Local fishermen from the fishing harbours of 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.
Storing live lobster
If your lobster has been delivered live, place it in the freezer for around 20 minutes, before preparing and cooking. After cooking, consume straight away, or return to the freezer to store and consume within 2 months.
If you would prefer to order your lobster cooked, you will be charged for the live weight.
Watch our short video on how to prepare a Cornish cooked lobster >>
How to cook Cornish lobster
Boil a large pan of salted water. Place the lobster into the boiling water and leave to simmer for 15 to 20 minutes, depending on the size of the fish.
Push a carving fork or skewer in to the middle of the shellfish to see if it’s cooked; if the skewer or fork is hot to touch the lobster is cooked.
Drain the lobster and rinse with cold water to remove any excess protein on the shell. 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 so you end 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 a similar object to crack the shell.
Place the claw meat in the cavity of the head.