Lobster tends to conjure up notions of fine dining and expensive, opulent flavours and the popular crustacean can be found all around Abu Dhabi. Caitlyn Davey ventured to The Westin to try its Claws Night.
It’s not always easy finding (or cooking) a great lobster dish. Thankfully The Westin Abu Dhabi Golf Resort & Spa has recently launched a ‘Claws’ night where the array of food includes nearly every possible way of cooking the most delicious crustacean known to man.
Executive chef David Contreras is responsible for the 25 lobster dishes on offer at Claws Night and we spoke to him about the basics of this delicacy. ‘It took us several weeks of experimenting and practising to get our lobster menu where it is. We did in-house tests and trials, tried new and old recipes and took a long time.’
Atlantic lobster, he tells us, is best for poaching and goes on to explain that different lobsters have different strengths. ‘There are three types of lobster we use here; Atlantic, Omani and Cigali. Atlantic lobster is from colder water which makes it more delicate in the flesh. Omani and Cigali are warmer, so they have grey shells and are better for grilling. Cigali is the more affordable type of lobster here.’
For cooking at home; ‘You can get good lobster at Mina Fish Market [at Al Meena] or sometimes at Carrefour, LuLu or Waitrose,’ he adds. When buying lobster, chef David recommends investigating closely. ‘If you are buying live, the lobster should be quite energetic and wriggling when it is removed from the tank. If it’s frozen, it shouldn’t have any icy-glaze on it and it should be intact, not missing any legs or parts. ‘
There are challenges with cooking lobster. The meat deteriorates very quickly once the lobster is dead; it loses its flavour and colour within hours. While live cooking (not killing the lobster before introducing it to a heat source) is generally best, for those who aren’t comfortable with it chef David says you can put them in the freezer for around an hour. ‘It’s like they are just falling asleep.’
When cooking, it’s best to leave the shell on, he says. ‘Whether it’s grilling, pan-frying or poaching, the shell protects the flesh.’ If you are poaching lobster, the claws need a little more time than the tail. Chef David recommends removing the claws after the lobster has spent seven minutes in the pot and then returning them to the water and letting them cook for another three minutes.
For flavour, chef David says to, ‘keep it simple. Just poach it and have it with a little butter or keep your seasonings basic for the best flavour.’
Claws Night is every Wednesday at Fairways Restaurant. The Westin Abu Dhabi Golf Resort & Spa, Khalifa City (02 616 9999).
Leave it to the pros
If cooking isn’t your thing, you can still get your fill. Plenty of restaurants have dishes, and some even have dedicated nights, to keep lobster-lovers happy.
Red Lobster
It’s a little more casual than your standard venues, but they know what they’re doing.
Al Wahda Mall, Hazza Bin Zayed Street (02 443 7000).
Nautilius
The Yas Viceroy’s brasserie still offers various crustaceans, including lobster, all prepared according to the diner’s requests.
Yas Viceroy, Yas Island (02 656 0600).
Finz
The seafood restaurant at Beach Rotana offers over-sized portions of lobster. Try it steamed, grilled, wok-fried or cooked in a butter sauce.
Beach Rotana Abu Dhabi, Tourist Club Area (02 697 9011).
Sayad
The mixed grill at Emirates Palace is a favourite for good reason, the simplistic cooking complements the natural flavours of the shellfish and the lobster is top quality.
Emirates Palace, Ras Al Akhdar (02 690 9000).
