Bridlington Bay lobster and shellfish are exceptional ingredients, but they don’t need to be complicated.
Our collection of recipes has been created and tested by chef Rob Green, designed to help you make the most of fresh, locally landed seafood at home. Whether you’re cooking lobster for the first time or looking for new inspiration, you’ll find clear, step-by-step guidance to support you. You’ll also find simple tips on preparing, handling and cooking lobster with confidence.
Each recipe includes an easy‑to‑follow video, so you can cook along in real time and feel supported at every stage.
From simple dishes to special showstoppers
Shellfish is incredibly versatile. It can be the centrepiece of a celebration or part of a relaxed supper with friends.
In our recipe collection you’ll find:
- Classic lobster dishes
- Simple preparation guides
- Ideas for both special occasions and everyday meals
All designed to highlight the natural flavour of Bridlington Bay Seafood.
It's time to start cooking. Explore the recipes below, watch the videos and bring a taste of the East Yorkshire coast into your kitchen.
Buying lobster
When buying lobster, the simplest option is to choose one that’s already cooked and chilled. Look for lobster that feels heavy for its size, with a firm shell and a fresh, clean scent. These are signs of good quality shellfish. If you’re unsure what to choose, your fishmonger will be happy to guide you.
Storing your lobster
Cooked lobster should be kept in the fridge and used within 48 hours. If you’re not cooking straight away, keep it well‑chilled in its packaging or in an airtight container. Lobster meat can also be frozen for up to three months.
Preparing cooked lobster at home
All the recipes on this site use pre‑cooked lobster, so preparing it at home simply means removing the meat. You’ll find step‑by‑step tips in our guide above, including how to separate the claws, remove the tail meat and make the most of the knuckles. It’s much easier than it looks and only takes a few minutes. Here’s a simple step‑by‑step guide to help you remove the meat cleanly and confidently.
1. Remove the claws
Twist each claw away from the body. Use a lobster cracker or the back of a knife to gently crack the shell, then lift out the claw and knuckle meat in large pieces.
2. Separate the tail
Hold the body in one hand and the tail in the other, then twist to detach. Press lightly on the sides of the tail until the shell softens, then push the tail meat out in one whole piece.
3. Clean the tail
Remove the thin digestive vein running along the back. This is quick and simple, just like deveining a prawn.
4. Don’t forget the knuckles
The small joints contain sweet, tender meat. Snip along each section with kitchen scissors and slide the meat out.
5. Keep the shells
They’re full of flavour and can be used to make a quick seafood stock for soups, risottos or sauces
A note on cooking raw lobster
Most home cooks choose to buy lobster that is already cooked, as it’s the quickest and most comfortable option. If you prefer to cook a raw lobster yourself, your fishmonger is the best person to advise you on the most suitable method for the size you’ve chosen. This ensures you’re using the right approach and helps keep everything as simple as possible.
Getting the best results
For the best flavour, let cooked lobster come to room temperature before serving cold, or reheat it gently if adding it to a warm dish. Taking care not to overheat the meat will keep it tender and sweet.
