Online lobster cooking class: every part
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Break down a lobster and use every part, from oil and bisque to a tempura “planet”, a paprika cone and the tail, with Grégoire Berger, former head chef of one-star Ossiano.
- 8 lessons
- 38 min
- Shellfish
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
8 lessons · 38 min total
Introduction FREE
#1 Lobster Preparation FREE
#2 Lobster Oil FREE
#3 Lobster Bisque FREE
#4 Kimchee Foam 
#5 The Planet 
#6 Dill Cream 
#7 Lobster Cone 
#8 Lobster Tail with Prawn Chips
At the end of this course you will be able to:
Boil the two claws for different times, since one is always larger than the other.
Turn lobster oil into a powder with tapioca maltodextrin and keep it away from any moisture.
Blend dill and cream at 50°C in a Thermomix so the cream stays bright green.
Fill a crisp paprika cone, rolled and fried, with a claw brunoise bound with passion fruit gel.
About this class
This online lobster cooking class follows one animal through eight lessons, and nothing is thrown away. The claws go into a tartare, the knuckles into tempura, and the heads and shells into a bisque with Espelette pepper and a lobster oil that is turned into a dry powder.
The finished dishes are built from those parts: “the planet”, with lobster tempura, yuzu pearls and a kimchee foam; a crisp paprika cone with claw tartare and dill cream; and the tail, poached in the aromatic nage from lesson #1 and served with prawn chips.
- Lessons
- 8
- Video
- 38 min HD
- Level
- Professional
- Audio
- English (VO)
- Subtitles
- English, French, German, Spanish, Italian
“So it's very important also to not go more than 50 degrees in order to keep the color of the dill.”
Grégoire Berger · Lesson #6
PROMake every part of the lobster count.
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MEET YOUR INSTRUCTOR
Grégoire Berger
Chef, formerly head chef of Ossiano, Dubai
- One starWon at Ossiano, Dubai, in 2022.
- OssianoHead chef of the underwater restaurant for six years.
Grégoire Berger is a French chef who was drawn to cooking by the kitchens of his mother and grandmother. He has cooked in acclaimed restaurants in Miami, Casablanca and several French cities, and led the kitchen at Ossiano, Dubai’s underwater restaurant, for six years.
He describes his kitchen as a theatre, where each dish tells a story from his own life. He teaches this class with Aurélien Durand, his former sous-chef at Ossiano.
Kimchee foam scaler
Example values. Lesson #4 cooks the base à la nappe to 82°C, stirring constantly, then blends it smooth.
Key concepts
Bisque
A smooth, creamy French soup or sauce made from a strained crustacean broth. Taught in lesson #3. (Wikipedia)
Crème anglaise
A light, pouring custard of egg yolks, sugar and hot milk or cream. Taught in lesson #4. (Wikipedia)
Spherification
Shaping a liquid into spheres held by a thin gel membrane. Taught in lesson #5. (Wikipedia)
Brunoise
A knife cut that dices food into very small, even cubes. Taught in lesson #7. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 8 lessons with Grégoire, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a live lobster?
Any lobster will do. Lesson #1 shows how to break one down, including boiling the two claws for different times, since one is always larger than the other.
What level is it, and what language?
Professional level. Grégoire teaches in English, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
This class has no separate recipe pages yet. The ingredients and quantities are listed with each lesson.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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