Lobster

Lobster fishing has been part of Jersey life for centuries. Long before tourism or finance, islanders made their living from the sea, and the lobster was always the most prized catch.

In the old days, lobsters were so plentiful they were considered poor man's food. Fishermen would haul them up in such numbers that they were used as bait or fertiliser. How times have changed. Today, the Jersey lobster is a luxury product, sought after by top chefs and seafood lovers worldwide.

Our fishing families have adapted to modern times while maintaining traditional methods. The same pots that were used a century ago—albeit now made with modern materials—are still the tool of choice. This continuity of practice ensures that Jersey lobster fishing remains sustainable, selective, and deeply rooted in island culture.

The knowledge of where to set the pots, when to fish, and how to handle the catch is passed down through generations. Many of Jersey's lobster fishermen are continuing a family tradition that stretches back to their great-grandfathers.

Jersey waters are home to the European Lobster (Homarus gammarus), distinguished by its blue-black shell and powerful claws. This is the same species found throughout the British Isles and along the Atlantic coast of Europe, but Jersey lobsters are particularly prized for their quality.

The body also contains the tomalley (liver) and, in females, the coral (roe), both considered delicacies by those in the know.

Jersey law requires that lobsters have a minimum carapace length of 87mm (measured from the eye socket to the start of the tail). This ensures that lobsters have had a chance to breed before being caught. Any lobster carrying eggs (a "berried hen") must be returned to the sea immediately, protecting future generations.

Jersey's lobster fishery is a model of sustainable practice. Unlike industrial trawling, lobster potting is highly selective and low-impact.

Lobster pots (also called creels) are baited with fish and set on the seabed. Lobsters crawl in through a funnel entrance to reach the bait, but can't easily escape. The pots are checked daily, and any undersized lobsters, berried hens, or other species are returned to the sea unharmed.

Jersey's lobster fishery observes a closed season during the summer months (typically August) when lobsters are moulting and most vulnerable. This rest period allows the population to recover and ensures we're only catching lobsters at their best.

Jersey's fishermen are committed to ensuring that their children and grandchildren can continue this tradition. By adhering to strict regulations and respecting the natural cycles of the sea, they're safeguarding the lobster fishery for generations to come.

Buying a Jersey lobster is a special occasion. Here's how to make the most of it.

The simplest method is also the best: boiling or steaming. Bring a large pot of salted water to a rolling boil, plunge the lobster in headfirst, and cook for 12-15 minutes for a 500g lobster (add 2 minutes per additional 100g).

For something more elaborate, try grilling the halved lobster with garlic butter, or adding the meat to a rich bisque or pasta.

Honestly, the best way to eat Jersey lobster is the simplest: freshly boiled, cracked open, and dipped in melted Jersey butter. Let the quality of the lobster speak for itself. Save the fancy sauces for lesser seafood.