Last updated: 16 December, 2024 @ 14:40
We’re not in a position to be regularly buying lobster, so when we do, we make the most of it. There are lots of lobster recipes out there, but as always, we find the simple ones are the best.
If you’re buying a lobster to enjoy, and not to stick a photo of it on Instagram to impress your friends, then buy a live one if possible.
A live European lobster is a magnificent dark blue in colour. It’s worth taking a moment just to observe this stunning creature – one built for power, its armour-plating making it a fearless and impressive predator.
Respect your Lobster
When it comes to despatching your lobster, treat it as respectfully as possible. Nobody likes the thought of having to kill anything, and plunging a lobster straight into a pot of boiling water is avoidable.
In June 2024, the UK seafood industry published its ‘Codes of Practice for the Welfare of Crabs, Lobsters Crawfish and Nephrops (langoustine)‘ in which provides advice and guidance on best practice methods for handling, storing and dispatching of large decapod crustaceans.
The advice is of great use for the home cook. However, it should be noted that some animal welfare organisations, such as Crustacean Compassion, say the codes are not strong enough, describing them as a ‘missed opportunity’.
Cooking times for lobster will vary on the size. You really don’t want to mess this one up. Weigh your lobster and then use this cooking guide to ensure you don’t under, or overcook, your lobster.
This super video from Duncan Lucas shows you what to do with your lobster once it’s cooked.
Lobster recipes
Lobster Thermidor is the classic recipe when it comes to lobster. There are other great recipes in J Sheekey, Fish and Mitch Tonks, Fish (at least we know what to call our book when we write it).
J Sheekey Fish also has a simple, but brilliant recipe for Lobster Mayonnaise. Both books are available to buy at Amazon. We’ve reviewed one of them, Mitch Tonks, Fish.
There are also some great classic lobster recipes to be found in Elizabeth David, French Provincial Cooking and Jane Grigson’s Fish Book. Again, both are available to buy at Amazon.
One final tip, when at your fishmonger look out for slightly beaten-up lobsters. You know, missing claw or legs etc.. There’s no harm in making a cheeky offer to your fishmonger if you find one such unfortunate lobster – known in the trade as a ‘Nelson’.
Lobster paella
Our fishmonger once gave me three, second-rate lobster that were missing various parts. We removed the meat from the tail and claws (the remaining ones at least), and made a stock with the lobster shells. We then used said stock and lobster meat to make the most decadent paella we’ve ever eaten. Golden rule here – always be nice to your fishmonger! You can find the full recipe for the Fish Face Seafood Blog paella here.
Seasonality
Lobsters are landed at Poole all year-round. They are at their best in early spring or late autumn but avoid in June (just after spawning). Avoid berried lobsters (lobster carrying eggs) – it’s illegal to land them – so you shouldn’t come across one.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.