The Homarus americanus is a cold-water lobster caught in the northeastern Atlantic Ocean, in Canada, and is highly valued by chefs worldwide for its white meat. It is distinguished by its delicate flavor and can be used in various ways. The product arrives alive at the European facility, where it is shelled in modern high-pressure tunnels that allow the recovery of all meat parts without subjecting the precious crustacean to any cooking. This meat is ideal for raw consumption but also excellent for pan-searing, steaming, or vacuum cooking using the original shell.
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The Homarus americanus is a cold-water lobster caught in the northeastern Atlantic Ocean, in Canada, and is highly valued by chefs worldwide for its white meat. It is distinguished by its delicate flavor and can be used in various ways. The product arrives alive at the European facility, where it is shelled in modern high-pressure tunnels that allow the recovery of all meat parts without subjecting the precious crustacean to any cooking. This meat is ideal for raw consumption but also excellent for pan-searing, steaming, or vacuum cooking using the original shell.
