Featured collection
More from the counter today
What it is
Native lobster is the British and European lobster, with a blue-black shell that turns deep red when cooked and sweet, firm white meat in the tail and claws. We prepare it to order at the counter, whole and cooked, or halved and cleaned for the grill. Priced by weight and dressed by hand at no charge.
Why choose it
Native lobster is a seasonal treat with sweet, dense meat that rewards simple cooking. Halved and grilled with garlic butter, or dressed cold with mayonnaise and lemon, it is the centrepiece of a special meal that asks very little from you.
How it tastes
Sweet, rich and firm, with dense white meat in the tail and softer, sweeter meat in the claws. The flavour is cleaner and deeper than warm-water lobster. Overcooking turns the meat rubbery, so it wants brief heat and no more.
How to cook it
If you buy it live, the kindest method is to chill it in the freezer for around 30 minutes then cook it quickly in boiling salted water. Most people buy it ready-cooked from us and simply dress it, or halve it and finish it under the grill. Grill a halved lobster shell-side down, brush the meat with garlic butter, and give it a few minutes to warm through and colour.
What goes with it
Garlic butter, lemon and parsley. Mayonnaise, tarragon and a crisp salad for a cold dressed lobster. New potatoes, samphire and a glass of something cold. Thermidor sauce for a richer route.
How long it takes
A halved cooked lobster needs 4 to 6 minutes under a hot grill to warm through and colour. A live lobster of around 500g cooks in 8 to 10 minutes in boiling salted water, plus a little more for a larger one. Times vary with size.
Nutrition
Lobster is high in protein and low in fat. A typical portion carries around 20 grams of protein. It is a good source of selenium, zinc and B12, and the meat is naturally low in calories before butter.
Sustainability
Ask at the counter for the day's sourcing and the season. Native lobster is seasonal and we can tell you what is available. We can advise on responsibly sourced options and suggest an alternative like brown crab if you want one.
Where to buy it
At the counter at 18 Barnes High Street, prepared to order, or delivered across south west London and shipped across the UK.
---
Common questions
When is native lobster in season?
Native lobster is a seasonal shellfish, generally at its most plentiful from spring through autumn. Ask at the counter for what we have, as availability changes through the year.
Do you sell lobster live or cooked?
Both, depending on the day. Most people take it ready-cooked to dress or grill at home. Ask at the counter and we will prepare it whole, halved and cleaned, or dressed.
How do I cook a whole lobster?
If it is cooked already, halve it, brush the meat with garlic butter and grill for 4 to 6 minutes, or dress it cold. A live lobster of around 500g boils in 8 to 10 minutes in well-salted water.
What is the difference between native and Canadian lobster?
Native lobster is the British and European lobster, with a blue-black shell and sweet, firm meat. Canadian and American lobster is a different, larger species, usually milder. Native is seasonal and usually costs more.
How much lobster do I need per person?
Allow a whole small lobster of around 400 to 500g per person as a main, or half a larger one. For a starter or a salad, half a small lobster is plenty. Ask at the counter and we will size it for your table.
Can I freeze lobster?
Cooked lobster meat freezes for up to three months, though the texture softens. It is a shellfish worth eating fresh. Wrap it tightly and defrost in the fridge overnight.
Common questions
When is native lobster in season?
Native lobster is a seasonal shellfish, generally at its most plentiful from spring through autumn. Ask at the counter for what we have, as availability changes through the year.
Do you sell lobster live or cooked?
Both, depending on the day. Most people take it ready-cooked to dress or grill at home. Ask at the counter and we will prepare it whole, halved and cleaned, or dressed.
How do I cook a whole lobster?
If it is cooked already, halve it, brush the meat with garlic butter and grill for 4 to 6 minutes, or dress it cold. A live lobster of around 500g boils in 8 to 10 minutes in well-salted water.
What is the difference between native and Canadian lobster?
Native lobster is the British and European lobster, with a blue-black shell and sweet, firm meat. Canadian and American lobster is a different, larger species, usually milder. Native is seasonal and usually costs more.
How much lobster do I need per person?
Allow a whole small lobster of around 400 to 500g per person as a main, or half a larger one. For a starter or a salad, half a small lobster is plenty. Ask at the counter and we will size it for your table.
Can I freeze lobster?
Cooked lobster meat freezes for up to three months, though the texture softens. It is a shellfish worth eating fresh. Wrap it tightly and defrost in the fridge overnight.
