Swedish or Canadian lobster? What the difference is and how to serve it
October 27, 2026 – Fiskskaldjur
We sell two cooked lobsters. Both are selected by hand from newly arrived live lobsters, sorted by size and weight, and cooked in dill, salt and beer for a balanced flavour.
The two lobsters
- Cooked Swedish lobster: European lobster (Homarus gammarus), origin Sweden.
- Cooked Canadian lobster: American lobster (Homarus americanus), origin Canada, cooked in Sweden.
Both are different species of the genus Homarus. The European lobster is generally considered the more exclusive and is rarer, while the American lobster is more widely available. Choose by availability, budget and taste preference.
How to cut a lobster open
- Serve the lobster chilled.
- Place the edge of a large kitchen knife at the cross on top of the head and make a firm cut through the back.
- Turn the lobster around and cut through the remaining part of the head, so it is in two halves.
- Crack the claws with the back of the knife.
How to serve
- As a main course with bread, butter and a salad, or with aioli or hovmästarsås.
- On a seafood platter with shrimps, langoustines and crab claws. See how to plan a seafood platter.
Good to know
- Store in the fridge at 0–2 °C; storage duration is five days (see product pages).
- More on opening shellfish: how to open and eat lobster, crab and langoustines.
Allergens: crustaceans. The lobsters are cooked with beer; see the product pages for ingredients.
