Lobster

Lobster (Canadian)

(Homarus gammarus)

Place the lobsters in a large freezer at at least -18°C and leave them there for 2 hours, so that they become unconscious from the cold. It takes almost 2 whole hours for them to be so deeply unconscious that they don't move. Meanwhile, make a strong brine. Put huge amounts of salt (about 100 grams for every liter of water) in a large pan of water and stir at a low temperature until all the salt has dissolved. Take an egg (uncooked) and put it gently in the water. If it floats easily on the surface, the brine is salty enough. Bring the water to a brisk boil, then hurry to the freezer and grab your lobster(s). Weigh each lobster briefly, gently slide it into the pan, cover and bring the water back to the boil. To calculate the cooking time (calculate per lobster and not the total), assume 18 minutes for the first 500 grams and then another 11 minutes for each additional 500 grams. When they are done, turning into the well-known, beautiful brick-red color of cooked lobster, remove them from the pan and let them cool. Serve them soon after, split in half.

The length of the lobster is up to 60 cm (equivalent to 5-6 kg), however, most often it is 25-30 cm long. The back is marbled blue-black, sometimes tending to red. The underside is yellowish. The carapace is smooth, with two pairs of spines behind the eyes. A fairly long, robust and sharp rostrum, with 4-5 teeth on either side. Abdomen smooth, without keels or grooves. First pair of pereopods with remarkably large, robust and somewhat flattened pincers, differing in shape: one (usually the left one) is relatively narrow and has a series of fine, sharp teeth on the inner side of the fingers, the other is slightly plumper and has rough knobs.

Taste

No info.

Method of preparation

Place the lobsters in a large freezer at at least -18°C and leave them there for 2 hours, so that they become unconscious from the cold. It takes almost 2 whole hours for them to be so deeply unconscious that they don't move. Meanwhile, make a strong brine. Put huge amounts of salt (about 100 grams for every liter of water) in a large pan of water and stir at a low temperature until all the salt has dissolved. Take an egg (uncooked) and put it gently in the water. If it floats easily on the surface, the brine is salty enough. Bring the water to a brisk boil, then hurry to the freezer and grab your lobster(s). Weigh each lobster briefly, gently slide it into the pan, cover and bring the water back to the boil. To calculate the cooking time (calculate per lobster and not the total), assume 18 minutes for the first 500 grams and then another 11 minutes for each additional 500 grams. When they are done, turning into the well-known, beautiful brick-red color of cooked lobster, remove them from the pan and let them cool. Serve them soon after, split in half.

Nutritional values

373 kJ, protein 14-19 grams, fat 1.8-1.9 grams

Alternative

Avoid / Catch

The lobster is found in the Eastern Atlantic Ocean, along the coasts of Northern and Western Europe, from Lofoten to Morocco, Mediterranean Sea, with the exception of the eastern basin, not in the Baltic Sea and Black Sea. Lobster is mainly caught around the British Isles, in the English Channel and along the Atlantic coast of France, rarely in the Mediterranean.

Fish fact

Because the lobster is a very aggressive animal, the claws are tied with elastic immediately after the catch. This is to prevent them from attacking each other (or the person who has to handle them).

More information

No info.