Buy One Set One Free
In support of The National Lobster Hatchery, we are running their Buy One Set One Free programme on several lobster lines. £1 from each sale of a product displaying the BOSOF logo will go to the hatchery. (And, HEY! we're one planet - so we included foreign-caught lobsters too.) Find out more about the Hatchery here.
- Our suggested lobster recipe: Lobster thermidor
- Ideal main course serving size for one - 600g
- Claw may be detached (but not missing)
Cooking your own lobster ensures the best culinary experience. And here’s how: take a deep pan, put five inches of water in it and enough salt to make an egg float. Bring to the boil, turn to simmer, and put the defrosted lobster in for 8-10 minutes. It’s as easy as that. For a main course, less than 400g of lobster per serving would be stinting, 700g would be generous. We offer both native British lobster and Canadian lobster. They are slightly different species, but are both clawed lobsters and only connoisseurs could tell the difference. See this guide for how to cook lobster. If you don't want to go through the process of cooking the lobster and extracting the meat we have some other great lobster options such as lobster meat, lobster tails and dressed lobsters.
Please note that despite our best efforts, your lobster may arrive with one (occasionally two) claws detached (not missing). This is because the "shoulder" is prone to snapping when frozen. However, a bit of artful positioning after cooking, no one need know.
UK- dpd - Courier
|Saturday & Sunday||+£3.40|
*We use Royal Mail Special Delivery, which costs £26.60.
UK Royal Mail - Only tins & Jars
|2nd class|| |
2-4 day delivery
|1st class|| |
1-2 day delivery
We are not currently shipping internationally.
|Frozen||Stored frozen at -22C|
|Chilled||Stored at 2-5C|
|Ambient||Stored at room temperature|
|The area where the fish was caught or farmed|
|Wild or Farmed|
|Wild||Fish that are caught from their natural habitat|
|Organic||Organically farmed and certified by the soil association|
|Farmed||Fish that have been bred on a commercial fish farm|
|Raw||This product has not been cooked in any way|
|Cooked||This product has been cooked, and is ready to eat|
|Cured||This product has been smoked or otherwise preserved|
|Reheat||This product has been prepared and only needs to be heated up to eat.|
|Hand pole & line||Caught using the traditional fishing rod and line|
|Longline||Caught using a long line that has baited hooks and floats attached along its length|
|Dived||Hand caught using divers|
|Foraged||Caught by foraging along the beach|
|Pots & Traps||Caught using stationary pots or traps that are placed along the ocean floor.|
|Dredges||Caught using a net with a heavy steel frame that is dragged along the ocean floor.|
|Gill netting||Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.|
|Seine net||Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.|
|Trawled||Caught using a large fishing net dragged behind a fishing boat|
|Netted||Caught using any of the types of netting|
How to remove meat from a lobster
Source: great british chefs