Product: Blue lobster, Ikejime technique, cryogenized -120 degrees C. The meat from the claws are actualy placed back in the head. zero waste, meat comes perfectly out of the shell.
No suffering while being killed, no loss of taste, no waste.
Weight: 400 to 500gr, contains one full lobster, cut in 2 halves.
Preparation methods:
Sashimi or Sushi, Quick Fire or Tataki, Grilled, Stewed, Stewed with Rice, Carpaccio, Baked
Broths and Soups. Seafood Salads, Seafood Cocktail
Cooking recomandations:
Bring the water to a boil, and when it is boiling, add the lobster directly, without defrosting it. When it starts boiling again, cook for 12 to 14 minutes, remove from the water and serve.
