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Fish & seafood · Shellfish

Lobster

Large, rich-tasting crustacean with firm, sweet tail and claw meat; boiled, grilled or used in rolls and bisque.

A kind of shellfish

What it is

Lobsters are large marine crustaceans. Clawed lobsters (American and European) have big claws and are dark blue-green to brown, turning bright red when cooked; spiny or rock lobsters have no big claws and are prized for their tails. The meat is firmer and richer than crab or prawns.

How it’s used

  • Boiled or steamed with melted butter
  • Lobster rolls
  • Thermidor and grilled halves
  • Bisque from the shells
  • Pasta and risotto

Characteristics

Taste
Sweet, rich and briny.
Texture
Firm and dense; rubbery when overcooked.
When cooked
The flesh spoils quickly once the lobster dies, so it is cooked live or immediately after killing, or bought cooked or frozen.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for grilling

Storage

Refrigerated. Cook live lobsters on the day of purchase; keep them cold and damp, never in fresh water. Refrigerate cooked lobster and eat within a day or two.

Diet, allergens and safety

Contains Crustaceans.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains crustacean shellfish, one of the most common and serious food allergens; reactions can be severe and also occur from cooking steam or shared oil.

Nutrition per 100 g

Energy
77 kcal
Protein
16.52 g
Carbohydrate
0 g
Fat
0.75 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Crustaceans, lobster, northern, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with lobster

No recipe in the catalogue uses it yet.

More shellfish