Whole Cooked Brazilian Lobster

Whole Brazilian lobster, cooked through and then chilled fast to lock in the sweetness and keep the flesh tender. It arrives bright red and ready — thaw it and it is done, with no cooking, no timing and nothing to judge.

Inside the shell the meat is pearly white and firm, through the tail, the claws, the arms and the legs. Because it was cooked at processing rather than at home, the texture is even all the way through, which is the hardest thing to get right cooking a whole lobster yourself.

Why Choose It?

• Fully cooked: eat it cold or warm it through — there is no raw step to get wrong.
• Chilled fast after cooking: holds the natural sweetness and a clean sea-salt finish.
• Nothing to prepare: thaw and eat. No killing, no boiling, no guesswork.
• Whole animal: tail, claws, arms and legs — it looks like an occasion on the plate.
• A serve for one: or a generous share between two.

How to Serve:

• Cold, split: halve lengthways, serve on ice with lemon, aioli or melted butter.
• On a seafood platter: the centrepiece, and the least work on the whole board.
• Through pasta or salad: pick the meat out and fold it through at the end.
• Warmed: split, garlic butter, 4–5 minutes under a grill — just to heat, not to cook.

The One Rule:
It is already cooked. If you heat it, heat it briefly — anything more and you are cooking it a second time, and the meat goes stringy.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator overnight and eat the same day. Do not refreeze.

A whole lobster on the table, with nothing to do but open it. Order now and have it delivered to your door.