Lobster is a luxury ingredient because of its price. It is more expensive than prime beef and you can buy a whole lot of chicken for the same money. Or more than a week of vegetables. Lobster is also relatively rare. It is not threatened with extinction, yet, but it is fished with special cagesRead More
We spent a Saturday at the Normandy coast, with nice moules frites — mussels and fries, in this case with ham, chorizo and cream — in Houlgate and large windy villa’s in Cabourg along a sandy beach. In Ouistreham, a small port down close to the Orne estuary from which ferries go to Portsmouth andRead More
We regularly visit the coast at Dieppe and check out the market stalls where fish is sold almost immediately after the ships have landed their cargo. One of the market stalls had a crate full of live swimming crabs and I bought a kilo for several euros.
At the fresh market in our town we found a fishmonger from Brittany who had a good selection of sea food. We bought some, including fresh clams to use in an Italian inspired dish of spaghetti con vongole.
The other day I found a lobster in my freezer. Not that it was hiding there but I had almost forgotten that I had bought two lobsters for a discount price one day at the close of the market. A defrosted lobster is less delicate in taste than a fresh one so for this specimenRead More
Last weekend we went to the Normandy coast and ate fish, seafood and shellfish there. We also took some back to prepare at home. I made a platter with oysters, whelks and winkles. The last two you need to cook.
The last of my three recipes with one lobster. Okay, I had a relatively large lobster but this also works with smaller ones. After you have eaten, or presented, a lobster, you are left with a lot of broken shells as well as the soft parts in the head that not many people like toRead More
Part two of three recipes I made with one single lobster. Here I will be using the eggs that were under the belly of the female lobster and which I scooped up with a spoon. The little biology I know of lobster is that the eggs first start inside the female. A female lobster matesRead More
Normally I do not buy lobster in my village or in Paris and prefer to buy them along the coast where they are fresh and cheaper. But the other day, at the close of the Sunday market, while we were heading to have lunch in a restaurant, a fishmonger caught my attention to his twoRead More
We have just returned from a short holiday to mark our wedding anniversary. We went to Rouen, Dieppe and Granville in Normandy and Cancale in Brittany, because we love the coast. In Rouen, I ate the best tripe ever, in Dieppe I had a very nice turbot, in Granville we had whelks with our beerRead More