Approximately 4.54kg in weight.
This case contains between 8-10 whole cooked American Lobsters
Perfect for events and catering
Fancy a New England or Canadian lobster? A vast lobster industry there exports all over the
world and Americans abroad tend to insist on 'Maine Lobster' if you please. These tend to be
smallish, so they're a good deal cheaper than most alternatives, making them ideal for surf
and turf. These will need to be looked after a bit more carefully in your freezer, to avoid the
claws coming adrift. If you wanted a bit of guidance on how to extract all the meat from your
lobster, take a look at this video of Gordon Ramsay explaining how it's done.

Cooking instructions:

Ready to serve once defrosted. Defrosting will take about 4 hours at room temperature or
12 hours in fridge.
To serve hot, bring half an inch of water to the boil in a large pot. Put lobster in and cover. It
will be ready after 3 minutes. Do not leave any longer - this will toughen the meat... you are
reheating it, not cooking it.
Split in half with a heavy knife, remove intestine which runs through the tail and the grit sac
at the top of the head. Every other piece is edible - including the green liver (although not
everybody appreciates it). You will find a tasty morsel of meat in the thigh pocket at the top
of each leg. And it's usually worth sucking the meat out of the legs too. Enjoy it!