Chef Girardin in his kitchen.

Chef's tip: lobster is a delicacy and nothing should go to waste!

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7 October 2019

Today's renowned french chef Jean-François Girardin, awarded with the prestigious title of Meilleur Ouvrier de France in 1993, has worked 32 years in the kitchens of Le Ritz. He is proud to share his knowledge and now spends his time training young chefs, helping them to prepare for competitions. We met up with him to discuss a truly exceptional product: lobster.

Summer is the ideal time to purchase lobster at competitive prices. By anticipating your purchases, you can plan your products and be ready for December's holiday season. This delicacy can be cooked in the oven, grilled or boiled with ease.

When is the best time to buy lobster?

Summer is a goodtime to buy lobster, because“prices are at their lowest”. An excellent opportunity for chefs who want to change their menus to feature a high-end product.

“Keep lobster for the Christmas season:”another valuable piece of advice. The holidays are rapidly upon us after the summer and prices increase significantly between summer and Christmas. Demand increases gradually, so it's best to buy lobsters during the summer and therefore freeze them for a few months. According to chef Girardin, this is an excellent way to enjoy a delicious meal while saving money.

How should lobster be cooked to preserve its delicate flavour?

The delicate product,which is particularly popular with consumers, can be boiled in stock, grilled or cooked in the oven...

There are infinite recipes to delight your taste buds, whether you’re a beginner or an expert in the kitchen.

Like any self-respected chef, Girardin adds that every part of this crustacean should be used: “use the carcasses to make sauces,coulis and butters. These bases can be used for your side dishes”. A chef never changes, even if he is retired: try to explore every option, especially when the product is very good quality. Nothing goes to waste with a lobster.

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