The season of the Oosterschelde lobster

Today the lobster season opens on the Oosterschelde

Between April 14 and July 14, the Oosterschelde lobster can be taken out of the water. A short period, exactly what makes it special. Caught a few kilometers from here.

The Oosterschelde is one of the few places in Europe where the lobster can still be caught wild in this size. Fishermen from Yerseke and the surrounding area collect it early in the morning, in traps that they have been setting in the same way for generations. The meat is firmer and sweeter than that of its European counterpart — a difference you can taste, even if you are not a connoisseur.

At Brasserie Bries, it is on the menu from today. Classically prepared: grilled, with herb butter, lemon, and whatever the garden provides at that moment. In addition, it is the heart of our Lobster Arrangement — two nights in the hotel, a three-course lobster dinner, a day on the hotel bike, and a bottle of Pinot Auxerois from Wijnhoeve de Kleine Schorre if you wish. Wine from just over the dike, made for the lobster.

Three months go by faster than you think. Book well in advance — especially the weekends in May and June fill up quickly.

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