Homard (Lobster)
kreeft · lobster · Homarus gammarus
Homard (Lobster): what every chef needs to know
Pick up Lobster and you are working with the most prestigious crustacean in commercial kitchens. The European blue lobster from the Atlantic Ocean has a more complex flavour profile than the Canadian lobster, but is considerably more expensive. Lobster must be purchased live and processed immediately. The claws (chelae), tail, and carcasses are all used: the carcass provides the base for bisque, the claws for garnish. Classic preparations: thermidor (stuffed and gratinated), à la nage (poached in court-bouillon), and bisque (soup from the carcass). Food cost: European lobster €35–60 per kilo; a portion of 600–800 g costs €21–48 at purchase price. Always calculate whether the menu justifies the price of lobster on the menu.
Homard (Lobster): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
lobster briefly in the vriezer bedwelmen (15 min), then with knife halveren of head to tail
always in boiling water dompelen: 15 seconds for instant dood. never cold water starten.
Halveren, stuff with cognac-cream sauce, gratinating with Gruyere. core temperature 60°C
Karkassen sear, flambe with cognac, then stock and cream. strain for fluweelsoep
Homard (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.
Homard (Lobster): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
European lobster: season April–October. Canadian lobster available year-round but peaks in summer. Christmas is the commercial peak with prices up to 30% higher than summer prices.
Homard (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.
Frequently asked questions about Homard (Lobster)
How do you calculate the portion cost for lobster on the menu?
A 600 g lobster yields approximately 200–220 g of edible meat after cooking and removing the carcass (yield 35%). At a purchase price of €40/kg (European lobster), the carcass costs €24; the edible meat then costs €24/0.22 = €109 per kg edible meat. For a starter of 80 g, that is €8.70 pure ingredient cost. With sauce ingredients and a total food cost of 28%, the minimum selling price is €35–40 per portion.
What is the more humane alternative to boiling lobster alive?
The most recognised humane methods: (1) stun for 15 minutes in the freezer followed by halving with a sharp knife through the head, or (2) electric stunning via a CrustaStun device. The method legally permitted in most countries is stunning followed by quick halving. Plunging a live lobster into boiling water is considered less humane but is still legal in most EU countries.
What is the difference between European and Canadian lobster?
European lobster (Homarus gammarus) has narrower claws and a more complex, sweeter flavour profile from the cold Atlantic water. Canadian lobster (Homarus americanus) is larger, cheaper, and meatier but less delicate in flavour. For bisques and sauces, the difference is minimal; for plated dishes (thermidor, à la nage), European lobster is the superior choice.
At what temperature should you store Homard (Lobster)?
Store Homard (Lobster) at Levend: 4-8°C in moist omgeving | Gekookt: 0-3°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Homard (Lobster) professionally?
The primary professional technique for Homard (Lobster) is Halveren (levend) at Koud, direct verwerken for 30 seconden. Always verify core temperature with a calibrated probe thermometer.
Does Homard (Lobster) contain allergens?
Homard (Lobster) contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
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.
Limitation of liability
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.
All information is subject to the KitchenNmbrs Terms and Conditions.
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
