Successful lobster cooking: tips from chef Fanny Rey

Michelin-starred chef, elected female chef of the year 2017 by the Michelin guide, Fanny Rey is at the head of L’Auberge Saint-Rémy-de-Provence. She gives us her advice and tips for successfully cooking lobster, king of the holiday tables.

She studied in very large houses such as La Bastide de Marie in the Lubéron or Le Ritz in Paris, then participated in Top chef on M6. Since then, installed at the Auberge Saint-Rémy-de-Provence, with his companion Jonathan Wahid, elected champion of France of desserts in 2005, Fanny Rey received her first Michelin star in February 2017. Out of 70 new stars, she was the only woman. And in October of the same year, she received the title of female chef of the year. As the holiday season approaches, Fanny Rey tells us his tips for cooking lobster perfectly.

How to cook lobster successfully in 3 tips

1. A Breton blue lobster:
Above all, you have to choose a live Breton blue lobster, between 500 and 600 g. It is then at the peak of this caliber and has an incomparable taste. Place it in the freezer for 5 minutes to put it to sleep and avoid any pain before cooking.

2. Well-chosen herbs:
Bring 1.5 liters of water to the boil with a sliced ​​lemon, 1 stick of lemongrass, 8 black peppercorns, 1 branch of chopped celery, 1 pinch of Espelette pepper, 1/2 glass of dry white wine.

3. The best way to cook it:
Break your head and remove the green tongue so as not to color the lobster during cooking, remove the claws, remove the central casing from the tail and cook it for 1 min 30 on the fire at least without boiling to avoid damaging the flesh. Remove and let cool. Then cook the tongs for 5 min if they are large, otherwise 4 min. It is necessary to shell the hot claws, and the cold tails.

The tip in addition to the chef Fanny Rey: “I brown the head in small pieces without the gills, the tips of the legs and the antennae in olive oil with a shallot, a little celery, tomato paste. I flambé with armagnac and I add water up to it and simmer for 30 minutes, no more. I then filter the juice and reduce it until a bisque is obtained. “

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