Celebrated for its unique blue tinted shell, firm texture and refined flavours, the Brittany blue lobster is at its peak during the summer. From now until end of September, Josef Gallenberger, Hugo’s executive sous chef is presenting a seasonal menu of dishes prepared with the beloved crustacean. Gallenberger begins with a blue lobster and seafood platter that features tsarskaya oyster no.2, bouchot mussels, periwinkle snails, and Cristal blue prawns, best shared among two guests. Other starter options include blue lobster ceviche with cucumber, mint, pink pepper, salmon caviar and finger lime, blue lobster Bouillabaise with saffron, parsley and tortellini. The blue lobster menu showcases the fresh harvest in mains such as butter-glazed blue lobster medallion with avocado, young bok choy, turnip, pea, Salicornia, and crushed potatoes, as well as Hugo’s own surf-and-turf with half a blue lobster and Australian A4 wagyu sirloin flambeed tableside. The Brittany blue lobster menu is available at Hugo’s from now until September 30.