Fish

European Lobster

A tier

European lobster is the kitchen name for clawed Homarus gammarus sold live or cooked from Brittany, Cornwall, Ireland, Norway, and neighbouring grounds. Compared with Maine lobster, the flavour is often described as cleaner and a touch more briny, with excellent claw-to-tail balance in medium specimens. Dark slate or blue-black shells mark the live animal; flesh is pearly white with a delicate sweetness. Boil or steam whole for classic plate service, or extract meat for salads, ravioli fillings, and rich shell stocks. European cooks favour simplicity—mayonnaise, herb butter, or a light coral sauce—so the shellfish remains the centre. Avoid long high heat after the meat turns opaque; residual heat finishes the claws.