Big & Juicy whole cooked Canadian lobster
£9.99 (£23.51 per kg)
Now even bigger... From the icy waters of Prince Edward Island in Canada. Quick and easy luxury. A healthy option. Quick and easy luxury. This Big&Juicy Canadian Lobster is very easy to use. It has been previously cooked so only requires defrosting by placing in the fridge overnight. For your enjoyment ensure that it is fully defrosted before use. A healthy option. Lobsters are high in Iodine, Vitamin E and Selenium. Iodine contributes to a normal metabolism, vitamin E contributes to cell protection, and Selenium contributes to the normal function of the immune system. Our lobsters are also low in fat so are a perfect to reinvigorate your good intentions. Our Big&Juicy Canadian Lobsters are caught in the ice waters off the coast of the picturesque Prince Edward Island in the North West Atlantic. They are fished by the island fishermen and are cooked and frozen straight from thesea so they are as fresh as when they were first landed. Their taste is delicate and sweet and being pre cooked they are the ultimate convenient luxury seafood. So by preparing your Big&Juicy lobster in your own favourite way or following our helpful easy eating guide, they make the ultimate luxury dinner or ideal indulgent snack. Now get cracking! Love our Lobster. Prince Edward Island
Whole Cooked Canadian Lobster (Homarus Americanus)
Preparation & Storage
- Defrosting Instructions. Defrost thoroughly and consume within 36 hours. Do not refreeze after thawing. Remove the outer packaging. Keeping the lobster in the bag place on a plate in the fridge overnight. Once defrosted remove the bag and pull the lobster, tail first, from its net. Then simply crack and serve! How to dress and present your lobster. 1. Twist the claws from the body of the lobster. 2. Turn the lobster over onto its back and pull back the tail. Using a sharp knife cut along the entire length through the main body to the tip of the tail so cutting the lobster into two halves. 3. Remove and discard the stomach sack at the mouth and wash the main body part under running water. 4. Remove the tail meat and place in the opposite half turning upside down to expose the attractive markings of the meat. 5. Break the arm from the claw and crack open the shell to extract the arm and knuckle meat. Evenly place inside each half of the main body shell. 6. Crack open the claw and extract the meat as a whole. Place on top of the arm&knuckle meat of each half. 7. Finally extract meat from the pincers and also place this alongside the extracted meat. 8. Garnish with fresh lemon mayonnaise and serve with a fresh leafy salad. How to Crack Your Lobster for Easy Eating. Cracking a Lobster can be quite a daunting experience for first timers so we have created a simple eight step guide to help you enjoy your Lobster. A gentle warning you might want to wear a bib! 1 Twist the claws from the bodyof the lobster. 2 Remove and crack each claw with a nut cracker or suitable device avoiding damage to the meat. 3 Separate the tail piece from the body by arching the back until it cracks. 4 Bend back and and break the tail flippers off the tail piece. 5 Insert a fork where the flippers were and push out the meat. 6 Remove the stomach sack from main part of the body and discard. Wash out main body with running water. 7 Crack in half to open remaining body. This is excellent meat. 8 The small legs are good meat which can be removed by gently pulling through front teeth whilst sucking.
Keep frozen. Maximum recommended storage: Food freezer . **** Until best before date (at -18ºC). Frozen food compartment . *** Until best before date (at -18ºC). ** 1 month (at -12ºC). * 1 week (at -6ºC). Refrigerate 48 hours
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