Date: 20 February 2027
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 15 February 2026

Cooking with lobster can feel intimidating, but at Le Cordon Bleu, working with lobster is a fundamental part of classical culinary training. So, in this 4-hour workshop, we'll walk you through it step by step. You'll learn:  

• Bread making: mixing, kneading, proofing and baking soft buns  
• Preparing lobster meat: chopping, sautéing and binding with a homemade mayonnaise
• Bisque: sweating shells, deglazing, simmering with rice, then passing through a food mill and chinois for a velvety finish
• Risotto: toasting the rice, adding hot stock gradually and finishing with butter
• Tourte: layering mushroom duxelles and lobster, wrapping in spinach and lining a mould with clarified butter-coated potato Four dishes, from one ingredient. 

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