About the Oosterschelde Lobster #2

This year, the Oosterschelde lobster season runs from 30 March through 15 July. After that, Zeeland lobster will still be available while supplies caught during that period last. It is therefore a seasonal product. That means: enjoy it now.

In a three-part series, we tell you everything about buying, preparing and eating it. With thanks to lobster whisperer Jakob Doorn, who has been buying and selling for fish wholesaler Jan van As for thirty years. His portfolio includes the higher-end restaurant segment (think: Waldorf Astoria, De Librije) and the Japanese market. Jakob is also the author of Vis & Seizoen.

Part 2. The lobster and death

Anyone who wants to prepare lobster will have to kill it. There is no other way. Because buying a dead lobster greatly increases the risk of disease. And of a poor taste.

Jakob van Doorn first wants to dispel a myth: ‘Lobsters do not have vocal cords, so if you sometimes hear squeaking rising from the pan, it is not a cry of pain. It is air escaping between the head meat and the shell.’

Method 1: The chef’s knife
According to many, this is the most humane method. Place a chef’s knife upright in the first fold of the head and split the head by pulling the knife downward between its eyes. The lobster is dead with the first thrust. If you are roasting it on a grill plate or barbecue, you can cut the lobster in half immediately after rinsing it clean and place the two halves on the grill.

Method 2: Slide it into boiling water
According to some, this is less humane; others swear by this method. If you choose this option, you have several possibilities.

1. In all cases, you need a large pan of boiling water or stock. First put the tail of the live lobster into the water. This prevents it from flapping its tail and working its way out of the pan. Speed is essential here. If you leave the lobster on the counter at room temperature for a while first, it will become too active. So make sure you have everything you need at hand, so you can work quickly and effectively. This causes the lobster the least stress.
2. Put the lobster in the freezer briefly to put it to sleep. Jakob advises against leaving it there for months. ‘That’s a shame. A maximum of one week.’
3. Hold a rough towel in one hand and the lobster’s head in the other. Rub the head over the rough towel several times. This “massage” puts the lobster into a trance, allowing you to place it effortlessly in the boiling water.

You can read about how to buy an Oosterschelde lobster and find more tips & tricks in part 1.