Description

Product of the USA

Only a few of the hundreds of types of lobsters are caught commercially. But those few species are some of the most heavily harvested creatures in the sea. While lobster can come from just about anywhere, it is the cold-water, North Atlantic lobster which is regarded as the best. The cold pollution-free North Atlantic water produces tender, succulent meat with a rich, luxurious texture. In these cold waters, lobsters grow at a slower rate, which makes the meat firmer and more succulent. The cool temperatures also prevent the salt water from permeating the meat, giving it a noticeably sweeter flavor.

Lobster meat should be white, opaque and firm to touch. Nothing adds flavor and elegance to recipes like sweet, tender lobster meat – the main ingredient for many of New England’s signature dishes!

Product information

Other names: Maine Lobster, American Lobster, Canadian Lobster, Cold water Lobster,

Range: Atlantic USA and Canada

Specifications

Product forms:

Cooked, then Whole Frozen in Popsicle Pack ( also known as Ice Block, Heavy Brine)
10 lobsters / carton
Size graded: 250, 275, 300, 325, 350, 375, 400, 450, 500, 550, 600, 650 gram

Cooked Netted Whole Frozen
Cartons of either 10 lbs net, or Fixed number of lobsters per carton
Size graded

Frozen Whole Raw

HPP ( High Pressure Processing)

Raw Lobster Tails,
size graded in ounces: 2-3, 3-4, 4, 4-5, 5-6, 6-7, 7-8, 8-10 and larger
Cartons of 10 lbs net weight

Raw Lobster Meat ( HPP )

Cooked Lobster Meat, in 2 lbs vacuum bags
CK ( Claw and Knuckle Meat)
CKL ( Claw, Knuckle and Leg Meat)
TCK ( Tail Claw and Knuckle Meat)
“Regular” Meat
100 % Tail Meat

Brands: Providence Bay