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Cooked lobster meat

The lobster Homarus americanus is a crustacean commonly known as American lobster or Canadian lobster.

It has a greenish-bronze back and an orange belly, unlike its European cousin with a blue back and a pinkish-white belly. Its shell often has many dark spots. The underside of its rostrum is provided with small teeth, which also distinguishes it from the European lobster with a smooth rostrum. Its white flesh, pink-orange on the surface, is firm and dense.
It is caught from May to June and from August to September in zone F.A.O. 21 (North-West Atlantic), using traps.

The absence of any chemical treatment allows its taste qualities to be fully expressed.
It is MSC certified.
We sell it different presentations: claw, leg, joint and body meat.
Enjoy it in salads, sandwiches, cassolettes, or highlighted in a display.

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Technical characteristics

Homarus americanus

50% clamps 30% joints 20% legs


May to June and August to September


Product information

  • Species : Homarus americanus
  • Size : 50% claws, 30% joints, 20% legs
  • Net weight : 5.44 Kg
  • Origin : Canada
  • Seasonality : caught in May-June and August-September in zone F.A.0. 21
  • Ingredients : lobster, salt
  • Presentation : cooked, vacuum-packed, frozen MSC lobster meat BLOC
  • Process : fishing, sorting, cleaning, cooking, cooling, shelling, freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date


GMOs : none
Irradiation : none
Allergens : crustaceans

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • E. Coli : 1 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g