Hyatt Regency Tsim Sha Tsui - Hugo’s Brings the Rare “Petit Bleu” from Brittany of France
BRITTANY blue lobster, also known as “petit bleu” in France, is a world-class delicacy famous for its unique blue tinted shell as well as refined flavours and a firm texture.
From July to September, in the midst of the high season for these rare crustaceans, Hugo’s Executive Sous Chef (Hyatt Regency Tsim Sha Tsui) Josef Gallenberger brings the blue lobster from the largest peninsula of France to Hong Kong.
To delight the palate of every seafood lover, the lobster is first presented in two cold appetisers and one hot creation with superior culinary finesse.
Chef Josef debuts a classic yet luxurious blue lobster and seafood platter, featuring tsarskaya oyster no. 2, bouchot mussels, periwinkle snails and Cristal blue prawn with four homemade sauces, a truly sumptuous option to be shared between two diners.
Another starter that is perfect for summer is the refreshing blue lobster ceviche with cucumber, mint, pink pepper, salmon caviar, finger lime and olive oil that offers a harmonised collection of sour, salty and mint flavours on one plate.
Alternatively, take a few spoonfuls of the flavourful blue lobster Bouillabaisse with saffron, parsley and tortellini, in which the exceptional aroma of blue lobster is tremendously heightened.
Diners may continue the gastronomic discovery by indulging in the butter glazed blue lobster medallion with avocado, young bok choy, turnip, pea, salicornia, crushed potatoes where the fine delicacy is presented in bite-sized pieces to offer extra tenderness.
For those who are meat connoisseurs, opt for the traditional yet show-stopping surf and turf: half blue lobster and an Australian A4 Wagyu sirloin which the dish is flambéed table-side with bourbon whisky and topped with green asparagus, pineapple, corn, bacon, sweet potato and herb butter as garnish. (*)
From July to September, in the midst of the high season for these rare crustaceans, Hugo’s Executive Sous Chef (Hyatt Regency Tsim Sha Tsui) Josef Gallenberger brings the blue lobster from the largest peninsula of France to Hong Kong.
To delight the palate of every seafood lover, the lobster is first presented in two cold appetisers and one hot creation with superior culinary finesse.
Chef Josef debuts a classic yet luxurious blue lobster and seafood platter, featuring tsarskaya oyster no. 2, bouchot mussels, periwinkle snails and Cristal blue prawn with four homemade sauces, a truly sumptuous option to be shared between two diners.
Another starter that is perfect for summer is the refreshing blue lobster ceviche with cucumber, mint, pink pepper, salmon caviar, finger lime and olive oil that offers a harmonised collection of sour, salty and mint flavours on one plate.
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Alternatively, take a few spoonfuls of the flavourful blue lobster Bouillabaisse with saffron, parsley and tortellini, in which the exceptional aroma of blue lobster is tremendously heightened.
Diners may continue the gastronomic discovery by indulging in the butter glazed blue lobster medallion with avocado, young bok choy, turnip, pea, salicornia, crushed potatoes where the fine delicacy is presented in bite-sized pieces to offer extra tenderness.
For those who are meat connoisseurs, opt for the traditional yet show-stopping surf and turf: half blue lobster and an Australian A4 Wagyu sirloin which the dish is flambéed table-side with bourbon whisky and topped with green asparagus, pineapple, corn, bacon, sweet potato and herb butter as garnish. (*)
