Summer has officially arrived and with that, comes Lobster Season
The sea has its own rhythm. The tides, the weather, the life moving beneath the surface. And right now, that rhythm brings us to one of the most celebrated moments in the British seafood calendar... lobster season.
Why now?
As the water warms through summer, lobsters move in from the deeper cold. They become more active, they feed well, and the meat in their claws and tails reaches its peak and becomes sweeter and firmer.
The lobsters we serve at Rockfish are anywhere from 8 to 15 years old. They've spent over a decade foraging on wild food in British waters, slowly growing into the beautifully marbled, meaty creatures that arrive on your plate.
British lobster ... among the best in the world.
The cold, clean, tidal waters around the British Isles are some of the finest lobster habitats on the planet. The combination of the temperature, the currents and the rocky seabed are the perfect mix, making shellfish with meat that is sweeter, firmer and more flavourful than almost anywhere else. We're not being patriotic for the sake of it. Mitch has eaten lobster all over the world, and his view hasn't changed:
"British lobster is, in my opinion, the best in the world. There's nothing sweeter, nothing more enjoyable. Our coastline is teeming with them during the summer, caught in abundance from waters we know and trust. Eating seasonally isn't just about enjoying what's there and at its best. It's a reminder that these fleeting moments are an invitation: to get together, push the boat out, and celebrate the sheer brilliant luck of being on this island, in the summer, with the finest shellfish on the planet on the table in front of you."
What we're serving.
There's something about cracking into a whole lobster at the table. It turns any evening into a real occasion, and right now you don't need a reason beyond the fact that it's in season and it's this good. Served whole and cooked simply to let the sweet, meaty flesh do the talking. You can choose between a classic Garlic Butter, or a richer, more complex Café de Paris butter, both crafted to complement, never compete. Served with salad or unlimited chips.
And what to drink.
We've chosen the Monrouby Chardonnay as the pairing for lobster season, and it earns its place. Enough body to stand up to the butter and enough freshness to let the lobster sing. For the length of the season, it'll be available by the glass, by the carafe, and by the bottle.
