The fresher the Oosterschelde lobster, the more exceptional its flavor.
The Rolls-Royce Among Lobsters
Every year, on the last Thursday of March, the first Oosterschelde lobster is brought ashore. The short season runs from April 1 to July 15, with around 20 dedicated fishermen supplying this prized catch. Known among seafood connoisseurs as the Rolls-Royce of lobsters, it's best enjoyed fresh in Zeeland, often served straight after landing.
Handed Over to Dignitaries
This lobster owes its uniquely mild taste to a distinctive DNA structure and thrives only in pristine waters. This year's first catch was presented to Karla Peijs, Queen's Commissioner for Zeeland, and Joop Atsma, State Secretary for Infrastructure & Environment.
Twice the Price, Unmistakable Quality
Cornelis Heystek, editor-in-chief of Gourmand Gazette, advises caution: Ensure you're getting genuine Oosterschelde lobster, not cheaper Canadian varieties. Spot the difference easily—Canadian lobsters have green to reddish-brown shells, while Oosterschelde ones are dark blue to black with white spots. It commands twice the price of Canadian or North Sea lobsters.
Learn more at www.oosterscheldelobster.nl.
