The European homard is fished along the Brittany coast. It has a delectable flavour and its firm texture excites the palates of any food lovers. Thanks to the High Pressure Processing technology, the live lobsters are unshelled under the compressing pressure to break the bond of the connective tissue and meat to the external, then in a CO2 freezing tunnel, the lobster meat is vacuum-packed raw and complete.

Unshelled Lobster meat is sashimi grade, can be eaten served raw or lightly pan-seared.

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