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 kg/m² (Kilogram per square meter). 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.