Lobster 101
The ultimate symbol of sunny days and celebratory meals, lobster seduces with its delicate, slightly sweet meat. However, you still need to know how to choose, store and cook it properly. Here are the essentials to help you enjoy this crustacean season to its fullest.
Article Description
Where does the lobster sold at IGA come from?
Where does the lobster sold at IGA come from?
At IGA, lobster comes mainly from recognized fishing areas in Eastern Canada, including the Gaspé Peninsula, the North Shore and the Maritimes. These regions offer cold and rich waters, ideal for slow growth that promotes lobster with firm and tasty flesh.
When the season permits, Quebec lobster—especially that of the Gaspé Peninsula known for its rigorous traceability and local know-how—is showcased. Some lobsters even have an identification tag that can be traced back to the fishermen themselves.
Supervised and Responsible Fishing
The lobster fishery industry is strictly regulated in order to preserve its resources. Limited fishing seasons, minimum catch sizes and the protection of spawning females help maintain healthy populations and ensure a sustainable harvest year after year.
Breeding
Females carry their eggs under the tail, attached to the small legs of the abdomen. When a female is captured in this state, she must be released back into the water. In some fisheries, females that have borne eggs are marked with a small V-shaped notch on the tail before being released. This marking makes it possible to recognize and protect them during subsequent captures.
From the sea to store
Lobster is a sensitive product that requires fast and controlled logistics. After fishing, the lobsters are kept alive in optimal conditions (temperature, oxygenation) and delivered to IGA in just a few days, sometimes even faster depending on the origin and the time of year. This speed of delivery is essential to guarantee their vitality, freshness and the quality of their flesh.
The fishmonger’s expertise
Choosing a lobster is not just a question of price or size. Fishmongers play a central role:
- they ensure the quality and vitality of live lobsters;
- they can recommend the ideal format depending on the use (main meal, rolls, salad, BBQ);
- they offer personalized advice on cooking, storage and even shelling.
It’s a valuable service to buy with confidence, especially when cooking lobster for the first time.
How to Choose a Good Lobster?
How to Choose a Good Lobster?
Live lobster
It should be active, with a well-curled tail under the body when handled. Its shell must be intact, without cracks or suspicious smells. Another indication of quality: the heavier it is for its size, the fleshier it is.
Lobster already cooked
The carapace should be a bright, uniform red, with no black spots. The flesh should be firm, opaque and slightly pearly, a sign of adequate cooking and good freshness.
2 ways to enjoy it
This depends mainly on the time available and the preparation in mind. Live lobster offers maximum freshness and allows you to control the cooking for optimal texture. Already cooked lobster, on the other hand, is more practical and ready to use: it saves time and is well suited to salads, rolls or seafood platters.
Serving size calculation
In general, between 500 and 750 g of lobster per person is expected. This amount corresponds to a medium-sized lobster and allows for a satisfying portion once the meat is removed from the shell. Of course, big fans can plan for a little more.
Storage before cooking
Lobster can stay alive and fresh for about 36 to 40 hours out of water, as long as they are kept cold, ideally in the refrigerator. Place them in an open container and cover with a slightly damp cloth or newspaper to maintain a cool, moist environment.
Keeping the lobster alive
Lobster should not be immersed in water or melted ice, and it should never be frozen alive. A healthy lobster will move its claws and bend its tail sharply when handled. Just before cooking, remove the rubber bands from the tongs, as they could impart a rubbery taste to the flesh.
Cooking lobster at home
Lobster can be cooked in several ways: it can be cooked in boiling water or steamed, two classic methods that highlight its delicate flesh. But with the return of good weather, it’s hard to resist the pleasure of grilling it on the barbecue, a technique that adds a slight caramelization and smoky flavour.
To find out more about the three methods and their cooking times, check out our guide : 3 Easy Ways to Cook a Perfect Lobster.
And get inspired by these recipes to enjoy it on the grill:
Freezing cooked lobster
Once cooked and cooled, lobster can be frozen whole in its shell or peeled. It can be kept for up to nine months in the freezer without losing its quality, provided it is kept at a very low temperature (between -26 and -30°C). However, a higher temperature, above -18°C, can affect the quality of the product.
Thawing
Approximately 2 hours per 500 g is expected for packages of lobster meat, and 3 to 5 hours for a whole frozen lobster. If you want to speed up the process for small packages, you can run them under cold running water. Once thawed, lobster meat should be cooked within 24 to 36 hours to preserve its freshness and texture.
Why Choose IGA for Lobster?
Why Choose IGA for Lobster?
- Reliable and traceable supply
- Frequent arrivals during the season
- In-store fishmonger’s expertise
- Showcasing local lobster when available
- Practical advice, from the counter to the plate
Whether it’s for a summer feast, a gourmet roll or a simple and elegant meal, lobster naturally finds its place at IGA.
8 Surprising Facts About Lobster
8 Surprising Facts About Lobster
1. Growth linked to moulting
The lobster grows all its life by changing its shell, a process called moulting. Young crustaceans go through this process several times a year, and then more rarely with age. A market-sized lobster (about 1 kg) is usually between 5 and 7 years old.
2. A body capable of repairing itself
During molting, lobsters can regenerate lost limbs, such as a claw or a leg. The new limb initially grows smaller, then gradually regains its size over the following cycles.
3. Remarkable longevity
In the wild, a lobster often lives for 15 to 20 years, but some individuals can exceed 50 years, and exceptionally approach 100 years old.
4. An animal that doesn’t age much... but not immortal
Lobster produces an enzyme called telomerase, which helps its cells renew themselves and slows aging. With age, however, moulting becomes more demanding and some individuals end up dying while trying to come out of their shell.
5. Its teeth are in its stomach
Lobsters don’t chew with their mouths. They have a gastric mill in their stomachs, structures made up of small teeth that grind food.
6. They can be left-handed... or right-handed
The lobster has two different claws: a grinding claw and a wire cutter. Some individuals are “left-handed,” others “right-handed,” depending on which side of the clamp is more powerful.
7. They taste with their legs
The lobster detects food thanks to chemical sensors located on its legs, while its antennae and antennules mainly help it to perceive smells in the water.
8. A size that impresses
The largest lobster ever recorded weighed more than 20 kg and was about 1 metre long. It was caught in Nova Scotia in 1977.