Lobster
Homarus gammarus · Homarus americanus · lobster
Lobster: what every chef needs to know
Lobster is one of the most prestigious ingredients in commercial kitchens. The European lobster has a blue-black shell that turns bright red upon cooking through the breakdown of astaxanthin carotenoids. The flavour is more intense and sweeter than the North American variety, which is larger but milder in flavour. Lobster is received live and stored in saltwater tanks or packed moist at 4–8°C (39–46°F) in the refrigerator (maximum 24–48 hours). Processing immediately after delivery is strongly recommended. The classic humane slaughter method is chilling in the freezer (15–20 minutes at -18°C/-0.4°F) followed by splitting the head with a sharp chef's knife. Notable characteristic: lobster meat contracts strongly at too high a core temperature. The ideal core temperature is 60–65°C (140–149°F) for the tail section. The liver (tomalley, green-coloured) and roe (corail, orange-red) are culinarily valuable and are used in sauces and butter.
Lobster: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Lobster: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Halved lobster filled with a cream sauce of mustard, cognac and tarragon, gratinéed with Gruyere.
Lobster braised in a sauce of tomato, onion, garlic, cognac, white wine and tarragon: a classic Provencal dish.
Rich, smooth soup of roasted lobster shells, sweated vegetables, cognac and cream, served as a base or first course.
Lobster: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Always begin by chilling lobster in the freezer for 15–20 minutes before humane dispatch; court-broth with white wine, vegetables and bouquet garni.
Brush the flesh with clarified butter and garlic; do not overcook — the flesh becomes rubbery above 65 °C core temperature.
Remove the tail from the shell, roll tightly in cling film, cook sous vide, than sear briefly in foamed butter for crust and flavour.
Roast shells in the oven at 180 °C (15 minutes) first for extra Maillard flavour; use Cognac when flambéing for depth.
Lobster: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lobster: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
European lobster: peak summer and early autumn (June–October) along the Atlantic coast, Norway, Scotland. North American lobster (Canadian): year-round via import, large-scale summer catches. Prices are low in peak season and rise sharply in December (f
Lobster: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lobster: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Rich, full Chardonnay with buttery notes is the classic combination with lobster thermidor and lobster meat prepared in sauces.
The fine mousse and minerality of Champagne enhance the richness of lobster meat without overwhelming it; a classic for festive occasions.
Light residual sweetness and citrus notes suit more simply prepared lobster with butter and herbs.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lobster
What is the most humane way to kill a lobster?
Chilling in the freezer at -18°C (-0.4°F) for 15–20 minutes until the lobster is stunned, followed by quickly splitting through the spinal ganglion behind the head with a sharp chef's knife. This is the method recommended by the RSPCA and the European Food Safety Authority (EFSA). Boiling a live lobster without prior stunning is legally prohibited in Switzerland and ethically contested in several EU countries.
What is the difference between European and Canadian lobster?
European lobster (Homarus gammarus) has a more intense, sweeter flavour and firmer texture. North American (Canadian) lobster (Homarus americanus) is larger, meatier, and milder in taste, and generally cheaper due to large-scale fishing. For fine dining, European lobster is preferred; for bisques and sauces, Canadian lobster offers excellent value for money.
Can I freeze lobster?
Cooked lobster meat (removed from the shell) freezes well at -18°C (-0.4°F), up to 3–6 months. Freezing live lobster is not recommended: the meat becomes watery upon defrosting. Pre-cooked halved lobster (already cooked) is a common hospitality product for consistent availability outside the season.
At what temperature should you store Lobster?
Store Lobster at Live: 4-8°C in seawater tank or damp-wrapped in refrigeration. Cooked meat: 0°C to 4°C., compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lobster professionally?
The primary professional technique for Lobster is Poaching (levend of halved) at 80-85°C court-bouillon for 8-12 min for 500 g kreeft. Always verify core temperature with a calibrated probe thermometer.
Does Lobster contain allergens?
Lobster contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
