Blue Lobster

The king of European crustaceans. Its spectacular blue shell is due to crustacyanin, a protein that instantly denatures upon heating, releasing the bright red astaxanthin. Its flesh, of unparalleled firmness and sweetness, poorly forgives violent boiling, which coagulates its proteins into lifeless rubber. The premier technique is sous-vide butter-poaching at 55°C, allowing for an absolutely gentle cooking that seals in its pearlescent juices and subtle iodine.