Lobster
Lobsters are landed all along the south coast, by small boats using traditional potting methods, most notably in Selsey and the Isle of Wight.
The South East Food Group Partnership has recently launched a tagging scheme which has been designed to promote the South East as a region from which to source seafood from sustainably managed inshore fisheries. Fishermen, merchants, fishmongers and restaurants from throughout the region will be participating in the trial.
The tagged lobsters are caught in innovative pots with escape hatches fitted which enable juvenile lobsters to return to the sea to breed, ensuring stocks are respected.
The tags bear an identifying number, individual to each of the participating fishing boats. A visit to the South East Seafood website ( www.southeastseafood.co.uk) enables complete traceability of the bass and lobster with links to details of the fishermen, their boats and the fishing methods they employ.
Preparing Fresh Live Lobster
Fresh lobster is generally available from April to November.
The best way to buy lobster is to buy a live lobster which you select from a tank at a good fishmongers. To prepare the lobster, place in the freezer half an hour before you are ready to cook it. When you are ready, you can either insert a sharp knife behind the head of the lobster, severing the spinal cord, or simply drop the lobster head first into a pan of rapidly boiling water.
When the lobster is cooked (usually 15-20 minutes) allow the lobster to cool enough to handle the shell. Twist the tail section away from the head, and using kitchen scissors, cut along the belly and the back of the tail section so that the shell comes away easily. Run your knife down the back of the tail to expose the intestinal vein and pull away with the tip of a knife.
To extract the leg & claw meat, twist the knuckle joint away from the claw and, using the back of a heavy knife, break the shell of the claw in several places. Peel away the pieces of shell and remove the meat. To extract the knuckle meat, use kitchen scissors to cut the shell away.
If you are serving lobster in halves, simply lie the lobster on its back and use a strong knife to cut down the middle of the lobster. Use kitchen scissors to finish the job if you need to. Again, remove the intestinal tract from the back of the lobster and, if you want to scoop away the 'tomale' or liver of the lobster, usually green in colour. This is perfectly edible and many people consider it a delicacy.
Lobster Linguine
(Serves 4)
1 tbsp olive oil
2 garlic cloves, chopped
1 red chilli, chopped
200g baby plum tomatoes, halved
1 tbsp chopped fresh flatleaf parsley
100ml white wine
1 cooked lobster, chopped
1 tbsp chopped fresh chives
salt and freshly ground black pepper
250g linguine, cooked and drained
lemon wedges & extra parsley to garnish
Method
Heat the olive oil in a large pan, add the garlic and chilli and fry over a low heat for 1-2 minutes.
Add the tomatoes, parsley and wine and simmer for 3-4 minutes. Add the lobster and cook for two minutes.
Stir in the chives and season well with salt and freshly ground black pepper.
Add the cooked linguine to the pan and stir to coat.
To serve, place the linguine into two serving dishes and garnish with lemon wedges & extra parsley.
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