European lobster from the North Sea caught on the first Sunday of September when the Swedish lobster season officially opens. An annual celebrated event at Feskekorkka and Goteborg Michelin rooms.

Where to eat West Coast Lobster (Hummerpremiar) in Gothenburg

3 editor picks for West Coast Lobster (Hummerpremiar) in Gothenburg, ranked by editorial score. All Gothenburg signature dishes · West Coast Lobster (Hummerpremiar) across every city.

  • Feskekorka

    Feskekorka (the Fish Church) is Gothenburg's Gothic 1874 fish hall reopened in 2024 after a four-year renovation, housing fishmongers, shellfish counters.

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  • Bhoga

    Order The nine-course menu in autumn, when West Coast shellfish anchor almost every dish.

    Bhoga holds one Michelin star and a Green Star for sustainability.

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  • Koka

    Order Mushroom broth with dill oil, a recurring signature across seasons.

    Koka is a one-Michelin-star room in Vasastaden under an ornate glass ceiling.

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Make it at home

Serves 245 minIntermediate

Ingredients

  • 1 live European lobster, 800g to 1kg
  • 5L water
  • 200g coarse sea salt
  • 1 large bunch dill
  • 1 small bunch fresh tarragon
  • 1 lemon, halved
  • 100g unsalted butter
  • 2 shallots, finely diced
  • 100ml dry white wine
  • 100ml fish stock
  • 100ml double cream
  • 1 tsp Dijon mustard
  • Sea salt, white pepper, lemon juice to finish

Method

  1. Chill the live lobster in the freezer for 30 minutes to dull it.
  2. Bring a deep pot of water with salt and half the dill to a rolling boil.
  3. Plunge the lobster in headfirst. Cook 7 minutes for an 800g specimen, 9 minutes for a 1kg.
  4. Lift into iced water for 2 minutes to halt the cooking.
  5. Split lengthwise with a heavy knife. Remove the head sac. Crack claws with the back of a heavy knife.
  6. Soften shallots in 30g butter 4 minutes. Add wine, reduce by half. Add fish stock, reduce by half.
  7. Whisk in cream and remaining butter, then mustard, tarragon, and a squeeze of lemon. Season.
  8. Arrange the lobster halves cut-side up on a warm platter. Spoon sauce into the head cavities and across the tail. Serve with new potatoes and the second lemon half.

Editor tip. European lobster needs less cooking than American (Maine) lobster; an 800g West Coast lobster is fully cooked in 7 minutes, where the American Maine cousin at the same weight needs 9.