Olivette

- Scientific Name: Homarus Americanus - Premium hardshell lobster - Whole lobster live, frozen - Place of origin: Nova Scotia, Canada

Product Description : Atlantic hardshell lobster harvested from the pristine waters of Canada's North Atlantic. Price of product ( USD price or FOB price) : Average USD $12-15 per LB (prices changes on weekly bases) Product origin : Nova Scotia, Canada Key Specifications/Special Features : Hardshell lobster "yeild up to 50% more meat than soft shell" Our suppliers meet the strict environmental standard set by the Marine Stewardship Council (MSC) Scientific Name: Homarus americanus Production Method: Wild Harvested Place of Origin Gujarat, Punjab, MP -India Port Of Loading Mundra Port, Nahva seva Port Payment Term DP,LC Delivery Time Shipment within 7 working days Minimum Order Size and Packgaing details : Size From (LBS) To (LBS) From (Grams) To (Grams) Average Lobster Weight Medium Chix 1.18 1.29 535 585 1.2 lb Quarters 1.29 1.51 585 685 1.4 lb Halves 1.51 1.73 685 785 1.6 lb 1 3/4s 1.73 1.95 785 885 1.85 lb Selects 1.95 2.45 885 1110 2.25 lb 3 lbers 3.00 3.88 1360 1760 3.3 lb 4 lbers 3.88 4.87 1760 2210 4.3 lb 5 lbers 4.87 5.86 2210 2660 5.3 lb 6 lbers 5.86 6.86 2260 3110 6.3 lb

Frozen Lobster Whole Cooked Raw Frozen Lobster meat Lobster Tails

Live Canadian Lobster

PRODUCT : Live Canadian Lobster Sizes : 250/300gr/300/400gr/400/500gr Packed : 1 x 30lb styro foam ctn's Quanity : 20.000lbs Price : $12.50lb/USD zFOB BOSTON

When cold water lobsters become full-size, they tend to be larger than those that live in warm climates. These lobsters go through molting sessions every year or so in which they shed their shells to grow and then produce a new shell that becomes thick and hard over time. The largest ones can reach four pounds or more, on average. Lobsters from cold waters will always have the large claws that we tend to associate with the animal, with one claw larger than the other. They also carry subtler colors than their warm-water cousins, usually dark greenish-brown. They have smooth shells with no spikes. Since lobsters in cold water live in frigid temperatures, their meat gets significantly firmer than those from warm waters. When you cook and eat a cold-water lobster, you�¢??ll notice that the meat tends to stay together in chunks and is tender, but not mushy, when you eat it. The meat's flavor is what brings in most of its draw, though. Coldwater lobsters tend to have a slight hint of sweetness to it without an overpowering fishy taste like warm water lobster has, making it perfect for people who like more subtle flavors.

Supplier: Canadian Lobster