Sunday, August 28, 2011
Our favourite way to eat lobster is simply to boil or steam it and then dip it in clarified butter. Lobster does not need any other spice or flavouring to mask its natural sweet succulent taste.
We find that the Chinese style of cooking lobster which is to chop it up into pieces and then stir fry it with ingredients like green onion, ginger or garlic does just this. You mainly taste the extra ingredients instead of the lobster itself.
I hate to be "putting down the Ritz", but it was a bit disappointing that this spectacular looking hotel did not have a more impressive restaurant.