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Atlantic Wild-Caught Whole Cooked Lobster
Atlantic Wild-Caught Whole Cooked Lobster
Atlantic Wild-Caught Whole Cooked Lobster

Atlantic Wild-Caught Whole Cooked Lobster

Sustainably caught and expertly cooked

£35.95
  • £35.95

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Nothing says celebration quite like lobster, and our Rockfish Lobster brings the finest of the South West seas straight to your table.

    Sustainably caught and expertly cooked, each lobster is prepared to showcase its naturally sweet, tender meat. Whether served simply with melted garlic butter, paired with our tangy Firecracker Sauce, or presented as the star of a seafood platter, it’s an unforgettable centrepiece for festive feasting.

    Delicate yet rich, luxurious yet effortless to prepare, this Lobster is the ultimate indulgence – a true taste of the coast, perfect for Christmas or any special occasion.

    400g - 600g

  • Cooked Wild Caught Atlantic Whole Cooked Lobster (CRUSTACEAN) Warning, shell is present.

    Fish, may contain Crustacean, Mollusc

  • Per 100g - Energy kJ 435 / kcal 104 , Fat 1.6g , Of which Saturates 0.2g, Carbohydrates <0.1g, Of which Sugars <0.1g, Fibre <0.5g, Protein 22.1g, Salt 0.8g

  • 1. Remove lobster tail from the head. Scoop the lobster meat from the head into a bowl. Grabbing the lobster head, twist off the claw arms. Once you've done this, you can dispose of the head and give your board a wipe down.
    2. Grab the claw with two hands and break the main claw away from the arm. Repeat this step with the other claw arm. On both arms, break the other joint that is left. You will notice the meat comes out of one side so you will be left with some empty shells - these can be binned
    3. Turn the lobster claw on its side as if you were about to give it a handshake. Grabbing a large kitchen knife, break the claw open by hitting the top of the claw with the knife, lie the claw on its side and hit it again. The shell should now break away.
    4. Remove lobster tail from the head. Scoop the lobster meat from the head into a bowl. Grabbing the lobster head, twist off the claw arms. Once you've done this, you can dispose of the head and give your board a wipe down.
    5. Grab the claw with two hands and break the main claw away from the arm. Repeat this step with the other claw arm. On both arms, break the other joint that is left. You will notice the meat comes out of one side so you will be left with some empty shells - these can be binned
    6. Turn the lobster claw on its side as if you were about to give it a handshake. Grabbing a large kitchen knife, break the claw open by hitting the top of the claw with the knife, lie the claw on its side and hit it again. The shell should now break away. At this point you should be able to wiggle the claw and remove it. Once this is done, you can pull all the lobster claw meat out in one piece. Discard the shells and repeat on the other claw.
    7. If you have any claw arm pieces left, scoop out any remaining meat and throw the shells away.
    8. Clean your board
    9. Grab the lobster tail and flip it upside down. Hold it firmly and break away the shell from the sides of the tail. You should eventually be able to pull the back shell of the lobster away. You just want the meat from the tail so wiggle the end of the tail shell off too. Once you've done that, bin all shell so you're left with only the meat on the board
    10. Depending on whether you have a male or female lobster, you may see some green in the tail. This is the coral, it's the roe of the female. You can scrape it out into the bowl. Throw away the contents of the bowl so that you are just left with the lobster meat in the board in front of you. II. Take the tail meat and cut it in half. Grab one of the halves and cut this in half lengthways, before cutting again across a few times so you are left with chunks. Slice the other half of the tail.

  • Ready to eat. To reheat, boil, steam or oven cook until piping hot. Once defrosted do not refreeze. Once heated, do not reheat.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Yes. Each one is expertly cooked before it reaches you, so it needs no preparation.

  • The South West seas, sustainably caught and prepared by Rockfish.

  • Melted garlic butter is the simplest option, or a tangy Firecracker Sauce. It also makes the centrepiece of a seafood platter.

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