Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Spaghetti alla Bottarga di Tonno con Gambero di Fiume. Recipe of Angel Hair Spaghetti Pasta with Bottarga or Salted Tuna Roe Sauce and  Herbs Butter Freshwater Crayfish Confit-Sousvide. Pasta with salted and grated salt cured fish roe sauce is a classic southern Italian cuisine recipe, packed with the goodness of the savoury and creamy sea flavour that easily blown your taste buds.

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Bottarga with pasta is a fool proof recipe, so simple and easy to made, yet resulting a satisfying and delicacy dish. You can make a batch of spaghetti con bottarga in only 20 minutes. Bottarga is briny with a creamy buttery sweetness, smooth  and slighly grainy texture with a natural savoury sea flavour. Slighly fried it in low temperature heat oil enhanced it’s sea flavour and aromas.  If you love caviar, you probably loves bottarga and vice versa, but few of my friends who doesn’t love caviar lovin the bottarga once it cooked with pasta. Eversince i love both, so i served my spaghetti alla bottarga with Russian black beluga caviar.

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Bottarga di Tonno, Salt Cured Tuna Fish Roe

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Homemade Botargo di Tonno or Salted Tuna Roe from Scratch. Botargo is a air-dried salt-cured fish egg or roe which considered as  delicacy in Mediterranean cuisine. Bottarga di Tonno is botarga made of tuna roe, while bottarga is refers product made of grey mullet fish or called bottarga di muggine which is the most pricey and expensive. Botargo di Tonno made from freshly extracted  whole sack of tuna fish roe, brined for 24 hours in 37% salt sollution to remove the remaining blood on it, then dusted with fine sea salt and marinated for about 24 hours, washed with cold water and then dry cured to mature it for about 14 days or more until it firm but not rock hard and had a pleasant seafood umami flavour. Beside tuna roe, bottarga can also made from roe of swordfish, halibut, herring, flounder, white seabass, weakfish or mackerel or other small size fish roe

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Spaghetti Pasta with Tuna Bottarga Sauce with Freshwater Lobster Crayfish

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Bottarga usually thinly sliced or shaved  with mandoline, or simply grated into fine powder using cheese grated before used  and cooked  with pasta. The grated bottarga usually slighly toasted with butter or oil for infused the flavour into the pasta sauce. Bottarga from ripe tuna fish roe got bigger individual grainy egg can easily crumbled once grated and it’s make the it blend and coated the pasta even better. Sliced or grated uncooked bottarga can be added over the top of the pasta as a finishing touch too if you like the raw bottarga.

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Live Crayfish aka Yabbies, Mudbug, Freshwater Lobster, Marron

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This is crayfish or yabby, a type of freshwater lobster that had a very delicated sweet and succulent tiny tail and clawn meat once it cooked properly. Crayfish also known as crawfish, crawdads, , or mudbugs, and in Indonesia we used to called it lobster air tawar. I purchased this live crayfish at Hero Supermarket Kemang, Jakarta, it tagged 22 USD for a kilo and you’ve got 4 to 6 inches size crayfish weighed about 30-80 grams for each of it. You also can purchased the frozen yabbies or crayfish on Gourmet Supermarket like Food Hall and Ranch Market in Jakarta.

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Recipe Spaghetti alla Bottarga di Tonno with Slowcooked Crayfish Lobster Tail & Beluga Caviar

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Poached Crayfish Tail Herbs Butter Confit-Sousvide, Topped with Russian Beluga Caviar

This is a slow cooked crayfish or freshwater lobster tail look a like. The crayfish tail meat is sweet, succulent and bouchy tender if it’s cooked properly. The herbs butter butter for slowly cooking the crayfish tail using Butter Poached Spinny Rock Lobster Tail Recipe, but i’m using the low temperature waterbath sous-vide technique using my rice cooking just like my Sousvide Beef Steak Recipe. The whole raw crayfish or freshwater lobster packed with spices and herbs infused butter and oil mixture  then vaccumed by water submerging air replacement method on a ziplock bag and then put in a constant 60°C rice cooker waterbath.

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Spaghetti Tuna Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Sousvide Crayfish Lobster Tail, Tender Sweet, Moist & Succulent

The basic technique of slowcooking  crayfish lobster meat is similiar, no matter how you called it; confit, sousvide or poaching, the only difference is the media. Gentle low temperature heat is allowed to cooked the crayfish lobster tail meat without boiling any internal moisture within the meat like on boiling or frying techique. This slow cooking technique make a tender, moist and yet tender lobster tail meat.  This technique also allow flavouring spices and herbs infused the tail meat. So, what should i properly called this slow cooked crayfish lobster tail ??? i think it possibly Sous Vide Herbs Butter Poached Crayfish Tail Confit, lol

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Spaghetti con Bottarga di Tonno with Slowcooked Crayfish Lobster Tail

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Angel Hair Pasta with Tuna Bottarga Sauce

Now we making the bottarga sauce for the spaghetti pasta. First you should know that we want to slighly fried the grated  bottarga in oil or butter without charred or browned it otherwise it’s gonna losen it’s creamy texture and delicate flavour.  You can use only 3 ingredients; bottarga,  oil and pasta, yup that’s simple ingredients taste great, but today i prefer to infused garlic, chili and shallots flavour in aglio olio style into my bottarga sauce pasta.  So, i starting with melting the butter and oil in a nonstick pan, followed by toasting the finely chopped  garlic, shallots and chilli until sighly charred with medium high heat. Grated bottarga then added into the mixture, the heat is lowered until medium low than the bottarga continously stirred and sauteed to allow it flavour infused into the oil for about 2 minutes. The cooked pasta then added into the pan before the bottarga starting to charred, the pasta and bottarga infused oil tossed evenly, then a little bit of heavy cream added too if you like the pasta more creamy, now the Spaghetti Pasta con Bottarga di Tonno and Slowcooked Crayfish Tail ready to served!!!

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Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta)

Recipe Spaghetti alla Bottarga di Tonno (Tuna Roe Bottarga Sauce Angel Hair Pasta) :

Ingredients:

  • 100 grams or more Homemade Bottarga di Tonno (Tuna Fish Roe Bottarga), grated
  • 500 grams angel hair spaghetti pasta (cook according to package instruction)
  • 30 ml  extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 red chili pepper, deseeded, finely chopped  (you can use crushed red pepper flakes instead)
  • 1/3 cup parsley, finely chopped
  • Zest of half lemon
  • Salt and pepper to taste

How to Make Spaghetti con Bottarga di Tonno:

  • Heat butter and olive oil over medium heat in a large skillet
  • Add chopped garlic, shallots and chilli pepper and stir until garlic slighly charred
  • Turn the heat into low and then add the bottarga then stirred it evenly for about 2 minutes
  • Drain pasta and add to pan of olive oil and pepper flakes
  • Add parsley, season with a little salt and pepper and toss until well mixed
  • Serve and top with super thin (shaved) sliced or extra grated bottarga and Slowcooked Herbs Butter Crayfish and finished with lemon zest.

Sous Vide Crayfish Lobster Tail Recipe :

  • 1 pounds (500gr) live Crayfish or Freshwater Lobster
  • Salt and pepper to taste
  • 2 tbsp lemon juice
  • 1 sprig of rosemarry
  • 1 sprig of thyme
  • 1.5 tbs
  • 1 stick butter ( about 125 grams)
  • about 2 tbsp olive oil
  • Ziplock plastic bag

How to Make Sous Vide Beef Brisket Steak Using Rice Cooker:

  • Put the live crayfish in freezer for 30 minutes to put it unconcious
  • Brushed the crayfish shell under running tab water to removed any remaining mud or debris
  • Insert bamboo skewer in the crayfish lobster tail to maintain the shape once it cooked sousvide
  • Season the crayfish with salt, pepper and lemon juice
  • Put the crayfish in the ziplock bag, then add the butter, oil, rosemarry and thyme
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it
  • Secure the ziplock seal once the air removed from the bag
  • Place ziplock packed butter and herbs seasoned crayfish lobster lin in the preheated waterbath in 58-60°C (i’m using my rice cooker without the lid cover and i cover 2/3 of the pot mouth with alumunium foil)
  • Let it sit in the waterbath for about 45 minutes, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide crayfish lobster bag from the rice cooker waterbath, set aside until it reach room temperature
  • Peel off the crayfish lobster tail meat from it’s shell carefully, packed it with the melted butter and set aside until ready to use
  • Just before serving, heat the  melted butter from the bag until got a gentle bubbly boiling, add throw the peeled lobster tail meat, cook unil it’s warm and served it with Spaghetti con bottarga

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Recipe Crayfish Risotto with Saffron and Sun Dried Tomato with Germinated Brown Rice

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I’m using germinated brown rice for making this crayfish lobster risotto. Germinated brown rice is unpolished brown rice that has been allowed to sprouted to enhanced the flavour and nutrients before cooked. The brown rice need to be soaked in warm water overnight to let the seed germinating or sprouting before cooked. Sprouted brown rice risotto is a packed with more nutrients and enzyms such as γ-aminobutyric acid (GABA) compared to the polished regular rice. Slow and low temperature of risotto is the best way to kept the super food germinated brown rice nutrients.

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Crayfish is a type of freshwater lobster that had a very delicated sweet and succulent tiny tail and clawn meat once it cooked properly. Crayfish also known as crawfish, crawdads, yabbies, or mudbugs, and in Indonesia we used to called it lobster air tawar. Crayfish lobster popularity as s source of protein and as an ornametal aquarium pets increased recently here in Indonesia. I purchased this live crayfish at Hero Supermarket Kemang, Jakarta, it tagged 22 USD for a kilo and you’ve got 4 to 6 inches size crayfish weighed about 30-50 grams for each of it. You also can purchased the frozen yabbies or crayfish on Gourmet Supermarket like Food Hall and Ranch Market in Jakarta.

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My Homemade Sun Dried Tomato give a nice tangy sweet fruity flavour into the risotto. Before using it in my risotto, you gotta made the sun dried tomato broth first. Simply finely chopped  1/2 cup sun dried tomato (i’m actually using half  sun dried tomato and half sun dried cherry tomato) and soaked it overnight in the refrigerator to soften and infused the flavour into the soaking water. Firstly in the morning, i add some water until the volume reach about 1500 ml and bring it to boil before poached the lobster. The sun dried tomato broth than reduced into half within the addition of remaining crayfish head and shell. The sun dried tomato and crayfish infused broth then strained with cheesecloth before used it to cooked the crayfish risotto.

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Look out the sexy color of the  crawfish risotto, tempting bright reddish yellow from the saffron and the sun dried tomato broth. Strained sun dried tomato and crayfish shell infussien broth made the risotto clear. The saffron and sun dried tomato didn’t just added color into the crayfish risotto, but also bring delighfully tangy and pungent aromas which can manipulate the off-aromas of germinated brown rice

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Crayfish brown rice risotto taste damn delicious! the texture cooked of germinated short grain brown rice is fine and creamy just like my previously Porcini Mushrooms Risotto Recipe that using regular polished brown rice. The cooked sprouted brown rice had a mild specific scent that blend together with the saffron. I think the aromas of raw sprouted or germinated brown rice is quite strong, either you love or hate it, nothing in beetween. I personaly love the scent, the stingkier the better for me, lol. Raw sprouted rice aromas may off the appetite for some people, but once cooked the smells is reduced and becomes milder, but if you want to get rid the aromas, you may using green tea solution for soaking the brown rice.

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Before making the crayfish risotto, you need to deal with the freshwater lobster yabbies first. Dealing with live crayfish need some precautions, first the clawn may harm you and it’s really painfull once it bitting your finger, so don’t play with it. Some people having no problem putting crawling and moving live crayfish on hard boiling hot water, but my grandma said it bring a bad karma, so she suggest to put the crayfish unconcious before cooked.  I threat  my crayfish just like i prepared my live spinny sea lobster for making Live Spinny Lobster Ceviche Recipe; so i put the crayfish on icy water bath to put it in sleep and made it’s more easy to handle.

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The Succulent and Sweet Crayfish Tail and Clawn Meat

The lobster poached in the sun dried tomato broth to infused the nice sea flavour into the risotto. The crayfish tail meat carefully extracted from it’s shell using bare hands, while the clawn using scissors to cut off the edge before plug out from the claws. My grandma suggest to toasted the crayfish shell and head with a little bit of olive oil first to let the aromas stronger before boiled it within the sun dried tomato broth to let the flavour of crayfish infused within the broth.

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Now it’s the time for making the crayfish risotto, onion and garlic sauteed with butter until translucent and then the soaked germinated brown rice added and sauteed until slighly each grain covered with the butter. The chopped lobster meat and saffron then added, then a laddle of sun dried tomato broth  added into the risotto. The risotto is on the critical phase now, you need to keep stirring while bring the broth boiled and evaporated over medium flame heat stove. The sun dried tomato broth added into the risotto laddle by laddle and you allowed to added the broth only once the the previously added laddle of broth compeletely evaporated. Continously stirred the grain of the brown rice made sure all the grain cooked evenly and prevent the rice sticking in the bottom of the pan. This steps is used to prevent the risotto over- or undercooked.

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The authentic doneness of risotto rice is al dente, the short grain brown rice is tender and cooked, while the inside of the brown rice grain still got a slighly bitting sensation, but eversince my grandma used to had a compeletely tender and throughly cooked rice just like most Asian people consumes, so i made this risotto according to my grandma’s preference.

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After all, the crayfish lobster risotto with germinated brown rice taste damn delicious!!! it’s creamy, tender and got aromatic saffron flavour with a blend of sweet tangy flavour of sun dried tomato broth. The short grain germinated brown rice contain less amilopectin and starches compare to the arborio or carnaroli rice, thus made the germinated brown rice risotto seems not as smooth and creamy as usual,  but i  think the texture is still quite creamy and smooth when you served the brown rice risotto right away after cooked.

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Recipe Crayfish Lobster Risotto with Germinated Brown Rice, Saffron and Sun Dried Tomato Broth

Recipe Crayfish Lobster Risotto with Germinated Brown Rice, Saffron and Sun Dried Tomato Broth:

  • 500 grams live Crayfish (about 10-12)
  • 2 cups germinated brown rice , washed with tab water and soaked in room temperature (about 28 C) overnight, drained, set aside
  • 3 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 2 shallots, finely chopped
  • 1 cup Homemade Sun Dried Tomato, (roughly shopped and soaked overnight inthe fridge with one cup water)
  • 50 grams butter
  • 1 tbsp olive oil
  • 1/2 cup dry white wine
  • 50 gr (about 4 tbsp) grada padano cheese or any of your favourite
  • salt and pepper to taste
  • 750 ml  sun dried tomato broth(add more water if needed)

Garnish :

Instruction:

How to Make Crayfish and Sun Dried Tomato Infussion Broth:

  1. Put the crayfish lobster to icy bath ot simply put the bag in the freezer for about 10 minutes until the  crayfish unconcious, Clean and brush the crayfish shell and clean it with ice cold water
  2. In a medium size sauce pan, add some water into the soaked sun dried tomato until it reach 1500 ml, bring it to boil then reduce heat to maintain a gentle simmer for about 5 minutes
  3. Meanwhile, bring the sun dried tomato broth  into hard boil then poached the unconcious crayfish for about 2-3 minutes until cooked
  4. Put the poached crayfish in the icy bath to prevent it overcooked, carefully extract the meat from the tail and the clawn  with scissor, set aside
  5. Heat up 1 tbsp olive oil in the skillet and toasted the remaining crayfish shell and head until fragrance, turn off the heat and added the lobster shell and head into the sun dried tomato broth
  6. Continue simmer the sun dried broth until all the flavour of the the crayfish head and shell extracted into the broth and the broth reduced into half it’s original volume
  7. Strain the broth from the sun dried tomato pulp and crayfish shell, set aside and keep it warm before used to make the crayfish risotto.

How To Make Crayfish Lobster Risotto with Saffron and Sun Dried Tomato Broth :

  1. In a heavy bottom non stick sauce pan, heat up the butter and olive oil.
  2. Add the chopped onion, shallot and garlic,  stirring occasionally, until translucent but not browned
  3. Add the drained germinated brown rice, saffron and stir to combine throughly and to ensure that each grain of rice is coated with butter, continue to stir for another 5 minutes
  4. Add the wine and cook, stirring, until the liquid is absorbed.
  5. Add 1 cup of the broth and cook, stirring, until liquid is absorbed.
  6. Repeat with a second cup of broth. After that batch is absorbed repeat with 1/2 cup amounts until the rice is tender, about 25-30 minutes total.
  7. Stir in the grada padano cheese
  8. Serve the crayfish lobster risotto with saffron and sun dried tomato both immediately with the garnish.

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Chinese Style Steamed Live Lobster with Garlic, Ginger, Scallion and Soy Sauce

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Steamed live lobster in Chinese Style with Garlic, Ginger, Scallion and Superior Soy Sauce Recipe. Cantonese style steamed lobster is less popular compare to the stir fried, but i assured you this simple steaming version is delicious too. Live or very fresh lobster steamed and then served with it’s very own natural sweetness and a hint of garlic, scallion and ginger infused in a superior soy sauce mixture. Steamed lobster is a very easy,  simple and yet elegant dish that would impressed everybody.

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The chinese style steamed lobster recipe is an alternative quicky dish. Beside the fact that steaming is one of the healtiest way of cooking, the result is surprisingly superb. Lobster is lobster right, it must be succulent and delicious even if you simply eat the raw lobster straight away after you freshly killed and shuck the meat of the live lobster. I’ve try lobster in very different way but none of steaming method before,  so you should give it a try sometimes. Here’s the list of of lobster recipes;

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Cantonese Style Steamed Lobster with Garlic, Ginger, Scallion and Soy Sauce

Cantonese style steamed lobster recipe is a very easy and quick to prepare. The live lobster killed and cleaned first, since I love the lobster tomaley and all the goodness in the head so i let it steamed whole. If you didn’t want that part you can halved the shell then removed the tomaley under running water first. The cleaned lobster then laid in a heatproof glass bowl, meanwhile the chopped  garlic, ginger and white part of the scallion stir fried until charred and caramelized in a smoking hot wok pan with a little ammount of lard or oil first. The garlic mixture then boiled slowly with superior soy sauce for about 10 minutes until the garlic, ginger and scallion flavour infused to the soy sauce. After the soy sauce coolled down a little bit, i sieved the soy sauce with cheese cloth first before used for unecessary good looking presentation.

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The Lobster Anthena Sneaking Out from the Steamed

How to steamed the whole lobster is one the hell of hillarious steps, once again for unnecessary presentation i insist to kept the spiny lobster long anthena, it’s even sneaking out from the steamer. The cleaned lobster dredged with the garlic, scallion and ginger infused soy sauce then the entire bowl wrapped goodly with aluminium foil to lock the moisture while the steaming process. No need to discard the steamed lobster drippping liquid first before put the soy sauce, simply mix it all the way. Steamed lobster dripping is sweet without fishy odor at all unlike the Cantonese Style Steamed Live Grouper Fish dripping that really smells muddy and fishy. Hot sesame oil poured to the steamed lobster and then garnished with chopped cilantro and julienned ginger just before serving.

live bamboo lobster steamed resep lobster bambu tim chinese food

Live Bamboo Lobster

I purchased the live bamboo lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. The live bamboo lobster in this recipe weighed about 350 grams and cost me about 14 $ (40 USD/kg). Iane fish market is a trusted live seafood distributor that provide many kinds of farmed live seafood, including many kinds of groupers; mouse grouper, coral trout, mud grouper. Beside, they provide several variant of lobster, including slipper lobster, bamboo lobster, and sand lobster. One thing for sure, they provide it with much more afforable price tag rather than fancy live seafood restaurant all over Jakarta. Handling live lobster is really pissing me off,  the lobster can’t stand still and kept cracling all over once i tried to photograph it, so i sedated the lobster by put in in ice bath first.

recipe steamed lobster garlic ginger soy sauce easy chinese style steamed bamboo lobster bambu

Chinese Style Steamed Live Lobster


Spinny lobster is the only lobster available here in Indonesia, it’s easily noticed for it’s spiny head, clawless body with a very long anthenas. Tropical ocean didn’t suits any clawned lobster like Maine lobster. I’m using live bamboo lobster for this recipe, the shell isn’t as hard as the clawned lobster and it’s made easier to crack open. The meat and shell weight ratio of spiny lobster is less compare to the clawned lobster once it cooked, but it much more succulent and sweeeter than the clawned lobster. So made your own choices, you can use the Maine lobster or even prawn instead of spiny lobster for this recipe.

recipe lobster steamed with garlic ginger soy sauce chinese style cantonese bamboo lobster

Chinese Style Steamed Whole Bamboo Lobster

Steaming whole lobster is tricky, timing is the key of any steaming seafood. DO NOT OVERCOOKED lobster because the lobster meat  gonna be tough and rubberry. Trust me, you won’t ever wanted to overcooked your pricey steamed live lobster. You should steamed the lobster until nearly done, the remaining heat will throughly cooked the lobster meat. When you throughly cooked  the lobster, it will be overcooked once you serving it in the dinner table. 7 to 10 minutes is what needed to steamed whole lobster in  medium size (about 300-500 grams).

recipe steamed live lobster chinese style with ginger garlic superior soy sauce

Steamed Live Lobster with Superior Soy Sauce

The steamed lobster served with a dip of black vinegar, ginger and chopped bird eye chillies. Sounds boring, but trust me, your taste buds will apreciate the sweetness and the soft texture of the steamed live lobster. The steamed lobster with garlic, ginger, scallion and soy sauce is already delicious without any dipping actually, but it’s too obvious that anything taste better with chilies for my Indonesian licking.

recipe steamed lobster with ginger garlic soy sauce chinese style lobster cantonese

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Recipe Chinese Style Steamed Live Lobster (Cantonese Style Steamed Lobster with Superior Soy Sauce, Garlic, Ginger, Scallion and Cilantro)

Ingredients

  • 1 medium size live bamboo lobster (you can replace with any kind of lobster or prawn)
  • 1 tbsp lemon juice 
  • 1 tbsp of brown sugar (or rock sugar)
  • 2 tbsp of premium light soy sauce
  • 1 tsp premium mushroom sauce
  • 1/2 cup water
  • 1/2 tsp of sesame oil
  • 1 tbsp olive oil for stir frying
  • 2 tbsp  of  angciu /chinese cooking wine
  • 1/2 tbsp oyster sauce
  • 3 cloves garlic, finely chopped
  • 3 cm knob of ginger, finely chopped
  • 1 scallion (white part only), finely chopped

How to Make Chinese Style Steamed Lobster:

  • Mix all liquid ingredients and dissolved the rock sugar on it prior to steaming the lobster, set aside
  • Rub the lobster lighly with salt and lemon juice, set aside
  • Heat the olive oil in a wok until smoking hot, then stir fry the garlic, ginger and scallion until fragrant, charred and completely caramelized
  • Pour the soy sauce mixture and bring it to boil, simmer for about 10 minutes, turn off the heat then set aside (i sieved it with cheese cloth before use),
  • Put the lobster in heatproof steaming pyrex bowl, cover the bowl with alumunium foil
  • Steam the lobster about 5- 7  minutes until done depending of the lobster size
  • DO NOT OVERCOOKED, so check the steamed lobster in the  couple of last minutes
  • Put the fish in a serving plate, garnish with chopped cilantro then pour the sesame oil

Garnish: Chopped cilantro

Dipping sauce *optional : Chinese Black Vinegar, Soy Sauce, Jullienned Ginger, Chopped Bird Eye Chillies

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Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes

recipe lobster ceviche with tomato lemon lobster recipe

Recipe Lobster Ceviche with Cherry Tomatoes and Kaffir Limes

Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a  dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & HerbsItalian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and  Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.

recipe lobster ceviche spicy tomato cilantro chilli

Homemade Lobster Ceviche with Tricolor Cherry Tomatoes, Kaffir Limes Juice and Pulp and Cilantro Leaves

Lobster  ceviche  with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such  a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.

lobster ceviche recipe raw lobster meat lemon juice salad

Live Lobster Ceviche with Red, Green and Yello Cherry Tomatoes

Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.

live lobster ceviche recipe raw rock lobster

Live Spinny Lobster for Making Lobster Ceviche

I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more  bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.

Asam Jungga Jeruk Jungga Batak Kaffir Lime

Jeruk Jungga, Asam Jungga or Jeruk Batak

Jeruk Jungga Asam Jungga Jeruk Batak

Asam Jungga (Thin Skin Kaffir Limes from North Sumatra)

To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.

recipe lobster ceviche with lemon tomato onion cilantro

Succulent and Sweet Raw Lobster Tail Meat Ceviche

The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice.  Lime juice is  actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta.

raw lobster ceviche recipe salad lobster meat tomato

Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime


Lobster Ceviche Recipe with Cherry Tomato and  kaffir Lime:

  • 1 medium size live lobster (about 300-500 grams)
  • 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
  • 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
  • 1 shallot, finely chopped
  • 1/2 tbsp light olive oil
  • 1 tsp salt
  • 1/4 tsp sugar or honey
  • 1/2 tsp freshly ground black peppercorn
  • 2 tbsp minced cilantro or flat leaf parsley leaves
  • 2 bird eye chillies #optional
  • 1 Homemade Bouquet Garni

How to Make Lobster Ceviche with Cherry Tomatoes:

  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red  for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them. 
  • Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
  • I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
  • Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
  • Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla  Chips or Homemade Toasted Bruchetta

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Lobster Thermidor Recipe (Roasted Spinny Lobster with Creamy Bechamel Sauce and Melted Cheese Topping)

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe. Lobster Thermidor is a classic French lobster dish consisting of cooked lobster meat with a mixture of white bechamel sauce, cognac or brandy, tarragon, mustard and any other ingredients that stuffed into a splitted lobster shell and then topped with cheese and broiled until the cheese is melted and charred. Typically cheese for lobster thermidor topping was gruyère or emmenthal, but you can also be using any easy-melt cheese like mozarella or young parmesan.

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Lobster Thermidor with Creamy Smooth Bechamel Sauce

Basic lobster thermidor sauce is a white bechamel sauce, which is composed of a lightly sauteed roux and poured with milk and heavy cream. Chopped button mushrooms also added within the sauce to give an extra bites. Making a smooth and light bechamel sauce it’s the key of delicious lobster thermidor, because too heavy bechamel sauce can overpowering the natural sweetness of the lbster meat. Once you melted the butter in the heavy bottom sauce pan, swirl it to coat the pan and then lower the heat into medium low. After that put the flour into the pan and stir it vigorously, it will first turn creamy looking, then start to look a little grainy. Once the roux is gariny, this means that the flour granules have absorbed the butter, stop the cooking right here and take the pan off the heat before it starts to turn brown.
Lobster Thermidor with Tarragon and Mustard Powder

Lobster Thermidor with Tarragon leaves and Mustard Powder

The best lobster thermidor recipe need a smooth bechamel sauce, the trick is never overcooked or undercook the roux (mixture of butter and flour) for the bechamel sauce. Undercook roux made a floury smells bechamel, while overcooked roux made a burn hint to the bechamel sauce. After you turn off the heat, pour the milk slowly and stir the mixture until smooth and no remaining roux lump on it. Then you turn on the heat again and bring it to boil and simmer it until the bechamel sauce is done. You can mix the diced lobster meat at this point and season it properly.
Tarragon Leaves

Tarragon Leaves

Authentic lobster thermidor got mustard and also tarragon leaves on the sauce. Those two ingredients was a must ingredients within the lobster thermidor sauce. I was so lucky to get fresh tarragon in Jakarta, i purchased it from Ranch Market Supermarket. Tarragon bring a hint of sweet anise-like flavour while  the mustard give a pleasant spicy and lightly bitter aftertaste, both were blended into a very great combination. Mustard is a very potent spice, if you freshly grounded the seed, i think you need a pinch of it or you’ll gonna overpowering the entire dish. If you found a recipe with 1 tbsp of mustard powder for only 1 pound lobster, i guess it’s a little bit crazy.
Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster Thermidor with Charred Broiled Melted Cheese Over it!

Lobster thermidor recipe using the it’s lobster shells for a serving plate. You can split it down into two separated shells or butterflied it like mine. The lobster shells is crack open with sharp knive in the belly or in the back and let the opposide (which is the back or the belly) still remaining attached. Make sure you keep the tail and head portions of the shell intact while removing the meat, as the large half shells make an impressive presentation when stuffed. Butterflied lobster shell is better than splitted down lobster shell for a presentation purpose, beside it made a bigger space for the lobster thermidor mixture.
Homemade Cheese Baked Lobster Thermidor

Homemade Cheese Baked Lobster Thermidor

Making lobster thermidor  is quite an effort. First you need brush and clean the lobster under running water to get rid any dirt and debris from the lobster shells. After that you poached the lobster in a herbs infused boiling water that called  bouquet garni, which is a small cheesecloth bag filled with herbs and seasonings that is used to flavor poaching liquids and broths. You need to poached the lobster for about 2-3 minutes depend on the size of your lobster, you not want to cooked through the lobster meat, this steps is needed to made the lobster meat is easily extracted from the shells. To prevent the remaining heat continue cook the lobster meat, i suggest you to plunged the lobster into a bowl of ice cold water. After that you butterflied the shell by cracking it from the back (or the belly). After you extracted the lobster tail meat carefully and diced it into bite size, mix it with the bechamel sauce and mushrooms mixture and then stuffed it again to the lobster shells. Topped with cheese and then broiled until the cheese is melted. Lobster thermidor usually served alone with lemon wedges as a appetizer or alongside salad and toasted bread as a main course

Lobster Thermidor Recipe

Lobster Thermidor Recipe

Lobster Thermidor Recipe:

Ingredients

  • 1 medium size lobsters ( 1-11/2 pounds live spinny lobster)
  • 1/2 cup button mushrooms, diced
  • 1 lemon, juiced (i’m using kaffir lime)
  • 1/2 onion, diced
  • 1 shallots, miced
  • 2 tbsp unsalted butter(i’m using 1 tbsp butter+ 1 tbsp margarine)
  • 2 cloves garlic, finely chopped
  • 1 tbsp all-purpose flour
  • 1 tbsp cognac or brandy (i’m using dry white wine)
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • 1/2 cup finely grated gruyere cheese (i’m using mozarella cheese)
  • 1/4 tbsp mustard powder
  • 1/2 tbsp finely chopped fresh tarragon leaves
  • 1/2 bsp finely chopped parsley
  • cilantro or flat leaf parsley for garnish

How to Make Lobster Thermidor Recipe:

  • Preheat the oven to 375 F.
  • Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and poaced it until the shell turning red  for about 2-3 minutes. Transfer the lobsters to an ice bath to stop the cooking process.
  • Once the lobsters are cool enough to handle, cut the back  in half lengthwise with a heavy sharp knife, pull apart the shell  to open it and carefully extract the tail meat. Dice the tail meat and claw meat and set aside.
step by step recipe lobster thermidor homemade

Step by Step Lobster Thermidor Recipe: Butterflied the Lobster Shells

  • Melt the butter and margarine in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the diced button mushrooms and stir gentry until the mushrooms soften. Turn off the heat
lobster thermidor recipe step by step making roux button mushrooms

Step by Step Lobster Thermidor Recipe: Saute the Roux evenly and Mix It with Button Mushrooms!

  • Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Add the cognac (dry white wine) and cook, stirring, for 10 seconds. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well.
lobster thermidor recipe bechamel sauce mushrooms roux cream cognac

Step by Step Lobster Thermidor Recipe: Pour the Milk Slowly and Stir Evenly!

  • Remove from the heat, add the mustard, tarragon, and parsley. Fold in the lobster meat. Put the mixture in the lobster shells.
lobster thermidor steap by step recipe making lobster thermidor

Step by Step Lobster Thermidor Recipe: Stuff the mixture in the lobster shell

  • Sprinkle the top with grated mozarella cheese.
lobster thermidor recipe make roasted lobster cheese sauce mushrooms

Step by Step Lobster Thermidor Recipe: Springkle with Mozarella Cheese!

  • Broil until the top is golden brown for about 10-25 minutes. Served it immediately and garnish with flat leaf parsley

Bouquet Garni Recipe:

  • 1 bay leaf
  • 1 small sprig fresh thyme
  • 3 sprigs fresh parsley
  • 4 sage
  • 1/2 teaspoon black peppercorns

Instruction:

  • Place the bay leaf, thyme, parsley sprigs, sage, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine.

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Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

roasted lobster butter garlic ginger soy sauce recipe

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Roasted lobster with brown butter, garlic, ginger and soy sauce is an fusion of western and asian flavour. Instead of using common herbs like rosemarry, thyme, sage, and  tarragon for the brown butter partner, i’m using garlic, ginger and soy sauce for the glaze. Brown butter is actually caramelized regular butter, but it’s needed prolonged heat to let the butter passed the melting point and made it’s milk content denaturated and browned. Brown butter slightly losen it’s milky taste but had a nice nutty flavour. For the garlic and ginger, i grated it first and then squizzed out the juice and using the juice only. You can save the remaining pulp fo making another dish.

roasted lobster garlic ginger soy sauce butter

Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe

Making a brown butter for glazing the lobster prior to roasing is actually kinda tricky. You need to carefully watch over your pan closely unless you get your prescious butter burn. First you need to melt the butter on the HEAVY BOTTOM PAN, Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. That’s why i pour the mixture of ginger juice, garlic juice and  soy sauce for the roasted lobster glaze right after i turn off the heat.

recipe lobster roasted garlic ginger soy sauce chinese style lobster recipe

Recipe Roast Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Brown butter or beurre noisette in France is the main key for the roasted lobster flavour. Unsalted butter is melted over low heat and allowed to separate into butterfat and denaturated milk solids. The milk solids agglomerated and sinking in the bottom of the pan and, if left over gentle heat, will begin to brown. When the milk solids turn into toasted peanut color, the pan is removed from the heat, i like to exposed the bottom of the pan with running cold water to  make the cooking process suddently stopped.

lobster roasted recipe garlic, ginger soy sauce brown butter

Recipe Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze

Roasting a lobster is tricky too, you need to pan seared the lobster meat in sizzling hot pan with the meat side down to seal the natural juices of it to prevent it drained out during the following cooking process. Just like my Lobster with Sweet and Sour Chili Sauce, the pan searing prior to cooking it within the sauce made the lobster meat still tender and moist. Another tips for cooking lobster is you should seasoned  the lobster with salt just before cooking it because salt is hygroscopic . It makes the water is dripped off from the lobster meat and made it easily dried when cooked. One most important thing i learned from making this dish, DO NOT USING DARK SOY SAUCE!, instead you got dark colored lobster meat like mine.

resep lobster panggang bumbu kecap, jahe, bawang

Lobster Panggang dengan Bumbu Kecap, Jahe, dan Bawang Putih

Roasted Lobster with Ginger, Garlic, and Soy Sauce Glaze Recipe:

Ingredients:

  • 1 medium size lobster (about 500 gr)
  • 50 gr (1 stick) unsalted butter
  • 6 cm ginger, grated, juiced
  • 6 cloves garlic, grated, juiced
  • 2 tbsp light soy sauce
  • 1 tbsp mushrooms sauce*optional
  • 2 tbsp lemon juice (1 tbsp for season the lobster and the rest for the glaze)
  •  salt and pepper to taste
  • 1 tbsp olive oil for coating the pan

Instruction:

  • Preheat oven at 200°C
  • In a small glass bowl, mix the ginger juice, garlic juice, lime juice and soy sauce, set aside
  • MAKING THE BROWN BUTTER : heat up the butter in a heavy bottom pan until melted, watch over the butter when you continue the cooking process until the solid part sink in the bottom of the pan and get browned. Turn off the heat
  • Pour the ginger juice mixture , turn on the heat and bring to boil, let it simmer until thicken, set aside
  • Brush and wash your lobster shell evenly
  • Crack open the lobster right in the middle with  knive, protect your hand with kitchen towel while handling the head
  • Discard the tomalley,the vein and any debris, wash under running water, drain it well
  • Heat up 1 tbsp  olive oil in the pan until sizzling hot, season the lobster with lemon juice, salt and pepper
  • Sear the lobster meat for about 1 minute, flip it once and sear another 30 seconds, set aside
  • Brush the ginger glaze all over the lobster meat, roast it until done for about 20 minutes (needed more time for larger lobster)
  • Serve it immediately, brush the remaining glaze and garnish with chopped garlic chives just before serving

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