Fresh Blue Lobster
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Fresh Blue Lobster

HK$350

Estimated price per piece

Known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking.

The Blue Lobster, or "European lobster", is traditionally "highly esteemed" as a foodstuff and is considered to have a better flavour than the American Lobster. The claws and the abdomen of the blue lobster contain "excellent" white meat, and most of the contents of the cephalothorax are edible.

SPAGHETTI WITH LOBSTER

INGREDIENTS: Salt, 3 live lobsters (about 1¼ pounds each), 4 tablespoons extra-virgin olive oil, 3 tablespoons minced shallot (about 2 medium), 2 tablespoons finely chopped fresh thyme leaves, ? cup cognac, ½ cup dry white wine, Freshly ground black pepper, 1 pound spaghetti, ¼ cup finely chopped flat-leaf parsley, Fresh marjoram leaves for garnish.

Bring large pot of salted water to boil for pasta. Bring a stockpot of water to boil for lobster. Add lobsters, head first; cover, return to boil and cook for 2 minutes. Using tongs, transfer lobsters to cutting board. Using kitchen shears, cut off claws and remove claws and knuckle meat. Cut off lobster tails; cut tails crosswise into 4 pieces each. Cut each lobster body lengthwise in half. Remove any coral (bright orange part) and/or tomalley (greenish part); transfer, with any juices, to a bowl. Heat 1 tablespoon oil in a large heavy saucepan. Add shallot and thyme; cook, stirring occasionally, until softened, about 3 minutes. Add lobster body pieces (not tails or claw meat); cook, stirring occasionally, for 3 minutes. Add cognac; light on fire with a match and allow alcohol to burn off, then add wine, lobster tail pieces, claw meat, coral, tomalley and juices, and pinch salt and pepper. Cover and cook until lobster is cooked through, about 8 minutes. Remove from heat. Add pasta to boiling water and cook until al dente; drain. In a serving bowl, toss together pasta, lobster and sauce, remaining 3 tablespoons oil and parsley. Season with salt to taste, garnish with marjoram and serve at once.

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