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About
Details
Caught in the icy cold clear waters of the Gulf of St. Lawrence, Canada. Our lobsters are caught during prime harvesting season to ensure the greatest meat fill, allowing you to enjoy the sweet and succulent taste of freshly caught lobster.An incredible delicacy, it is delicious served cold with melted garlic lemon butter or aioli dipping sauce.
Ingredients
Lobster (homarus Americanus), Salt.
Directions
Preparation Instructions:Serve Chilled:Thawing: Thaw for a minimum of 8 hours of overnight in the refrigerator. Keep refrigerated until ready to use. Preparation GuidelinesRemove Claw & Arm\Hold the body with one hand and with the other hand twist the claw and arm to separate from the body. Use care holding the knuckle as it has sharp protrusions that can hurt if not handled carefully.Remove Meat from the Claw & ArmRemove the small pincher. To remove the meat, crack the claw shell by tapping with a cracker or a mallet. Use both hands to break open the arms at the joint and use a small fork or skewer to pull out the pieces of meat.Split the Lobster in HalfLay the body flat on a cutting board, insert a sharp knife behind the head and cut along the natural line to the tail.Remove TomalleyWith a spoon, remove tomalley (substance in the body). You may also find a red substance, known as roe, in some female lobsters. Both tomalley and roe are edible and considered by many to be a delicacy...however, it can be removed if desired before serving. Keep frozen. Safe Handling: Do not refreeze thawed lobster. Store thawed lobster in the refrigerator and use within two days.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 125mg42%
- Sodium 410mg18%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 16g
Details
Caught in the icy cold clear waters of the Gulf of St. Lawrence, Canada. Our lobsters are caught during prime harvesting season to ensure the greatest meat fill, allowing you to enjoy the sweet and succulent taste of freshly caught lobster.An incredible delicacy, it is delicious served cold with melted garlic lemon butter or aioli dipping sauce.
Ingredients
Lobster (homarus Americanus), Salt.
Directions
Preparation Instructions:Serve Chilled:Thawing: Thaw for a minimum of 8 hours of overnight in the refrigerator. Keep refrigerated until ready to use. Preparation GuidelinesRemove Claw & Arm\Hold the body with one hand and with the other hand twist the claw and arm to separate from the body. Use care holding the knuckle as it has sharp protrusions that can hurt if not handled carefully.Remove Meat from the Claw & ArmRemove the small pincher. To remove the meat, crack the claw shell by tapping with a cracker or a mallet. Use both hands to break open the arms at the joint and use a small fork or skewer to pull out the pieces of meat.Split the Lobster in HalfLay the body flat on a cutting board, insert a sharp knife behind the head and cut along the natural line to the tail.Remove TomalleyWith a spoon, remove tomalley (substance in the body). You may also find a red substance, known as roe, in some female lobsters. Both tomalley and roe are edible and considered by many to be a delicacy...however, it can be removed if desired before serving. Keep frozen. Safe Handling: Do not refreeze thawed lobster. Store thawed lobster in the refrigerator and use within two days.
Common questions
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