French lobster, flash-frozen at sea. Sweet, dense meat that holds together under heat. Butter, lemon, sea salt: no sauce required.

Blue Lobster, Homarus gammarus, is the European cousin of the Maine lobster, fished along the Atlantic coast of Brittany and the wider European Atlantic. Chefs prize it for slightly sweeter, finer-grained meat than its American counterpart. Rougie hand-prepares each tail and claw, vacuum-seals it for protection and freezes it cryogenically to lock in flavour and texture. The result is a chef-grade portion that behaves like fresh lobster once defrosted. Use the meat for thermidor, bisque, lobster ravioli, risotto or simply grilled with herb butter. With Champagne, naturally.

Origin

Made in France.

Dimensions

Net weight 190-220g. Packed in a sealed pack, super-frozen for transit.

Features

• France origin
• Mild briny sweetness, firm pearly flesh, finer-grained than American lobster.
• Chefs prize it for slightly sweeter, finer-grained meat than its American counterpart.
• Rougie hand-prepares each tail and claw, vacuum-seals it for protection and freezes it cryogenically to lock in flavour and texture.

Use Cases

• European Blue Lobster, Homarus gammarus, from the Atlantic coast
• Hand-prepared tail and claw by Rougie
• Vacuum-sealed and cryogenically frozen for chef-grade results
• Thermidor: cognac, mustard, gruyere glaze under the grill
• Bisque or chowder using the shells for stock
• Risotto, ravioli or pasta with chilli and parsley
• Grilled with herb butter, finished with a squeeze of lemon
• Net weight: 190-220g (tail + claw)
• Producer: Rougie
• Species: Homarus gammarus, European Blue Lobster
• Origin: France, Atlantic coast
• State: raw, vacuum-sealed, cryo-frozen
• Allergens: Crustaceans

What's Included

One 190-220g sealed pack, super-frozen for transit of Rougie Blue Lobster Tail/Claw, Frozen, 190-220g. No additional accessories or utensils.

Storage

Store at -18C or below. Defrost overnight in the refrigerator before cooking. Cook within 24 hours of thawing. Do not refreeze.