You can’t beat the wow factor when serving a whole cooked lobster to the customer’s table. There are several species – native lobsters from the UK are often considered the best, but usually all sold locally or exported. Canadian and American lobsters are caught off the east coast of Canada and down as far as Maine, providing a readily available year-round alternative.
There is much debate as to the most humane method of cooking live lobsters. The Royal Society for the Prevention of Cruelty to Animals (RSPCA) recommends that they be first placed in the freezer for two hours, rendering the lobster unconscious. Then before boiling, drive a sharp pointed knife through the cross on the head (death is instantaneous). This method both prevents suffering and means the meat stays tender. The lobsters should then be plunged into heavily salted (40g per litre) boiling water and simmered for 15 minutes per 500g live weight, adding 2 minutes per additional 100g. Alternatively you can halve the lobster and grill, or remove the claws and body meat and steam or stir-fry.
Here are some of the latest recipes for this particular species of fish.
To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.