Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

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This is one shellfish that is probably known the world over. Lobsters are extensively fished; the American or Canadian being slightly different to the European variety but mainly only in colour. The European lobster is a rich blue-black in colour, turning to white underneath; the American lobster is more of a russet brown. Both turn a bright red once cooked. The one drawback of lobsters is that they have always been incredibly expensive and probably always will be.
The meat of the female just before she lays her eggs is meant to be the best. There are two main ways to sex a lobster. Firstly, the tail of the female is that much broader and straighter than that of the male, which tapers slightly. Secondly, and the easiest way, is to turn the lobster upside down – the first two legs on the tail of the female are very spindly, whereas those of the male are very heavy and thick.