While Barbara and her mum browse
around Makro, I head for the instore fishmongers
and draw one of the cooked lobsters. The common
lobster, Homarus gammarus, can live 20 years and
grow to a metre in length but this one is little more than 30 cm.
In life, lobsters are dark bluish on an orange background; they
turn red when cooked. In supermarkets in Brittany I've seen them
trundling about in large deep trays of saltwater, their pincers
bound with heavy duty rubber bands. Huge spider crabs
are often unfortunate enough to end up alongside them.