BIG SIZES
LOBSTERS FISHERMEN IN THE CHAUSEY ISLANDS
The Chausey Islands, also known as the Chausey Archipelago, are a great Norman archipelago located north of the Bay of Mont Saint-Michel in the Normandy region. They comprise about twenty islands,totaling just over 130 islands, including the island
the main island, known as "The Great Island," and this radiant territory are also renowned for their enchanting landscapes,their rocky and jagged coastlines and their recognized marine resources such as lobster fishing, which has been practiced for 30
Patrick LANGLOIS and Yves GASSET, lobster fishermen residing in Granville
"In my family, lobster fishing is more than a job,it's a tradition passed down from generation to generation,and I've been a lobster fisherman since the age of 18, following in the footsteps of my father and grandfather who taught me this
craft ."I developed a love for this profession at a very young age."
"PATRICK LANGLOIS explains to me with a big smile, while stowing a lobster pot on board his 9-meter lobster boat after the Pointe du Roc at the exit of the port of
Granville ".My fishing essentially coastal and I usually go to sea early in the morning to return before nightfall because the area where the lobster pots are set changes depending on the gradual warming of the water in order to follow the
migration of the lobsters .The lobster, a decapod crustacean, prefers cold seas and rocky bottoms and is easily recognizable by its beautiful black shell with bluish reflections,which changes to a pastel red when cooked.Its main diet consists of mollusks, crustaceans, and worms. It has two asymmetrical claws adapted for both cutting and feeding.
and the crushing, this highly prized crustacean can also measure up to 60 centimeters and weigh up to 7 kilos.
"Lobster fishing in the Chausey Islands, just like along the entire Cotentin coastline,benefits from this since 2011, it has
held MSC ( Marine Stewardship Council) sustainable fishing certification, guaranteeing responsible management of fishing areas alongside the use of traps that are more specifically attached and spaced out over a several meters long
along a rope more commonly called a "Bou" or "Boute".
told me PATRICK LANGLOIS at the back of his boat. 
A Normandy Coastal and Gastronomic Treasure
After returning from fishing at the end of the day on May 18, 2025,I met up with Yves Gasset, also a lobster fisherman, at the Granville fish market where magnificent lobsters are stored.He then took me to the holding tanks at his farm in Saint Pair Sur Mer,where lobsters are raised in tanks before being sold through distribution channels short courses for tourists
short courses for tourists and individuals alike, in addition to supplying restaurants in the city of GRANVILLE in addition
to the surrounding municipalities.
"I have a job that requires a lot of availability because being a small-scale fisherman
accompanied by two crew members requires a constant presence at the fishing grounds to earn a living."To live
properly while taking into account the risks and climatic hazards that prevent us from going to sea." Yves GASSET
explains, while introducing me to his wife Catherine,who manages the farm and whom I enjoy following along the ponds overlooked by their fishponds where sumptuous lobsters.
"As you can see at a glance, the blue lobster, also called Breton lobster, has a suitable size which corresponds to the length of the cephalothorax, and this product, renowned as the finest of crustaceans, is steamed, baked, or grilled, but if it has been boiled, its head must be pierced once cooked to
drain the liquid contents beneath its shell"Catherine GASSET explains, pointing at three beautiful lobsters that are
moving forward with jerky movements at the bottom of the pool."Renowned for its delicate flesh and black color with bluish hues, lobster is a highly prized seafood product to cook with a multitude of options that will classic American
style lobster enhanced with tomato paste,shallots and carrots, just like lobster on a bed of asparagus with a lemon gravy
or grilled lobster with garlic butter, which many restaurants like to cook, much to the delight of their customers who
appreciate the taste and succulence of this Normandy coastal and gastronomic treasure that is the blue lobster"
Catherine GASSET explains to me while featuring photos of lobster compositions in the kitchen of a renowned
restaurant in the GRANVILLE region meeting passionate men and women who have exciting careers, especially in a
The maritime environment, located in one of the most beautiful regions of France, is always enriching and this
invigorating getaway to Normandy was memorable in a territory that combines traditions and gastronomic pleasures.
Report by: Gabriel PAGE
Photos credit: Gabriel PAGE / Getty Images
NATURE AND WIDE SPACES
From its shimmering landscapes, like those at Mont Saint Michel through the Perche region , to its sumptuous beaches , discover the great region of NORMANDY
by clicking on the URL link to our website.
