Meet Prasit Bensa-ard, a maestro of the marine, whose expertise in lobster husbandry has rippled across the waters for over thirty splendid years. On a bright and bustling Thursday, Prasit, aged 51, shared a crustacean chronicle that’ll make your taste buds dance—the tale of his 7-colour lobsters.
A spectacular sight in the serene depths of the sea at Koh Libong, these lobsters don’t just swim; they reign, with shells painting a rainbow under the water. Prasit, with the pride of a father, revealed that around 70 or 80 of these resplendent creatures, now fully-grown, have been spoken for. They are destined for local gourmet havens, with chefs eager to showcase their vibrancy on platters of indulgence. At a dazzling price of 2,500-3,000 baht per kilogram, these lobsters are not just a feast for the eyes but a poignant twist in the fisheries’ financial tale.
The story gets zestier as we dive into the New Year holidays, a time when tourists flock with curiosity and cravings, keen to embalm their palates with the exotic Lobster Sashimi. It’s a dish shrouded in mystique, perhaps owing to the Thais’ endearing term for the lobster—”kung mangkorn,” or dragon prawn—a nod to the dragon’s revered place in the approaching 2024 Chinese astrological year.
Prasit’s narrative takes us to the lobster’s humble beginnings where infant lobsters, freshly caught by the vigilant fishing vessels, are adopted by the farmers at the tender price of 100-500 baht, size dictating their worth. These young sea dragons then embark on an 8-10 month odyssey within the nurturing farms, spiraling into a grand crescendo once they tip the scales at a kilogram or more.
According to our lobster virtuoso, the 7-colour variety boasts a culinary repertoire that’s as unique as their appearance. “Fed a strict diet of fish and other marine treasures twice daily,” Prasit describes, “they offer a flesh that whispers of the ocean’s bounty, imbued with an airy scent of brine.” It’s this ephemeral composition and the kaleidoscopic casings that earn these lobsters their regal title.
As the New Year beckons, local culinary artisans craft experiences with this marine jewel—serving it as raw sashimi, grilling it to smoky perfection, or mixing it into a fragrant, spice-kissed curry. And, for those who prefer the clink of their own cutlery and the privacy of their domicile, fret not, for the home delivery service ensures this opulent delight adorns your festive soirees.
Come, embark on this gastronomic journey—let Prasit’s 7-colour lobsters transport you to a world where every bite is a fusion of luxury and legend, a symphony of taste that promises to stay with you, long after the New Year’s fireworks have faded into whispers.
Be First to Comment