boil cassava in water for 30 minutes. Once soft, mash the cassava, mixing in crushed peanuts until the texture is similar to mashed potatoes.
????BREADFRUIT: Boil the breadfruit until soft, then add a bit of salt and mash.
????SHRIMP: Sauté shrimp with onion and tomato. Add cassava leaves on top and allow it to boil in water to create a shrimp soup.
????TUNA: Cut the tuna into sections and put it in a hot steel pot. Add in fried onion, tomato and salt and allow it to steam until cooked through.
????(What the heck? Where’s the lobster emoji?) LOBSTER: Cut the lobster down the center and grill to perfection!
????PRICE: Tuna 2.26 USD/8,000 MGA per kg (our tuna cost 10 USD) | Rainbow Lobster 5 USD/18,000 MGA
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
INSANE Chinese Seafood - $1500 Seafood FEAST in Guangzhou, China - 10 KG BIGGEST Lobster + KING Crab
My new blog:
INSANE Chinese Seafood FEAST in Guangzhou! Check out for 3 months free w/ 1 year pack and 49% OFF! We found the most CRAZY Chinese Seafood in Guangzhou. This Chinese seafood restaurant is like a huge seafood Aquarium! There is so much EXOTIC Chinese seafood here! This is like upgraded Chinese street food! GIANT Seafood HEAVEN!
If you're wanting to eat seafood in Guangzhou, you can come to Guangzhou HongXing restaurant. It has the most INSANE selection of Chinese seafood from around the world, all picked up daily from the local fish market! They have every type of seafood you can order it in a huge variety of different cooking styles.
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When you walk into hongxing seafood restaurant, you immediately feel like you're walking into a seafood heaven. This is different from our regular Chinese street food videos, this is a Chinese seafood feast video! And today we are featuring all cantonese style cooking, one of the 8 main specialties of Chinese cuisine! This is less spicy than Sichuan food, this is much more elegant and refined and clear style, very delicious!
When you walk in, you'll see hundreds of different fish tanks full of seafood!
You'll see at least 2 aisles full of lobster from around the world. Australian lobster, Boston lobster, and more. And you'll also find aisles full of different crabs from around the world. The biggest ones are the Alaskan king prawns. You can order these steamed or boiled and covered in a garlic sauce. The crab legs are full of flesh! Super tasty! This is Chinese style seafood mukbang! This is way better than a regular seafood boil!
You'll also find rows of different clams, mussels, abalone, oysters, and more exotic things too. There is water beetles, snakes, and also classic Cantonese stir fry dishes too. You can eat dim sum, fried noodles, and cantonese desserts too!
This is one of the most expensive restaurants in Guangzhou for seafood. In my opinion, if you can afford to spend a little for one crab, it is totally worth it to taste the cantonese style of cooking.
Chinese seafood restaurant name: 东江鸿星海鲜酒店
Chinese seafood restaurant address: 广州市海珠区侨光路2号东江鸿星海鲜酒店
If you love Chinese food and Chinese cuisine, you're going to love the seafood we found in this video! So much lobster flesh, huge king crab legs, and more! I hope you enjoy this seafood feast video from Guangzhou, China!
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In the next video, we're going for even more street food around the world!
Thanks so much for watching all of my street food tour videos! Make sure to subscribe to this video!
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In this video, we are giving away 2 round trip flight tickets to Guangzhou, China, to come here to this seafood restaurant with us and have a FEAST with us! We are personally paying for this experience for you to thank you for being a part of the food rangin' community. We are also paying for your hotels and all expenses for one week. To participate, just watch until the end for instructions!
Here are the instructions for qualifying to be considered for The Food Ranger’s 2 Million Subscriber sweepstakes. Follow all the instructions in order to qualify:
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Subscribe, Follow, Like, and Turn on Notifications for all of the below:
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Enter your legal name and email address on The Food Ranger’s website:
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Upload a video or creative post of telling us why you want to come spend time with The Food Ranger. This can be on YouTube, a Post on Instagram, Twitter, or on Facebook.
Make sure you TAG @TheFoodRanger and use the #2MillionRangers so we can make sure to find you.
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New York City Food - GIANT BLACK PEPPER LOBSTER Laut Seafood NYC
Singapore's RECORD BREAKING Chili Crab!! Massive Seafood of Asia!!
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????CREDITS:
VIDEO EDITOR » Thai Do
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Special thanks to Josh Lau (@joshlzm) for helping us find a shooting location and source giant seafood!
Vietnamese Street Food - GIANT ALIEN LOBSTER FRIED RICE Seafood Vietnam
Giant 11 Pound SEAFOOD MOUNTAIN!! ???? Shrimp Tray + King Crab in Los Angeles w/ Sonny!!
???? San Pedro Fish Market:
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LOS ANGELES - Welcome to San Pedro, next to Long Beach in the greater Los Angeles area. Today I’m hanging out with my friend Sonny (@BestEverFoodReviewShow ) and we’re taking you with us to eat a massive seafood tray at San Pedro Fish Market!
Surrounded by the LA port, cruise ships and container ships, you’ll find San Pedro Fish Market and Restaurant where you can buy fresh seafood for takeaway, or you can have them cook your fresh catch in a massive smoldering pile of cajun spicy seasoning, and serve it to you on a huge tray.
They have a fresh fish section and then a full seafood cabinet to choose from. We chose a sheep head fish, which neither of us had ever tried, and then we proceeded to get a variety of local shrimp, scallops, some king crab legs, sausage, and corn to finish. Altogether our pile of seafood came to about 11 pounds!
You can choose from 3 different flavors; Cajun, garlic butter, and spicy diablo - we went with a mixture of all three. Then first blanch all your seafood to cook it perfectly. Then since we ordered fajita style, they begin with a pile of green pepper and onions on the hot plate. The blanched seafood is poured on top followed by huge amounts of melted butter and pouring of all the seasoning powder. It’s stir fried until everything is evenly coated and drenched in melted butter. The finished seafood fry is dished onto a platter, topped with our deep fried crispy sheep head fish, and finished with garlic bread and tortillas.
Not only is it great seafood, and located along the waterfront, but eating at San Pedro Fish Market and Restaurant is a fun experience!
Also, don’t miss the gigantic micheladas!
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Food in Sri Lanka - 1.5 KG MONSTER Crab Curry (Family Recipe) in Colombo, Sri Lanka!
Watch more Sri Lankan Food videos:
Best of Sri Lanka food tour with The Hungry Tourist:
Subscribe for 2 new videos every week
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COLOMBO, SRI LANKA - Sri Lankan food is known for crabs, and you’ll find some of the best mud crabs you’ll ever try in Sri Lanka. One of the top places to eat Sri Lankan crab curry is The Station, a seafood restaurant and bar along the ocean in Colombo. During out best of Sri Lankan food tour ( this was the first meal we had, and it was outstanding.
I met up with Uchith ( Nick ( and Lakki ( who showed me the restaurant and took me to the kitchen to watch as they made their entire family recipe for Sri Lankan crab curry, using huge 1.5 kg. Sri Lankan mud crabs. It was fascinating and a learning experiences to watch all the different steps and the complicated ingredients used in their recipe.
As I kept watching the Sri Lankan crab curry being made, I could hardly contain my excitement or mouth juices!
Our entire group came, and they started bringing out more dishes - not just the Sri Lankan crab curry, but river prawns fried in black pepper, and spiny lobster hollowed out and re-added to its shell. It was stunningly good. Along with Sri Lankan food, The Station also has a few of their own unique, Sri Lankan fusion seafood dishes, including favorites like hot butter squid.
Sri Lankan crab curry - we had one pan of their original Sri Lankan family recipe crab curry, and one pan of their extra spicy crab curry. Both were outstanding, but I loved the original for the spice blend and balance and how all the juices soaked up into the crab, it was outstanding.
The Sri Lankan food and crab curry was outstanding, the people, our entire group, and the owners of The Station are incredible people as well. Thank you to The Station, Nick, Uchitch and Lakki.
The Station Restaurant & Bar
Address: 1/41, Wasala Ln, Colombo, Sri Lanka
People featured in this video:
David (The Hungry Tourist):
Abram:
Sinan:
Ben:
Hani:
Ruzaina:
Thuna Paha Restaurant - For dinner we went to a Sri Lankan restaurant that serves a variety of Sri Lankan food. Again, their crab curry was delicious, but totally different, and they also served pork black curry which was outstanding.
Thank you for watching this video about Sri Lankan food on the best or Sri Lankan food tour with The Hungry Tourist ( More videos coming, you can watch the full playlist here:
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Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!
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TASMANIAN CRAB
1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1
???? WHOLE TASMANIAN CRAB
????PRICE: 17.850.000VND / $777.36 USD
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1
SOCIAL:
???? BOILED CRAB CLAW: Break the shell out of the claw. Serve it on a plate with lemon, spicy radish and ponzu sauce (made from soybean, cooking sake and mirin).
???? CRAB MEAT SUSHI: Use the crab leg meat. Place a sheet of seaweed flat down a table. Add rice, wasabi, crab meat, salmon roe and homemade sweet soy sauce. Fold and serve.
???? GRILLED CRAB MEAT ON CHARCOAL WITH HOKKAIDO RICE: Wrap the half the body of the crab in foil and grill on charcoal. Remove the meat out of the shell and mix them with Hokkaido rice and scallion.
???? GRILLED CRAB BRAIN AND MEAT: Filter the crab brain out. Take the crab meat out of the remaining claws. Wash the shell. Put the crab meat in the shell. Add the crab brain and mix. Grill the whole thing on a charcoal stove for 6 minutes. Garnish with scallions and julienned dried red chillies.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.
???? 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 » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!
????WEIRDEST Country I've Traveled to! »
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This experience couldn’t have happened without the help of Randy Bibb and Delgado Professional Tour Guiding ( With Randy’s help, we were introduced to Spuddy, one of his students training to become a professional tour guide. The entire class even joined us for the Crawfish Throwdown. Spuddy is now offering custom Cajun food tours in the New Orleans area!
Special thanks to our Patron, Wah Yan, for supporting BEFRS mission. Check out the cool Patreon rewards we offer here:
#BestEverDeepSouthTour #BestEverFoodReviewShow #BEFRS
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» Crawfish Boil
1. Spuddy’s Cajun Food Restaurant: Cajun-Style Andouille + Jambalaya
ADDRESS: 2644 LA-20, Vacherie, LA 70090, USA
OPEN: N/A
????????Cajun-Style Andouille: Cut the pork into small pieces. Using a meat grinder, use a chopper plate that will grind the meat into chunks and place in bowl. Add salt and cayenne pepper to the grounded pork and mix. Stuff the pork into the andouille casing. Place the raw andouille into a smoker and allow to cook for 2 to 24 hours.
????????Jambalaya: In a cast iron pot, add hog lard and bring to a simmer. Once simmering, add chopped onion and cook until caramelized. Mix in pieces of chopped pork and allow to cook until it’s tender. Add chopped andouille and cook until brown. Add hot sauce, celery, bell peppers, smoked sausage and water into the pot. Add salt, pepper, paprika, garlic and cayenne pepper. Add more water to the mixture (roughly 1.5 gallons). Finally, add 8lbs of extra long grain rice and continuously stir for 10 minutes or until the water is gone. Cover the pot for 45 minutes, then serve when ready.
????PRICE: Cajun-Style Andouille - 8.50 USD per pound | Jambalaya - 4.00 USD per serving
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2. Spuddy’s Place: Crawfish
ADDRESS: N/A
OPEN: N/A
????????Crawfish: Fill a large pot ⅓ to ½ with water. Bring water to a boil, then add salt, pepper, crab boil. Add the potatoes, onions, garlic, mushrooms, lemons, sausage, or anything else you like. When the potatoes are soft, shut the fire off and let it soak for half an hour to absorb the seasonings. Take everything out. Bring water to a boil then add crawfish to boiling water. Add frozen corn to the mixture and let sit for 20 minutes. When the crawfish sink, the meal is ready to serve.
????PRICE: 7.00 USD per pound
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Harrison Martin
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
Huge Coconut Crab!! ???? (UNLIKE Any Other Crab on Earth!!) South Pacific Islands
???????? The Ultimate Fiji Food Tour:
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LAU ISLANDS, FIJI - We’re in the remote Lau Islands group in Fiji, only accessible by boat, and today we’re going to Vuaqava Island, where they are known for their coconut crabs!
First of all, thank you to my friend Andhy Blake for arranging my trip to Fiji: and to Captain Cook Cruises ( for taking us on this once in a lifetime Fiji cruise.
We docked near the uninhabited Vuaqava Island, Lau Islands, Fiji, which is known for its natural beauty, incredible seas, and also for being an island full of coconut crabs! Coconut crabs are definitely unique, and they are a huge delicacy in Fiji and for the local population on the Lau Islands. They all mentioned that they coconut crabs are so tasty and so delicious that they don’t need any extra seasoning or cooking - all you have to do is boil them for about 10 - 15 minutes and eat. The crabs eat mostly a diet of coconut, so they have a sweet coconut taste to them, and the fat in the stomach (similar to the tomalley on other crabs), is like a natural coconut crab pudding with a complexity of flavor. It was an amazing experience to be with local Fijians on a remote island eating coconut crab.
Next up on this Fijian crab tour we visited another island - Totoya Island, Lau Islands, Fiji where we had the honor to cook and eat another Fijian food delicacy of land crabs, cooked in coconut milk. The crabs were boiled then fully deshelled, then mixed with onions and chiles, and lots of coconut milk, and re-filled back into their shells. They were boiled again until the coconut milk thickened into a creamy crab sauce. You eat them with a fresh squeeze of local lime and chili, and it’s something truly magically delicious.
What a day of Fijian food and the freshest crabs from the source!
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Bahamas MEGA-SIZED Lobster!! Carribean's Eye-Popping Seafood!!
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All Covid-19 protocols were followed during the filming of this episode. Huge thanks to our friends at Atlantis Resort for helping to make this trip possible. Be sure to book your stay with Atlantis for a wonderful experience in The Bahamas :
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1. MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: ALAN BROWN
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2. SIP SIP
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Kim Burrows
????LOBSTER QUESADILLA: Boil dice carrots, onion, and celery. Add lobster and let boil for 10-15 minutes. Once boiled, remove lobster from the pot and place in an ice bath. Remove the lobster meat from the tail, then dice the meat. Separately, mix together grated pepper jack cheese, white cheddar cheese & 3 stems of scallions. Lightly brush olive oil on the outer part of the 10-inch tortilla. Sprinkle ancho chili powder. Add cheese. Add chopped lobster meat and sprinkle a touch of cheese then close. Place on a flat top grill and let cook until golden brown on both sides.Squeeze chipotle Cremer on top and drizzle salsa in the middle. Sprinkle green onions on top.
????PRICE: $45 USD
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3. ATLANTIS BEACH
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Elrod Munnings
????LOBSTER STUFFED BANANA LEAF: Grill the banana leaf on the grill to make it pliable. Place the banana leaf down first, then add the three ounces of the cook grits as the base. Add two ounces of lobster filling on top of the cooked grits. Oil all 4 sides of the banana leaf to help it stick together and fold. Once that is done oil the grill and place the stuff banana leaf on the grill and cook for 6-8 mins. Once complete open the stuff banana leaf and garnish with the mango salsa, micro greens and olive oil.
????PRICE: $18 USD
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4. FRANKIE GONE BANANAS
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Maxine Smith
????LOBSTER TAIL: Blend ingredients (Cilantro, parsley, spring onions, garlic cloves, ginger, lime juice, lemon juice, olive oil, jerk sauce, fresh orange juice, sea salt and pepper) together. Rub evenly on Lobster, place on an open grill to mark. Remove from the char grill and place in an oven at 350 degrees for 20 minutes. Serve with salad, sweet potatoes & salad
????JUNKANOO AVOCADO SALAD: Peel and dice mango, pineapple and avocados. Slice purple red orions and heirloom tomatoes. Place all ingredients (including fresh orange juice, lemon juice, small red onion (sliced) & lime juice) in a mixing bowl and toss, season with salt and pepper.
????PLANTAIN: Toss plantains with olive oil and roast until golden brown. Take out of the oven and sprinkle on cinnamon and honey.
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???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but 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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HOST » Sonny Side
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PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
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CATCHING GIANT LOBSTER ON MY PADDLE BOARD - Taste Test Catch & Cook
#travel #outdoorcooking #travelguide #waterfall #asmrsounds #lobster #asmr
Subscribe To My Patreon for Early Access & Behind The Scenes:
It feels so amazing being back in Portland. And I came back just in time too. It's Lobster time baby!!!!!!!
I really hope you guys enjoy this video :)
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New England HUGE CLAMBAKE!! 298 Lobsters, Clams, Corn on Cabbage Island!!
???? Ultimate Lobster Roll Tour of Maine:
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???? Cabbage Island Clambakes:
MAINE, USA: One of the experiences I was most looking forward to in Maine, was a New England clambake. It’s a method of cooking where a variety of seafood, plus potatoes and corn, are steamed and baked, sometimes underground, topped with local seaweed, over fire. When I was Cabbage Island Clambakes, I knew it was going to be epic!
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The journey begins from Booth Bay, a beautiful coastal town in Maine. We set off for Cabbage Island, with about an hour boat ride and tour of the harbor. When we arrived to Cabbage Island, I was excited and ready to see the clambake and eat. One of the great things about this clambake is that it attracts so many people, and therefore they cook such a huge quantity of food at one time - making it it even more of a delicious and visual experience.
They had two full trays of lobster, 298 lobsters for lunch! Plus an entire tray of corn, potatoes, onions, and eggs. There’s a very interesting story where they used to use the eggs as a timer, when the egg would cook and crack, then the clambake and all the seafood would be ready. I’m happy that even though they don’t need the egg timer anymore, they have maintained the tradition.
The clambake was incredible, I loved how all the ingredients steamed, baked, and roasted all at the same time. The lobster was probably the best I had in all of Maine. It was perfectly cooked, and some of the sweetest and juiciest lobster I’ve had. That clambake technique is without a doubt one of the best ways to preserve the taste of the fresh Maine lobsters. The clams - or I think in this case they were steamers, were also delicious. The sweet corn was among the best I’ve ever had, and the potato and eggs were great as well.
Finally to finish you meal at Cabbage Island Clambake, you get their famous blueberry cake, which is famous for a reason - one of the best of the best blueberry cakes ever.
And that completes the Cabbage Island Clambake experience. Highly recommended when you’re in Maine, and I think it’s one of the greatest USA, American food experiences you can have.
Make reservations here:
Price - It was $72.50 per person
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Giant Lobster Release 2019
The Fundy restaurant/Fundy Complex puts Giant Lobsters on display during the summer season, and with our tradition we always release them back to the Ocean after the season. AS we did this Nov 3, 2019
Eating Giant Caribbean Spiny Lobster Tail ???? & Giant Freshwater Prawn ???? for the 1st Time | MUKBANG
Come join us as we review the giant Caribbean Spiny Lobster Tail and the Vietnamese Giant Freshwater Prawn. At $40.97/tail and $15.99/box, is it worth the price tag ?
and please don't dislike the video because of the ads ????
#caribbeanspinylobster #freshwaterprawn #grilledseafood
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ES_Bonita - Beiba
ES_Loud and Proud - Blue Topaz
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Larger than a small child. Remote Island LOBSTER
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South Korea $1,000 Seafood Challenge!! Biggest Market in Korea!!
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Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
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VIDEO EDITOR » Hà Nhật Linh
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California Lobster Diving! Feeding My Family!
Headed out into the dark with my dive buddy in search of California spiny lobsters! I ended up getting 4 good size ones so I decided that I was going to make lunch for my family! Such a cool feeling knowing exactly where your food comes from and working really hard to get it. Hope you have a great day, get outside!