Lobster

A beautiful dark blue crustacean that commands a very high price. The claw and tail meat of lobster is considered a delicacy. Female lobsters with eggs (berried hens) are protected under the law and fisherman have to put them back in the water, so you can enjoy lobsters all year round. The method through which lobsters are caught is sustainable, as potting is a selective, low impact fishery.

There is much debate as to the most humane method of cooking live lobsters. It is recommended that they are first wrapped in a wet cloth and placed in the fridge to render the lobster unconscious in a sleep state (torpor). Before boiling, drive a sharp pointed knife through the cross on the head. This method both prevents suffering and ensures the meat stays tender.

Adapted from Love Seafood

Stock Status
Lobster caught from Jersey is the only stock currently with MSC certification. For sustainable choices, check the MCS guide for local information on stocks around the west, north, south and east coasts of England. Check that any whole lobsters you purchase are not below the minimum conservation size of 87mm.

Nutritional Information
Lobster is rich in a number of key vitamins and minerals including Pantothenic acid, Zinc, Omega-3 fatty acids. It is also rich in Protein, Niacin, Vitamin B12, Phosphorus, Copper, Selenium, and Iodine.