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RAW SHELLED LOBSTER
Homarus Americanus
High
Pressure
Process
(HPP)
0 min
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Manually
shelled
10 min
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Vacuumpacked
●●●●●►
10 min
FlashFrozen
●●●●●►
Stored
frozen
20 min
0 min
40 min
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Raw meat is expertly detached using High Pressure Process resulting in higher yield
Raw lobster meat is tender, ultra-fresh and flavorful (Flash-Frozen promptly after harvest)
Makes all lobster preparations possible without the hassle: carpaccio, seared, poached,
oven baked etc...
Boilable vacuum packs go directly from freezer to hot water for easy poaching
Portion control and year-round availability
Tail is deveined
Whole raw lobster
(shelled & flash-frozen)
Vaccum-packed in 2
detachable boilable
bags: 1 for Tail + 1 for
Claws-Knuckles-Legs
175g-195g
Shelf life: 2 years
HOCA0001
ROUGIÉ
Montréal: 450 460-2107
www.rougie.ca
2 raw lobster tails
(shelled & flash-frozen)
Vaccum-packed in 2
detachable boilable
bags: 1 per Tail
175g-195g
Shelf life: 2 years
HOCA0002
RAW SHELLED LOBSTER
COOKING TECHNIQUES
LOBSTER CARPACCIO, CAVIAR AND YUZU DRESSING
Prepare dressing with yuzu juice, twice its amount of olive oil and yuzu peel.
Thinly slice raw lobster tail. Fan out on plate, add a little caviar on top of each
slice, and season with dressing. Serve immediately as the raw lobster will
oxidize quickly.
SOUS-VIDE LOBSTER
Keep raw lobster in its boilable bag. Separate tail side from the other bag.
Bring water to 56°C / 133°F (or use combi oven) and immerse bags: 7 minutes
for the tail, 5 minutes for claws, knuckles and legs. At 58°C/136°F, lobster juice
will not coagulate and tail will not curl. For a pan fried butter finish (1min max),
deduct 1min from poaching time.
BBQ ROUGIÉ LOBSTER AND FOIE GRAS SLICE
Thaw raw lobster meat and Foie Gras slice for 30 minutes. Meanwhile, melt
butter or prepare seasoning (olive oil, lemon juice, pepper, etc.). Turn BBQ up
to medium heat, grill lobster and the slices of Foie Gras for 2 minutes on each
side. Keep basting lobster with your seasoning while cooking.
Tip: use a skewer to keep tail straight.
SEARED LOBSTER
Thaw raw lobster meat. To prevent tail from curling, score its underside (1mm
max depth). Pan fry with butter the outside of the tail first, then the underside
and finish cooking over medium heat for 2 minutes on each side, with the
other lobster parts (claws, knuckles and legs).
Tips: Always cook surface of the tail first, for enhanced flavour and colour.
COOKING RAW SHELLED LOBSTER TAILS IN COMBI OVEN
Thaw raw lobster tails. To prevent from curling, score underside (1mm max
depth). Place underside of tails down on sheet pan. Cook in combi oven at
80°C/176°F with 100% humidity for 6 minutes. Served cold or warm with a
sauce of your choice.
BAKING RAW SHELLED LOBSTER TAILS IN CONVENTIONAL OVEN
Thaw raw lobster tails. To prevent from curling, score underside (1mm max
depth). Place underside of tails down on sheet pan. Cover with seasoning and
bake at 180°C/356°F for 6 minutes.