can’t beat the wow factor when serving a whole cooked
lobster to the customer’s table. Native Lobsters are from
coastal waters around the UK and are often considered the best,
but are usually all sold locally or exported. Canadian and American
Lobsters are caught off the East Coast of Canada and down as far
as Maine, and provide a readily available year-round alternative.
is much debate as to the most humane method for cooking live Lobsters.
The Royal Society For The Prevention
of Cruelty To Animals (RSPCA) recommend you
first place them in a freezer for two hours, which renders them
unconscious. Then before boiling, drive a sharp pointed knife
through the cross on the head(death is instantaneous).
prevents the meat becoming tougher. You can then plunge them into
heavily salted (40g per litre) boiling water and simmer for 15minutes
for 500g 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.
Lobsters (Moreton Bay Bugs)
looking and bearing little resemblance to what we recognise as
a Lobster, Slipper Lobsters – or Bugs as they are
known in Australia – don’t have claws so all the meat
is in the tail.
their higher price per kilo when whole, when you compare the yield
with a traditional Lobster, Slippers can be better value, though
not as readily available and normally sold frozen.