TFM-Homard Bleu

Breton Blue Lobster

Production area

For seafood fans, this is the king of crustaceans! How could it be otherwise?
Besides its voracious appetite, five pairs of walking legs and two claws, the lord of the Atlantic coasts has an immaculate, firm, slightly iridescent flesh with delicate briny flavors.
It has naturally inspired a legion of delicious seafood recipes, including thermidor, Armoricaine, bisque, and more. The choice is yours! 

What you need to know

Although the blue lobster is mainly harvested from March to mid-October, this delicacy is particularly prized during the festive season
Usually caught in a bated trap, close to the rugged bed of the Atlantic coast, the lobster must meet a minimum regulatory size or it is returned to the water in order to conserve stocks.
Fortunately, lobsters live fairly long lives, from 6 to 10 years, before reaching a size of 30 to 50 cm and a weight that varies from 1 lb. to… several pounds for the real heavyweights! 




A vibrant crustacean with a purplish-blue mottled carapace, ten legs and two claws, within the regulatory size range (in France, the carapace must measure a minimum of 9 cm – roughly 3.5 inches).


The blue lobster must be highly responsive to touch, particularly the tail, which should flail when grasped.


Fairly firm flesh with lightly briny flavors.

Nutritional benefits

Blue lobster is rich in protein, mineral salts and vitamins. 

Editor's note

« Female or male? This is an eternal dilemma when buying blue lobster. Females are fleshier but more useful when it comes to replenishing lobster stocks. »

How to use


Maximum 24 hours, chilled and wrapped in a moist cloth. 


Always remove the intestines and stomach sac in the carapace. Some recipes recommend keeping coral to make a deep orange-red sauce. 


Le homard bleu se consomme cuit, de diverses façons : entier, à l’eau bouillante ; coupé en deux, sous le gril du four, sur le barbecue, au feu de bois... Il entre aussi dans la composition de divers apprêts plus travaillés comme les bisque, soufflé, gratin, civet... 

Pair with

Enjoy with spinach, orange, curry, vanilla and cider. And to drink? Try a bottle of Savennières! 

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