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Eating lobster is not merely a gastronomic experience; it is an opportunity to indulge in something extraordinary. Chef Rick Toogood, head of “Prawn on the Lawn” in Padstow, Cornwall, asserts that savoring lobster should bring happiness and joy to diners. With prices reaching as high as €100 per kilo, this delicate shellfish is not an everyday dish, but rather a treat reserved for special events.
From Ocean to Plate: A Chef’s Perspective
Rick’s style of cooking lobster incorporates tradition with a modern twist. He emphasizes fresh ingredients, often showcasing the live catch brought in from nearby waters. As he fetches the lobster—a process that takes him from the restaurant to the harbor just 300 meters away—viewers can see the remarkable connection between the kitchen and the sea.