Maine Lobster Claw & Knuckle Meat
Availablity: In Stock
Three 2lb Packs
Maine lobsters (homarus americanus) offer rich, full flavored, sweet meat prized by seafood lovers. Maine lobster has become synonymous with luxury in America and many parts of Europe.
This lobster claw & knuckle meat has been harvested from wild certified Maine lobsters using an innovative pressure technique that extracts the meat from the shell in pristine condition without any cooking.
High Pressure Processing
Lobsters are loaded into a high pressure processing machine, which uses pressure at or above 40,000 psi. This process separates the meat from the shell, making it exceedingly easy to shuck while still raw. Because the pressure is equal from all sides and no heat is involved, the taste and texture of the lobster’s meat is not harmed.
After this first trip to the HPP machine, the claw, tail and knuckle meat is expertly removed from the shell by hand, then effectively “cold pasteurized” via a second trip to the HPP machine.
Store frozen lobster meat in your freezer until you're ready to use it, then thaw.
Frozen: Up to 2 years.
RECIPES & TIPS
Cook claw & knuckle meat the same way you would other uncooked shelled lobster. Butter poaching lobster is an excellent way to prepare it while preserving its moisture & delicate texture.
Use cooked lobster meat in lobster roll sandwiches, pasta, risotto, salads, as part of a surf & turf, etc.
Alternatively, this lobster meat can also be served raw as lobster sashimi.
Though the classic accompaniment to Maine lobster tails is simply melted or drawn butter, they can also be paired with flavors like cream, garlic, basil, chervil, tarragon, semi-dry white wine, cayenne pepper, and/or citrus (lemon, orange, or lime).