Steamed lobster with lemongrass, the taste of the ocean

When mentioning the East of Dak Lak with its blue sea and white sand, many people will immediately think of the specialty lobster. Not only is it a precious seafood source, lobster is also a symbol of culinary sophistication, crystallized from the climate, marine soil and the caring hands of fishermen.

Vung Ro Bay , Xuan Dai Bay, and Hon Yen are known as the “lobster capitals” of the province. The water here has a stable salinity level and is rich in natural food sources. Lobsters raised in cages in these sea areas have firm, white meat and a sweet taste. The unique feature is the layer of fatty, golden-yellow shrimp roe that captivates many diners.

According to the experience of culinary experts, a delicious lobster must have 3 elements: bright shell, long intact antennae and a curved tail when swimming. Lobster can be processed into many attractive dishes such as: grilled lobster with butter to bring out the aroma of the firm, juicy meat; light, nutritious lobster porridge, especially suitable for dinner in windy sea areas; lobster sashimi helps diners enjoy the fresh sweetness of raw meat...

Attractive steamed lobster with lemongrass.

Among the countless ways to prepare lobster, steaming with lemongrass is considered one of the methods that preserves the most of the ocean flavor. Lobsters come in many different types and sizes, but according to many experienced chefs, fishermen and gourmets, the standard weight for steaming lemongrass lobster is usually around 0.8 - 1.2 kg/lobster. At this size, the lobster meat is firm, sweet, and chewy, the shell is not too hard, and the lobster roe is moderately fragrant and fatty. When steamed with lemongrass, the meat is easily cooked evenly, while retaining its natural sweetness and looking beautiful when displayed whole on a plate.

The steps to make this lemongrass steamed dish are extremely simple, fresh lemongrass is crushed, spread on the bottom of the pot, along with a few slices of ginger and lemon leaves to increase the aroma. After cleaning the lobster, leave it whole, it is neatly arranged on the lemongrass layer and steamed with moderate steam. About 10 minutes later, open the pot lid, the steam billowing with the scent of lemongrass mixed with the sweet smell of shrimp makes everyone want to enjoy it right away.

Steamed lobster, shell removed, smoke rising up mixed with the rich aroma of shrimp roe, captivating people. Then each piece of white meat appears and sniffed when dipped with chili salt or lemon pepper salt will awaken the senses, the sweetness of the sea, the slight spiciness of chili, the sourness of lemon blend perfectly.

And what could be better than sitting on a lobster raft in the middle of the sea or sitting on the long sandy beaches listening to the sound of the waves, watching the sun set on the sea and enjoying a hot piece of steamed lemongrass lobster to feel the salty taste of the sea. It is not just a meal, but a sweet memory with the flavor of Dak Lak sea.

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Source: https://baodaklak.vn/du-lich/202509/tom-hum-hap-sa-huong-vi-bien-khoi-b1a1664/