Shell secrets

For those who know their seafood, nothing gets the tastebuds dancing quite like a sumptuous serving of lobster. Rochelle Pinto goes on a lobster ride and has much to share

For those who know their seafood, nothing gets the tastebuds dancing quite like a sumptuous serving of lobster. The king of the shellfish family, this elusive delicacy can be treated in a number of ways. Chefs Bhairav Singh Rajput, Enrico Luise and Tso Kim help you get into the meat of the issue.

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Dish it up, desi-style
Chef Singh serves up some mean Indian fare and favours Lobster Koliwada. "People in this city are very familiar with the koliwada recipe and so this is always popular," he explains. With minimal spices and just a dash of lime, Singh's deep-fried wonders literally melt in the mouth.

"The key to getting the best taste out of the lobster is to make sure that the oil is heated to the right temperature before you begin frying. That way, the lobster chunks won't soak up the oil and become greasy," Rajput adds.

Chef Luise is an old hand at making delicious Italian pastas and opts for a fresh Spaghetti All'aragosta to satisfy his customer's appetites. "My style is pretty traditional where I allow the natural flavours of the ingredients to mingle and create synergy. Overdosing on masalas and cream sauces make the dish too overpowering. Then the quality of the ingredients doesn't matte," he explains.

Fruity flavours
Nothing makes Chef Kim happier than surprising his customers with a new flavour. His decision to combine lobster with the sweet taste of honey melon and the biting pungency of wasabi sauce tricks the palate with every bite. "Lobster goes very well with fruit," he informs with a smile. "You can substitute the melon with kiwi or even add strawberries if you like."

And for those who like to see their plates full, Kim offers another tip. "This dish is all about the play of textures. If you're missing a crunchy feel, try adding honey-fried noodles as a sprinkling on top."