Le Homard Bleu

Fished from the Channel Islands, the blue lobster (marked by its unique blue hue when raw) is best cooked with salted butter to showcase its sweet flavour. The mushroom and bacon give the dish an umami taste.

Serves 4

Prep Time 1 hour

Cook Time 50 minutes


  • 10 litres water
  • 400g salt
  • 4 lobsters

» In a pot, bring the water and salt to a boil. Place the lobsters in the pot for 4 minutes. Then chill them in an ice bath before removing the shell, head and claws.

» In the same pot, reboil the claws for 3 minutes, then chill them in an ice bath.

Red Wine Sauce

  • 2 litres red wine
  • 1 litre veal stock
  • 25g smoked bacon, diced
  • 1 carrot, diced
  • 1 pearl onion, diced
  • 1 stick of celery, diced
  • 1 shallot,diced
  • 5 cloves of garlic, diced
  • 1 tbsp tomato paste

Olive Oil

  • 4 lobster heads and shells
  • 8 cl Cognac
  • 1 sprig of thyme
  • 50g laurel
  • 50g parsley
  • 100g cold butter, diced

» In a pot, bring the red wine to a boil and flame it. Then, add in the veal stock and stir until the mixture has been reduced to half. Set aside to cool.

» In a pan, sweat the bacon, carrot, pearl onion, celery stick, shallot and garlic until they become soft. Add in the tomato paste and cook it for 5 minutes to remove any acidity.

» In a smoking warm pot with olive oil, colour the lobster head and shell until they turn red.

» Strain the oil, pour it back to the pot and deglaze it with Cognac.

» In the same pot, add the shells, heads and tomato paste mixture and then cover with the red wine mixture. Add thyme, laurel, parsley and simmer for 40 minutes.

» Stir in the cold butter, dice by dice, until everything is well-mixed.

Burgundian garnish

  • 12 button mushrooms
  • 12 pearl onions
  • 12 carrots, diamond-shaped
  • 20g butter
  • 12 slices of bacon

» In a pan, sauté the button mushrooms, pearl onions, carrots and in butter for 5 minutes.

» Sear the bacon and cut small bâtonnet (sticks) out of it. Set aside.


» Assemble according to picture



Le Petit Père Domaine La Vigne des Pères 2015

Fuelling Hoa Túc’s conception was the owner’s desire to open a restaurant that showcases her favourite Vietnamese dishes – from street food to regional specialities. The owner and chef explored the very best of Vietnam’s vast culinary heritage and put their hearts into creating a selection of authentic – yet contemporary – Vietnamese plates that are both timeless and elegant in their presentation. Steering clear from the fusion flavours, Hoa Túc is unique because of its 100% Vietnamese menu that boasts innovation within familiarity.

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