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Local-farmed Soft-shell Lobster

Local-farmed Soft-shell Lobster

~Soft-shell lobster is one of our signature products, and also unique and rare in the market

~Normally a lobster can only be taken 37% as we usually only eat the meat in the tail but soft-shell lobster can be eaten the whole 100%

~Recommended by the famous 3-star Michelin chef – Mr. Au Kwok Keung


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Description

Soft-shell Lobster

 

We are honored our lobster farming has been funded and supported by Hong Kong Government Fund SFDF. We have educated the fishermen the farming skill and techniques and setup the first and the only one professional lobster education centre in Hong Kong;

 

Soft-shell lobster is one of our signature products, and also unique and rare in the market;


This is recommended by the famous 3-star Michelin chef – Mr. Au Kwok Keung;


When the lobster molts, its shell becomes hard within an hour so we need to closely monitor it;


Normally a lobster can only be taken 37% as we usually only eat the meat in the tail but soft-shell lobster can be eaten the whole 100%. When the lobster molts, its shell, gill and intestine will be renewed and refreshed so that the lobster is like new-born at this moment. It is safe to eat it 100%;


"Three Zeros Standard" : zero heavy metals, zero malachite green, zero drug residues, excellent environmental water quality;


Accredited by AFFS which is for the seafood and sea water quality monitoring;


The lobsters take quality natural feed. No hormones, no antibiotics, no chemical additions is added in the farming;


Individual vacuum packaging and through IQF process bring down to -45 degree Celsius;


Traditionally, when the meat is just frozen in general freezer, it is often found that it loses their original fresh taste after it is defrosted, and the appearance is dented and blackened. These problems can be avoided by IQF rapid freezing. The temperature of the meat will drop rapidly by IQF, making the ice-crystal-like molecules inside the meat small enough and evenly distributed. The cell tissues will not be damaged and therefore be kept intact. While retaining the original composition and nutrition, the meat quality and umami taste of the food can still be maintained;

 

IQF is also a sterilization process to kill most of the bacteria and parasite, to make sure it is hygienic and also to preserve the fresh taste, meat texture and nutrition;


Local farming is low-carbon and environmentally friendly, which skip the transportation of fishing or importing seafood and save the fuel consumption;  


Shelf life for 1 year.

 


Suggested recipes (please see the reference cooking method from youtube):


To put oil and frying powder on the soft-shell lobster and fry it in air-fryer;

http://youtu.be/r-T9QFQBEz8


To serve as Japanese tempura or Chinese-style crispy fried lobster, then you can eat it whole.



More sharing :

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 eggs 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.

 


Nutritionalvalue :

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 adsorb negatively charged fat. The chitin itself cannot be absorbed by the human body, so after these fats are absorbed, they are excreted with chitin.





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