Cornish Lobster (Frozen)
Landed on the Cornish coast by small day boats and frozen at peak freshness, this is a simple way to enjoy one of Britain’s finest shellfish without the fuss of cooking live lobster.
Freezing locks in the natural sweetness of the meat, meaning you can keep it ready in the freezer and prepare it when you need it — whether for a weekend treat or something a bit special midweek.
We’ve chosen this format deliberately: it avoids the stress and waste of transporting live shellfish, while still delivering the quality you’d expect from properly handled Cornish lobster.
Expect firm, sweet meat that works just as well served simply with butter and lemon as it does in pasta or salads.
Why we like it
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Caught by Cornish day boats
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Frozen quickly to preserve freshness
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No need to handle live shellfish
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A more practical (and less wasteful) way to enjoy lobster
🧊 How to Prepare Your Lobster
1. Defrost gently
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Place in fridge overnight (best method), or
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Submerge in cold water (in packaging) for 1–2 hours
Never defrost at room temperature
2. Cook simply (best method: boiling)
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Bring a large pot of salted water to the boil
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Add lobster and cook:
|
Size |
Cooking time |
|
500g |
8–10 mins |
|
750g |
10–12 mins |
|
1kg |
12–14 mins |
3. Do not overcook
This is the #1 rule — lobster is ready when:
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Shell turns bright red
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Meat is firm and opaque
4. Serve simply
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Melted butter, lemon, sea salt
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Or use in pasta / salads