Common Name:
European Lobster
(also known as Lavagante)
Scientific Name:
Homarus gammarus (Linnaeus, 1758)
Reproduction Period:
Early Summer to Autumn
Harvesting Areas:
Atlantic coast — cold, rocky waters of medium depth, with natural shelters such as crevices and cavities.
Packaging:
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
600–800 g
800–1,000 g
≥ 1,000 g
The European lobster is a robust crustacean, easily recognised by its dark blue shell with pale markings, which turns a vivid red once cooked. It has two distinct claws: a larger, rounded crusher claw used for crushing, and a narrower, serrated cutter claw designed for cutting and handling food with precision. It inhabits cold Atlantic waters, sheltering in rocky areas and crevices where it finds both food and protection.
Its meat is among the most highly prized in gastronomy, noted for its firm, succulent texture and balanced flavour, with natural sweetness and subtle marine notes. Its natural diet — consisting of molluscs, echinoderms, crustaceans and small fish — contributes to the exceptional quality of its taste. When supplied live, the European lobster guarantees absolute freshness and a superior culinary experience, whether grilled, boiled, prepared in cataplana or featured in refined gourmet dishes.
