Whole Wild Raw American Lobster sashimi creating a classic combination that’s

creating a classic combination that’s satisfying any day of the week

Our Smoked Haddock & Spring Onion Fishcake is packed with flaky smoked haddock

complemented by the umami-rich flavour of miso

Otherwise if you are planning to use it in something like a thermidor where you are going to have to put the meat into or under a sauce and then grill the sauce

We suggest defrosting them in your fridge overnight before preparing and cooking them

Whole Wild Raw American Lobster sashimi creating a classic combination that’sOne 500g raw American lobster Flash frozen from the USA and Canada Just defrost and cook in salty water There's a gigantic lobster industry on the coast of New England and eastern Canada which produces reliable lobsters in every category including raw, cooked, fresh, frozen and meat of every grade. Most of this feeds US gourmets (and others) but there's a bit left for the rest of the world. And because the industry is so large, it's also pretty steady