Blue Lobster or Homard Breton, is of a light red color with a green blue color with stains on top and a pinkish white belly. We rarely find the 100% blue lobster which is a kind of Albinos (no pigmentation).
The Breton is the most sought after by ‘gastronomes’ foodies. The quality of its flesh and its unique flavour make it an exceptional dish! Buying Breton lobster means being sure to consume a prestigious product with an exceptional taste, but also 100% natural and not very calorific (less than 80kcal/100g - 334 kJ).
Lobster is most often caught in the trap. Fishermen lure lobsters into traps with dead fish such as the grondin.
Tasting After reception, lobster cooking should take place as quickly as possible.
Dip the Breton lobsters as they are, without rinsing, in boiling salted water and cook for 20min. Don't be surprised, once cooked the lobster becomes red and not blue. For amateurs, it is also possible to grill it on the barbecue or in the oven or to prepare it Armoricaine style!
The lean and tasty flesh of the lobster can then be eaten hot or cold, accompanied by garlic butter, lemon, mayonnaise or a cider or wine sauce. Its shell can also be used to flavor soups, stews and sauces.