The LOBSTER, is a ten-legged marine crustacean, has long antennae. Its edible part is only the third part of its total weight. Measures between 23-50 cm. Length and weight approx. 4 -7 kg.

It is considered the queen of the crustaceans for the exquisiteness of its tender flesh, white and delicious.

Its most important varieties are: Red Lobster or real, which is the most commercial and of greater gastronomic value. Pink lobster from Portugal very fine and delicious. The American, less flavored. Mauritania Lobster.

They are found in almost all the seas, the most appreciated are those of the Mediterranean.


You can buy only the tails or the complete cooked and frozen animal. This presentation is achieved all year round.

To check the quality of seafood, we need to know that:

They can be purchased live, refrigerated or frozen depending on their class.

The lobster must be acquired alive (fresher). If it is not possible, the most advisable is frozen due to the guarantee that the cold chain has not been interrupted and has been protected from dust and excessive handling. The best ones are the bulk packs i.e. in small packets of 1-2 pounds.

Its odor must be mild to seawater (iodine), never penetrating odor to ammonia.

Vivid Color, non-opaque glossy.

All shellfish can be cooked to be consumed in different preparations, whether breaded, poached or sautéed in butter or in the desired fatty medium.

When you go to buy frozen seafood you should consider: 

  • Observe the expiration or expiration date of the product. Choose the most distant fulfillment. That the date is not clogged or retreaded is to say that it is not altered.
  • Note that the packaging and labels are in perfect condition, not broken or in bad condition.
  • Choose the seafood at the end in the supermarket, not to interrupt “the cold chain” of them.
  • Check that they are well frozen and that the package does not have frost, because there you see that they have already been partially thawed.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.


Thermidor Lobster is prepared in cubes sautéed in butter and served in sauce. Or in butter flambéed in cognac. Also boiled in short broth and served with sauces.


Seafood as soon as you reach your final destination, they should be placed in the refrigerator or freezer. Thawing should not be allowed to freeze again because bacteria are activated and can cause health-damaging effects.

Shellfish that have already been cooked must be allowed to cool to refrigerate. They should be placed in a clean, dry and airtight container. Always serve them with a clean utensil.

Its duration, refrigerated raw, 2 days maximum and depending on its freshness at the time of purchase. Cooked refrigerated 4 days, maximum. Frozen and without interrupting the process, approximately 2 months and depending on its freshness at the time of purchase.

Thaw in the refrigerator or inside a container with water, but in the refrigerator, never at room temperature and once thawed do not re-freeze.


Freeze.        Cool.


2 months approx. 2-4 days approx.

Note: Always handle shellfish or any other food with clean hands or disposable gloves and those that have already been cooked, with clean utensils.