Raw Shelled Wild Canadian Lobster

Name: Raw Shelled Wild Canadian Lobster
Brand: REACH FOODS
SKU: QWRSL-2
Price: 34.00 GBP
Availability: InStock

£34.00

Net: 150g± New Brunswick / Nova Scotia, Canada Wild pot-caught, Canadian Atlantic

Wild Canadian lobster, pot-caught off New Brunswick and Nova Scotia, hand-shelled raw with the tail and both claws in one pack. No shell, no waste — just clean, sweet lobster meat ready to pan-roast, butter-poach, fold through pasta, or build a proper lobster roll. Cook it from raw and the difference is immediate.

£34.00

Wild Canadian lobster (Homarus americanus), pot-caught in the cold Atlantic waters off New Brunswick and Nova Scotia, hand-shelled raw, and vacuum-packed frozen. Each pack contains one whole tail and both claws — all the meat from a single lobster with zero waste and no shell to deal with. The meat is translucent and pale when raw, turning white with flashes of pink-red once cooked. The texture is firm and springy, the flavour clean, sweet, and unmistakably lobster.

Having the lobster already shelled and portioned raw opens up preparations that would normally require a professional kitchen — butter-poaching, pan-roasting, folding through pasta or ravioli, building a proper lobster roll, or poaching gently à la nage. Because the meat is raw rather than pre-cooked, you get the full depth of flavour and a tenderness that reheated lobster cannot match. The tail and claws cook at slightly different rates, so separating them during cooking gives you more control. Only the fullest, liveliest lobsters are selected, and protein levels are monitored to ensure dense, high-quality meat.

Producer: Wild pot-caught lobster from New Brunswick and Nova Scotia, Canada. Hand-shelled, ultra-rapid frozen, and vacuum-packed for zero waste and maximum freshness.

Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.

Net: 150g± (1 x tail with both claws, shelled).

Allergens: Crustaceans (lobster).

Thawing: Remove from the vacuum pack and place on kitchen paper on a plate in the fridge overnight. Take out of the fridge 20 minutes before cooking and pat thoroughly dry — a dry surface is essential for a good sear.

Pan-roasting: Thread a small skewer lengthwise through the tail to prevent it curling during cooking. Season lightly with salt and white pepper. Heat a non-stick or heavy-based pan over medium-high heat for 2–3 minutes. Add a generous amount of olive oil and allow it to heat through. Lay the tail in first; after 2 minutes, add the claws. Cook for 2 minutes per side — 4 minutes total. Remove the pan from the heat, squeeze the juice of half a lemon over the lobster, and let the juice hit the hot oil (it will sizzle). Tilt the pan to collect the oil and lemon together and baste the lobster with a spoon. Rest in the pan for 2 minutes, then serve.

Butter-poaching: Whisk 100g cold butter piece by piece into 100ml of gently simmering water to create an emulsion. Hold the temperature at 60–70°C — the liquid should barely move. Lower the lobster meat in and poach for 5–6 minutes, turning occasionally, until the meat is just firm and opaque throughout. This is one of the finest ways to cook lobster — it stays extraordinarily tender and takes on a rich, buttery sweetness.

À la nage (poached in an aromatic broth): In a small saucepan, bring 200ml of lightly salted water to a simmer with the zest of half a lemon, ten pink peppercorns, one bay leaf, half a peeled shallot, and a splash of white wine. Simmer for 10 minutes to infuse. Reduce the heat to low, add the lobster meat, and poach gently for 5–6 minutes until firm to the touch. If serving cold, remove from the heat and allow to cool in the liquid for 5 minutes before lifting out.

For pasta and filled dishes: Place the raw lobster on a board and dice with a sharp knife, removing any cartilage from the claw sections. For ravioli or filled pasta, fold the raw diced meat into a seafood mousse before filling. For linguine or tagliatelle, stir the raw lobster pieces through the sauce 2 minutes before serving — they cook through in the residual heat.

Lobster roll: Butter-poach or pan-roast the lobster as above, then allow to cool slightly. Chop into chunky pieces and dress lightly with good mayonnaise, a squeeze of lemon, a pinch of salt, and finely sliced chives. Pile into a toasted brioche roll.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild Canadian lobster (Homarus americanus), pot-caught in the cold Atlantic waters off New Brunswick and Nova Scotia, hand-shelled raw, and vacuum-packed frozen. Each pack contains one whole tail and both claws — all the meat from a single lobster with zero waste and no shell to deal with. The meat is translucent and pale when raw, turning white with flashes of pink-red once cooked. The texture is firm and springy, the flavour clean, sweet, and unmistakably lobster.

Having the lobster already shelled and portioned raw opens up preparations that would normally require a professional kitchen — butter-poaching, pan-roasting, folding through pasta or ravioli, building a proper lobster roll, or poaching gently à la nage. Because the meat is raw rather than pre-cooked, you get the full depth of flavour and a tenderness that reheated lobster cannot match. The tail and claws cook at slightly different rates, so separating them during cooking gives you more control. Only the fullest, liveliest lobsters are selected, and protein levels are monitored to ensure dense, high-quality meat.

Producer: Wild pot-caught lobster from New Brunswick and Nova Scotia, Canada. Hand-shelled, ultra-rapid frozen, and vacuum-packed for zero waste and maximum freshness.

Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.

Net: 150g± (1 x tail with both claws, shelled).

Allergens: Crustaceans (lobster).

Preparation / Cooking

Thawing: Remove from the vacuum pack and place on kitchen paper on a plate in the fridge overnight. Take out of the fridge 20 minutes before cooking and pat thoroughly dry — a dry surface is essential for a good sear.

Pan-roasting: Thread a small skewer lengthwise through the tail to prevent it curling during cooking. Season lightly with salt and white pepper. Heat a non-stick or heavy-based pan over medium-high heat for 2–3 minutes. Add a generous amount of olive oil and allow it to heat through. Lay the tail in first; after 2 minutes, add the claws. Cook for 2 minutes per side — 4 minutes total. Remove the pan from the heat, squeeze the juice of half a lemon over the lobster, and let the juice hit the hot oil (it will sizzle). Tilt the pan to collect the oil and lemon together and baste the lobster with a spoon. Rest in the pan for 2 minutes, then serve.

Butter-poaching: Whisk 100g cold butter piece by piece into 100ml of gently simmering water to create an emulsion. Hold the temperature at 60–70°C — the liquid should barely move. Lower the lobster meat in and poach for 5–6 minutes, turning occasionally, until the meat is just firm and opaque throughout. This is one of the finest ways to cook lobster — it stays extraordinarily tender and takes on a rich, buttery sweetness.

À la nage (poached in an aromatic broth): In a small saucepan, bring 200ml of lightly salted water to a simmer with the zest of half a lemon, ten pink peppercorns, one bay leaf, half a peeled shallot, and a splash of white wine. Simmer for 10 minutes to infuse. Reduce the heat to low, add the lobster meat, and poach gently for 5–6 minutes until firm to the touch. If serving cold, remove from the heat and allow to cool in the liquid for 5 minutes before lifting out.

For pasta and filled dishes: Place the raw lobster on a board and dice with a sharp knife, removing any cartilage from the claw sections. For ravioli or filled pasta, fold the raw diced meat into a seafood mousse before filling. For linguine or tagliatelle, stir the raw lobster pieces through the sauce 2 minutes before serving — they cook through in the residual heat.

Lobster roll: Butter-poach or pan-roast the lobster as above, then allow to cool slightly. Chop into chunky pieces and dress lightly with good mayonnaise, a squeeze of lemon, a pinch of salt, and finely sliced chives. Pile into a toasted brioche roll.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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