Seafood: Food of the Gods

POSTED IN Blog, Food 6.03.2010

I’m about to have some more seafood at the Dragon inn again. The lobster is a little scared right now >.<

The lobster is done in 2 ways: Butter Baked Spiny Lobster or Cheese Spiny Lobster.  Butter Baked Lobster combines the savory flavor of butter with a slightly crisp lobster from the oven.  Cheese Spiny Lobster on the other hand is a baked lobster with a crunchy cheese shell on top.  Both versions are delicious and exquisite.

Next were the soy sauce clams.  They were still moving around only minutes ago and now they are on a plate with delicious soy sauce and garlic.

Tiger Grouper is filleted and then sauteed with spring onions, celery, and garlic.   The springy texture of the Tiger Grouper with it’s slightly chewy skin makes for a very fresh experience when tasting the fish.

Garlic Vermicelli Scallops are served on their own half shell and are steamed until slightly firm.  The scallop liver is pretty much foie of the sea and the silky smooth texture of the scallops are complimented with savory garlic vermicelli and finished with hot oil.  These really are some of the best scallops I have had this year.

Garlic Sticky Rice with Crab Fat is possibly one of the most delicious crab delicacies available in Asia.  The large crab is lightly sauteed first and then added to a steamed garlic sticky rice.  Combining the crab fat with the rice makes for a very rich, melt-in-your mouth sensation that combines the freshness of the ocean with subtle garlic sticky rice.  The dish is something that an Italian Chinese would dream up of and is executed to the asian palate.