Cooked Lobster Meat Delivery

Cooked Lobster Meat Overnight Delivery By Fedex



notre dame du mont carmel quebec

Search Result: notre dame du mont carmel quebec , lobster meat delivery notre dame du mont carmel quebec , frozen lobster meat notre dame du mont carmel quebec , where to buy lobster meat notre dame du mont carmel quebec , purchase lobster meat notre dame du mont carmel quebec , cooked lobster meat notre dame du mont carmel quebec , lobster meat delivery notre dame du mont carmel quebec , lobster meat overnight home delivery notre dame du mont carmel quebec ,


The Cooked Lobster Meat Sale

Cooked Lobster Meat Overnight Delivery By Fedex


Cooked Lobster Meat

Cooked lobster meat is the sweet, briny, pearly white, tender-yet-firm flesh from the tail, claws, knuckles, and body of a lobster, which turns opaque and firm when heated, offering a delicate ocean flavor perfect for various dishes. It's identifiable by its bright white color (sometimes with red flecks), firm texture, and clear juices when done, contrasting with raw, translucent meat, and comes in tail, claw, knuckle, and body cuts, often sold shucked and ready to eat.

Characteristics

Flavor: Sweet with a hint of the ocean's saltiness (briny).

Texture: Tender but slightly firm and springy, not mushy or rubbery.

Appearance: Pearly white and opaque, often with red flecks in the shell or on the meat, especially from hard-shell lobsters.

Where it comes from

Harvested from the tail, claws, knuckles, and body (legs and internal cavities).

Often sold as "TC" (Tail/Claw), "CK" (Claw/Knuckle), or "TCK" (Tail, Claw, Knuckle) mixes, or minced.

How to identify if it's cooked

Color change: Meat turns from translucent to opaque white.

Firmness: Becomes firm and springy; juices run clear.

Shell: Turns bright red.

How it's used

Freshly cooked meat is ready to be gently reheated or added to recipes.

Used in soups (bisque), salads, pasta, and often poached in butter for a rich dish.

How many live lobsters does it take to make 4 lbs of cooked lobster meat?

To get 4 lbs of cooked lobster meat, you'll generally need around 16 to 20 pounds of live lobster, depending on size and shell type, because hard-shell lobsters yield roughly 20-25% meat by weight, and you lose weight during cooking. Expect 4-5 hard-shell lobsters (1.25-2 lbs each) for 1 lb of meat; thus, multiply that by four.

General Estimates:

Hard-Shell (1.25-2 lb): 4 to 5 lobsters for 1 lb of meat.

For 4 lbs of meat: 16 to 20 pounds of live hard-shell lobster (e.g., 8-10 lobsters at 2 lbs each).

Soft-Shell: You'll need more, possibly 5-6 lbs of soft-shell for 1 lb of meat, as they have less meat content.

Key Factors:

Size Matters:Larger lobsters (2+ lbs) have a better meat-to-shell ratio than smaller ones.

Shell Type:Hard-shell lobsters offer more meat than soft-shell (new shell) lobsters.

Cooking Loss:Expect a 5-25% weight loss from live to cooked weight.

Cooked Lobster Meat Overnight Delivery:



notre dame du mont carmel quebec

We are your premium Cooked Lobster Meat supplier in Canada.

We ship Cooked Lobster Meat for next day delivery by using FedEx Priority Overnight to reach your doorstep. No need of leaving your home!

Your frozen and pre-cooked Lobster Meat will arive in a Styrofoam cooler placed in a cardboard box with ice packs to keep them frozen.



WE SHIP CANADA WIDE

800-604-1733 OR 902-460-8706

Order Cooked Lobster Meat Now For Home Delivery!

About

Make Lobster Rolls For Guests

For lobster rolls, you'll generally need 3 to 4 ounces (about 1/4 pound) of cooked lobster meat per bun, though some generous rolls use up to 8 ounces; for a classic recipe, aim for 1 pound of meat for four rolls, often sourced from 1.5 to 2 lobsters. The key is enough sweet claw, knuckle, and tail meat to generously fill a buttered, toasted New England-style bun, balancing with mayo, lemon, and herbs.

Per Roll

Standard: 3-4 ounces (1/4 lb)

Generous/Giant: 6-8 ounces

For a Batch (4 Rolls)

Meat: About 1 pound of cooked lobster meat (from roughly 1.5 to 2 lobsters).

To Buy: A 1.5 lb lobster yields about 6-8 oz of meat, so 2 lobsters are often used for 4 rolls.

Tips for Meat Sourcing & Preparation

Best Cuts: Claw, knuckle, and tail meat are all used, with claw and knuckle prized for tenderness.

Yield: Lobster meat yields about 30-40% of its total weight, so a 1.5 lb lobster gives 6-8 oz of meat. Presentation: Keep larger pieces of claw meat intact for a beautiful top garnish.




Why Buy Cooked Lobster Meat

Buying cooked lobster meat saves significant time and effort (no live lobster handling), offers convenience for quick meals like lobster rolls, salads, or pasta, and provides high-quality protein with omega-3s in a ready-to-use format, perfect for gourmet dishes without the hassle of cooking live lobster yourself. It's a luxury ingredient made accessible, letting you skip the mess (vein, stomach) and enjoy the best parts.

Key Benefits

Convenience: It's already cooked and often hand-picked, eliminating the messy, time-consuming process of boiling/steaming and extracting meat from a live lobster.

Versatility: Ideal for recipes where you need shelled meat, like lobster rolls, mac & cheese, salads, bisques, or as a luxurious topper for steaks and pastas.

Quality & Flavor: Offers tender, sweet meat, with tail meat being firmer and claw meat softer and sweeter, providing an authentic taste.

Nutritional Value: A lean protein source, rich in zinc, selenium, copper, Vitamin B12, and heart-healthy omega-3s (EPA & DHA).

Reduced Waste: You get the prime edible parts (tail, claw, knuckle) without needing to deal with shells or inedible parts like the stomach.

When to Buy Cooked

When you want lobster without the fuss of live cooking. For quick, elegant meals where time is a factor. When making dishes that specifically call for shelled meat, like salads or rolls.

Things to Note

It's best to gently reheat or use it cold to avoid overcooking, which makes it chewy. Check for remaining shell bits or cartilage after thawing and before using.

800-604-1733

902-460-8706





Tags


cooked lobster meat