During spring season, in May and June, these lobsters are caught on the coast of Prince Edward Island in Canada. The Ultra High Pressure processing of these lobsters ensures that the texture, taste, and juiciness remain the same as that of a live lobster. Moreover, the high pressure ensures that the lobster meat easily separates from the shell, so no meat is lost. The natural shape of the lobster is preserved. The result is an ultra-fresh taste with consistent quality.
België (nl)