Lobster
Our European and Canadian lobster is shelled raw and frozen. Every lobster is carefully chosen before being shelled by our innovative high pressure technology which does not shock the animal and preserves it from stress.
That guarantees incomparable quality of meat.
It can be prepared raw for – sashimi, carpaccio, sushi – or cooked – steamed, fried, in the oven.
The taste is unique: try it!
Canadian Frozen Lobster Meat IVP Combo Pack (Homarus americanus)
Raw and frozen
Sizes: 115g-135g, 135g-155g, 155g-175g
Packaging: Cartons of 4,5kg
Catching zone: FAO 21
Country of origin: Canada
Canadian Frozen Lobster Tail Meat IVP (Homarus americanus)
Raw and frozen
Sizes: 55g-85g, 85g-115g
Packaging: Cartons of 4,5kg
Catching zone: FAO 21
Country of origin: Canada
HPP Canadian Frozen Split Lobster IVP (Homarus americanus)
Raw and frozen
Sizes: 200g per half
Packaging: Cartons of 4,5kg
Catching zone: FAO 21
Country of origin: Canada
HPP Canadian Frozen Split Lobster IVP (Homarus americanus)
Raw and frozen
Sizes: 200g per half
Packaging: Cartons of 4,5kg
Catching zone: FAO 21
Country of origin: Canada
Canadian Frozen Whole HPP Lobster (Homarus americanus)
Raw and frozen
Sizes: 730g
Packaging: Cartons of 4,5kg
Catching zone: FAO 21
Country of origin: Canada
Freezing method: Blast frozen
Frozen european lobster meat (Homarus gammarus)
Lobster meat
Raw and frozen
Sizes: 120g/140g, 140g/190g, 190g+
Catching zone: FAO 27
Country of origin: France
Freezing method: Blast frozen
What is High Pressure Processing?
HPP or High Pressure Processing, is a relatively new technology in the frozen lobster processing industry. The German engineered and custom designed HPP equipment has a high presure operating vessel/cylinder which is filled with highly purified natural water and pressurized to internal chamber pressures of up to 61 167 050 kgf/m² (kilogram per square meter). When lobsters are placed into the HPP chamber for a normal operating cycle, the pressure compresses the meat within the lobster shell breaking the bond of the connective tissue and meat from the external shell. The resulting lobster meat is completely raw and expertly extracted from the shell entirely intact with no damage. The raw lobster meat has had no heat applied and no additives to adulterate or change our finished product’s natural flavour. An added benefit of our HPP technology is that the lobster is tenderized during processing, leaving the meat tender and flavourful. Raw shucked lobster meats are then cryogenically frozen in our CO2 freezer at -70°C to -80°C which flash freezes the meat for optimum “sushi grade” quality and vaccum sealed and thermoformed in fully customizable sized bags or skin-packed on trays. The end user/chef can then defrost and cook the HPP lobster meat to their preferred texture and flavour. HPP lobster is the preferred choice of top chefs in Europe and Japan and the pinnacle of frozen lobster cuisine. It is significant to note that HPP processing is one of only 2 methods currently approved by the WWF (World Wildlife Fund) and PETA (People for the Ethical Treatment of Animals) to process a lobster. None of the traditional frozen processing methods are approved by either organization. See images of HPP raw lobster meats below
