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Pack details
- One whole blanched lobster, 800g–1kg
- Par-cooked: needs a final finish before eating — not ready to serve cold from the pack
- Sweet, firm tail meat and rich claw meat
How to finish
- Defrost in the fridge for 24 hours
- Grill: split lengthways, brush with garlic butter, grill flesh-side up for 6–8 minutes until opaque and lightly charred
- Thermidor: lift the tail meat, dice, return with mustard-cream sauce and gruyère, gratiné under a hot grill
- Steam to finish: 5–6 minutes in a covered steamer with a splash of wine
- Serve with melted butter, lemon and brown bread
Sourcing and delivery
- From established North Atlantic / Canadian lobster fisheries
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
