Canadian lobster, northern prawn and scallops

Asparagus soup with sauteed lobster claws

Lobster and scallops from Canada

Noblest Canadian lobster, which is caught in May, June, December and January. With high pressure treatment raw shelled (HPP, High Pressure Processing) and is therefore in taste and texture even higher than the living Premium Hummer.
The pieces are vacuum packed in the cooking bag. Best thaw overnight in the refrigerator or in a cold water bath, then either cook in the bag or prepare in any other way. One more time, less work, no weight loss and saves the strenuous triggering.

Canadian Premium scallops, which are glazed individually directly after the catch and still frozen on board may be removed and thawed individually. After thawing, the shells can be used for countless Food use: grilling, roasting, as carpaccio, an appetizer or fried.

Lobster and Scallops

Scallops with black rice and saffron aioli

Why are some scallops more orange than others?

Scallops from Canada belong to the genus Placopecten Magellanicus, all are born male (white). As they grow and when they reach size XL or XXL, they change sex and become females (orange or light yellow). Under no circumstances does this affect the quality, texture or taste of the scallops, as the color only marks the gender difference. It is not natural for large scallops to be completely white without exception.