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THE FISH SOCIETY
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The Fish Society > By fish type > Lobster+Crab > Lobster meat

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Lobster meat

SEE OUR OTHER LOBSTER

We have two grades of lobster meat. Risking an oxymoron, one is economy lobster meat. You do get two shelled claws per 150g, but the balance comprises smaller shards of lobster meat. It would be fine for linguine or penne or a risotto. This economy version contains a preservative. When available, we also sell a superior claw and knuckle meat. This contains no preservative, small pieces rather than shards and many more claws. However, it is still really intended for cooking rather than serving cold. Frozen in small pillow packs. We also sell peeled lobster claws.

 

Please note that all lobster claws contain a thin piece of cartilage. It is impossible to remove this without shredding the claw... but those claws look quite nice, so it's left to the diner to remove it.

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1 sachet 2 svgs
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3 sachets 6 svgs
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Recipe

Suggestion 1: Lobster, Crab and Shrimp Baked Macaroni and Cheese Recipe - Cooking With Carolyn

Suggestion 2: Lobster Creole Jambalaya

serves 4

300g/10oz cooked lobster meat
300g/4oz raw ham
300g chicken meat or for authenticity 719g chicken on the bone and skin on
250g/9 oz long grain rice
salt and pepper
5 tbsp good quality oil
2 small onions
1 garlic clove
1 green and 2 red peppers
1 tin peeled tomatoes
719ml / 1 pint chicken stock
cayenne pepper
1g saffron stamens
 
1 Cut ham into mouthful-sized pieces and chicken into handleable pieces according to type you are using.
2 Season chicken and ham then put in a bowl and pour oil over. Leave for 30 minutes.
3 Peel and chop onions and garlic. Chop peppers.
4 Brown meat in a large, heavy-bottomed pan. Add chopped onions, garlic and peppers. Fry all together before pouring on half the stock. Cover and simmer for 30 minutes.
5 Add tomatoes, washed rice, remaining stock, cayenne pepper and saffron. Mixing well. Simmer for further 20 mins.
6 Add lobster meat to top of pan. Do not mix in. Heat through for 5 minutes.