Tuesday , September 26 2017
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Hey, it’s Lobster Thermi-Thaw!

These lobsters were bought frozen so it stands to reason why they had to be thawed, and named such, since I was coining my own name for this home-made meal.

Jusco was having crustacean celebration of sorts just before the Chinese New Year and I couldn’t resist being indulgent when I saw them ─ I mean, they were begging to be bought.

A swig of brandy makes all the difference, the swig in the dish not down your throat, that is
A swig of brandy makes all the difference, the swig in the dish not down your throat, that is

Their  flaming red shells in their packages made a curious sight in the freezer, poking out of and hogging up their designated compartment in great big piles, along with an assortment of other shellfish rarities such as molluscs, scallops and huge 8-inch tiger prawns.

Besides, you don’t see lobsters for sale every day.

So I bought two, knowing full well I wouldn’t know how to make them edible, much less taste good.

But Ah! I also knew Mel was a wizard in the kitchen.

So I gave them to her and she rose to the challenge.

And this is the result of her labour.

One was baked, the other panfried. You can’t tell the difference by looking at the picture though.

She googled, then added a few magic ingredients ─  brandy, butter, sprigs of fresh rosemary, a scatter of chives, a splash of lemon ─ and Voila! Lobster Thermi-Thawed! Homestyle Ala Original!

A closeup of the sweet meal
A closeup of the sweet meal

And how did they taste? Actually… extremely good!

The crustaceans were already steamed and precooked before they were packaged and shipped off to this side of the USA (where they came from), ie, Malaysia, or specifically, Jusco where they were being sold.

And even though they were pre-prepped for the pot, the succulence and sweetness and freshness of the lobsters were retained even though they were suffused in butter and brandy, and even though I had to (short of using a hammer) pound away with the heavy pestle from our stone mortar and pestle to get at the flesh hidden inside those giant pincers.

Mel made a buttery pasta to go with the lobster. Yes, it was a rather indulgent dinner
Mel made a buttery pasta to go with the lobster. Yes, it was a rather indulgent feast

It was work, I’ll have to say, but worth every effort.

I don’t know the actual recipe but I suspect Mel doesn’t either. She just “agak-agak” and it wasn’t a miss.

This one was pan-fried to perfection. All in all, our Lobster Thermi-Thaw was a rich meal mad for the budget-conscious. The lobstrs were RM48 a piece
This one was pan-fried to perfection. All in all, our Lobster Thermi-Thaw was a rich meal made for the budget-conscious. The lobsters were RM48 a piece

It was a fulfilling and extravagant meal.

Not bad for frozen lobsters from a supermarket, don’t you think?

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And while we’re talking about cracking lobsters, found these wisecracks for you to enjoy  😆 

What happened to the Crustacean who was late to work?

She lobster job

chowtime

What do you call a greedy  lobster?

A selfish shellfish!

chowtime

Where does a lobster keep his clothes?

In the clawset!

chowtime

How did the lobster get to be the CEO of a company?

He just clawed his way to the top!

chowtime

What song do lobsters sing to their kids?

Roe, Roe, Roe your boat…

chowtime

What did the lobster say to the mermaid?

Nothing, lobsters can’t talk.

chowtime

Lobster walks into a bar…

Bartender says, why the beady eyes?

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