The European lobster is very different from its American and Canadian cousins. The soft red and white lobster meat consists of four segments and has a subtle sweet flavour. The meat can be found in the claws and the legs. Heating the lobster makes it easier for the meat to come away from the shell. An innovative technique used to prepare lobster is pascalisation, in which the lobster is prepared in a machine under high pressure with no increase in temperature. This also loosens the lobster meat from the shell.
Basic techniques: boiling, stir-frying, steaming, poaching, grilling, gratineeing, marinating, cooking sous-vide, barbecuing, confiting.
Taste combinations: pea, tomato, artichoke, white asparagus, green asparagus, pumpkin, shellfish, prawn, chicory, fennel, mango, endive, samphire, sea lavender, butter, white wine, dairy products, goose liver, green herbs, truffle, celeriac, saffron, citrus, seaweed, sea lettuce.