PRESENTED BY
American Lobster Tom Yum Goong
INGREDIENTS
Ginger
30g
Coriander
Small Handful
Citronella
1 stalk
Mushroom
100g
Millet Pepper
6 pieces
Chicken Soup
1 Liter
tom yum goong sauce
50g
lime juice
30g
coconut milk
100g
Fish Sauce
10g
Sugar
5g
Salad Oil
30g
Directions:
- Separate the head and tail of the lobster. Take out the meat and chop the head of the lobster for use. Wash mushroom and cut in halves, cut ginger into slices, wash coriander.
- Put oil in the pan, fry the chopped lobster shell, add ginger, citronella, coriander, pepper, then add 1 liter of chicken soup, and then put mushrooms in.
- Add tom yum goong sauce, fish sauce, sugar, coconut milk and lime juice.
- Lastly, add lobster meat, cook for five minutes and turn off the heat.
SUSTAINABLE RESOURCE MANAGEMENT Cold water American lobsters are harvested using wire traps. The traps sit on the ocean floor and are attached with a rope and buoy which floats on the ocean surface.
— Limits on minimum and maximum size of lobster that can be harvested — typically 8.3 cm – 12.7 cm (3.25 – 5 inches), for smallest size to 12.7 cm (5 inches) to largest size measuring from eye socket of lobster to carapace.
— Trap limits controlling fishery efforts — number of traps a fisherman can put in the water
— Measures to protect egg-bearing female lobsters. Fishermen cut a v-notch in one of the tail flippers to signify the lobster is a breeding lobster and not to be harvested.
— Mandates that lobsters must be landed live and whole — separation of tails and claws from live lobsters aboard lobster boats is prohibited