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Live Lobster

Although the Native lobster season is now officially over, it doesn't mean that you have to go without! As the colder weather arrives, fewer lobsters are being caught by our fishermen, but we still get what they do catch delivered each morning. Unfortunately, fewer lobsters and increased demand, especially over Christmas, means that prices rise significantly and we're now in to the peak price range for the year The 'market price' of lobsters will be monitored daily and will be reflected in the prices both online and in the shop. As the seasons move on and the lobsters start to show again, the season begins in earnest around May and if you're not desperate for a taste of Lobster, its always better to enjoy them throughout the summer when you definitely get a little bit more for your money!! Pre-ordering is highly recommended if you want a specific size or a large number of lobsters Over the last 10 years we have built up the most amazing, unique relationship with fisherman Andrew Stevens and we're very proud to have his lobsters in our shop. Andrew fishes out of Newlyn, placing his pots around the coast and, working in his own, hauls, packs and sends them up to Camberley for our customers to enjoy We've become pretty famous for our lobsters, especially after being featured in BBC2's 'Cornwall - This Fishing Life' (Series 1 Episode 4 if you're interested in watching) When buying live lobsters we recommend you cook on the day of collection

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Quantity Weight Price Total

Basket Items

Weight
Price
Quantity
£36.00
5-600g

£48.00
6-800g

£60.00
800-1kg

Cooking tips

Always chill your lobster prior to cooking. At super-low temperatures lobsters go into a natural hibernative state, which is a much more humane way of despatching them. Wrap the lobster in a damp tea towel and place into your freezer. Leave for up to an hour - this will not kill the lobster but chill it right down ready for cooking.

Have an extra large pot full of rapidly boiling water ready - there's no need to add salt or any additional ingredients. Drop the lobster straight into the pot, close the lid and cook for around 12 minutes for a 5-600g lobster / 14 mins for a 7-800g and 16 mins for up to the kilo.

It is really important that you chill them immediately after cooking if you plan to eat them cold. Have a large bowl full of iced water and when you take the lobster out of the pot, plunge into the ice bath which will cool the lobster quickly. This will ensure that the cooking process stops and your lobster doesn't become tough.