Cooking lobster is an art we master.
And we are delighted to share with you our secret to the perfect lobster
as well as some delicious recipes you can try.


  1. Fill a pot about quarter full with fresh water* and bring to a boil.
  2. Add sea salt; about ½ cup salt for each 3.8 l (one gallon) of fresh water.
  3. Cut the elastics from the lobster with a pair of scissors or a kitchen knife.
  4. Drop the lobster into the boiling water and cover. Bring to a boil.
  5. Simmer for the cooking time indicated in the box below. (Note: Cooking times are different for male and female lobster.) To check whether the lobster’s ready, just pull on an antenna. If it comes out easily, the lobster’s done to perfection!
  6. When the lobster’s cooked, taken it out of the pan and put it in a bowl of ice water for 2 minutes.
  7. Serve and enjoy.

* Some people prefer to use seawater to cook their lobster. In this case, follow the same cooking method but don’t add any sea salt.

Lobster, crab or other seafood béchamel sauce

Portions: 4

Preparation: 15 minutes


  • 45 ml (3 tbsp.) butter
  • ½ medium onion, finely chopped
  • 45 ml (3 tbsp.) flour
  • 500 ml (2 cups) milk
  • 1 pinch of nutmeg
  • White wine, to taste


Melt the butter in a pot over medium heat. Add the onion and cook gently until slightly transparent.

Sprinkle the flour over the butter and onions, blend gently with a whisk, keeping the pot on the heat. Add the milk. Cook for 1 minute over medium heat, and then bring to a boil by gradually increasing the heat to medium-high. While the sauce is cooking, it is important to keep whisking it to eliminate any lumps of flour.

Remove the pot from the heat when the sauce is thick and creamy. Add nutmeg, and then salt and pepper.

Add white wine to make the sauce a bit more flavourful, then add the lobster, crab and/or other seafood, as desired.

Note: This sauce can be used in your pasta recipe or to create a delicious seafood pizza. For pizza, simply thicken the sauce slightly when preparing it by adding a bit more flour. This is a fine multi-purpose recipe!

Mussels in white wine

Portions: 4

Preparation: 10 to 15 minutes


  • 500 ml (2 cups) white wine
  • About 2 kg mussels, thoroughly rinsed
  • 1 medium carrot, coarsely diced
  • 1 medium onion, coarsely diced
  • Salt and pepper



Heat the white wine in a large pot over medium heat. Add the vegetables and then the mussels; cover.

Simmer for about 10 minutes or until the mussels open.

Remove from heat, serve and enjoy!

Note: This recipe can be used as an appetiser or a main course. Just adapt the quantities to your guests’ appetites. The cooking broth can also be used to make an excellent soup or sauce.

Fish and seafood bouillabaisse

Portions: 4

Preparation: 15 minutes


  • 30 ml (2 tbsp.) olive oil
  • 1 leek or 3 green onions, finely sliced
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp.) Pernod
  • 500 ml (2 cups) fish stock* or chicken stock
  • 500 ml (2 cups) potatoes, diced
  • 454 g (1 lb) cod
  • 115 g (1/4 lb) northern shrimp
  • 115 g (1/4 lb) scallops
  • 454 g (1 lb) lobster meat
  • 60 ml (1/4 cup) fresh parsley, chopped
  • Salt and pepper

* You can use the cooking juice from our mussels in white wine recipe.


Soften the leek (or green onions) and garlic in olive oil in a pot for about 2 minutes over medium-low heat. Add salt and pepper and deglaze with the Pernod.

Add the fish or chicken stock and the potatoes. Correct the seasoning.

over and simmer over medium-low heat for about 5 minutes or until the potatoes are tender.

Add the cod, shrimp, scallops and lobster meat, and then bring to a boil.

Cover and remove from heat; set aside for 5 minutes.

Correct the seasoning and sprinkle with fresh parsley.

Serve and enjoy!

Note: The fish and seafood in this recipe are merely suggestions. You can use any fish or seafood you prefer. Ask our staff about the latest arrivals at our fish store and be inspired!

  • Poissonnerie Caron