RAW SHELLED LOBSTER Homarus Americanus High Pressure Process (HPP) 0 min ●●●●●► Manually shelled 10 min ●●●●●► Vacuumpacked ●●●●●► 10 min FlashFrozen ●●●●●► Stored frozen 20 min 0 min 40 min • • • • • • 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.
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