Slipper Lobsters are a delicacy from the sea you can find in Southeast Asia, particularly in Thailand along the Gulf. Bigger than a crawfish, but similar, these lobsters are smaller than typical lobsters and appear curled under in the front. Not truly a lobster, these bottom-feeding crustaceans are more closely related to a spiny lobster, although priced less. The type of slipper lobster in Southeast Asia is technically called the Flathead Locust Lobster. Flattering name, huh?
Slipper Lobsters have many monikers around the world: shovel-nosed lobster, fan lobster, gulf lobster, flapjack, and bulldozer, to name a few. While there are many reasons they’re not eaten everywhere, namely because they are endangered in many places, Slipper Lobsters are a must if you find them on a menu.
I am of the opinion they are the best variety of lobster that exists — while they exist.
The common way to have them prepared in Thailand is to start by picking them fresh from a seafood vendor along the beach. They will invariably recommend preparing them fried with garlic, served with sweet chili and fish sauce. The fry is not battered but rather crusted with chunks of raw garlic. The slipper lobster is served halved and remains in the shell. The tail meat is easily removed from its exoskeleton. A lime can be squeezed to add zest.
Britt is a photographer/music producer & proud member of #teamtraynham