When most of us think of lobster we think luxury.
But lobster hasn’t always been synonymous with fine dining.
In the USA lobster was so widely available that it was considered a poor man’s food until as late as the 1950s when prices began to soar. And it’s been considered a delicacy ever since.
Lobsters have long, muscular bodies, fanned-out tails, ten legs, and impressive front claws.
Its sweet and tender flesh varies depending on which part it comes from. Claw meat is rich and soft while meat from the body has a milder tasted and slightly chewier texture.
Its oceanic flavour is similar to that of its relatives shrimp and crab.
How to Cook
Whichever part of the body it comes from, lobster meat is fabulous enough to eat all on its own.
However, for an impressive dinner party main, why not give lobster thermidor a try. Yes, it’s retro, but legendary dishes like this stand the test of time for a reason. Remove the cooked meat from the body of your lobster and mix with a creamy white wine sauce. Stuff it back into the shell, sprinkle with gruyère cheese, and place under a grill for a few minutes until golden. Serve with a side of well-seasoned French fries.
What to Drink
There’s a real sense of occasion about lobster that makes it the perfect centrepiece for a celebratory meal
Of course, special celebrations call for fizz. Which is lucky because lobster and Champagne are a match made in fine dining heaven.
Nutritional Information (per 100g serving)
Energy 143 kcal
Fat 1.9g (of which 0.3g is saturated fat)
Rich in copper, selenium, zinc, phosphorus and vitamins B12 and E
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
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