Whole Norway lobster with long slender claws, a pale shell banded in orange-red and a tail that is dense and sweet, closer in texture to lobster than to shrimp. Frozen whole so the head keeps its moisture.

Origin

Wild-caught in deep, cold water and frozen on board, so the tail meat never sits on ice for the length of the trip.

Specification

• 2 kg box, whole and head-on
• 20 to 30 pieces per kilogram, roughly 35 to 50 g each
• Sorted for even size so a tray cooks in one go
• Frozen at sea within hours of the haul

Condition

Raw and frozen, graded for raw service. Because it is handled as a raw product, keep it colder than you would keep cooked shellfish.

Storage

• Keep at −18 °C or colder and avoid temperature swings
• For raw service thaw slowly in the refrigerator for 8 to 12 hours
• Keep the thawed tails on ice and serve them the same day
• Do not refreeze once thawed

Shelf life and delivery

• Best before 18 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Move the box straight to the freezer on arrival and check the pack is still firm

How to cook

• Serve the raw tail on crushed ice with soy, wasabi and pickled ginger
• Split the shell, fill with herb butter and grill for 4 minutes
• Bake with cream and cheese until the top browns
• Poach the shells in wine and cream for a bisque

Allergens

Contains crustaceans (shellfish). Not suitable for crustacean allergies.