Best Ever Food Review Show Recipe

French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!


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ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1, Hồ Chí Minh City

💸PRICE: 637.000 VND/ $277 USD for 7lb lobster
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ADDRESS: 37 Ky Con, Ben Nghe Ward, District 1, Hồ Chí Minh City

🦞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.

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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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PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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Best Ever Food Review Show on April 6, 2021

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DAPEK INC. on January 8, 2022


8 Hồng on January 9, 2022

Sea Food very Yum My, Giant Lobster

The Mangle Dangle on January 10, 2022

As a Mainer i'm offended you think we discard our Lobster Legs. They are argued to be the most delicious part.

Zoran on January 12, 2022

Yes Aussie lobster , the biggest one I’ve see was three times the size of the one the French chef cooked possibly even bigger , I saw it washed up on a beach in Carnarvon Western Australia fully intact but was completely empty of meat inside , but they prefer to catch an sell to public way small , taste sweeter

Jotaro Kujo on January 14, 2022


Hong Kha on January 15, 2022

This worth the gout

SuSmallville on January 16, 2022


Ronald Anderson on January 17, 2022

My mouth just turned into a waterfall

Krantonimore on January 17, 2022

2:36 maybe I should call her…😪

Visityiu352 on January 18, 2022


thubkanq on January 18, 2022

God loves you all ♥️♥️♥️

kim tran on January 19, 2022

Dawn it the shape the lobster are 🦞 look fantastic and delicious taste of that dishes wish I was there try many food 😪🙄🙂

Oscar on January 23, 2022

I'm so stinking jealous of the host who gets to eat all that delicious food!

Just Jess on January 26, 2022

The things I would sacrifice to be able to travel just to be eating some of the best foods in the world and learning all types of the worlds way of life, you wouldn’t believe

monkey chromosome on January 29, 2022

2:34 lmao wtf

Kieran Higgins on February 1, 2022

It's called a Crayfish in Ireland. Beautiful to eat.

Hartmann on February 2, 2022

thanks for reminding me how broke I am

Sharon MacIntyre Barrett on February 3, 2022

I love this show but man a live when the Chef began eating with his mouth open that was awful.

Boxhawk on February 3, 2022

Canadian Lobster? Homarus Americanus you mean.

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