Soft-shell Lobster
Local-farmed Unique Soft-shell Lobster (Product Information)
Local-farmed Lobster Molting
Heavy metals
Malachite green
Drug residues
Hormone added
Antibiotics
Artificial colourings
Additives
Preservatives added
～ Soft-shell lobster is 100% edible! While only 37% of a regular lobster (the tail meat) is edible, our soft-shell lobster completely sheds its shell, gills, and intestines during molting, achieving a fully clean state – every part, including the antennae and claws, becomes crispy when fried and can be eaten whole.
～ Our locally farmed soft-shell lobsters have been awarded the Hong Kong AFCD Quality Food Safety Certification, WWF Sustainable Seafood Certification, HALAL Certification, and the International Food Safety Association’s Food Safety Business Certification.
～ Our lobster farming project is funded by the Hong Kong Government’s Sustainable Fisheries Development Fund. We have trained local fishermen in lobster farming techniques and established Hong Kong’s only professional lobster farming base.
～ The soft-shell lobster is a signature product of Tsuen Kwok Aquatic, a rare premium local farmed seafood.
～ Highly recommended by Michelin 3-star Chef Au Kwok Keung.
～ Exceptionally rare: a lobster’s soft shell hardens within one hour of molting, requiring professional, round‑the‑clock monitoring to harvest successfully.
～ Certified with AFFS Quality Certification, ensuring stringent control of seafood quality and water conditions.
～ Individually vacuum‑packed and blast‑frozen at -45°C.
～ Using IQF (Individual Quick Freezing) technology – unlike conventional freezing (which often causes thawed seafood to become mushy, discoloured, and lose flavour), IQF rapidly lowers the temperature, creating tiny, evenly distributed ice crystals that preserve cell structure, texture, taste, and nutrients after thawing.
～ The IQF process also kills most bacteria and parasites, ensuring hygiene while locking in the lobster’s original freshness, texture, and nutrition.
～ Locally farmed, low‑carbon, and eco‑friendly – eliminating the large amount of fuel normally consumed by wild capture or air‑freighted imports.
～ Shelf life: 1 year.
Farmed Lobster Nutrition Value :
a. Protein
The protein content of lobster is 18.9%, which is higher than that of most fresh water and marine fish and shrimp. Its amino acid composition is better than other meats. It contains 8 essential amino acids that are necessary for the human body but cannot be synthesized in the body, including isoleucine, amino acid, lysine, phenylalanine, valine and threonine, and also contains arginine, which is very little in vertebrates, and lobster also contains histidine, which is also essential for young children.
b. Fat
The fat content of lobster is only 0.2%, which is not only much lower than that of livestock and poultry meat, but also much lower than that of green shrimp and prawns, and most of its fat is composed of unsaturated fatty acids necessary for the human body, which is easily digested and absorbed by the human body, and It has the effect of preventing the accumulation of cholesterol in the body.
c. Trace elements (mineral components)
Lobster contains essential minerals for the human body, among which calcium, sodium, potassium, magnesium, selenium are more abundant, and iron, sulfur, copper, phosphorus, etc. are more important. The total amount of minerals in lobster is about 1.6%. Among them, the content of calcium, phosphorus, sodium and iron is higher than that of ordinary livestock and poultry meat, and it is also higher than that of prawns. Therefore, regular consumption of lobster meat can maintain the activity of nerves and muscles.
d. Vitamins
From the perspective of vitamin composition, lobster is also one of the important sources of fat-soluble vitamins. Lobster is rich in vitamins A and D, which greatly exceeds the content of terrestrial animals.
e. Astaxanthin
A very important substance in lobsters is astaxanthin, which is the red-colored component on the surface. Astaxanthin is the strongest antioxidant found so far. The darker the color, the more obvious the higher the astaxanthin content.
f. Chitin
Lobster chitin is an animal fiber. Its main function is to reduce cholesterol in the blood, so it can prevent cardiovascular disease. The effect on weight control is that chitin itself is positively charged and can absorb negatively charged fat. The chitin itself cannot be absorbed by the human body, so after these fats are absorbed, they are excreted with chitin.
Cooking Methods
Local-farmed Unique Soft-shell Lobster(Cooking Method)
～To put oil and frying powder on the soft-shell lobster and fry it in air-fryer;
～To serve as Japanese tempura or Chinese-style crispy deep fried lobster, then you can eat it whole.
～There are two difference tastes and meat textures of soft-shell lobster. Because we are culture farming the lobsters, they need to feed well and live well to grow bigger. The lobster tail is packed with chunky meat which is sweet and fresh, and the head is almost filled with paste which is tender and juicy with a scented after-taste. The head is no longer inedible as the hard shell has become soft now. It is greatly different from that of soft-shell crab.
～Please make sure to keep the lobster antenna all the way when frying so that a domineering soft-shell lobster will be shaped. To put colorful edible flowers and herbs as a companion dish to make it an excellent dish in color, aroma and taste. After frying, the antenna, claws and tail will be all swept away and eaten.
