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Product
Info:
North Atlantic Lobstermeat
Name: North Atlantic Lobstermeat
Latin Name: Homarus americanus
Harvest Area: Canada, Maine
Seasons: Largest production late Spring - Early
Fall
Characteristics: Sweet, Rich, Firm flesh - Tail
and Claws are the most prized parts.
Grade/Pack: 11.3 oz can, 2 lb can.
| Regular |
-tail, leg, claw, knuckle and body meat (natural proportions) |
| TCK |
-tails, claws, knuckles |
| TC |
-tails, claws |
| All Tail |
-tails |
| CK |
-claw, knuckle |
Also 2 specialty packs: -Broken lobstermeat (a less expensive alternative
for casseroles, etc.)
-New Hampshire pack (from larger lobsters: can be sold legally in
NH)
Traditional Applications: 11.3 oz cans are traditionally
sold retail, 2 lb cans used in food service. Chinese restaurants
generally prefer all tail meat.
Substitutes: Langostinos
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Information -- Species List
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