The body and tail and claws are hard-shelled. The white flesh is pleasantly firm and dense with a rich, savoury flavour. Live lobsters should be active and their tails should curl, not dangle, beneath them. Most of the lobsters caught in the waters of Nova Scotia, Newfoundland and Quebec go to the live market. The lobster-processing industry is concentrated in New Brunswick and Prince Edward Island.
Cooking is completed by end user for a fresh-boiled taste.
Available canned and blast frozen, canned and retorted, or vacuum-packed and blast frozen. Package sizes vary according to customer specifications. A concentrate used in the preparation of soups, bisques, sauces and fillings. Preparation Lobster is amazingly versatile and every part of the animal can be put to a variety of culinary uses. A whole lobster, steamed and served with drawn butter, is a feast fit for a king.