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標題: [西餐] KEG Lobster Summer [打印本頁]

作者: billleevanchi 時間: 2010-7-11 21:14 標題: KEG Lobster Summer

only $39.99 兩磅﹐幾新鮮﹐幾抵食

作者: ACC-HE 時間: 2010-7-11 21:31

sigh... do they even know how to cook seafood?

boil/steam, melted butter.

Yawn.

作者: Lik 時間: 2010-7-11 22:12

本帖最後由 Lik 於 2010-7-11 22:15 編輯

Aiya, Acche, steamed/broiled lobster has always been a favourite western style to cook lobsters ga la. Done properly, it is an extremely delicious way to enjoy your lobster. As a matter of fact, this is precisely how I prefer to have my lobsters cooked.

Steaming/Broiling allows the meat to retain its most natural taste. It's no different than why steamed fish is one of the best dishes in Cantonese cuisine. The Chinese styles of 奶油、椒鹽、咖喱, etc. are too strong in taste, so those spices and sauces overshadow/overpower the original and already delicious taste of the lobster meat.

Generally, it's pretty difficult to screw up steamed/broiled lobsters. It is entirely possible that the KEG may somehow mess it up, but considering how good their steaks generally are, I don't think screwing up would be too likely law.

-Lik

作者: DragonFire 時間: 2010-7-11 22:40

Richmond盛達久唔久就有$7.99/lb o既龍蝦賣，自己買番去蒸仲抵食啦.....

作者: peter236 時間: 2010-7-12 00:54

Aiya, Acche, steamed/broiled lobster has always been a favourite western style to cook lobsters ga l ...
Lik 發表於 2010-7-11 22:12

What do mean using spices and curry are overpowering? Are you saying most Indian dishes destroy the original tastes of the food, since Indians like to use a lot of spices?

作者: Prelude 時間: 2010-7-12 01:04

What do mean using spices and curry are overpowering? Are you saying most Indian dishes destroy th ...
peter236 發表於 2010-7-12 00:54

It's true.
The tradition cooking culture of indians and indonesians use lot of overpowered spice to cover up the freshness of the food, because they live in a very hot country where their food goes bad very fast and have very bad smell when refrigeration was not available back then. Their food literally goes bad in 1 or 2 hours. So, those country use spice to either 1. to cover up the bad smell and flavour of bad food, 2. to marinate the food to keep longer, and 3. use more flavour to help appetite in the hot weather.

作者: sheep 時間: 2010-7-12 07:12

回復 4# DragonFire

BROADWAY /MAIN 附近
有間專賣龍蝦嘅舖頭
價錢都好合理

作者: news 時間: 2010-7-12 10:08

steam/boil lobster is actually pretty good if it is not overcooked...the sweetness of the meat really comes out
the chinese way of cooking sometimes is not as good in my opinion

just like the steamed clams/mussels...i will prefer that anytime than the chinese way of wok frying them

i used to go to the lobster summer every yr but they jacked up the price so high every summer its not worth to go anymore..i rather make a drive down red lobster

作者: fibbi 時間: 2010-7-12 10:21

回復 8# news

Steam/boil lobster is good when the lobster is live...the frozen one..not good w/ steaming/boiling.

But I do enjoy the Chinese way "garlic steam"....yum~

作者: billleevanchi 時間: 2010-7-12 14:07

雖然唔知係唔係live, 但0的肉仲好彈牙﹐肯定冇overcooked, 最正係一人一隻兩磅既﹐唔駛爭﹐飽到嘔咁滯﹐去downtown thurlow 個間﹐環境又正。lobster menu 入面有個macrononi & cheese, 都唔知佢係咪用lobster 汁黎整﹐個sauce 超正﹐只係$4.95, 正呀!

作者: fibbi 時間: 2010-7-12 14:15

回復 1# billleevanchi

thanks for sharing.

作者: daimo 時間: 2010-7-12 14:21

best of both world ...

Tail - steam or sashimi.

head and craws - wok fried.

作者: billleevanchi 時間: 2010-7-12 14:22

中式酒樓最痳煩係﹐俾你睇到隻3磅新鮮既﹐入到廚房又唔知會唔會換隻冰既或者唔夠秤既俾你﹐試過在richmnond 食街一間野叫皇帝蟹, 間野懶忙﹐冇俾過隻live我地睇﹐就蒸左﹐ 吹到脹哂。若果自己屋企整﹐一次整兩三隻肯定超級煩。

作者: billleevanchi 時間: 2010-7-12 14:40

不過講開又講﹐自己都好鐘意上湯蒜容蒸﹐不過真係冇諗過keg 會整得咁好﹐點小小牛油﹐千其唔好過多﹐效果最好。其實我諗無論中或西食法﹐最緊要都係唔好overcooked, 我覺得咁正可能因為食得太多中式煮法都未定。朋友試過話佢試過最正既西式lobster係brook house 個隻﹐佢都話keg既味道拍得住brook house,不過brook house 個次隻lobster 既size 就細好多。

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