The FIsh Society's suggested lobster recipe: Lobster thermidor Ideal main course serving size for one - 600g Claw may be detached (but not missing) Cooking your own lobster ensures the best culinary experience. And here’s how: take a deep pan, put five inches of water in it and enough salt to make an egg float. Bring to the boil, turn to simmer, and put the defrosted lobster in for 8-10 minutes. It’s as easy as that. For a main course, less than 400g of lobster per serving would be stinting, 700g would be generous. We offer both native British lobster and Canadian lobster. They are slightly different species, but are both clawed lobsters and only connoisseurs could tell the difference. If you don't want to go through the process of cooking the lobster and extracting the meat we have some other great lobster options such as lobster meat, lobster tails and dressed lobsters.  Please note that despite The Fish Society's best efforts, your lobster may arrive with one (occasionally two) claws detached (not missing). This is because the "shoulder" is prone to snapping when frozen. However, a bit of artful positioning after cooking, no one need know.