Buzz
Lobster, delicious and nutritious, but often exorbitantly priced. Do you know how to indulge in a lobster feast without overspending while still maintaining sophistication?
Perhaps many of you think lobsters are too expensive, and thus, don't bother learning how to enjoy them, given the rarity of the opportunity. However, when unexpectedly invited to partake in a sumptuous lobster meal, not knowing the proper etiquette can be embarrassing. It's essential to grasp the basics of dining etiquette, especially when faced with such exquisite cuisine, isn't it?
When presented with a magnificent lobster like this, what should you do to savor it in the most refined manner?
Steps to elegantly enjoy the delicious parts of lobster claws
When presented with a whole lobster, begin by separating the claws.
For smaller claws, use one hand to hold the lobster and the other to grip the claw, then gently twist. Next, use a skewer to extract the meat, spiraling it out of the claw, and savor.
Crack open the lobster claw
For larger claws, use a pair of pliers to break them away from the lobster body, then proceed to split the claws in half. Still, use a small skewer to spiral the meat out of the claw for indulgence.
The meat in the joint between the claw and the lobster's body is firm and delicious, often overlooked by many, but that's a significant waste!
Use a skewer to spiral the meat out of the claw
Every restaurant will provide you with pliers and skewers alongside lobster. If not seen, don't hesitate to ask the serving staff to bring them to you!
How to properly handle a shrimp's tail?
First, separate the shrimp's tail from its body by holding the head of the shrimp down with one hand, while lifting and twisting the tail upwards with the other hand.
Twist the shrimp's tail
Then, flip the tail segment that has been separated, squeeze to break the shell to extract the meat. Pay attention to crush the tail tip entirely, as there is still some meat left there. However, the meat attached to a light green substance at the tail tip should be discarded.
Remove all legs, use scissors to cut the soft covering layer underneath the shrimp's belly to peel off the shell
For etiquette's sake, you should separate the tail meat into a single cohesive piece before indulging, rather than tearing it into small bits to eat.
Separate the shell at the head and consume the edible meat inside; don't discard this part, it's valuable
Finally, only the shrimp's claws and body remain with meat. For these two parts, you should ask the restaurant staff to cut the shrimp into two sections for easy shell removal and convenient consumption.
Eating lobster isn't as expensive as you think
Before, I used to think just like you, believing lobsters were very expensive and never had the chance to eat them, so I didn't care how to eat them properly. Unexpectedly, one day I was invited to Lobster at 168 Nguyen Khanh Toan to eat freshly dead lobsters! Luckily, the meal was only for two people including me, so my face wasn't too embarrassed, and the other person even showed me how to eat lobster gracefully.
After that time, I realized lobsters weren't as expensive as I thought.
At least at the Lobster restaurant, I usually eat the Baby Lobster set with 8 dishes (1 lobster baked with cheese and fresh cream/lobster grilled with garlic butter accompanied by grilled bread, 1 lobster brick soup, 1 lobster jelly, 1 lobster head porridge, 1 grilled oyster with onion fat/oyster salad, and 1 large mixed salad plate plus dessert fruit platter) for only 499k VND.
My favorite dish in the Baby Lobster set - 499k at Lobster
I'm not well-off either, so I only dare to go eat lobster once in a while to satisfy my cravings. I don't know any place in Hanoi that has cheap lobsters, so I only go to Lobster at 168 Nguyen Khanh Toan because I know for sure it's delicious, cheap, with fresh, quality lobsters to eat, I've become a regular customer!
If you also like lobster, don't miss out on this month's 10% discount at Lobster!
>>> Details of this month's 10% discount at Lobster
Introducing the visionary Trúc Linh.
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