Lobster - noble crustaceans from Europe & Canada
Lobsters, often referred to as the king of crustaceans, are considered to be the most exquisite crustacean in the world. It's no surprise that few delicacies can compare to the exceptional taste. Lobster meat is characterized by a relatively firm texture and a subtly sweet flavor, setting it apart from other crustaceans. At HONEST CATCH, you have the opportunity to buy European and Canadian lobsters online.
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10 days, 10 doors, 10 promotions,
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10 savings
Exclusive specialties for special occasions
tail & claws meat, raw
from 42,99 €*
in shell
from 27,99 €*
MEER-Rabatt
in shell
19,99 €*
16,66 € /100g
MEER-Rabatt
tail & claws meat, raw
from 29,99 €*
In the glas
7,99 €*
33,29 € /l
with head, Shell & scissors
19,99 €*
124,94 € /kg
Claw and knuckle meat
39,99 €*
159,96 € /kg
On sale
from 79,99 €*
broken meat
54,99 €*
219,96 € /kg
69,99 €*
in shell
28,99 €*
263,55 € /kg
Sold out
broken meat
39,99 €*
159,96 € /kg
Sold out
Base for soups & sauces
from 12,99 €*
Sold out
79,99 €*
Sold out
Tomalley
19,99 €*
199,90 € /kg
THIS IS HOW LOBSTER TASTES BEST
1. FROZEN WHOLE LOBSTER Do not thaw the lobster. Bring water to a boil in as large a pot as possible and cook your frozen lobster for about 15 minutes. Now detach the lobster's arms and claws from its body. Cut the lobster in half with a kitchen knife and remove the claws and joint meat from the lobster. Heat a non-stick pan, melt butter and add some lemon zest. Place the lobster halves, flesh side down, in the pan over medium heat. Add the remaining lobster meat and toss in the butter. After about 1 more minute the lobster is ready to serve. 2. TRIGGERED LOBSTER WITH CLAWS Thaw the lobster with claws in the refrigerator overnight or at room temperature on the same day. Insert a wooden or stainless steel skewer through the meat of the lobster tail. Melt butter over medium heat until a brownish layer forms on the bottom (milk sugar caramelizes). After the butter has cooled slightly, add the lobster tail and claws and cook, turning several times, for about 5 minutes. Refine with a little lime zest and salt. 3. LOBSTER TAIL WITH SHELL Carefully cut the lobster's belly to break the meat out of the shell. Melt butter over medium heat until a brownish layer forms on the bottom (milk sugar caramelizes). After the butter has cooled slightly, add the lobster tail and cook, turning several times, for about 5 minutes. Refine with a little lime zest and salt.
World ofEnjoyment
World ofEnjoyment
OUTSTANDING QUALITY FROM EUROPE AND CANADA
European and Canadian lobsters are highly sought-after delicacies, preferred by top chefs worldwide. They thrive in rocky waters and boast firm, succulent meat with a sweet, nutty flavor. The European lobster inhabits the frigid depths of the European Atlantic coastline, while the Canadian lobster (also known as Atlantic lobster) matures along the North American Atlantic shore up to Canada. The Canadian lobster can be distinguished from its European counterparts by a spine located beneath its rostrum. At HONEST CATCH, our lobsters are ethically and humanely processed using high-pressure processing (HPP) in the French region of Brittany. High-pressure processing is a cutting-edge technology that has recently gained traction in the food industry. Its applications include cold pasteurization of foods (e.g., fruit juices) and the shelling of shellfish. In the case of seafood, high-pressure pasteurization is mainly employed for meat separation and preservation. Without the use of chemical additives, the flesh is separated from the shell with no loss or damage. This offers significant advantages: it gently extends the lobster's shelf life, prevents the growth of harmful microorganisms, minimizes the risk of contamination, and preserves the lobster's nutrients, vitamins, minerals, texture, and flavor. After this gentle processing, our lobsters undergo immediate shock freezing at -90°C through an innovative cryogenic freezing process. In this process, European lobsters are transported, unpackaged, on conveyor belts through so-called shock tunnels. These tunnels employ refrigerants like carbon dioxide (-78°C) or nitrogen (-196°C), which are sprayed onto the raw lobsters via fine nozzles. The refrigerant is delivered into the freezing tunnel from a pressure vessel. A sudden pressure change generates a gas that absorbs the lobster's heat and is subsequently extracted. As the lobsters exit the tunnel, they have a core temperature of -18°C and can be promptly packaged and stored individually. The refrigerants used displace oxidative oxygen and prevent dehydration (drying) on the lobster meat's surface due to the rapid temperature reduction. Additionally, the low temperatures ranging from -196°C to -78°C instantaneously inhibit the proliferation of microorganisms. This freezing process outperforms conventional methods in several ways: it minimizes moisture loss (reducing it to as low as 1% from the previous 4%), retains meat color, ensures optimal quality preservation through gentle handling and maintenance of cell structures, preserves the natural taste and sensory characteristics of the lobsters, and instantly conserves the freshness of the raw lobsters.
FREQUENTLY ASKED QUESTIONS
Where do these exquisite crustaceans come from?
Why are there such big price differences?
What should I consider when buying shellfish online?
What's the go-to drink to match Lobster & Co?
Why should I buy my lobster from HONEST CATCH?
Should I also invest in a lobster cracker for lobster?
Live or frozen. What's better?