Breton Blue Lobster

Production area

Brittany

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!

Characteristics

Look

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).

Touch

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

Taste

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

Conservation

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

Preparation

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

Utilisation

Blue lobster is eaten cooked in a variety of ways, including whole, in boiling water, or cut in two and grilled in the oven or over a barbecue or wood fire. It can also be used in other, more elaborate dishes, such as bisques, soufflés, gratins, stews and more.