Chef Zanoni in his kitchen preparing lobsters.

How should lobster be cooked, according to chef Zanoni’s recipe?

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7 October 2019
After four years at the Gordon Ramsay restaurant in London and eight years at the Trianon Palace in Versailles, chef Simone Zanoni joined Le George in 2016, a Michelin-starred restaurant at the George V hotel in Paris. We spent some time with the Italian chef in his restaurant as he cooked for us a lobster salad, featuring raspberry vinaigrette, strawberries, tomatoes and baby spinach. A refreshing recipe for summer.

Preparation: a lively lobster that guarantees quality

The chef emphasises the importance of the lobster’s quality:“it must be flawless, the lobster must be alive and fresh”.
To prevent the animal’s suffering, the head is immediately pierced to cut the nervous system. Next,the crustacean's tail is removed and cut in half lengthwise. The chef emphasises that the time between the lobster being killed and cooked should be as short as possible, to maintain the quality of its flesh.

Preparation of lobsters before cooking.

Cooking process: quick and powerful for a melt-in-the-mouth texture

For this salad, the lobster will be cooked in a coal-fired oven: 300 degrees for 3 minutes.A quick, powerful cooking process to “seal in all the lobster's juices”.

Served with: a mixture of baby spinach and red berries

After it's been cooked, theflesh in the tail is removed along with the flesh in the lobster's claws. On the side, baby spinach is mixed with crushed tomatoes, basil and a drizzle of raspberry vinaigrette. Then, a few strawberries which have been cut in half are added to the dish. Lastly, the cooked lobster is placed on top of the other ingredients with a final drizzle of olive oil to finish this salad off. Enjoy!

“Buon appetito!”

Chef Zanoni prepares a plate of lobster salad in his kitchen.