Introduction

Out of my many fields of expertise, I chose the topic seafood and more specifically lobster, for this masterclass. In restaurant Ossiano, where I worked over the last years, seafood plays a major role. The restaurant was even elected best luxury seafood restaurant in 2017. What makes working at Ossiano so special is that I serve people from everywhere in the world, which means that I have to be fluid and take different cultural interpretations of my dishes into account.

In this masterclass I take you on a culinary journey through the world of lobster and its endless possibilities. Among others you will find out how to use all the different parts of the lobster, create surprising textures, and play with temperature through the use of fluid nitrogen. For example, I show you how to prepare "theplanet" which has been baked in a sub-zero oven but is then covered with a hot lobster bisque.

When working with lobster I aim to bring art and food together. Therefore, my recipes are centred around evoking emotion. Emotions are evoked by the use of exceptional techniques, innovative methods of presentation and great eye for detail. A recurring theme related to emotion is contrast, which is for example visible in terms of colour, flavour, texture and temperature.

With this masterclass I hope to inspire you to use old and new techniques and build on the source of your inner creativity. Therefore I encourage you to use my recipes as a starting point to further develop your own creativity and create personal success.