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July & August fish focus - NATIVE LOBSTER!

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

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

  • Serves 4

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)

  • snipped chives

  • 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.


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