Raw deep-frozen UHP lobster meat, the tail, claws, and elbows, from Pittman Seafoods.
During spring season, in May and June, these lobsters are caught off the coast of Prince Edward Island in Canada. Through Ultra High Pressure (UHP) processing, the texture, taste, and juiciness remain the same as that of a live lobster. Moreover, the high pressure ensures that the lobster meat easily comes off the shell, so no meat is lost. The natural shape of the lobster is preserved. The result is an ultra-fresh taste for a constant.
België (nl)