Big & Juicy whole cooked Canadian lobster400g

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Big & Juicy whole cooked Canadian lobster
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Whole Cooked Canadian Lobster
MSC certified from Prince Edward Island. Canadian Lobster certified Northwest Atlantic.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 ensuring that it's fully defrosted before use. A healthy option Lobsters is high in Iodine, Vitamin E and Selenium. Iodine contributes to 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! Our Canadian Lobsters are caught in the icy waters surrounding the picturesque Prince Edward Island in the Northwest Atlantic. They are fished by the islands' fishermen and are cooked and frozen straight from the sea 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

    per 100g edible portion



    Per 100g/ml/A 100g serving provides



    5% RI


    2.0 g

    3% RI


    0.6 g

    3% RI


    0.1 g

    0% RI


    1.5 g

    24% RI

    RI = % of your daily reference intake

    Whole Cooked Canadian Lobster (Homarus Americanus) (Crustacean)
    For allergens, see ingredients in bold

    Typical valuesper 100g edible portion
    Of which Saturates0.6g
    Of which Sugars0.1g
    Vitamin E5.2mg

    Preparation and Usage

    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 sac 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. Defrosting Instructions To defrost whole lobster. Remove the outer packaging. Keeping the lobster in the bag, place on a plate and leave in the fridge overnight. Once defrosted remove the bag and pull the lobster, tail first, from the net. Then simply crack and serve! 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 Remove the claws from the body of the lobster by twisting off. 2 To remove the meat from the claw, crack with a nut cracker or tap lightly with a hammer. 3 Remove the tail by arching the back until it cracks. 4 Bending the tail flat, break off the bony flippers to get to the meat. 5 Use a fork to push the meat out of the tail. 6 Pull apart the shell to reveal the meat and discard the dark stomach sac. 7 Crack in half to open the remaining body and extract this excellent meat. 8 Use a lobster pick or skewer to remove the meat that is in the legs.

    Origin Information

    • Canada
    • United Kingdom
    • Caught in the Northwest Atlantic from an MSC-certified sustainable fishery
    • Packed in the UK. Product of Canada

    Health claims

    • Iodine contributes to normal metabolism
    • Vitamin E contributes to cell protection
    • Selenium contributes to the normal function of the immune system


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