RAW SHELLED WILD LOBSTER MEAT

RAW SHELLED WILD LOBSTER MEAT

Raw Shelled Lobster - the epitome of excellence and simplicity. This premium crustacean delicacy is sweet, tender, and brimming with the freshness of the sea. The delicate texture of the lobster melts in your mouth, leaving an unforgettable lingering taste. 

Lobsters work beautifully with creamy dishes, pasta, cauliflower, coconut, vanilla or citrus. From decadent lobster rolls to tantalising pasta dishes, you can create culinary magic that will leave your taste buds craving more.

Caught in pots on the coasts of New Brunswick and Nova Scotia, only the fullest and liveliest lobsters are meticulously selected to ensure unparalleled quality. Protein levels are carefully monitored; the higher the protein, the higher the lobster meat quality.

Each lobster is carefully removed from the shell, then sent for ultra-rapid freezing, and then vacuum-packed to provide maximum yield from the meat with no waste. We partner with trusted producers who prioritise ethical and environmentally friendly practices. This guarantees that each lobster is responsibly harvested and handled carefully.

The lobsters can be cooked using the following methods;

Preparation: Defrost the lobsters in the fridge overnight. Remove the packaging and place on kitchen paper 20 minutes before cooking.

HOW TO COOK RAW LOBSTER MEAT

Roasted: After drying the lobsters on kitchen paper, place a small skewer lengthways through the tail meat, preventing it from curling during cooking - season lightly with salt and pepper.

1. Heat a non-stick pan over medium/high heat for 2/3 minutes.
2. Add a generous dash of olive oil to the pan and pause to allow the oil to heat up.
3. Place the lobster tails in the pan. Place them on olive oil and not a dry part of the pan. After 2 minutes, place the claw sections in the pan.
4. Roast the lobsters in the pan for 2 minutes on either side. 
5. After 4 minutes of total cooking, remove the pan from heat. Squeeze the juice of half a lemon over them. Allow the juice to hit the olive oil, which will start sizzling. Tilt the pan to allow the oil/lemon mix to collect together, and baste the lobster with a tablespoon. Allow to rest in the pan for 2 minutes, then serve.

À La Nage (poached): In French, à la nage means “in the swim,” and the classic definition of nage is a stock flavoured with vegetables, white wine and herbs and typically used to poach seafood.

Create the Nage in a small saucepan with 200ml of lightly salted water, zest of half a lemon, ten pink peppercorns, one bay leaf, half a peeled shallot and a splash of white wine. To create the infusion, bring all ingredients to the boil, then simmer for 10 minutes.

Reduce the heat to medium. Gently place the lobster in the Cage and simmer on very low heat for 5/6 minutes until the lobster is firm to the touch. If you are serving the lobster cold, remove it from the heat and allow it to cool in the liquid for 5 minutes.

Filled Pasta, Lobster Linguine: Place the lobster meat on a chopping board and dice it with a sharp knife. For best results, take care to remove any cartilage in the claw section. Fold the raw diced lobster meat into a salmon/scallop moose for dishes like Ravioli, then fill the pasta. For linguine, fold the raw lobster through the sauce 2 minutes before you are due to serve it.

Origin: Canada

Storage: Keep frozen at -18°C until the expiry date mentioned on the pack or Keep refrigerated for 24 hours before consumption