Lobsters 2018-08-28T08:54:17+00:00

High Pressure Processed 

European and Canadian lobster  

Our European or Canadian lobster is shelled raw and frozen. Every lobster is carefully chosen before being shelled by our innovative high pressure technology which does not shock the animal and preserves it from stress.

That guarantees incomparable quality of meat.

It can be prepared raw for – sashimi, carpaccio, sushi – or cooked – steamed, fried, in the oven.
The taste is unique: try it!

Whole European Lobster HPP

HPP, Raw & Frozen
Product size:400g-600g, 600g-800g
Scientific name: Homarus gammarus
Fishing area: FAO 27
Freezing method: Blast frozen

European Lobster Meat HPP

Hpp, Raw & Frozen
Product size:120g-140g, 140g-190g, 190g+
Scientific name: Homarus gammarus
Fishing area: FAO 27
Freezing method: Blast frozen

Canadian Lobster Tail and Claw Meat HPP

HPP, Raw, Frozen & IVP
Product size:140g-170g
Scientific name: Homarus americanus
Origin: Canada
Fishing area: FAO 21
Freezing method: Blast frozen

Canadian Lobster Tail Meat HPP

HPP, Raw, Frozen & IVP
Product size:80g-100g
Scientific name: Homarus americanus
Origin: Canada
Fishing area: FAO 21
Freezing method: Blast frozen

Whole Canadian Frozen Lobster HPP

HPP, Raw, Frozen & IVP
Product size:450g-500g; 730g
Scientific name: Homarus americanus
Origin: Canada
Fishing area: FAO 21
Freezing method: Blast frozen

What is High Pressure Processing?

HPP or High Pressure Processing, is a relatively new technology in the frozen lobster processing industry. The German engineered and custom designed HPP equipment has a high presure operating vessel/cylinder which is filled with highly purified natural water and pressurized to internal chamber pressures of up to 61 167 050 kgf/m² (Kilogramm pro Quadratmeter). When lobsters are placed into the HPP chamber for a normal operating cycle, the pressure compresses the meat within the lobster shell breaking the bond of the connective tissue and meat from the external shell. The resulting lobster meat is completely raw and expertly extracted from the shell entirely intact with no damage. The raw lobster meat has had no heat applied and no additives to adulterate or change our finished product’s natural flavour. An added benefit of our HPP technology is that the lobster is tenderized during processing, leaving the meat tender and flavourful. Raw shucked lobster meats are then cryogenically frozen in our CO2 freezer at -70°C to -80°C which flash freezes the meat for optimum “sushi grade” quality and vaccum sealed and thermoformed in fully customizable sized bags or skin-packed on trays. The end user/chef can then defrost and cook the HPP lobster meat to their preferred texture and flavour. HPP lobster is the preferred choice of top chefs in Europe and Japan and the pinnacle of frozen lobster cuisine. It is significant to note that HPP processing is one of only 2 methods currently approved by the WWF (World Wildlife Fund) and PETA (People for the Ethical Treatment of Animals) to process a lobster. None of the traditional frozen processing methods are approved by either organization. See images of HPP raw lobster meats below

*IQF = individually quick-frozen

More information, prices and data sheets of our products are available on request.