Lobster

Lobster

The lobster is regarded by many as the king of the shellfish. Not just because of its size, weight or life span but because of its delicious flavour.

No shellfish is in demand like the lobster. Its firm, slightly sweet and nutty flavoured meat is synonymous with luxury and indulgence the world over. Not only is it lean, it is also rich in proteins and essential minerals. A general distinction is made between two types of lobster – the European and the American varieties.

The European lobster (Homarus gammarus), which is recognised by its blue-black or green shell, is regarded as being of a superior quality. However, high demand has resulted in a significant reduction in stocks. These days it is only found in large numbers from the end of May to the end of August in waters off the coast of Brittany and around Scandinavia, Scotland and Ireland. The flesh of the European lobster is firmer, and has finer fibres and a more intense taste than the American variety.

The large majority of the catch is American lobsters (Homarus americanus). It is similar to its European cousin but its red-brown tails are somewhat broader. The massive claws are sweeter and more fleshy, and can be green-black to reddish-brown, depending on the origin. It is mainly caught off the east coast of North America – from the Canadian province of Labrador in the north to the US state of North Carolina in the south – between March and July as well as in September.

A much rarer delicacy is the small, red-brown Cape lobster (Homarus capensis), which is found around the Cape of Good Hope in South Africa.

Only mature lobsters over four years old and weighing 400 to 3,000 grams are commercially traded. Connoisseurs treasure the fleshy claws of the male and the aromatic tails of the female lobster. Because lobsters – like all shellfish – are highly perishable, they are traded alive or are cooked on board when caught and sold frozen. Lobster is submerged alive headfirst into boiling salt-water or court bouillon (broth for fish and shellfish), where it dies within seconds. The raw meat is taken out of the pan after no more than a minute to be processed further. Should the meat be cooked there for longer, the lobster is taken out after eight to ten minutes. It is served warm with hollandaise sauce or cold with mayonnaise.

Text: Rainer Meier