Our fish focus for July & August is Native Lobster.
Summer is the time for our Native Lobster, so make the most of the price dropping an try out a couple of ways of eating them this month.
A Native Lobster is one caught and landed in the UK - ours are pot caught on the south coast of England between Sussex & Devon.
Lobsters aren’t red. They turn red when cooked, but in nature they can be green or yellow or even bright blue.
When food is scarce, lobsters can turn cannibal and dine on smaller lobsters.
It is believed that lobsters can live as long as 100 years.
UK Losbters are called Homarus gammarus and US & Canadian Lobsters are called Homarus americanus
We will publish a couple of recipes for Native Lobster, the first being - Lobster Rolls
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England style street-food staple
Prep: 30 mins
Cook: 5 mins
Wine Pairing: Dry Champagne, Chablis, California Sauvignon Blanc
1kg cooked lobster (2 x 500g)
5 tbsp mayonnaise
1 tbsp lemon juice
2 celery sticks, stringed and diced
small pinch of cayenne, plus extra to serve
1 tbsp melted butter
8 good-quality hot dog buns (brioche if you can get them)
good-quality potato crisps, to serve
gherkins, to serve
STEP 1 Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
STEP 2 Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature – or chill for up to 1 day in advance.
STEP 3 To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives and serve on a platter with napkins, a bowl of crisps and some gherkins.
Tried this Recipe? Tag us on Instagram @FishmongersFR