French recipe18.01.2026

Recipe: Brasero-grilled lobster with seaweed sabayon from the Domaine des Ormes

In the heart of Brittany, between Saint-Malo and Mont-Saint-Michel, the Domaine des Ormes embodies a true art of living, where nature, heritage and sensory pleasures come together. Spanning more than 200 hectares, this exceptional estate offers a unique blend of active holidays and moments of quiet contemplation, with its water park, golf course, unusual accommodation and vast wooded grounds. It is within this spirit, deeply rooted in its surroundings, that Sonia, Séverine and Arnaud de la Chesnais, the estate’s managers, share a recipe that reflects who they are: generous, refined and firmly inspired by the flavours of the sea. A dish that calls to mind long summer tables, evenings spent around the fire and the rich bounty of the Breton coastline: brasero-grilled lobster with lightly seared seasonal vegetables and a seaweed sabayon.

A recipe rooted in the land, between wood fire and sea spray

Lobster, a truly noble ingredient, is treated here with great respect: perfectly controlled cooking, grilling over a brasero to reveal its delicate flesh, and a simple yet precise vegetable accompaniment. The dish is elevated by a seaweed sabayon — made with sea lettuce and dulse — which brings an elegant iodised note without ever overpowering the natural flavour of the lobster.

Ingredients (serves 2)

For the lobster and vegetables

2 lobsters, approx. 500 g each
1 courgette
1 aubergine
10 pink radishes
200 g shelled peas
50 g butter

For the seaweed sabayon

2 egg yolks
2 shallots
10 cl white wine
50 g sea lettuce
50 g dulse
50 g butter

For cooking the claws

2 sprigs of thyme
1 bay leaf
1 garlic clove
Coarse salt

Method, step by step

Start by removing the lobster claws. Cook them for 11 minutes in generously salted boiling water, flavoured with thyme, bay leaf and garlic. Once cooked, plunge them immediately into iced water to stop the cooking process.

Next, split the lobsters in half lengthways. Place them on the brasero, flesh side facing the grill, and cook for about 5 to 6 minutes on each side, until nicely coloured and the flesh is just opaque.

Meanwhile, prepare the vegetables. Slice the courgette into thick rounds and lightly score them with a knife. Do the same with the aubergine. Grill the vegetables on the brasero with a drizzle of oil, turning regularly and seasoning carefully.

In a saucepan, cook the peas and halved radishes with the butter and a little of the lobster cooking stock. Towards the end of cooking, add a few seaweed leaves to gently infuse the vegetables.

recette du domaine des Ormes, homard au brasero

Seaweed sabayon, the final iodised touch

Finely chop the shallots, then add them to a pan with the white wine and the chopped seaweed. Reduce until all the wine has evaporated. Add the egg yolks and a tablespoon of water, then whisk gently over a low heat until a smooth, creamy sabayon forms. Gradually incorporate the butter, cut into small cubes, whisking delicately until fully emulsified.

Plating, between elegance and natural simplicity

Remove the meat from the lobster tails and claws. Arrange it harmoniously over the grilled vegetable rounds. Scatter the seaweed-infused peas across the plate and add a few pea shoots or wild fennel for freshness.

Empty the lobster head and generously fill it with the seaweed sabayon. Finish with a few seaweed shoots for a final nod to the Breton coastline.

A dish that tells the story of a place

Both refined and deeply connected to its surroundings, this recipe perfectly reflects the spirit of the Domaine des Ormes: a love of beauty, flavour and shared moments. A dish that extends the experience of a holiday in Brittany far beyond the stay itself, inviting you to bring a little of the estate’s soul into your own kitchen.

Enjoy… and savour a delicious escape inspired by the Domaine des Ormes.

Le homard au brasero, recette du domaine des Ormes