Once seen as a luxury dining option, lobsters are becoming more accessible Lobster salad with sweetcorn and tomato brown butter dressing One of the many things I love about living on the coast is the access to fresh lobster. This fine shellfish’s reputation is that of a luxury item, but it’s becoming more and more accessible. Ten years ago, most of the lobster and other shellfish caught off the coast would have ended up in France or Spain.
Enjoyed some lovely langoustines in Spain? Chances are they followed you from here. There’s been a change, though, and many restaurants by the sea are serving lobster on their menus — meaning less of it is being exported. The fishermen get a better price and the shellfish is spankingly fresh because the furthest it has to travel is into the nearest pot.
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