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.
Just arrived and already working!
No time to lose: there was water to be boiled, lobster to be cook…
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!)
Studded with beautiful, vibrant raspberries.
While the friands where baking, we moved onto the lobster.
Learning tips and tricks to pick the best of crustaceans…
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).
We prepped the lobster before learning how to cook the tail and claws, as well as make a lobster jus.
The tail must be cooked in just-boiling water for no more than 5 minutes, before being cooled down and de-shelled.
The sure-fire way to get beautiful, still slightly transluscent lobster tail every time!
There were also some gorgeous wild asparagus.
A real treat as the season is so short!
Quickly pan-fried with a bit of butter…
Dressed by Luc’s expert hands.
And topped with the lightest, most divine saffron emulsion known to mankind.
A beautiful dish that highlighting Brittany’s best produce.
And a stellar example of Luc Morbihan’s cooking style: refined, yet simple, and absolutely divine.
So good in fact that I could hardly get myself to stop nibbling at it while we moved on to another recipe.
Lobster, bisque and herbs.
With lobster tail and claw, dressed with a reduced lobster bisque and a whole garden of micro-herbs (beetroot, nasturtium & brussel sprout flowers).
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).
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.
All topped off with golden almond friands!
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…
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 Jean, 7 Rue des Cordiers, 35400 Saint-Malo, France