lobster recipe

Lobster Thermidor
Lobster Thermidor

Lobster Thermidor excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited.

Excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

In its three decades at the top of New York City’s restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world’s greatest chefs, created especially for the home cook. (more…)

{Guest Blog} No, it isn’t wrong to use food as a reward …especially when Cool Food Dude is cooking!
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I seem to be surrounded with people who are obsessed with food. Everywhere I go that’s pretty much all folks want to talk about. My friends and family have long hinted around about getting in on the blogging action. So why not let them? Here is a guest post courtesy of my friends Tony and Lyana. Enjoy!

What happens when you combine three of my favourite foods, sweets and drinks together? Easy. Magic in a bowl.

I experienced that magic when my wife and I were invited to CoolFoodDude’s place for dinner. This dude pulled out all the stops. The meal was incredible from beginning to end. But one dish resonated with both my wife and I: his spin on Thomas Keller’s Five-Spice Roasted Lobster with Port-Poached Figs and Beurre Monté from The French Laundry restaurant cookbook. We spoke about it on the drive back home. Imagine this: chocolate, lobster and coffee… all in one dish. That happened to us that fateful night. Listen, you wanna talk about palette overload? This dish had it all. It was savory, sweet and injected with my go-to drink that keeps me going day in and day out: coffee (salivating as I type). Man, it was bananas. Arguably one of the saddest moments of my life was saying goodbye to that last bite. I almost ate the plate!

Keep in mind that this is coming from a guy (me) who was privileged enough to grow up in a family of chefs, so the CFD should be proud. His cooking is always extraordinary and top-class, but on this night, it was on a whole other level, and, we were honoured to be a part of it.

I still dream about it at least once a week. I think about it at least twice a day. Thanks CFD, I’ll never be able to enjoy another lobster. Unless you make it for us again! But you know, whenever you have the time. No rush or anything.