Fish

Homarus gammarus

A tier

Homarus gammarus is the clawed European lobster of rocky Atlantic and Mediterranean coasts, a blue-black crustacean whose shell turns brilliant scarlet only in the pot. Meat is firm, sweet, and slightly more mineral than its American cousin, with dense claw flesh and a tail that holds shape under gentle boiling or steaming. Live animals are preferred; the tomalley is valued in classic French and British cookery when the catch is pristine. Treat whole lobsters simply—salted water, drawn butter, or a light shell bisque built from the carapace. Split and grill only when very fresh so the meat does not dry. Claws crack cleanly when cooked just through; overcooking toughens the tail first. Cold dressed lobster and thermidor both suit this species when the claw meat stays tender.