cooked Canadian lobster

Lobster is often considered to be the king of crustaceans and is thus an expensive delicacy. It has firm, white meat which is succulent and sweet.

When raw it has a dark blue-green colour which turns a bright orange-pink when cooked. There are three main types of lobster: Canadian or American; European; Slipper or Squat lobster from warmer oceans. These are sometimes called ‘bugs’ in Australia and are generally not found in Europe.  Given that the flavour is thought to be better according to how cold the water is, the European lobster – caught around the coasts of Britain, Ireland, Norway and Brittany –  is considered to have the best flavour.

The most humane way to kill a lobster is to put it in the freezer for a couple of hours. This will render it unconcious. You then insert a very sharp knife into the cross at the back of its head. This kills it instantly, and you can then proceed to cut it in half lengthways and steam or grill it.

Favourite lobster recipes include Lobster Newberg and Lobster Thermidor. It’s also popular in soups, eg bisques. ‘Surf and turf’ is another option where seafood is served alongside red meat, usually lobster and steak. This is popular in North America and Australia but has not really caught on much in Britain.

Homard is French for ‘lobster’.

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