Lobster Masterclass at L’Ecole du Goût, Saint Malo

I rarely buy (or cook) seafood.

Partly because they’re rather pricey little buggers, partly because they are quite a bit of work (and as you all know by now, I’m lazy).

And more importantly, because I’m totally lacking the technique to be sure that my investment (both in terms of time and money) will be worth it.

But this all changed after our first morning in Saint Malo and a (cooking) life-changing lobster masterclass with Luc Morbihan, chef of Michelin-stared restaurant Le Saint Placide.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Just arrived and already working!

No time to lose: there was water to be boiled, lobster to be cook…

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

And of course, cake to be baked!

One of my very favourites as it happened: Almond friands (See my gluten-free recipe if you fancy making some!)

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Studded with beautiful, vibrant raspberries.

While the friands where baking, we moved onto the lobster.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Learning tips and tricks to pick the best of crustaceans…

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

In short, a good lobster is a live lobster, with long antennas, strong claws and a head that’s well attached to the body (with no gap inbetween).

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

We prepped the lobster before learning how to cook the tail and claws, as well as make a lobster jus.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

The tail must be cooked in just-boiling water for no more than 5 minutes, before being cooled down and de-shelled.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

The sure-fire way to get beautiful, still slightly transluscent lobster tail every time!

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

There were also some gorgeous wild asparagus.

A real treat as the season is so short!

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Quickly pan-fried with a bit of butter…

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + WhiskyHow to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Dressed by Luc’s expert hands.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

And topped with the lightest, most divine saffron emulsion known to mankind.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + WhiskyHow to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

A beautiful dish that highlighting Brittany’s best produce.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + WhiskyHow to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

And a stellar example of Luc Morbihan’s cooking style: refined, yet simple, and absolutely divine.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

So good in fact that I could hardly get myself to stop nibbling at it while we moved on to another recipe.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Lobster, bisque and herbs.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

With lobster tail and claw, dressed with a reduced lobster bisque and a whole garden of micro-herbs (beetroot, nasturtium & brussel sprout flowers).

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + WhiskyHow to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Delicious and pretty as a picture!

Last but not least, a more homely take on the mighty lobster (and possibly my favourite of the 3 dishes).

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

Lobster soup with pasta and red pepper.

So good in fact that I would happily have a bowl of this for dinner every night for the rest of my life.

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

All topped off with golden almond friands!

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

And a browse in the all-things-wine-and-liquor Aladdin’s Cave that is The Cave de l’Abbaye, where the cooking lessons take place…

How to cook lobster | Masterclass at L'Ecole du Gout, Saint Malo | Cake + Whisky

If you’re planning a trip to Saint Malo, make sure you book a session at Ecole du Gout de Saint Malo for a brilliant introduction to the best produce Brittany has to offer!

You can either book online here or by calling +33 (0) 299201720. Information about the classes available here.

…or play it lazy and book a table at Luc Morbihan’s Michelin-stared restaurant, Le Saint Placide.

And whatever you do, make sure you pick up a few bottles of Breton cider at Cave de l’Abbaye!

Cave de l’Abbaye Saint Jean7 Rue des Cordiers, 35400 Saint-Malo, France

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Lobster Masterclass at L’Ecole du Goût, Saint Malo

4 thoughts on “Lobster Masterclass at L’Ecole du Goût, Saint Malo

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