{"title":"Native lobster","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eNative 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.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eNative 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eSweet, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eIf 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 \u003ca href=\"\/products\/cooked-native-lobster\"\u003ebuy it ready-cooked from us\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eGarlic butter, lemon and parsley. Mayonnaise, tarragon and a crisp salad for a cold dressed lobster. New potatoes, samphire and a glass of something cold. \u003ca href=\"\/blogs\/journal\/lobster-thermidor\"\u003eThermidor sauce\u003c\/a\u003e for a richer route.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eLobster 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt the counter at 18 Barnes High Street, prepared to order, or delivered across south west London and shipped across the UK.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eWhen is native lobster in season?\u003c\/h3\u003e\n\u003cp\u003eNative 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.\u003c\/p\u003e\n\u003ch3\u003eDo you sell lobster live or cooked?\u003c\/h3\u003e\n\u003cp\u003eBoth, 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I cook a whole lobster?\u003c\/h3\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between native and Canadian lobster?\u003c\/h3\u003e\n\u003cp\u003eNative 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.\u003c\/p\u003e\n\u003ch3\u003eHow much lobster do I need per person?\u003c\/h3\u003e\n\u003cp\u003eAllow 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.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze lobster?\u003c\/h3\u003e\n\u003cp\u003eCooked 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.\u003c\/p\u003e","products":[{"product_id":"cooked-native-lobster","title":"Cooked Native Lobster","description":"\u003cp\u003eNative lobster is the British and European lobster, its blue-black shell turned deep red in the pot. The tail meat is dense, sweet and firm, and the claw meat softer and sweeter still, with a cleaner, deeper flavour than warm-water lobster.\u003c\/p\u003e\u003cp\u003eWe sell it cooked at the Barnes counter, and we will split, clean and dress it by hand so it is ready for the table or the grill.\u003c\/p\u003e\u003cp\u003eA cooked lobster needs only dressing, with mayonnaise, tarragon and a firm salad. To serve it hot, halve it, brush the meat with garlic butter and give it four to six minutes under a hot grill to warm through and colour.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313235988744,"sku":"FTS-COOKED-NATIVE-LOBSTER","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_53e55cf7-f5a3-49b4-9571-87c2526b7351.png?v=1785180975"},{"product_id":"jc-david-homard","title":"JC David Homard","description":"\u003cp\u003eA lobster soup made in Boulogne-sur-Mer by JC David, the artisan curing house whose story goes back to Marcelle David in 1922. The soupe de homard a la boulonnaise carries 12% North Atlantic lobster with fish, vegetables, white wine, cream and cognac, made the slow way and jarred ready to reheat. Warm it gently, finish with a swirl of cream and serve with croutons and rouille for a first course that tastes like the French coast.\u003c\/p\u003e","brand":"M W Capture","offers":[{"title":"Default Title","offer_id":58313241461000,"sku":"FTS-JC-DAVID-HOMARD","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_c0563654-bea2-4972-bdc6-9614733d0369.png?v=1785181014"},{"product_id":"lobster-meat-1kg","title":"Lobster Meat 1kg","description":"\u003cp\u003eLobster meat out of the shell, frozen in a 1kg pack. This is the cut for dishes where the shell would get in the way: lobster rolls, a lobster mac and cheese, ravioli filling or a garnish for bisque. Thaw overnight in the fridge, drain well and add it at the end of cooking so it stays tender.\u003c\/p\u003e","brand":"Seafood \u0026 Eat It","offers":[{"title":"Default Title","offer_id":58313241592072,"sku":"FTS-LOBSTER-MEAT-1KG","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_963e3a69-f9f5-4eb8-bbdf-cd4bee3a82aa.png?v=1785181015"}],"url":"https:\/\/fromthesea.co.uk\/collections\/native-lobster.oembed","provider":"From The Sea","version":"1.0","type":"link"}