Description
The European Blue Lobster (Homarus gammarus) is prized for its distinctive dark-blue shell and its superior culinary qualities.
Harvested from the cold, clean waters of the eastern Atlantic and Mediterranean, this lobster is celebrated for a firm, meaty texture
and a more concentrated, ocean-rich flavor than many other lobster varieties.
Why Blue Lobsters Stand Out
European lobsters typically spend less time in holding tanks and reach kitchens with lower water retention, which translates to meat that is
less watery and more satisfying to the bite. Chefs choose Homarus gammarus when they want lobster that holds up to grilling,
roasting, and sophisticated presentations. This lobster excels in both simple and refined dishes. Steam or boil for classic service, split and grill for smoky notes, or use claw and tail
meat in bisques, risottos and pasta. Pair with drawn butter, lemon, mild garlic sauces, or Mediterranean olive-oil herb dressings.
Flavor & texture profile
- Texture: Dense, firm tail and claw meat — ideal for grilling or char without falling apart.
- Flavor: Balanced sweetness with briny, mineral notes — richer and slightly more complex than many American lobsters.
- Appearance: Striking deep blue live shell (turns brick red when cooked).
Practical product details
| Feature | Details |
|---|---|
| Species | Homarus gammarus (European Blue Lobster) |
| Origin | Wild-caught — North Atlantic coasts & Mediterranean |
| Typical weight | 500 g – 1.5 kg (sizes vary; larger specimens available) |
| Meat yield | Tail & claw meat are primary; firm and dense yield |
| Storage | Keep chilled live or frozen quickly after harvest — optimal freshness improves flavor |
Quality & sustainability
We source our European Blue Lobster from regulated fisheries that follow size limits and seasonal rules to support sustainable harvest.
Because they mature relatively slowly, responsible fisheries management is important — choose suppliers who practice traceable sourcing.
Why Chefs & Connoisseurs Love It
- The combination of firm texture and rich, complex flavor that balances sweetness with brininess (and perhaps slight mineral / oceanic undertones) gives it a character that stands out.
- Particularly suited for dishes that benefit from contrast: crunchy shell, tender claw meat, the “snap” of tail meat. Also appreciated in high-end preparations where flavor purity matters (bisques, grilled lobster, etc.).
- Visual appeal: the blue shell is striking live/presented; though that color changes with heat, the awareness of its “blue lobster” identity adds prestige, story, and rarity (in many markets) to the experience.
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