It's amazing the refined flavours our nature has to offer. An excellent example is the lobster. This gift from the sea is a true all-rounder. Lobster not only works really well as a starter or a main dish, it is also delicious in a salad. Of course you can't eat the lobster's shell, but it does make the perfect flavouring for a delicious broth. And you can use that to prepare the most delicious lobster sauce or soup.

Different varieties

Premier has different types of lobsters in its range. The first is the American lobster, Homarus americanus. Obviously, it comes from America, specifically North America. Our lobsters are sourced from various parts of Canada, wherever it is currently peak season.

A little closer to home, in Northern Europe, we find the European lobster or common lobster. It is more sophisticated in taste and has a firmer texture than its American cousin. And whereas the American lobster has a blackish/brown colour, the European lobster is blue.

If we look even closer to home, we find the Oosterschelde lobster. This is a variant of the European lobster. As in all fishing grounds, we wait for the moment when the lobster is at its best. The Oosterschelde lobster season officially begins on the last Thursday of March and ends on 15 July.

Good to know

Lobsters are not bred, they grow in the wild and are caught. This is done using so-called lobster pots. These are wire mesh cages which are baited with fish. Lobsters are attracted to the bait and are then caught in the cage.

The waters of the Eastern Scheldt are relatively cold and the lobsters do not grow very fast there. It can take seven years before they reach the right size. Naturally the younger/smaller lobsters also get caught in the lobster pots – those ones are thrown back. Oh well, at least they have had a tasty meal to help them grow.