Processors, live shippers, and distributors of Canadian lobster are always happy to help you get the right processing and packaging, always fresh and just right for your needs. Canadian lobster is available in hundreds of different forms to suit your unique preparation, style, location, and business.

Restaurants, hotels, retail, and other commercial enterprises throughout Europe order Canadian Lobster from processors and distributors in these forms to suit how they plan to serve it:

Note: Package sizes and products available vary by processor and can be processed to your specification.

Whether live or prepared, Canadian lobster should be handled with the utmost care and respect.

Live Lobster

Live lobster will stay alive and fresh 36 to 40 hours out of water. Keep lobster in a cold environment like the refrigerator (around 4º C) and keep them moist with a dampened towel or newspaper in an open container.

• A live lobster in prime condition will move its claws and snap its tail.
• Ensure lobsters are kept in an open container, and that they are kept moist with wet newspaper, towels or seaweed. They should be kept cold and moist.
• Do not store lobster in water (fresh, tap, salt, seawater or in melt ice)
• Do not allow live lobster to freeze
• Remove the elastic bands from the claws before cooking, or the rubber’s taste will transfer through to the meat.

Frozen/Processed Lobster

Under ideal frozen temperatures of -26 to -30°C or below, frozen lobster can be stored with no quality loss for up to nine months. Frozen lobster shipments above -18°C may have been damaged.

• To thaw lobster packets: two hours per 500g
• To thaw whole frozen lobster: three to five hours per package
• To thaw small packs in a hurry, set under cold running water
• Cook thawed lobster meat within 24 to 36 hours of thawing

When retail outlets, restaurants, chefs, hotels, or other trade outlets order lobster, they’re not just ordering a healthy protein source, but a highlight. Lobster is a show, and commercial enterprises stage it for optimal delight and decadence.

Chefs steam, boil, broil, barbecue, or poach Canadian lobster, blending this premiere delight with the spices, herbs, and unique flavours from Europe’s many cuisines.

Food Safety Note

Be aware of possible cross contamination from the lobster’s head and intestine. Many restaurants choose to serve the lobster cut cleanly in half. It is important to remember that toxins in the head and the waste tract located in the tail can both cause cross contamination if punctured and then pulled throughout the meat by way of the knife. Always cut your lobster on a slight angle to avoid this.

How Much Meat Does A Lobster Contain?

Lobsters come in various sizes from small 250-500g size called canners, to jumbos that are over 1.25kg. A 750g hard shell lobster will yield approximately 250g of cooked meat, or 250mL by volume.

Serving Size

As a general rule of thumb, allow 500 – 750g of lobster per person. Of course, if you are a lobster lover you will likely want to increase this amount.

Boil (Whole Live Lobster)

Fill a pot with enough water to cover your lobster and season with 250mL of sea salt per 4L of water. Bring to a boil. Plunge the lobster headfirst into the boiling water. Cover and simmer according to the lobster’s weight, starting your timer once the water has returned to a boil.

Steam (Whole Live Lobster)

Add a steaming rack to your pot and add water to just below it. Bring to a boil with a tablespoon of sea salt. When boiling and steamy, place live lobsters in the pot head first, cover and steam according to the lobster’s weight.

Cook time

If serving cold, plunge your boiled or steamed lobsters into an ice bath to stop the cooking process. Lobsters can be refrigerated on their backs to preserve juices.

To prep a whole lobster for broiling, grilling or poaching, parboil it for 1-2 minutes in well salted water. If you’re continuing to cook in shell, place the parboiled lobsters in an ice bath to stop the cooking process. Otherwise, remove the meat from the warm shell to continue. Store partially cooked lobster on their backs to preserve juices.

Broil (split lobsters)

Lay split lobster on a broiling pan and brush lightly with butter. Place about four inches below the flame/element for about ten minutes. Use your own marinade or basting sauce or remove the meat and combine with a stuffing.

Barbecue (split lobsters)

Brush the bottom of the lobster shells with olive oil or butter. Place on the barbecue meat side up at medium-high. Brush meat with oil and sprinkle with salt and pepper. Cover and grill until just solid white in the thickest portion of tail, seven to nine minutes.

Poach (pre-cooked meat)

Poach pre-cooked lobster meat in a simmering sauce for 2-3 minutes to heat it. Try a simple blend of lemon zest, parsley or chives, a dash of garlic and white wine—or try orange zest, dill, pepper and orange juice.

With all the forms of Canadian lobster, from cooked and shelled meat, to high-pressure processed whole raw lobster to raw tails, the only limit is your creativity!