We prepare and cook our own locally caught seafood daily and our reputation for quality and freshness is known throughout East Devon.

Cooking Whelks:
Whelks should be cooked soon after capture by boiling for 8 to 10 minutes for small, and 15 to 20 minutes for large ones at 212°F. Excessive boiling makes the meat very tough and less easily removed from the shell. The meats are removed from the shells by hand, and can be sold fresh, frozen, or pickled in vinegar,

Lobster Thermidor:
The effort involved in cooking your own lobster ensures you will get the best-tasting meat, so here's how to thermidor yours:

Take a six inch deep pan, and put five inches of water in it with enough salt to make an egg float. Bring to the boil, turn to simmer, and put the lobster in for 18 minutes. It's as easy as that.

(if you want to you can put the live lobster into the freezer for several minutes to numb it prior to cooking and this will reduce the tail thrashing )