Lobster meat is firm yet tender, with a smooth, delicate texture that’s unmistakably luxurious. Its flavour is rich and sweet, perfectly balanced with a natural saltiness and subtle tang that only the freshest seafood can deliver.
Cornish lobster is renowned for its quality and flavour - a true standout on any menu. It’s undoubtedly one of the finest shellfish available from Cornish waters.
"The north coast of Cornwall is amazing for lobsters, dare I say the best - you get the best lobsters in the world." Matthew Stevens
Put it into the freezer for 2 hours before cooking; this will kill it painlessly. Bring a large pan of heavily-salted water to the boil (i.e. 150 g/5 oz of salt to every 4.5 litres/8 pints of water). Add the lobster and bring back to the boil. Cook those up to 750 g (1 ½ lb) for 15 minutes and 1.25 kg (2 ½ lb) for 20 minutes. Remove and leave to cool.
Put the lobster belly-side down on to a board and make sure none of the leg is tucked underneath. Cut it in half, first through the middle of the head between the eyes. Then turn either the knife or the lobster around and finish cutting it in half through the tail.
