Lobster (French: homard) is a marine crustacean valued for its sweet, firm meat. The two familiar clawed species are the American lobster (Homarus americanus) and European lobster (Homarus gammarus). Spiny or rock lobsters belong to a different group and do not have the large claws characteristic of clawed lobsters.
Lobster can be boiled, steamed, split and grilled, roasted or gently cooked for composed dishes. The meat is used in salads, pasta, bisque, butter sauces and classic preparations such as lobster thermidor or lobster à l’américaine. Shells can be roasted and used as the flavour base for stock or bisque.
Keep live lobster in the conditions specified by the supplier and cook promptly. For cooked lobster, chill rapidly and store under refrigeration. Remove meat carefully from the tail, claws and knuckles, checking for shell fragments. Cooking and cooling controls must follow the applicable food-safety procedures.
Chef’s tip: Do not overcook the meat; it becomes firm and loses its delicate texture. Separate the meat from the shell while it is manageable, and use shells promptly for stock rather than leaving them at room temperature.
Allergen note: Lobster is a crustacean shellfish allergen. Prevent cross-contact and identify it clearly on menus and in preparation records.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
