Lobster, European | Good Fish Guide | The consumer guide to sustainable seafood

Common name - Lobster, European

Scientific name - Homarus gammarus

Average rating

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Consumer Information

The lobster's appearance is unmistakeable; dark blue shell (which turns red when boiled) with yellow markings and long red antennae. Its very large claws of unequal size, which along with the abdomen, are full of tasty white meat. Can be sold as fresh or frozen. There are many popular lobster recipes including Thermidor and Bisque or, of course, you can boil, steam or grill it. Lobster is often boiled alive, but the RSPCA recommend that lobster is placed in a large freezer (-18° C for 2 hours) before boiling. This will cause the animal to fall asleep then die. Serving suggestion remove the shell. Do not buy lobster below the legal minimum landing size (87mm carapace or front-shell length), egg-bearing or large females which contribute most to the breeding stock the larger the animal the more eggs she produces. Alternatively, try MSC-certified rock lobsters from Western Australia or Mexico (Baja California).

Summary

Avoid sourcing animals below the legal minimum landing size, egg-bearing or large animals (females) which contribute to the breeding stock. The number of eggs produced by an egg-bearing female is proportional to her size. Lobster potting is a more selective method of fishing than netting.

Alternatives

(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)

Crab, brown or edible
Crab, spider
Norway Lobster, Langoustine, Dublin Bay prawn or scampi
Prawn, northern
Shrimp, brown or common

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