The lobster is known as a delicacy. Many species are also fished commercially. The American lobster in particular is a well-known species, but the European lobster (Homarus gammarus) is also very popular.
The red color is only given to a lobster when it is cooked. This is because the red dye astaxanthin is packed in a protein.
When this protein is heated, denaturation occurs and the red dye is released. However, a live European lobster is mainly blue-black, the Canadian one, rather green-black. Source: Wikipedia
After his apprenticeship, chef Dennis Koopmans ended up at Imko’s in IJmuiden. After that he went to the Grand Winston Hotel in Rijswijk, restaurant Imko Binnerts.
Before the hotel was finished and opened, the creative chef worked for another year at Kwekerij de Kas of Gert-Jan Hageman and Chef Ronald Kunis.
After the Grand Winston Hotel he ended up at the Amstel Hotel where he started in the brasserie and then spent 2 years in La Rive under the direction of Edwin Kats and Dennis Kuipers.
After that period, Dennis – then only 25 years old – joined Imko Binnerts’ VIS and KO in Haarlem, where he enjoyed working for 4.5 years.
After doing some other things, he ended up at ‘Vis aan de Schelde’ by Michiel Deenik, where Dennis became Executive Chef of ‘Vis aan de Schelde‘, ‘The Roast Room‘ and ‘The Traveller Amsterdam’. Source: Gastropedia
Tom Kha Kung with lobster
In this video Dennis Koopmans makes lobster on the BBQ and serves it on a toasted brioche bun.
Around it he dresses a series of vegetables such as sea lavender, samphire, sea banana, codium, sea oak, mini-boksoi, enoki.
The dish is finished with red pepper, mussels and cockles candied in their own moisture.
The dish is nicely garnished with Thai curry sauce and Thai crumble.