Hooray! The Lobster Season In Worthing Is Officially Here
The 1st of June marked the start of the lobster season, and here at Worthing restaurant, Indigo Seafood & Grill, we could not be more excited. When it comes to enjoying great food, seasonality is crucial. And never more so than with lobster. Not only is lobster at its best in terms of quality, but price wise, this seafood delicacy is at its most affordable.
Lobster is often seen as a symbol of decadence, meaning that its health benefits are often under-valued. Lobster is high in protein, low in calories and packed full of vitamins, minerals and fatty acids.
Did you know that choline, a nutrient that is abundant in lobster, has been found to increase the development of our brain’s neurotransmitters, keeping neurodegenerative diseases like Alzheimer’s and Parkinson’s at bay, while increasing our brain’s productivity and efficiency?
Put another way, eating lobster regularly will improve your quality of life further down the road!
Here’s how you can make the most of the native lobster season.
Never Eaten Lobster? Start With A Classic Lobster Thermidor
If you’ve never eaten lobster before, we recommend you start with a classic Lobster Thermidor. Lobster Thermidor is served with a creamy béchamel sauce, which includes a touch of mustard, brandy and tarragon. The half-cooked lobster is removed from its shell and mixed with the sauce before it’s placed back into the oven to bake. The flavours of the béchamel sauce, mustard, brandy and tarragon combined compliment the lobster.
Eat Your Lobster In The Right Order
When you’re eating hot lobster, eat the tail first because this will get cold the most quickly. Save the claws until last as they will remain warm the longest, plus they’re the hardest part of the lobster to get into. You’ll find eating in this order is a lot easier and cleaner.
Size Really Does Matter
If there are two of you, don’t order a lobster to eat between you. It’s much better to order two smaller lobsters than one large one because the smaller the lobster, the more tender the meat. Also, when a lobster is smaller, more of the meat touches its shell, making it even more flavoursomw.
How To Eat Lobster At Home
Always use top-quality lobster and keep your preparation as simple as possible. As a rule of thumb, a 500g lobster will serve one person.
Keep your lobster covered in the fridge with a damp towel and put it in the freezer for 30 to 60 minutes immediately before you cook it. This anaethetises the lobster. It’ll cook in ten minutes in boiling water. But always check with your supplier as cooking times will vary based on size and weight.
5 Recipe Ideas For Eating Lobster At Home
- Half and barbecue your lobster. Drizzle with lemon and serve with a seasonal coleslaw.
- Serve it chilled with a Marie Rose mayonnaise.
- Serve in a salad with leaves and flavours that complement its sweetness like avocado and mango.
- Grilled in half and flavoured with garlic butter. Serve with chips.
- Mix the lobster meat with a béchamel sauce before baking it in its shell to make a classic Lobster Thermidor.
What To Drink With Lobster
You should always drink white wine with lobster as red wine is too strong for the flavours. Choose something light and flavoursome. For example:
- With a traditional hot dish like Lobster Thermidor, enjoy an oaky chardonnay.
- When eating cold lobster, enjoy with a dry white like a Muscadet or Chablis.
- As an alternative for summer, pair it with a sparkling wine or a rosé.
Did you know there’s no real taste difference between the claw and the tail of a lobster? It’s just that the claw meat is flakier which is why it works so well for dishes like lobster with Mac and Cheese.
If you plan on eating lobster at Indigo Seafood & Grill, we highly recommend you let us know in advance of your visit because this is such a popular dish.
Simply email firstname.lastname@example.org or call 01903 230 451.