Common Name:
European Spiny Lobster
(also known as Red Lobster / Brown Lobster / European Lobster)
Scientific Name:
Palinurus elephas (Fabricius, 1787)
Reproduction Period:
Spring to Early Summer
Harvesting Areas:
Atlantic coast — rocky seabeds, cave systems, underwater ledges and hard-substrate areas, typically between 20 and 70 metres deep.
Packaging:
Live product
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
500–700 g
700–1,000 g
1,000–1,400 g
≥ 1,400 g
The European spiny lobster is an elegant crustacean of high gastronomic value, easily recognised by its reddish-brown colour with pale spots and long, robust antennae, which can exceed the length of its body. Unlike the European lobster (Homarus gammarus), it does not have large claws — its defence and feeding rely on the strength of its tail, swift movements and rigid antennae, which function as sensory and contact tools.
Its carapace is thick and irregular, with small protrusions that provide additional protection and aid camouflage among rocks and algae. It inhabits deep, rocky environments, feeding on small molluscs, echinoderms and crustaceans, which contributes to its delicate, slightly sweet flavour.
The meat is firm, white and exceptionally succulent, with a clean, refined marine aroma. Its flavour stands out for its natural sweetness and the compact texture of the tail, widely regarded as one of the finest seafood meats in the world. Live European spiny lobster guarantees maximum freshness, allowing for high-quality preparations ranging from grilling and roasting to traditional boiled dishes, where its pure flavour shines without the need for heavy seasoning.
