Steamed lobster with lemongrass, a taste of the sea.

When mentioning eastern Dak Lak with its blue sea and white sand, many people will immediately think of its specialty: lobster. More than just a valuable seafood resource, lobster is also a symbol of culinary sophistication, a culmination of the climate, coastal soil, and the meticulous care of the fishermen.

Vung Ro Bay , Xuan Dai Bay, and Hon Yen Island are known as the "lobster capital" of the province. The water here has a stable salinity and is rich in natural food sources. Lobsters raised in cages in these areas have firm, white flesh and a sweet, delicate flavor. A unique feature is the rich, golden-yellow roe, which captivates many diners.

According to culinary experts, a delicious lobster must possess three qualities: a bright-colored shell, long, intact antennae, and a tail that curls when swimming. Lobster can be prepared in many appealing dishes such as: grilled lobster with butter, which brings out the aroma of its firm, juicy meat; light and nutritious lobster porridge, especially suitable for dinner in windy coastal areas; and lobster sashimi, allowing diners to enjoy the fresh sweetness of raw meat…

Steamed lobster with lemongrass is a tempting dish.

Among the countless ways to prepare lobster, steaming with lemongrass is considered one of the methods that best preserves the flavor of the sea. Lobsters come in many types and sizes, but according to many experienced chefs, fishermen, and connoisseurs, the ideal weight for steaming lobster with lemongrass is usually around 0.8 - 1.2 kg per lobster. At this size, the lobster meat is firm, sweet, and moderately chewy, the shell is not too hard, and the roe is fragrant and rich. When steamed with lemongrass, the meat cooks evenly, retaining its natural sweetness and looking appealing when served whole.

The steps to making this steamed lobster with lemongrass are incredibly simple. Fresh lemongrass is crushed and spread at the bottom of the pot, along with a few slices of ginger and lime leaves to enhance the aroma. After washing the lobster, it is left whole and neatly arranged on top of the lemongrass layer before being steamed with moderate steam. After about 10 minutes, open the lid of the pot, and the fragrant steam of lemongrass mixed with the sweet aroma of the lobster will make everyone want to enjoy it immediately.

After steaming the lobster and splitting open the shell, the rising steam mingles with the rich aroma of the lobster roe, captivating the senses. Then, each tender white piece of meat is revealed, and dipping it in chili salt or lime-pepper salt awakens the senses; the sweetness of the sea, the mild spiciness of the chili, and the refreshing sourness of the lime blend perfectly.

And what could be better than tourists sitting on a lobster farming raft in the middle of the sea or on the long sandy shores, listening to the sound of the waves, watching the sun set over the sea, and enjoying a hot piece of steamed lobster with lemongrass, feeling the salty taste of the sea? It's not just a meal, but a sweet memory carrying the flavor of the sea in Dak Lak .

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Source: https://baodaklak.vn/du-lich/202509/tom-hum-hap-sa-huong-vi-bien-khoi-b1a1664/