North Atlantic Lobster
Often called the "King of Seafood," the lobster is the pride of Atlantic
Canada. This crustacean has a long body and five sets of legs, including
two large front claws, one of which is large, flat and heavy while the
other is smaller and thinner. The body and tail and claws are hard-shelled.
Live lobsters range in colour from brownish-rust to greenish-brown; all
lobster shells turn bright orangey-red when cooked. The white flesh is
pleasantly firm and dense with a rich, savoury flavour. Live lobsters
should be active and their tails should curl, not dangle, beneath them.
Nutritional Profile
(per 100 g of steamed meat)
| Energy |
98 cal |
| Protein |
20.57 g |
| Fat |
0.6 g |
| Cholesterol |
72 mg |
| Carbohydrates |
1.3 g |
| Minerals |
1.6 g |
| Sodium |
380 mg |
| Potassium |
352 mg |
| Calcium |
61 mg |
Product Forms
In general, larger lobsters are sold into the fresh/live market where
they command premium prices, while smaller lobsters are cooked and either
frozen whole in "popsicle packs" or shelled for meat. Most of the lobsters
caught in the waters of Nova Scotia, Newfoundland and Quebec go to the
live market. The lobster-processing industry is concentrated in New Brunswick
and Prince Edward Island.
Live: Lobsters are packed in lined cardboard or styrofoam boxes with
gel packs used as a coolant. Individual lobsters range from 454 to more
than 2270 grams (1 lb. to 5+ lbs.)
Frozen whole cooked lobster in brine: Lobsters are cooked, graded and
packed in laminated pouches with brine, sealed and blast frozen (10 per
case). This product is sometimes referred to as a "popsicle pack."
Frozen whole blanched lobster: Lobster is cooked for two minutes, then
vacuum packed and frozen immediately. Cooking is completed by end user
for a fresh-boiled taste.
Frozen whole lobster, blanched or cooked in vacuum skin pack: This specialized
technology allows for an extended shelf life of 24 months.
Frozen raw lobster tails: Tails individually quick frozen (IQF), individually
wrapped in cellophane pouch, layer packed in 4.5 kg box (4 boxes per master).
Weight: 85-225 g or 3-8 oz.
Frozen whole cooked lobster: Lobsters are cooked and vacuum-packed in
light brine or wrapped in waxed paper. Smaller weights (200-250 g), known
as "baby boils," are cooked in a liner, frozen and packed in 5 kg cartons.
Frozen lobster meat: Available canned and blast frozen, canned and retorted,
or vacuum-packed and blast frozen. Vacuum packs are available in different
meat combinations: whole pieces, chopped and salad meat; tails, claws,
tails/claw and claw/knuckle. Package sizes vary according to customer
specifications.
Minced lobster loaf: Deboned lobster body meat, packed in poly bags or
vacuum packed and frozen.
Cocktail claws: These are pre-scored and steam-cooked in foodservice
and consumer packs.
Tomalley and roe: Tomalley (liver, the light-green creamy substance found
in the lobster's body) and roe (the female eggs, sometimes called "coral")
are available in several specialty packs.
Lobster base: A concentrate used in the preparation of soups, bisques,
sauces and fillings.
Preparation
Lobster is amazingly versatile and every part of the animal can be put
to a variety of culinary uses. The empty shells can be used in bisques
or for lobster au gratin; the tomalley provides extraordinary flavour
for spreads, butters, sauces or dips; the coral presents an unusually
colourful garnish for hors d'oeuvres or salads, while the claws make an
extravagant statement atop a salad. A whole lobster, steamed and served
with drawn butter, is a feast fit for a king.
There is virtually no limit to the uses that can be made of the meat.
Served hot, it adds an unmistakable taste of luxury to casseroles, stir-fries,
stuffings, sauces, bisques, omelettes, soufflés, quiches, crêpes and many
other dishes. Cold, it is elegant in salads, hors d'oeuvres and in the
famous "down-East" lobster roll.
The great variety of product forms available from Canadian lobster processors
assists buyers and consumers in identifying the correct product for each
application.
Glossary of Lobster Terms
Banding: A strong elastic is placed around the claws of live lobster
for safe handling and to preserve quality.
Berried Lobster: A female with eggs under her tail. Under Canadian law,
these must be returned to the water.
Brine: Salt water used to cushion and insulate a whole cooked lobster
in a cello sleeve (a "popsicle pack").
Canners: A small lobster, weighing approximately 170 to 454 grams (1/2 to 1 lb.)
Carapace: Body shell, measured from the back of the eye socket to the
end of the shell to determine legal size.
Chixs (chickens): Lobster weighing approximately 454-500 grams (1.0 - 1 1/8 lb.)
Cold pack: Frozen lobster meat, packed in cans, not retorted. Frozen
storage is required.
Coral: Internal roe or eggs.
Crusher: The larger of the two claws.
Cull: A lobster with one or no claws, normally sold at a lower price.
Deuces: Lobsters weighing 900-1135 grams (2-2.5 lb.)
Halves: Lobster weighing 680 to 800 grams (1.5 to 1.75 lb.)
Hard Shell: A lobster whose shell has fully hardened after moulting.
Hard-shelled lobsters yield 50-60% more meat than soft-shell or shedders.
Hot Pack: Canned lobster, retorted and shelf stable.
Jumbos: Whole lobsters weighing more than 1135 grams (2.5 lb.) Jumbos
are graded as small (1135-1475 grams or 2.5-3.25 lb.), medium (1475-2270
grams or 3.25-5lb.) and large (2270 grams + or over 5 lb.)
LFA: Lobster Fishing Area; regions in Atlantic Canada where lobster fishing
is open at specific times of the year (seasons). The division into LFAs
allows control of the harvest. Minimum size of lobsters also varies from
area to area.
Markets: A size category for lobsters weighing 454 grams and up, usually
destined for the live market.
Pincher claw: The smaller claw.
Popsicle pack: Term used to describe a whole cooked lobster, packed in
brine in a cello sleeve and frozen.
Pound: A storage area for holding live lobsters.
Quarters: Lobster weighing 570 to 680 grams (1.25 to 1.5 lb.)
Seasons: Specific periods in the year when a particular area or region
can be fished.
Selects: Lobster weighing 800 to 900 grams (1.75 to 2.0 lbs.)
Shedders: Lobster in the moult or soft-shell stage of growth.
Soft Shell: A lobster after it moults or sheds its hard shell to facilitate
growth. During this soft-shell period, meat yield is low, and meat texture
and flavour poor.
Trap: A cage-like structure used to catch lobster alive.
Tomalley: Green-coloured liver used to flavour spreads and sauces.
Safety and Wholesomeness Assured
Canada has one of the world's most respected fish inspection and control
systems. The Canadian
Food Inspection Agency (CFIA) sets the policies, requirements and
inspection standards for fish products, federally registered fish and
seafood processing establishments, importers, fishing vessels, and equipment
used for handling, transporting and storing fish. All establishments which
process fish and seafood for export or inter-provincial trade must be
federally registered and must develop and implement a HACCP-based Quality
Management Program (QMP) plan. A processing establishment's QMP plan outlines
the controls implemented by the fish processor to ensure that all fish
products are processed under sanitary conditions, and that the resulting
products are safe and meet all regulatory requirements. Canada's fish-inspection
and control system contributes to Canada's worldwide reputation for safe,
wholesome fish and seafood products. Buyers can be assured that seafood
from Canada will continue to meet the increasingly rigorous safety and
wholesomeness standards required by the world's major seafood markets.
