The lobster as king

The pastas and pizzas that have long made No 43 Italian Bistro on Soi Langsuan a hit will be taking the back seat next week as chef Sebastien Schneider introduces a six-course lobster dinner that promises to please.

Last year around this time, the chef successfully introduced the black summer truffle from Italy in a six-course degustation dinner menu that had gourmets crying out for more. This time around, he’s making pricey Canadian lobster the star and creating delicious dishes to bring out its juicy, succulent and sweet taste.

From this Tuesday until Saturday, diners can kick off the six-course fare with a lobster and avocado cone. The black savoury and crispy cone, which gets its colour from squid ink, is stuffed with avocado mash and diced lobster and dressed with olive oil, lemon juice and chopped coriander – perfect to get the appetite going.

Next up is the lobster, tomato and mozzarella plate offering lobster tail and claw paired with organic grape tomatoes and mozzarella balls and drizzled with lobster oil, tomato juice and watercress leaves. It’s a deliciously light starter, with the lobster’s firm and chewy flesh adding a rich flavour.

Liquid sustenance comes in the form of lobster ravioli in flavourful consomme. The home-made ravioli is stuffed with lobster tail and cooked in a tomato reduction and lobster broth, giving the consomme a subtle flavour.

Schneider brings a French tradition to his next dish – lobster gratin in a shell. The diced lobster sits on a bed of stir-fried spinach and is topped with a smooth and slightly flavoured Hollandaise sauce and cheese before being browned under the grill.

The last savoury dish combines lobster tail and claw with a green pea mousseline and lobster gravy and is served with green peas, green pea sprouts, chorizo chips and topped with light and tasty lobster bisque foam.

Dinner ends with a refreshing dessert of organic strawberries served with frozen yoghurt and topped with a tangy lime sponge and dried meringue splits on the side.

The six-course menu costs Bt1,600 per person or Bt2,200 paired with wine. You’ll get a glass of Pinot Grigio with the lobster, tomato and mozzarella plate, a glass of Chateau de Loei red with the lobster gratin and a sparkling flute of Jeanne d’Arc blanc de blancs for dessert.

 

 

STRAIGHT FROM THE SEA

>>The six-course lobster dinner menu is being served from May 27 to 31. The dinner starts at 6pm. 

>>No 43 bistro is on the lobby floor of Cape House on Soi Langsuan. Call (02) 658 7444 extension 285 or visit www.CapeHouse.com.