It’s time for Oosterschelde lobster again

Spring may well be our favorite season. Because of the weather, of course, but also because of all the produce that’s available then. All year long, we look forward to asparagus and rhubarb, but especially to Oosterschelde lobster.

The Oosterschelde lobster season runs from March 29 to July 15 this year. This means that Zeeland fishermen are allowed to catch them only during this period. That way, the lobsters have the rest of the year to continue reproducing and the species won’t die out. Strict rules apply, ensuring that no lobsters that are too young are taken from the water. If a caught lobster is smaller than the minimum size, it must be returned to the water. Because of its scarcity and short season, Oosterschelde lobster is considerably more expensive than, for example, Canadian lobster.

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How do you recognize an Oosterschelde lobster?
First of all, by its color: an Oosterschelde lobster is very dark, almost black, with a bright blue tail. It has red antennae and white spots on its shell. Other lobsters tend to be bluish (European) or brown-green (Canadian). Once cooked, every lobster is red/reddish. Then you have to rely on your taste buds.

Does it really taste different?
Lobster experts say that Oosterschelde lobster tastes sweeter and more delicate, but most of us mere mortals can barely taste the difference, if at all. Where Oosterschelde lobster really has the edge is freshness. A lobster that has to come from far away can sometimes take days to arrive. If it was caught right here in Zeeland, it can be on your plate anywhere in the Netherlands within a few hours.

Want to buy one yourself?
You can recognize quality by gently squeezing the head; it should feel firm. It’s best to transport the lobsters in a box—which you should receive from the fishmonger—because they don’t like drafts or fluctuations in temperature. Once home, store the lobsters in the refrigerator, covered with a damp tea towel, to keep them alive. Did they die prematurely? Don’t worry: if you cook them quickly, you can still eat them.

Preparing
Preparing it isn’t difficult. You can boil or grill it, and we like it best with a generous amount of herb butter. This half lobster with tarragon butter is one of our favorite ways to serve Oosterschelde lobster. Check out our guide on how to prepare lobster step by step here.

Image: De Kweker