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The lobster family (Latin Homarus gammarus or Homarus americanus) can be roughly divided into two main categories: the American lobster and the European lobster.
Lobsters live in a water depth of between 2 and around 50 metres. They are very sensitive to water temperature – at below 5° Celsius they refuse food and at temperatures above 21° Celsius they are unable to survive.
Lobsters live on rocky underground, where they hide in hollows during the day. In the late evening, the nocturnal and often extremely territorial creatures go on the hunt for mussels, algae, smaller lobsters, dead fish and other carrion.
The lobster's most striking physical feature is the huge claws on its first pair of legs, which give it its distinctive appearance. The claws are not identical. The cutting claw has sharp notches and is used mainly to grasp food, cut up softer parts of the food and convey the food to the mouth. The crushing claw, which is similar in structure to a nutcracker, is used to smash hard objects such as mussels or snails. Here’s an interesting fact: if the crushing claw is lost, a new cutting claw grows in its place the next time the lobster moults, whilst the remaining cutting claw changes into a crushing claw.

Cooking methods

Lobster is cooked for approx. 15 minutes in boiling water, until its shell is deep red. The shell is then broken with a tool similar to a nutcracker and the flesh is removed from the claws and the tail section. The delicate flesh can be served just as it is, with melted butter.
Pre-cooked lobster can also be served cold or slightly warmed. Lobster must never be over-cooked, as this will make the flesh tough.
Another preparation method is to halve the tail lengthways, then grill the halved tail in its shell. Start by placing on the grill shell side down, then briefly turning it flesh side down. At the very end of the cooking time, add the flesh of the removed claws to the grill.
The contents of the head are not edible.
Tip: To prevent the tasty salt leaching from lobster when boiling in water, simply prepare a special stock in which to cook it. One way to make this is to boil two to three carrots, the white part of a leek, half a stick of celery, two onions, two to three garlic cloves, two bay leaves, a large sprig of thyme, a dash of lemon juice in plenty of water, and add some salt and white wine.

Flavour and texture

Lobster has white, firm, delicate and very flavoursome flesh.
Lobster has a slightly sweet taste, that is pleasantly reminiscent of the sea. It is similar to large prawns or langoustine, albeit with its own particular, significantly more delicate flavour.

Fishing method

Pots and traps
Fishing with traps and pots is one of the oldest fishing methods. Our Stone Age ancestors used this method, which involves attaching the baited cages to lines and submerging them in the water. Unlike trawling, for example, it is one of the more passive fishing methods and also one of the best methods for preserving fish stocks.
Pots often resemble cages or baskets with one more openings (funnels) and are placed on the ocean floor, with or without bait.
Once the fish has swum into the pot, it cannot escape due to the funnel-shaped entrance. However, if the animal has not yet reached the desired catch size, it can get out through the escape hatches. This enables selective fishing.

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