Chef Pepe's motto has always been “If you don't enjoy it don't do it, be innovative, lead by listening, be visible, people are your key assets”. Currently he is the corporate chef at Thammachart Seafood Retail Co., Ltd. where he is responsible for the consistent preparation of innovation and creative dining experience for F&B business that spans The Dock Thailand and Phnom Pehn, The Lobster Lab and their new concept restaurant T-Eatery & Market amongst other responsibilities. He has had a number of experiences that brought him from line cook to head chef and he defines his experience over the years as intense plus gratifying that it has developed his skills as a chef to a really high level.
PEPE LOPEZ SHARES A RECIPE
WHOLE JUICY LOBSTER RICE
Ingredients for 2 People:
Japanese Short Grain Rice 100 gms
Extra Virgin Olive Oil 20 ml
White Onion – chopped 100 gms
Garlic – chopped 25 gms
Red Bell Pepper – chopped 50 gms
Italian Tomato – puree 100 gms
Squid – cut into cubes 50 gms
Oyster Sauce 1 tbsp
White Wine 40 ml
Fish Stock 700 ml
Saffron 1 small pinch
Live Lobster 1 piece
Clams 100 gms
Bay Leaf 1 piece
Smoked Paprika 1/2 tsp
Lemon 1/4 piece
Parsley 1 tbsp
Salt 1/2 tbsp
Black Pepper 1 pinch
In a Teflon pan mix vegetables and sauteed with Evoo until nice and golden brown.
Add squid and cook, simmer for 10 minutes.
Add oyster sauce, white wine, rice, saffron, bay leaf and paprika. Cook on medium heat for about 2 minutes or until alcohol from the wine evaporates.
Add fish stock and bring to a boil. Total cooking time from now is 15 minutes if using this type of rice.
When the stock starts to boil, add lobster head.
Add the rest of the lobster after 7 minutes.
Add lemon, season with salt and pepper.
Garnish with Italian fresh chopped parsley and fresh lemon.