When it comes to foods with the wow factor, very few products can rival lobster. Its sweet, succulent taste has hooked legions of appreciative consumers from all over the world. And to keep them coming back for more, there’s no end of preparations and different ways to experience these highly prized crustaceans.
Aligned with the considerable culinary affection that many people have for this particular shellfish, there’s also good reason to respect all that goes into getting them from the ocean to our plates. Together with highly sustainable fishing practices that have helped establish supply levels capable of keeping up with steadfast demand, there’s also been a steady introduction of new technologies that have elevated product quality and opened up new market opportunities along the way.
CONSISTENT AND VERSATILE
One of the lobster sector’s most recent advancements, and one that has been championed by Pittman Seafoods, is Ultra High Pressure – or UHP – processing. This special process detaches 100% of the lobster meat (tail, claws, knuckles and legs) from the shell all at once, and without compromising the end product. Essentially this is achieved by subjecting the shellfish to intense water pressure but no heat.
Because the pressure is uniformly distributed around the entire product, its natural shape is preserved. What’s left is an intact, raw lobster, which is then deep-frozen ahead of distribution.
Providing a premium quality, ready-to-use product that retains the natural moisture and freshly caught flavour coveted by lobster lovers, our frozen UHP lobsters are very popular with chefs and the broader foodservice sector. As more and more professional kitchens are finding, it’s also an excellent way to keep a tight control on costs – including labour and raw materials – and eliminating wastage by offering a viable alternative to transporting and handling live products.
UHP also helps overcome the issue of cooking live lobsters, which has been prohibited in certain markets. The process is short and kills the animal instantly in a humane way.
A PERFECT MATCH
The iconic Prince Edward Island (PEI) lobster trap fishery has long been our main source of lobsters, and we have been distributing these fantastic, sustainably-certified products to European markets for several years.
As a raw material, these lobsters are ideally suited to UHP processing. And thanks to a very close connection that Pittman Seafoods has with a particular producer in Canada, we’re able to secure the volumes needed to meet the growth in demand for this high-end product.
In addition to the UHP offering, our product portfolio also includes whole cooked frozen lobster, which is mainly sold into retail channels. Through these, we are ensuring that delicious, top quality lobster dishes can be enjoyed year-round in people’s favourite restaurants or at their own tables.
RECIPE: HOMEMADE LOBSTER ROLLS
Try conjuring up a taste of New England street food with homemade lobster rolls. It’s one of the most simple and satisfying dishes to make with lobster.
For four generous rolls, you’ll need the following ingredients:
Cooked lobster meat (grilled or steamed) – 500g
Brioche hot dog style buns
Mayonnaise – 5 tablespoons
Lemon juice – 1 tablespoon
Celery sticks (stringed and diced) – 2
Chives (finely chopped)
To prepare: Cut the lobster into large chunks and set aside. Mix the mayonnaise with the lemon juice, celery, a pinch of cayenne and a small pinch of salt, then fold the lobster through to combine.
To serve: Split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and use it to warm the rolls on all sides. Divide the lobster mix between the rolls, scatter with chives and another tiny pinch of cayenne. Enjoy with French fries and gherkins for extra authenticity, and don’t forget the napkins!