Lobster

- Fresh lobster in season
- Lobster tails
- Shelled lobster in bags

Lobster is a marine crustacean prized for its delicate flesh and refined taste. 

Lobster is widely enjoyed for its mild and flavourful flesh, often eaten grilled, boiled, steamed, or even served cold in salads or sandwiches. It is often accompanied by melted butter or other sauces to enhance its natural flavour.

Lobster is a source of lean protein and is rich in vitamins B12, B6, and B3, as well as minerals such as zinc, iron, and copper. It is relatively low in fat, making it a healthy choice for a balanced diet.

People generally prefer different parts of the lobster for their unique flavours and textures. Here’s what consumers like best:

1. Claw Meat: This is often the most popular part because of its mild, delicate flavour.
2. Claw Texture: Claw meat is tender with a slight fibrosis, ideal for dishes where the texture of the lobster is highlighted.
3. Tail Meat: Tail meat is prized for its rich, slightly sweet flavour.
4. Tail Texture: It is firm and more substantial than claw meat, making it ideal for dishes where a more robust texture is desired, such as gratins or salads.
5. Legs: Less meat than the claws or tail, but it is often used to make stocks or sauces.
6. Leg Texture: The meat is generally thinner but can be tasty when prepared well.
7. The Coral (Roe): The coral, when present, is appreciated for its rich taste and bright colour. It is often used in sauce preparations or to garnish dishes.
8. The Head and Shell: The shell and head, although less consumed directly, are used to prepare broths or stocks rich in flavours.
9. The texture of the Head and Shell: They contain little flesh but are valuable for adding depth and flavour to culinary preparations.

In summary, the flesh of the claws and tails is the most prized because of their delicate taste and pleasant texture, while the other parts of the lobster are valued for their ability to enrich broths and sauces.

Lobster, because of its delicate and flavourful meat, pairs well with a variety of side dishes that highlight its natural flavour. Here are some popular side ideas:

1. A classic for lobster melted butter with minced garlic and lemon juice adds a richness and acidity that perfectly complements the sweetness of the lobster meat.
2. Wild rice pairs well with lobster because of its slightly crunchy texture and earthy flavour.
3. Grilled asparagus adds a fresh, crunchy touch that pairs well with the tenderness of the lobster.
4. Creamy, well-seasoned mashed potatoes make a rich, flavourful base that perfectly complements lobster. Add butter and warm milk for a velvety texture.
5. A fresh green salad with a light vinaigrette of balsamic vinegar or lemon juice brings a welcome freshness and lightness to the lobster.
6. Buttered grilled corn is a simple yet delicious side dish that adds sweetness and crunchy texture alongside the lobster.
7. Sautéed mushrooms with garlic, parsley and butter provide an umami flavour that complements the richness of the lobster.
8. A dry white wine like a Chardonnay or Sauvignon Blanc can be an ideal drink to pair with lobster, adding a refreshing note to your meal.

These accompaniments are designed to enhance the delicate flavour of the lobster while providing a combination of textures and flavours that enrich the overall dining experience.