Wild and farmed lobsters (Homarus gammarus). A comparison of yield, proximate chemical composition and sensory properties

Farmed lobsters ( Homarus gammarus ) from the Fisheries Experiment Station at Conwy and wild lobsters from Anglesey were compared with regard to yield, proximate chemical composition and sensory properties. Odour, flavour, texture and proximate composition were found to be very similar, but the appearance of the whole cooked wild lobsters was preferred to that of the farmed samples.