Umay FR

Species sheet · The Edible Ocean

European lobster

The blue armour waiting for its moment.

  • Steamed or boiled
  • Grilled on the barbecue
  • In sauce or bisque
European lobster in its natural habitat, Umay image
Homarus gammarus · Umay image, generated from a reference photograph — Olivier Dugornay (Ifremer), CC BY 4.0
In French
Homard européen
Scientific name
Homarus gammarus
In the water
A benthic crustacean of rocky north-east Atlantic and Mediterranean coasts, from the surface to about 150 m.
Season & buying
Available much of the year depending on area; check origin and legal minimum size.
Common length
~40 cm
How to identify it
Large dark rounded carapace
Two unequal claws, one heavy and one slender
Long antennae and segmented tail

On the plate

White, firm, sweet flesh, especially in the claws and tail.

Avoid: Overcooking it: the flesh becomes stringy.

It can live for several decades and keeps growing throughout its life.

In Umay recipes

5 Umay recipes call for it.

Brill with lobster, cognac, and tomato in a concentrated shellfish jusLobster Poached in Vanilla Butter, Cauliflower Cream, Toasted HazelnutsButter-Grilled LobsterMaine lobster rollArroz con bogavante (Spanish lobster rice)