PREPARE CORNISH LOBSTER

Is Lobster a crustacean?

Yes, lobster is a crustacean, so is crab. Local fishermen from the fishing harbours Padstow, Newquay and Charlestown land their catches of lobster and crab to us on a regular basis. We keep these shellfish alive in salt water tanks so we should always have plenty ready to send to you.

If you would prefer to order your lobster cooked, you will be charged for the live weight; there is no charge for cooking however, please be aware that once cooked your lobster will reduce slightly in weight.

 

Cook Cornish Lobster

Boil a large pan of salted water. Place the lobster into the boiling water; leave to simmer for 15 to 20 minutes, depending on the size of the fish.
If you are in doubt as to whether or not it is cooked push a carving fork or skewer in to the middle of the shellfish; if the skewer or fork is hot to your lips the Lobster is cooked.

 

Drain the Lobster and rinse with cold water to remove any excess protein on the shell and allow to cool. Place the Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Cut down towards the head of the fish separating the two sides.

Repeat the process this time cutting towards the tail of the fish, ending up with two halves.

Remove the pouch which is located close to the head; this is the only inedible part of a lobster.

Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell.

Place the claw meat in the cavity of the head.

Enjoy!