28/08/2025
Lobster
Our lobster comes from the cold waters around Orkney and the North Atlantic, sourced from the same team who supply our hand-dived scallops.
It’s creel-caught, trapped using lobster pots, a low-impact method that leaves the seabed untouched and intact. It’s one of the most sustainable ways to gather shellfish.
Shockingly, despite the exceptional shellfish surrounding the British Isles, our sweeter, native lobster can often be more expensive than Canadian lobster flown across the Atlantic and sold at a lower price. From an environmental and ethical perspective, it’s a sad reality, that doing the right thing isn’t always the most economical. Still, we’ll always choose to support British seafood, fished locally using lines, small nets, or best of all, hand-dived or creel-caught.
This lobster has been cured in salt to intensify its natural sweetness, gently poached in spiced butter, and finished over the barbecue until just cooked through.
