Long, slender tails in bright orange-red shell, with meat that is sweeter and more delicate than lobster and cooks in a fraction of the time. Frozen whole at sea, so the head keeps its moisture and the tail stays plump.

What you get

• Whole shellfish, 2 kg net weight per box
• Roughly 40–55 pieces per box, graded for even size
• Head, shell and tail intact, frozen in a single layer
• No glaze weight added to the pack

Where it comes from

Wild-caught in cold northern water and flash frozen on board within minutes of landing, which is what keeps the tail meat from turning soft.

How to cook

• Split the shell and grill with garlic and herb butter until the meat turns opaque
• Bake under a cream and cheese crust for a richer plate
• Poach briefly in salted water, then serve with lemon and a little olive oil
• Thaw in the refrigerator and serve chilled on ice with soy and wasabi

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 9 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains shellfish (crustaceans).