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LOBSTER

Chef Rich Francis has spent much of his culinary career preparing gourmet food in fine dining establishments, and so he’s no stranger to lobster- the Cadillac of shellfish. He’s prepared it many ways, but none of those ways involved burying the crustacean underground. Cooking under sand, underneath a fire, is an ancient technique found in indigenous cooking the world over, but Rich’s cooking experience has all been above-ground. Inspired by the technique used by traditional Mi’kmaq people of Canada’s biggest sandbar, PEI, Rich goes completely out of his comfort zone in this episode of Wild Game.
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