A sensuous new beach resort has just opened in the exclusive Lamai Beach area in Thailand. Le Meridien Koh Samui Resort and Spa, a Starwood property, is comprised of 77 gorgeous suites and villas that resemble a traditional Asian seaside village. The 224-meter floating dock leading to a stunning ocean pool is a show stopper. Introductory rates are being offered from now through the rest of 2011, for the low, low price of $145 per night plus tax, which includes breakfast for 2! Rates are good for stays through March 31, 2012 and must be booked by 12/31/11.
Dining is a special delight at the Koh Samui Resort with Head Chef Rattavadee Vachaviputt crafting delectable recipes exclusive to the resort.
Chef Rattavadee Vachaviputt was born and raised in the seaside community of Trang, Thailand. Chef Vachaviputt brings both the flavors of Europe and Thailand to his dish of Spaghetti Aragosta (Italian for spiny lobster). In his early culinary education, Vachaviputt learned to appreciate the abundance of fresh ingredients from both the land and sea, and looks to use local ingredients in his cooking whenever possible.
His dish of Spaghetti Aragosta brings together Italian classics that will please the international guests of Le Meriden Koh Samui Resort & Spa, but also incorporates local Phuket Lobster from the nearby Andaman Sea.
Recipe for Spaghetti Aragosta
- Phuket Lobster 200 gram
- 1/4 cup of garlic
- 3 tablespoons and 1 teaspoon of olive oil
- 1/4 cup of tomato
- 1 ½ pounds of linguine pasta
- 2 sprigs of fresh parsley
- 2 sprigs of fresh basil and thyme
- 1 teaspoon of black pepper
- 1/3 cup of dry white wine
- 2 cups of light whipping cream
- 1 teaspoon of lemon juice
- 1 cup of premium Parmesan cheese
1) Chop the lobster’s body into 2 pieces, then place the pieces in a heated pan with cooking oil, garlic, and salt for 30 seconds until the shell turns red.
2) Remove the lobster from the pan put it in the oven to roast for 2 minutes.
3) While lobster is roasting in the oven, heat olive oil and butter in a large sauté pan over medium-high heat.
4) Add the garlic and cook it until is lightly browned (2 to 3 minutes) and add white wine, tomato, parsley, whipping cream and cheese until the mixture reduces to half.
5) Once it is reduced, add the al dente pasta to the pan (reduce the heat while pasta is cooking)
6) Take the lobster out of the oven and put it on the pan to cook over medium high heat.
7) Add pepper, salt, and basil until the pasta is well coated and creamy.
8) Remove the pasta from the pan and transfer to a plate.
9) Place the cooked lobster on top of the pasta, and sprinkle Parmesan cheese and serve.
I’m ready to book my flights to Thailand and sample more of Chef Vachaviputt’s delights at the very indulgent Le Meridien Koh Samui Resort and Spa!