Lobster from Workington Fishmonger

Lobster from West Coast Fish

Red Hot Lobster?

If you want local lobster in season, you have to wait for August to fish for it in our local waters. Did you know they were once considered the poor man’s chicken? In Colonial times, they were fed to pigs and goats and only eaten by paupers. Times change. All our Lobsters are eaten by our seafood loving customers!

Our boat the Rachel Claire is fitted with around 30 lobster pots so it’s important that we get out in the Irish Sea to make the most of the season. What makes us a bit different is that we are one of only 2 boats in Cumbria to be members of the Responsible Fishing Scheme.

Lobster pots have not changed much in the last 200 years, we bait our pots with dead fish then place them close to the rocks then leave them overnight – that’s when these nocturnal creatures feed. Fingers crossed there’s a healthy catch in the morning; it could be 4 – but that doesn’t mean we keep them all. The pots are made with an escape route which lets the smaller lobsters get away, that’s part of the provenance of sustainable fishing.  Once we haul the pots onto the boat, the lobsters are measured – if they’re less than 87mm we send them back to sea, and if they’re very large, they go back to improve the gene pool. The rest we keep to sell in our shop or on our door to door van delivery by request. Most people like to buy our lobsters alive, but for the squeamish, we do also cook and prepare lobster for sale in the shop.

How to cook our Lobster: The most humane way to kill a lobster is to place it in the freezer for 15 minutes which acts to sedate it.  Fill a large pan with water and a touch of salt and bring to the boil. When ready, place your lobster head first into the pot. Allow around 12-15 minutes for 1lb lobster which should be a vivid bright red when cooked.

European Lobsters (Homarus gammarus) are the best tasting, described as “the finest of crustaceans, as they have a firm, sweet flesh with a delicious flavour.”  If you are looking for a recipe, we like the Thermidore recipe in Aldo Zilli’s ‘Fish Cook’ book – we looked at it when we met him at Taste Cumbria.  But if you want to keep it simple, a summer Lobster salad with plenty of butter and herbs is a meal fit for any King.

Pop into our fishmongers on Clay Flatts, Workington (just past Matalan). Remember, if you want to guarantee lobster when you call in – give us a call first. 01900 63746

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