Also called “blue Lobster”, with dark and blueish tones, it lives on the western coast of Europe. The amount of this lobster captured on our coast is insufficient to satisfy all appreciators of this crustacean, creating the necessity to go to the French and English Coast, where they abound. Many consider it the King Shellfish.
Try it boiled, grilled or the good old-fashioned Portuguese way: a magnificent European lobster rice with broth from its fish bones.

Its Portuguese name “Carabineiro” was originated due to the pointy spike on its head – it reminds of a Carabine. On the Portuguese coast it is mainly fished in the Algarve and the Vicentina Coast by trawl nets. What makes the scarlet shrimp so special? Its purple red colour, the fact that it can grow up to 30 cm and its unique flavour. By many international star Chefs it is considered the most delicious shrimp they know and have ever tasted. Grill it with some salt and you will have an unforgettable gastronomic experience.

A good mussel has a tasty and fat core! The resources of the Galician Rias and its “up-welling” phenomenon (the organic matter originated on the bottom of the ocean is forced to rise throughout the vales of the rias) makes the mussels grow with a unique flavour. These mussels are ideal to have on the table at dinners or family and friend lunches, as a snack, entry, side dish or main course. Prepared the Sailor’s style, vinaigrette, with onions or is a cataplana… It is an excellent shellfish to inspire the creation of new dishes in the kitchen!