© Emmanuel Berthier
LobsterThe Prince of Brittany

Lobster

A fine, firm flesh, an attractive black shell with blue highlights, these are the features that make the Breton lobster unique. Sometimes called the ‘petit bleu’, it is known for its extremely fine taste. Breton chefs definitely wouldn’t argue with that!

Miramar La Cigale Hôtel Thalasso & Spa Arzon-Port du Crouesty - restaurant le BEMiramar La Cigale Hôtel Thalasso & Spa Arzon-Port du Crouesty - restaurant le BE - plat Miramar La Cigale Hôtel Thalasso & Spa Arzon-Port du Crouesty - restaurant le BE© Jérôme Mondière

Where are lobsters caught?

Lobsters live among the rocks at the bottom of the sea, sometimes quite close to the coast. They are caught using lobster pots. Some brave souls catch them by beach fishing using a gaff, hook or harpoon, when there’s a particularly high tide and lobsters hide in crevices.

When can you eat them?

You can eat Breton lobster all year round, but watch out for the price! The high season runs from April to August, when you can buy lobster for less than €30 per kilo on market stalls or at the fishmongers.

Some top restaurants for lobster

  • The ‘two macaroons’ chef, Olivier Belin, makes a Kig ar farz with lobster at the Auberge des Glazicks in Plomodiern.
  • With his menu “Lobster in four services”, Maxime Nouail, chef at Domaine de Rochevilaine near La Roche-Bernard, accentuates the crustacean fresh out of its tank.
  • Because his tastes are for simple, fresh food, Julien Corderoch serves lobster straight from the sea in Groix in his Restaurant Louise in Lorient.
  • Jonathan Bigaré, chef of the star-awarded restaurant La Gouesnière à la Maison Tirel Guérin, proposes his “lobster menu” with three Breton blue lobster dishes.

Where can you buy lobster at source?

  • From the line fishermen on the île vierge in Plouguerneau, where Manu fishes and Armelle manages the boat; you can have Breton lobster delivered to your door or you can collect it straight from the fishermen when the boat returns.
  • The top-of-the-range traditional fish canning factory, Groix et Nature, organises guided tours and tastings throughout the year. This gives you the chance to learn about bisque, lobster confit au Kari Gosse, lobster oil and oil pearls.

How are they prepared?

The most difficult thing to get right when preparing lobster is the cooking phase. Ask the fishmonger to tie up the claws and then ‘put it to sleep’ by leaving it in the freezer for 30 minutes. You can then quite happily either plunge it into boiling water or cut it in two lengthways. It is low in calories and an excellent source of protein. It can be cooked in lots of different ways: grilled in a sauce, flambéed with Cognac, in a risotto, soufflé, salad etc.

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