Breaking Down Lobster, 8 Lessons
How to break down a lobster, claw to tail, then eight fine-dining lessons built from that one animal: oil, bisque, foams, two plates.
Grégoire Berger
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What you'll learn
8 Lessons, 38 min total
About this course
How to break down a lobster is lesson one, and the seven that follow depend on it. Claw, knuckle, head and tail come off as four separate ingredients, each with its own flavour and texture. Nothing is set aside: shells and heads are rendered into a lobster oil and drawn into a bisque.
Contrast is the organising idea, and it runs through colour, flavour, texture and temperature. The Planet is baked in a sub-zero oven, then covered with hot bisque at the pass. A kimchee foam and a dill cream sit cold and sharp against sweet meat. Liquid nitrogen does the temperature work.
You finish able to take one animal apart, get four usable ingredients out of it and plate two finished dishes, a lobster cone and a tail with prawn chips. The recipes are a starting point rather than a fixed set.
"Lobster doesn't need much help, the technique is mostly about not getting in its way."
Grégoire Berger
Lessons
8
Video
38 min HD
Level
Audio
English (VO)
Subtitles
English, Spanish, Italian, German, French
At the end of this course you will be able to
Break a whole lobster down into claw, knuckle, head and tail sections.
Render a clear lobster oil and draw a bisque from the heads and the shells.
Build a kimchee foam and a dill cream to cut against sweet lobster meat.
Plate two finished dishes, the lobster cone and the tail with prawn chips.
Lobster today, oysters tomorrow.
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Meet your instructor
Grégoire Berger
Grégoire Berger is a French chef who trained at the CFA culinary institute in Vannes and cooked in Miami, Casablanca and several French cities before Dubai. He spent six years as head chef at Ossiano, which was awarded its first star in 2022.
He treats a kitchen as a theatre, building dishes around memories from his own life. Here he works one lobster from the first cut through the oil, the bisque and the two plates that close the class, alongside Aurélien Durand, the restaurant's former sous-chef.
What chefs say
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Who is this course for?
New to lobster or years of it
First-time and practised lobster cooks who want texture, temperature and presentation under control.
Lobster worth the price on the menu
Breaking down claws, head and tail, for cooks who want oil, bisque and temperature contrast.
Anyone who works with lobster
Lobster bisque, lobster oil and lobster cone enthusiasts who want more from the whole shellfish.
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8 Fundamental Lessons about Lobster · Grégoire Berger
