Chef Rens’s poached lobster

Chef Rens developed a 3 course Holiday Menu. With this poached lobster as a main course you will blow away your family and friends. The lobster dish is beautiful, and comforting. The tomatoes give some freshness to balance out the rich vanilla sauce. Poaching the lobster makes it extra tasty!

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Chef Rens’s razor clam ceviche

Chef Rens developed a three-course menu for the holidays, with the second course in this trilogy being a ceviche of razor clams. The razor clams serve as a refreshing intermediate course, a sort of palate cleanser. The acidity of the lime gently cooks the raw razor clams, giving them a beautiful texture. It's a fresh dish with a nice bite.

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Chef rens’s roasted La Zélandaise oyster with kiwi

Chef Rens developed a 3-course menu for the holidays. As the first in the trilogy, this roasted La Zélandaise is the perfect appetizer. Surprising and refined: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. This flavor explosion combines the briny oyster with kiwi and smoked flavors. Chef Rens explains step by step how to impress your guests with this unique dish!

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Rens’ roasted Oysrí oyster with oyster cream

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Oysters Guinness Granita

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Eastern oysters

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Cooked lobster

Exact cooking times for different sizes of lobsters

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