French Brittany with a touch of Japan. Martell takes you on a sea cruise with this marine recipe.

Breton lobster Breton Lobster

Breton Lobster


  • 5 Breton lobsters weighing 350 – 400 g
  • Coarse sea salt, spirit vinegar
  • 40 g dried wakame
  • 2 carrots
  • 2 large onions
  • 3 lemongrass sticks
  • 3 cl olive oil
  • Chervil


  • Boil the lobsters.
  • Shell the tails and claws.
  • Make a broth with the heads, onions, carrots and lemongrass.
  • Soak the wakame in hot water.
  • Slice into julienne strips. Brown the lobsters in olive oil.
  • Cut into four or five pieces.
  • Place in a dish with the claws.
  • Season the broth and strain through a fine sieve. Pour over the lobster Add the wakame julienne.
  • Garnish with a sprig of chervil.