I’m not a man who is in a position to be regularly buying lobster, so when I do, I make sure to make the most of it. There are lots of lobster recipes out there, but as always, I 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. The lobster is built for power, it’s 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 to me, plunging a lobster straight into a pot of boiling water is avoidable.
I tend to wrap the lobster in a damp tea-towel and put it in the fridge for a few hours. This seems to sedate the lobster.
Before cooking, I place the lobster in the freezer for an hour. After which, the lobster is now ready to cook.
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 one for me. There are great recipes in J Sheekey, Fish and Mitch Tonks, Fish (at least I know what to call my book if ever I write one).
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. We might get round to reviewing the other.
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.
Lobster paella
My fishmonger once gave me three, second-rate lobster that were missing various parts. I removed the meat from the tail and claws (the remaining ones at least), and made a stock with the lobster shells. I then used said stock and lobster meat to make the most decadent paella I’ve ever made. Golden rule here – always be nice to your fishmonger!
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.