The Canadian lobster is larger than Scottish varieties, and offers a slightly sweeter taste. Lobster is simple to prepare, all you need to is bring 4....
The Canadian lobster is larger than Scottish varieties, and offers a slightly sweeter taste. Lobster is simple to prepare, all you need to is bring 4.5 litres of salted water to a vigorous boil and cook for around eleven minutes. Allow to cool down in the basin, then crack open and enjoy the fresh taste. This wonderful lobster is delicious served with a herby lemon butter sauce for dipping and triple-cooked chips.
The Canadian lobster is known to be larger than its Scottish Cousin, and some say has a slightly sweeter taste. I prefer lobster served cold, with a rich home made mayo and a squeeze of lemon. Put 150g salt to 4 1/2 litres water and bring to a vigorous boil. Cook for around 11 minutes. Allow to cool down in the basin, then prep and enjoy its unique flavour.
https://www.finefoodspecialist.co.uk/canadian-lobster-live-600g?___store=default147Canadian Lobster, Live, 550-600ghttps://www.finefoodspecialist.co.uk/media/catalog/product/l/i/live_lobster_400g_1.jpg29.9529.95GBPInStock/Seafood & Shellfish/Seafood & Shellfish/Specialist Shellfish/Seafood & Shellfish/Specialist Shellfish/Lobster/Chinese New Year/Valentine's Day/Mother's Day /August Sale<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">The Canadian lobster is larger than Scottish varieties, and offers a slightly sweeter taste. Lobster is simple to prepare, all you need to is bring 4.5 litres of salted water to a vigorous boil and cook for around eleven minutes. Allow to cool down in the basin, then crack open and enjoy the fresh taste. This wonderful lobster is delicious served with a herby lemon butter sauce for dipping and triple-cooked chips.</span></p>
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<p> </p> <p><span style="font-size: medium;">The Canadian lobster is known to be larger than its Scottish Cousin, and some say has a slightly sweeter taste. I prefer lobster served cold, with a rich home made mayo and a squeeze of lemon. Put 150g salt to 4 1/2 litres water and bring to a vigorous boil. Cook for around 11 minutes. Allow to cool down in the basin, then prep and enjoy its unique flavour.</span></p>00add-to-cart
