Canadian lobster from the cold waters of Newfoundland’s coast is a real luxury in both taste and appearance thanks to its beautiful red-colored shell, the spectacular large claws, and the delicate white meat with the mild, slightly sweet and nutty taste that is so enjoyable. The hard shell lobster is fully packed with firm meat. It is considered the tastiest, as well as the most nutritious lobster, as it is low in fat and high in protein.
The raw, whole lobster is individually packed in a “mesh sock” and is easy to store as well as it has many cooking possibilities. After thawing and cooking the lobster it appears in its fascinating red color, ready to be served cold or hot.
Lobster (crustaceans). Water (protective glaze).
The meat in the lobster’s claws and tail is a true luxury. The fresh white mild lobster meat is delicious when accompanied by lime, lemon or garlic and herbs such as thyme and parsley. The Canadian lobster can be served hot or cold and always ads a unique and exclusive look and taste to any serving or buffet.
Cooking instructionsBoil the lobster for 10-15 min. in water added a little sugar, salt, paprika and dill. To cool, place the lobster belly up to preserve the juiciness in the meat. For grilled lobster, reduce the cooking time to 5 min, allow the lobster to cool before splitting it in two halves down the middle. Grill it for 5-10 min shell-side down.
Defrost in refrigerator at max 5°C