Sunday, 30 April 2017

Lobster & Crab at Blue Lagoon Seafood. Mississauga Chinese Centre

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Thanks to friends John and Clara, we went to Mississauga Chinese Centre for lunch today. We had lobster, crab and dim sum at Blue Lagoon Seafood Master.

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Mississauga Chinese Centre is a hub of Chinese businesses like restaurants, supermarkets and personal services.

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Blue Lagoon Seafood Master is a local favourite for Canadian seafood done Hong Kong style and for Hong Kong style dim sum.

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Inside, Blue Lagoon Seafood Master is a large banquet hall with many large round tables draped with red table cloth, ornate plush carpet and bright chandeliers overhead. Most of the tables were filled with families on this Saturday afternoon. Chatter and Cantopop filled the air.

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We had Blue Lagoon's King Lobster and Vancouver Crab Set, followed by an assortment of dim sum.

The King Lobster and Vancouver Crab Set is listed at CDN138 before tax and tip. Shortly after our order, the manager came over and apologetically explained to us that the set costs an additional CDN9 due to seasonal pricing. He politely asked our permission to go ahead with the order. We appreciate his sincerity and earnestness, and gladly went ahead 😄

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First dish served was blanched choy sum dressed with a splash of fish soup. It was an appetising start with mild, delicate flavours from the mildly sweet fish soup and crunchy fresh greens 😄

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Fried E-fu Noodles with Braised Lobster Tail.

The tender egg noodles (yi meen 伊麵) were smothered in a thick mild sweet tasting sauce with crustacean savoury flavour from the lobster.

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Made with a live 4 pound Canadian lobster, the tail was oh.. so... good. It had a nice springy bite and was moist with natural crustacean sweetness.

I like this dish though some might find the yi meen done a little on the soft side.

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Deep Fried Claw and Head Hong Kong Style.

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The lobster was lightly battered and deep fried. The light batter gave the lobster a slight crisp while keeping the juices intact. The batter was just subtly flavoured (sweet), so we can taste the lobster's natural sweetness in it's meat and juices.

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The lobster claws were cut and thrown into a big pot of congee. The congee was starchy and sweet but didn't get much help (in terms of flavours) from the lobster claws 😄

But, eaten on it's own, the juicy meat in the lobster claws was nicely sweet and tenderly springy. Delicious!

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The Steamed Vancouver King Crab with Garlic.

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Live seafood steamed with garlic always works because we can taste the crab's natural sweetness and it is layered with the taste and aroma of fresh garlic and spring onion.

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ok... we are not supposed to eat the rich creamy things inside the (carapace) shell (high cholesterol...... ) but... it tastes so.... good 😂

After the lobster and crab set, we ate an assortment of Hong Kong dim sum.

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We enjoyed Blue Lagoon's Hong Kong dim sim. The standouts were the Baked BBQ Bun, Deep Fried Octopus Tentacles, and the Steamed Rice Roll with Crispy Spring Roll.

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👉 We enjoyed our meal at Blue Lagoon Seafood Master, thanks also to the great company of our friends. We like the King Lobster and Vancouver Crab Set as we had the chance to taste live Canadian lobster and Vancouver Crab done steamed, boiled (in congee), braised and deep fried. There was plenty of food too. At CDN138++, we feel it is good value.

Blue Lagoon Seafood Master at Mississauga Chinese Centre is a good place to enjoy Canada's marvellous seafood done Hong Kong style.

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Restaurant nameBlue Lagoon Seafood Master
Address: 888 Dundas St E C3&4, Mississauga, ON L4Y 4G6 (Mississauga Chinese Centre)
GPS43°35'52.6"N 79°35'38.0"W 43.597943, -79.593895
Tel905 566 9888
Hours9:00am to 11:00pm

Non Halal

Date: 29 Apr 2017

2 comments:

  1. Seafood master! That lobster looks amazing, I'll have to try it one day!

    ReplyDelete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is unethical in the same way as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

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