Forget the red crustacean of North America. Our lobster is native to the coast of Brittany, a breeding ground of reference in the world of gastronomes. Their beautiful blue color is worth many curiosities, but it is its flesh that is the most famous. The chefs of Boccaccio prepare it grilled or steamed. Presented on a plate, a drizzle of olive oil and a pinch of fleur de sel are enough to release its hearty flavors.